Le Duo

Instructions for use Recipe book

IMPORTANT SAFEGUARDS

1. 2. 3. 4. 5. 6. 7. When using electrical appliances, basic safety precautions should always be followed. These include the following : Read all instructions. To protect against risk of electrical shock do not put the juice extractor in water or other liquid. Close supervision is necessary when any appliance is used by or near children. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning. Ensure the juicer is switched off after each use. Make sure the motor stops completely before disassembling. Avoid contacting moving parts. Do not operate any appliance with a damaged cord or plug , after the appliances malfunctions, or if it is dropped or damaged in any way. Return appliance to the nearest Authorised Service Facility for examination, repair or electrical or mechanical adjustment. The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock or injury. Do not use outdoors. Do not let the cord hang over edge of table or counter. Always make sure the juicer lid is securely locked in place before switching the machine on. Do not unfasten the lid while the juicer is in operation. Do not put your fingers or other objects into the juicer opening while it is in operation.If food becomes lodged in opening, use food pusher or another piece of fruit or vegetable to push it down. When this method is not possible turn the motor off and dissassemble the juicer to remove the remaining food. Do not attempt to over ride the interlock mechanism on the lid. Do not use the appliance if the rotating sieve is damaged. This product is designated for household use only. If your appliance has broken down, if your appliance has fallen, or if the supply cord is damaged, it must be replaced by the manufacturer, a service agent or similarly qualified persons in order to avoid a hazard. The appliance is not intended for use by young children or infirm persons unless they are adequately supervised by a responsible person to ensure that they can use the appliance safely. Young children should be supervised to ensure that they do not play with the appliance. Do not leave this appliance running unattended. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety

8. 9. 10. 11. 12.

13. 14. 15. 16. 17. 18. 19. 20.

SAVE THESE INSTRUCTIONS

CONTENTS

Instructions for use

Important safeguards Description Using the citrus press Using the juicer Using the coulis-maker Using the extra large feed tube Cleaning Electrical instructions 10 11

Fruit and vegetables

A to Z listing Vitamins and mineral salts Recommendations 24

Recipes

How to read the recipes Fruit & vegetable juices Cocktails & aperitifs High-energy drinks Coulis & sauces Chilled soups Just desserts Sorbets Jams & fruit jellies Index of recipes 71 78

WA R N I N G

PLEASE READ THE IMPORTANT SAFEGUARDS AND ELECTRICAL INSTRUCTIONS THROUGH CAREFULLY BEFORE USING YOUR APPLIANCE.

DESCRIPTION

Lever arm
Cone for large citrus fruits
Cone for small citrus fruits

Citrus press basket

Pusher
Funnel Lid Lid XL Pusher XL

Paddle

Juice extractor basket
Discharge disc Discharge disc or

Bowl with metal spout

Bowl with metal spout (1)
Cleaning spatula Motor base only on Le Duo Plus XL.

only on Le Duo Plus.

(1) Thread the power cord through the slot underneath the motor base to avoid vibrations. Wash all the attachements before using the appliance for the first time. 4
Citrus press Ideal for citrus fruits such as oranges, lemons and grapefruit. Result : quick-to-make juice without any pips and exactly the right amount of pulp.
Juice extractor Ideal for firm-fleshed fruit and vegetables, such as apples, carrots, melons and cucumbers. Result : a clear juice without any pulp.

Coulis maker Ideal for soft (or cooked) fruit and vegetables, such as raspberries, blackcurrants and tomatoes. Result : a thick nectar or coulis-type juice.
Never use this attachment for juicing hard fruit or vegetables (carrots, coconut, etc.) as you may damage your appliance.
To find out which attachment is most suitable for each type of fruit or vegetable, check A - Z listings on page 13.
* Attaching the bowl : position it on the motor
shaft and turn in an anti-clockwise direction until it locks into place. Open Closed
only on Le Duo Plus and Le Duo Plus XL.
Double failsafe : your appliance will not start unless both the bowl and the lid (or citrus press basket) are locked into place. When not using your appliance only turn the lid (or citrus press basket) partway, so that it does not lock into place.

