Moulinex INFINYMIX+ Mode D'emploi page 54

b
lueberry Ice creaM
S
ERvES
540 g Greek yoghurt - 210 g frozen blueberries - 2 tbsp
runny honey - 24 Breton biscuits
T he day before, divide the yoghurt across ice cube
1 |
trays and freeze overnight.
T he following day, put the yoghurt ice cubes, frozen
2 |
blueberries and runny honey in the blender jug.
Select the program then press the button
3 |
stir the mixture using the pestle if needed.
A t the end of the program, open the lid and make your
4 |
sandwiches by putting a scoop of ice cream between
two Breton biscuits and gently squeezing to crush the
ice cream between the two biscuits.
Tip: Try adding a few whole blueberries after blending. Tip: Try adding a few whole blueberries after blending.
sandwIch
4 – p 10
REpARAtIOn MInS
;
r
aspberry
80 g melted butter - 75 g brown sugar - 150 g caster sugar
- 200 g flour - 150 g ground almonds - 1 sachet of baking
powder - 200 ml fermented milk - 2 eggs - 120 g hulled
strawberries - 40 g mixed seeds (pine nuts, linseed, sesame,
poppy, etc.).
Preheat the oven to 200°C.
1 |
2 | Hull the strawberries and rinse them in fresh water.
Put all of the ingredients in the blender jug except the
3 |
strawberries and seeds. Select the program
the button . Stir the ingredients using the pestle if
required.
A t the end of the program, open the lid, add the strawberries
4 |
and blend intermittently using the
seconds in order to combine the mixture rapidly.
5 | D ivide the mixture between cupcake cases, scatter over the
mixed seeds and bake for around 20 mins.
Tip: To make evenly-sized muffins, Tip: To make evenly-sized muffins,
fill your cases no more than 3/4 full. fill your cases no more than
Don't panic, the muffins will get bigger as they bake! Don't panic, the muffins will get bigger as they bake!
&
seed MuffIns
S 4 – p 20
ERvES REpARAtIOn MInS
then press
function for a few
full.
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