USING THE CITRUS PRESS

Position the citrus press on the bowl and turn anti - clockwise until it locks into place.
Choose the cone according to the size of your citrus fruit. The larger cone should always be clipped onto the smaller one.
5 Slide the cone onto the motor shaft. Position the lever arm opposite the locking device and clip the tab to the base of the basket.
Place a glass under the pouring spout. Position the halved fruit on the cone, pressing slightly.
Lower the arm. Press (1), then apply gentle pressure to the lever arm until all the juice has been extracted.
At the end of the operation, switch the appliance off (0) before raising the lever arm, in order avoid splashing.
If juicing a grapefruit, reduce the pressure slightly from time to time in order to maximize juice extraction. 6

USING THE JUICER

1 Lower the juice extractor basket onto the motor shaft.
Place the lid on top of the bowl and turn anti - clockwise until it locks into place.
4 Wash the fruit and vegetables and prepare according to the advice given in the A-Z listings on page 13.
Place a glass under the spout. Switch the machine on (1) and leave it to run without interruption until the operation is finished. W A R N I N G Never insert a foreign object - or your fingers - into the feed tube. Always use the pusher supplied for this purpose. Wait until the juice extractor basket has stopped turning completely before you unlock the lid.
Put the pre-prepared pieces in the feed tube and gently guide them through using the pusher. If your appliance starts to vibrate, switch off and empty the juice extractor basket. For maximum juice extraction, apply gentle pressure so that the fruit (or vegetable) comes in direct contact with the filter basket. At the end of the juicing, wait a few seconds for the appliance to finish extracting the juice before switching it off. 7

USING THE COULIS MAKER

Place the discharge disc at the bottom of the bowl. Lower the juice extractor basket onto the motor shaft.
Fit the paddle in the juice extractor basket.
Position the funnel* on top of the feed tube. Place a glass under the spout. Press (1) and leave to run without interruption until the operation is finished. W A R N I N G Never attempt to process hard fruit and vegetables. Never insert foreign objects or your fingers - into the feed tube. Always use the pusher supplied for this purpose. Wait until the juice extractor basket has stopped spinning before you open it.
9 Feed the fruit and vegetables** in little by little, guiding them through with the pusher. Switch the appliance off (0).
* Only on Le Duo Plus ** Prepare your fruit and vegetables according to the advice given on p. 13. If your appliance starts to vibrate, switch off and empty the juice extractor basket. In the case of some types of soft fruit, such as raspberries, you may need to leave the appliance running a little longer in order to maximize juice extraction. 8
USING THE EXTRA LARGE FEED TUBE
1 Juicer : lower the juice extractor basket onto the motor shaft.
Place the XL lid on top of the bowl and turn anti - clockwise until it locks into place.
Introduce your whole fruits and vegetables or in large pieces. Guide them through using the XL pusher. Do not use your hands.
Coulis maker : place the XL coulis maker accessory and the XL discharge disc as explained on page 9.
Place the XL lid on top of the bowl and turn until it locks into place.
Put your whole fruit and vegetables or large pieces into the feed tube. Guide them through using the XL pusher. Do not use your hands.

CLEANING

Clean the removable parts using water and washing-up liquid immediately after use. Once it has dried, the pulp is harder to remove. Certain foods, such as carrots, tend to stain the plastic. Use a piece of kitchen paper with a little vegetable oil to remove some of the staining. Motor base : unplug the power cord, then wipe clean with a damp cloth. Avoid abrasive products (e.g. Brillo pads).
1 Bowl : push the spout into the cleaning position. Citrus press basket : unclip the lever arm by pulling the tab free. Juice extractor basket : insert the thin end of the spatula into the basket and scrape away the bulk of the pulp.
2a Models without cleaning brush : hold the basket vertically under a running tap. Clean the metal filter inside and out using the spatula provided.
2b Models with cleaning brush : place the juice extractor basket onto the motor shaft. Fit the cleaning brush and the lid. Switch the machine on and slowly pour water into the feed tube. Stop when the water comes out clean.
It is vital to follow certain rules in order to avoid seriously damaging the removable parts : Dishwasher : select the minimum temperature and avoid if possible the drying cycle (generally 60C). Handwashing : avoid leaving parts to soak in detergent for too long. Detergents : read through the manufacturers instructions to check that they are suitable for cleaning plastic items. 10

Choose broccoli with tight, green florets. You can process both the stalks and the florets in the juice extractor. As the juice is rather bitter, it is a good idea to combine it with other juices. Wash the broccoli thoroughly and cut into pieces before placing in the juice extractor. Benefits : as in the case of other members of the cabbage family, it is said to have anti-cancer properties, while it also improves blood oxygenation.

Blueberry

Carrot
Choose plump berries with a bloom on their skin. You can also use frozen berries when fresh ones are not in season. Rinse and drain them before processing them using the coulis attachment. Benefits : blueberry skin has bactericidal properties which are good for the digestive system.
Choose good hard carrots with uniform, unblemished skins. There is no need to peel them, providing you scrub them well before cutting them into pieces. Make sure you always have a store of fresh carrots, as they form the basis of a great many cocktails. Benefits : as carrot juice is extremely rich in betacarotene, it is good for both your skin and your eyesight.

Celery

Citrus fruit
(Lemon, Orange, Grapefruit) or or
Choice firm, fresh, green sticks. Wash and cut into sections before processing in the juice extractor. Its slightly salty juice goes well with other fruit and vegetable juices (apple, tomato, etc.) Benefits : rich in sodium, it neutralizes the bodys natural acidity. Celery also helps to eliminate excess carbon dioxide. Lastly, an apple and celery juice combats stress and insomnia.

Cherry

or Choose dark red, fat and flawless cherries, preferably still with their stalks. Their juice is extremely fragrant, but the preparation takes rather a long time, as it is vital to remove their stones (after washing them and removing their stalks) before processing them in the juice extractor or the coulis maker. Benefits : extremely rich in vitamin A, and therefore good for the eyesight, cherries are also recommended for people suffering from rheumatism.
Always select citrus fruit that feels heavy in the hand, with a thin, shiny skin. The easiest way to extract the juice is to cut the fruit in half and use the citrus press. However, to make life easier when preparing certain cocktails, you can also process them in the juice extractor or the coulis maker after removing the peel and separating the segments. Benefits : all citrus fruits are rich in vitamin C, which makes them a good source of energy. They also help to cleanse your body. Pinky-orange citrus fruits, such as blood oranges, are a good source of vitamin A (betacarotene). As for lemon juice, it is a p o w e r f u l anti-oxidant, and when sprinkled onto other fruits and vegetables, it prevents any discoloration and acts as a natural preservative.

Coconut

Fennel
Choose a full coconut: when you shake it, you should hear the coconut water moving. Start by piercing one of its eyes (small, dark spots at one end of the coconut) with a small knife and collect the water in a glass. Smash the shell with a hammer, then remove the flesh and break into small pieces. You do not need to cut off the dark rind. Process the pieces in the juice extractor to obtain a pulp, then pour the coconut water and/or ordinary water through the feed tube to rinse the pulp and thereby obtain coconut milk. Do not discard the pulp, as it can be used in cakes. Benefits : a thirst-quenching juice rich in mineral salts.

Choose firm, white bulbs with a few small green sprigs. Wash and cut into pieces. Its aniseed taste goes well with other juices (apple, orange, etc.). Benefits : as fennel juice is rich in vitamin A, it is good for the eyesight. It also relieves headaches.

Ginger

Cucumber
or Choose firm, dark green cucumbers. Peel them roughly and cut into pieces. Watery and extremely thirst-quenching, the resulting juice tempers the strong taste of some other juices (radish, pepper, etc.). Benefits : Rich in mineral salts, it improves skin tone.
Discard any roots that are soft or withered. Cut off a small piece to process in the juice extractor along with other fruits or vegetables to produce a spicy cocktail. Benefits : used since ancient times in Oriental medicine, ginger is extremely good for you. Boasting fortifying and antiseptic properties, it helps combat head colds, coughs and nausea. It is also extremely good for the circulation (increases blood flow to the peripheral organs).
or Choose bunches of firm, uniformlysized grapes firmly attached to their stalks. Wash the bunches thoroughly and strip off the grapes. Naturally mild and sweet, their juice is a firm favourite with children. Benefits : rich in vitamins and minerals, grapes stimulate the metabolism and pure grape juice can be drunk when dieting.
or Choose ripe fruit which yield slightly to the touch. Peel and cut into pieces. Benefits : extremely rich in vitamin C, it is an excellent all-round tonic.

Lettuce

or Choose guavas with pale yellow skin a sign of ripeness. Remove the skin and cut the flesh into pieces before processing in the juice extractor (for a juice) or using the coulis attachment (pure). As its flesh is extremely dense, it is a good idea to process the fruit one at a time and to empty the juice extractor basket before processing other fruit. Benefits : large quantities of vitamin C and low in calories.
Choose fresh, green lettuce. Detach a few leaves, roll them together and feed them through the tube. Repeat this process as many times as necessary. As the resulting juice is rather bitter, it is a good idea to mix it with other juices. Benefits : like parsley, lettuce is rich in chlorophyll. Its juice helps to purify the blood and improves skin appearance.

Lychees

or Choose lychees with pink or red skin. Tinned lychees are freely available, but their taste is far inferior to that of fresh ones. Peel away their tough skin and remove the stones before processing them in the juice extractor or using the coulis attachment. Benefits : a good source of vitamin C.

Benefits : Mango : extremely rich in vitamin A, it is good for the skin. Papaya : this contains papaine, which promotes the digestion of proteins.

Melon, watermelon

or Choose a heavy melon with unblemished skin. Its stalk should come away slightly. The skin of a watermelon should be hard and smooth. Remove the seeds (except for the watermelon), remove the rind, then cut into pieces. Benefits : Melon : taken pure, its juice is good for the digestive system. Its extremely fragrant juice goes well with that of more acidic fruits, although people subject to gastric disorders should drink it on its own, as once it has reached the stomach it rapidly starts to ferment. Watermelon : extremely low in calories, watermelon juice is an effective depurative and a natural appetite stimulant.

Mango, Papaya

or Choose ripe fruit which yield slightly to the touch. Peel them, remove the stones or seeds and cut into pieces. If you choose the juice extractor function, you may need to process juicier fruits after the mango or papaya in order to dilute the pulp. Less flavoursome than mangoes, papayas in particular need to be combined with other ingredients.

Parsley

Choose bright green leaves. When drunk pure, its taste is quite strong, so it is best combined with other juices. Process the parsley leaves in the juice extractor first, after washing and draining them, followed by the other vegetables. Benefits : extremely rich in chlorophyll, parsley helps to purify the blood and cleanse the liver. It refreshes the breath and improves digestion. It is also a first-rate source of vitamin C.

Passion (fruit)

or Choose fruit which feels heavy in the hand, with slightly wrinkled skin (if it is too wrinkled, the fruit will be dry). Cut in half, remove the pulp with a teaspoon and process it in the juice extractor or using the coulis attachment. This extremely flavoursome fruit enhances the taste of many fruit cocktails. Benefits : good for relieving stress.
Choose firm ones with an unblemished skin (preferably organically grown, to avoid having to peel them). Wash them, cut them in half without peeling or coring them, then process them directly in the juice extractor (for a clear juice) or using the coulis attachment (for a nectar). Add a few drops of lemon juice to prevent the pear juice from oxidizing. Benefits : this is a juice rich in potassium, mineral salts and vitamins : energy-giving and depurative properties.

Persimmon

Originally from Japan, persimmons resemble large orange tomatoes. Make sure you only use ones which are fully ripe. Unlike other fruit, they are at their best when they are soft and not too smooth and shiny. Their flesh is soft, with a slight aroma of honey. Wash them, remove their stalks, cut the flesh into pieces and process using the coulis attachment. Benefits : a fruit rich in vitamins A and C.

HOW TO READ THE RECIPES

Difficulty of the recipe Use the citrus press Use the juice extractor Use the coulis maker Whenever you are given the choice between two different attachments for the same recipe, we always mention the most suitable one first. Processing takes between 1 and 5 minutes, depending on the recipe.

Very easy

More advanced
FRUIT AND VEGETABLE JUICES

Apple and strawberry

A delicious appetite suppressan
Preparation : 5 min or Makes 2 glasses
2 apples 200 g strawberries
Wash and hull the strawberries, reserving 2 for decoration. Wash the apples and cut into pieces. Put the strawberries through the juice extractor or coulis maker first, then the apples. Stir and serve immediately.
Decoration tip : cut a slit in each strawberry and place one on the rim of each glass.

Orange and tangerine

A single glass of this juice contains your daily requirement in vitamin C
Preparation : 5 min Makes 2 glasses

2 oranges 4 tangerines

Cut the oranges and tangerines in half. Press them and drink the juice straightaway.

Red fruit

A subtle combination where the sweetness of the grapes counters the tartness of the berries
200 g strawberries 200 g berries (redcurrants, raspberries, blackberries, etc.) 200 g red grapes 26
Gently wash the fruit. Hull the strawberries and strip the grapes from their stalks. Prepare a coulis : start with the berries, followed by the strawberries and finally the grapes.
Pineapple, mango and kiwi fruit
A delicious natural pick-me-up

or Makes 2 glasses

medium-sized pineapple 1 small mango 1 kiwi fruit
Preparation : 5 min Peel the fruit and remove the mango stone. Cut into large pieces. Put the mango through the coulis maker, followed by the pineapple. You can also use the juice extractor to prepare this cocktail, but the extraction will be lower. As this juice can be quite thick, you may wish to dilute it with a little mineral water.
Passion fruit, banana, orange and lemon

and Makes 2 glasses

passion fruit banana oranges lime
Preparation : 5 min Halve the passion fruit and scoop out the flesh with a teaspoon. Using the coulis maker, process the passion fruit, followed by the banana (peeled and cut into pieces). Extract the orange and lime juice in the citrus press (you can also peel the citrus fruit and process it using the coulis attachment instead). Combine all the juices in a cocktail shaker with ice cubes. This cocktail tastes even better with the juice of a few strawberries (use the coulis maker).
Strawberry, raspberry and melon
A marvellous pick-me-up and a firm favourite with children
melon 100 g strawberries 100 g raspberries
Discard the melon rind and seeds, then cut the flesh into pieces. Wash and hull the strawberries. Using the coulis maker, process the strawberries and raspberries, followed by the melon. Serve chilled. You can dilute this juice with mineral water if you find it too thick.

The peppery taste of the radish adds a pleasant piquancy to the carrot juice
5 medium-sized carrots 150 g pink radishes 1 dash olive oil 1 pinch salt
Remove the radish and carrot tops. Wash the vegetables. Cut the carrots into pieces. Process both vegetables in the juice extractor, then add the salt and olive oil. Stir well before serving.

Fennel, tomato and lemon

Relieves stomach pains
1 fennel bulb 1 tomato 1 lemon few sprigs parsley
Wash the fennel and tomato and cut into pieces. Peel the lemon and cut into quarters. Process the tomato, fennel and parsley in the juice extractor, ending with the lemon.

COCKTAILS AND APERITIFS

Lime squash
A thirst-quenching source of vitamin C
Preparation : 5 min Cooking : 5 min Resting time : 1 hour Makes 4 glasses
6-8 limes 1 l water 240 g caster sugar teaspoon salt / ice cubes and fresh mint
Juice the limes with the citrus press. Cover the juice and place in the refrigerator. Put the water, sugar and salt in a saucepan and bring to the boil. Reduce to a simmer, stirring frequently, to obtain a syrup. Remove from the heat, leave to cool and place in the refrigerator. When the syrup is cold, pour into a jug, add the lemon juice and stir well. Add a little sugar, fresh mint and ice cubes according to taste.
Sparkling green melon and lemon
To be quietly sipped in the shade of a lime tree.
Preparation : 10 min Makes approx.1 l
1 large green melon 2 limes 2 tablespoons Demerara sugar 100 ml sparkling water mint leaves
Cut the melon in half, discard the seeds, remove the rind and cut the flesh into pieces small enough to fit through the feed tube. Remove the skin and pith of the lemons and cut into quarters. Wash the mint leaves and reserve a few for decoration. Put the melon, mint and lemons through the juice extractor. Divide the juice between 4 glasses filled a third full with crushed ice, add the Demerara sugar and stir
NB : Top up with sparkling water and decorate with the mint leaves.

Sunset

Low alcohol content
Preparation : 10 min and Makes 2 glasses
2 small oranges lemon / 450 g strawberries 100 ml muscat wine* 2 tablespoons icing sugar

Pineapple and papaya cocktail with soya milk
It not only burns up the fat its delicious !
2 papayas 6 slices pineapple 200 ml soya milk 1 cm piece of fresh ginger 2 tablespoons lime juice 46
Peel the papayas, discard the seeds, cut into large pieces and process using the coulis maker. Next, peel the pineapple, cut 6 slices into large pieces and process along with the small piece of ginger. Add two tablespoons of lime juice. Lastly, combine the soya milk with the juice. Stir thoroughly and serve immediately.

COULIS AND SAUCES

Classic tomato coulis
Preparation : 5 min Cooking : 30 min Makes 500 ml coulis (after reduction)
1 kg tomatoes 2 tablespoons olive oil 2 teaspoons sugar 2 garlic cloves fresh thyme or basil salt and pepper
Wash the tomatoes, cut into pieces, then process in the coulis maker and set aside. Pour the olive oil into a large frying pan, add the tomato coulis, crushed garlic cloves, thyme or basil and sugar. Season with salt and pepper according to taste. Reduce over a low heat for approx. 30 minutes. Check the seasoning.
Delicious with fresh pasta, this coulis can reduced further and spread over a pizza base. Tip : make large quantities of this coulis when tomatoes are in season and freeze them
Hot vegetable coulis with basil and pepper
Preparation : 10 min Cooking : 10 min + 5 min Makes 800 ml
1 carrot 1 onion leek / 3 garlic cloves 5 tomatoes 200 g chicken stock 7 basil leaves 1 tablespoon tomato concentrate olive oil salt and pepper bouquet garni
Dice the carrot, onion and half-leek; peel the garlic cloves. In a little olive oil, cook these vegetables in a frying pan with the lid on. During this time, wash and cut the tomatoes into large pieces. Then add them to the pan with a tablespoon of tomato concentrate and the bouquet garni. Simmer for approx. 10 minutes. Next, add 200 g chicken stock and the 7 basil leaves, season with salt and pepper and cook for a further 5 minutes or so. Process this preparation in the coulis maker and check the seasoning.
Serve with poultry or roast veal
Grilled pepper coulis with olive oil
Preparation : 10 min Cooking : 45 min Makes 300 ml
1 red pepper 2 yellow peppers 2 tablespoons olive oil 1 garlic clove salt and pepper
Preheat the oven in the grill position. Wash and wipe the peppers. Place them on a sheet of aluminium foil on the middle shelf in the oven. Turn them regularly until they are nicely grilled on all sides, i.e. approx. 45 minutes. Take the peppers out of the oven and leave them to cool slightly. Remove the stalks while the peppers are still hot (they will come away easily), cut the peppers into large sections without removing the seeds or skin (unless the skin is charred) and put through the coulis maker. Add the olive oil and crushed garlic clove, season to taste and stir.

Eat hot, to accompany a joint of meat or fresh pasta, or cold, e.g. with a salmon tartare

Homemade ketchup

100 % natural !
Preparation : 10 min Cooking : 1 hour Resting time : 1 hour Makes 1 l
3 large tomatoes 1 celery stick 2 large red apples 1 small mango 1 large onion 150 ml vinegar 250 g white sugar 1 teaspoon salt
Install the coulis maker attachment. Wash the tomatoes, celery and apples, then cut into pieces. Peel the mango, remove the stone and cut the flesh into pieces. Make a coulis from the tomatoes, celery, apples and mango. Peel and chop the onion. Pour the coulis into a saucepan, add the chopped onion and all the other ingredients. Combine and simmer for an hour, stirring regularly. Allow to cool, then pour into sterilized jars.

Persimmon chutney

Preparation : 5 min Cooking : 15 min Makes 400 ml
1 onion 2 large, very ripe persimmon 1 sprig thyme 1 bayleaf 1 tablespoon sherry vinegar 1 tablespoon honey 25 g roast pine nuts
Wash the persimmons, then remove their tops and cut the flesh into large pieces. Prepare a persimmon coulis using the coulis maker. Soften the chopped onion in butter, then add the persimmon pulp, thyme, bayleaf, vinegar and honey. Leave to simmer for 15 minutes, adding the pine nuts at the end of the cooking time.
This chutney goes well with poultry. Persimmon coulis is also delicious on its own, with desserts such as chocolate cake.

Mango coulis

Preparation : 5 min Makes approx. 300 ml
1 mango 1 tablespoon icing sugar
Peel the mango and remove the stone. Cut into pieces, then put through the coulis maker. Add a tablespoon of icing sugar and stir.
Serving suggestion : serve with coconut cake, exotic fruit sorbet, chocolate tart, etc.
Strawberry and sweet wine sauce
Preparation : 5 min Cooking : 10 min Resting time : 1 hour Wash the lemon and carefully remove the zest. 200 g strawberries Bring the wine to boiling point with the lemon zest 1 lemon and sugar. Reduce to half its volume over a high 4 tablespoons honey heat, then leave to cool for about an hour. Wash 90 g sugar and hull the strawberries, then process them using 500 ml Ctes-du-Rhne wine* the coulis maker. Combine the strawberry coulis with the honey and the wine reduction. Makes 500 ml

This sauce is delicious poured over a fruit salad. For even more flavour, allow the fruit salad ingredients to macerate in the sauce for about an hour in a cool place before serving
Raspberry coulis with blackcurrant liqueur
250 g raspberries lemon / 3 tablespoons blackcurrant liqueur* 3 tablespoons icing sugar
Gently wash the raspberries before processing in the coulis maker. Add the icing sugar, blackcurrant liqueur and a dash of lemon juice. Stir well.
Pour over ice cream or sorbet

CHILLED SOUPS

Gazpacho
Preparation : 10 min Resting time : 3 hours or Serves 4 *
600 g ripe tomatoes cucumber / red pepper / garlic clove / 2 tablespoon olive oil salt and pepper
Wash the vegetables. Roughly peel the cucumber and remove the pepper and tomato stalks. Cut the vegetables into small enough pieces to fit through the feed tube. Peel the garlic. Process all the vegetables in the coulis maker to obtain a smooth texture (for a thinner consistency, use the juice extractor). Season with salt and pepper and olive oil. Chill for at least 3 hours.
For a more sophisticated starter, add tiny vegetable dice when serving.
* less when using the juice extractor (2-3 servings)
Greek-style cucumber soup
Preparation : 10 min or Makes 400 ml
cucumber 2 pots Greek yoghurt chives mint salt and pepper 1 dash lemon juice
Wash and roughly peel the cucumber. Cut into pieces and process in the juice extractor or the coulis maker. Whisk the resulting cucumber juice with the yoghurts and add chopped mint and chives according to taste. Season with salt, pepper and a dash of lemon juice.
Suggestion : as an apritif, serve this soup chilled in tiny glasses decorated with a small bundle of chives.

Chilled red pepper soup

Preparation : 5 min Resting time : 3 hours or Serves 4
5 red peppers 50 g balsamic vinegar 2 garlic cloves basil salt and pepper
Wash the peppers and cut into large pieces. Process them in the coulis maker or juice extractor, then add the vinegar. Season and chill for at least 3 hours in the refrigerator. Blend 2 garlic cloves with 5 basil leaves and set aside. When ready to serve, pour the soup into soup dishes, shape the garlic paste into tiny garlic quenelles, arrange these on top and decorate with basil and chives.
Mango and pineapple bisque
Preparation : 10 min Cooking : 5 min Resting time : 3 hours Serves 6
2 mangoes 1 pineapple 750 ml milk 100 ml single cream 40 g sugar 2 tablespoons dark rum Ground cinnamon
Make a rum*-based syrup in a small saucepan, bringing the sugar, rum and 2 tablespoons of water to the boil. Reduce over a high heat for a few minutes, then leave to cool. Peel the mangoes and pineapple. Discard the mango stone and cut the flesh into large pieces before processing in the coulis maker. Add the rum syrup, milk, single cream and a pinch of cinnamon to the mango and pineapple juice. Stir well, cover and chill for at least 3 hours.

If you are in a hurry, use tinned lychees in syrup.

Blueberry sorbet

Preparation : 10 min + 25 min Cooking : 5 min For approx. 1 l
600 g blueberries 50 g caster sugar
In a saucepan, boil 300 ml water with the sugar to obtain a syrup, then remove from the heat. Wash the blueberries and add them to the syrup while it is still hot. Process this mixture in the coulis maker and allow to cool. When cold, pour this coulis into a sorbet maker and freeze for approx. 25 minutes.

Mint and lime granit

Preparation : 10 min Cooking : 5 min Freezing : 2 hours Serves 6
10 limes 300 g sugar 6 sprigs mint
Carefully remove the zest of 2 limes and immerse in the boiling water for 5 minutes. Drain and set aside. Squeeze the limes using the citrus press to obtain 250 ml juice. Boil 500 ml water in a saucepan with the sugar to obtain a syrup. After removing the topmost leaves for decoration, add the mint stalks and simmer for 2 minutes. Turn the heat off and allow to cool. Remove the mint stalks and add the lime juice and zest to the syrup. Pour into a dish and leave in the freezer to set. Break up the mixture every 30 minutes with a fork until you obtain large ice crystals. Divide the granit between the glasses, decorate with the mint sprigs and serve straightaway.

Iced pear terrine

or Serves 4
500 g ripe pears 1 vanilla pod lemon / 100 g sugar 1 tablespoon pear eau-de-vie*
Preparation : 10 min + 25 min Cooking : 10 min In a saucepan, dissolve the sugar in 300 ml water and add the vanilla pod, split lengthways. Bring to the boil. Wash the pears, discard the pips and cut into pieces. Add the juice of the half-lemon to the boiling syrup, followed by the pear. Lower the heat and simmer for 5 min. Turn off the heat, remove the vanilla pod and leave to cool. Process the pears and syrup in the juice extractor or the coulis maker (with this function, you will retain more of the fruits texture), then add a tablespoon of pear eau-de-vie. When it is completely cold, pour the mixture into the sorbet maker and freeze for approx. 25 minutes. Transfer to a terrine and keep in the freezer.
Serve with chocolate sauce or a red fruit coulis (p. 52).

JAMS AND FRUIT JELLIES

Strawberry jam
Preparation : 10 min Cooking : 10 min Makes 6-8 jars
1.5 kg strawberries 1.6 kg sugar 40 g commercial pectin 1 knob butter
Wash and hull the strawberries. Process in the coulis maker and weigh out 1.4 kg. Pour the coulis into a saucepan and heat. In a bowl, mix the pectin with 2 tablespoons of sugar. Sprinkle this onto the coulis and stir in gently with a wooden spoon. Bring to the boil and keep it on the boil for 3 minutes, stirring constantly. Add the butter and sugar, bring back to the boil for a further 3 minutes, still stirring all the time. As soon as these 3 minutes are up, fill your jam jars (sterilized beforehand) right up to the top. Seal the jars immediately and tilt them in different directions for 5 minutes (if they have airtight lids) to eliminate any air bubbles, then leave to cool.
Remark : commercial pectin (extracted from apples) is freely available. You will find it next to the sugar at your local grocers.

Redcurrant jelly

Preparation : 15 min Cooking : 10 min Makes 4 jars
1.5 kg redcurrants 800 g sugar 20 g commercial pectin
Wash the redcurrants and strip them off their stalks. Process them in the coulis maker and weigh the juice. In a bowl, mix the pectin with 2 tablespoons of sugar. Place the juice in a preserving kettle and sprinkle the pectin on top, gently stirring it in with a wooden spoon. Bring the mixture to the boil and keep it on the boil for 2 minutes, stirring constantly. Add the same weight in sugar, return to the boil and cook over a high heat for 2 minutes, stirring constantly. Skim to remove any foam and pour the jelly straight into the jars.
Tip: add a drop of lemon juice at the end of cooking to preserve the colour of the red fruit.
Citrus-flavoured apple and cinnamon jelly
Preparation : 15 min Cooking : 10 min and Makes 3-4 jars
1.5 kg Granny Smith apples 1 kg sugar 40 g commercial pectin 1 lemon 1 orange 1 teaspoon ground cinnamon
Wash the apples and cut into pieces (leave the skin and the pips). Process half the apples in the juice extractor, empty the basket, then process the remaining ones. Squeeze the orange and lemon in the citrus press and add their juice to that of the apples. Weigh the juice. In a bowl, mix the pectin with two tablespoons of sugar. Place the juice in a preserving kettle and sprinkle with the pectin, stirring gently with a wooden spoon. Bring to the boil and keep on the boil for 3 minutes, stirring constantly. Add the same weight in sugar, together with a teaspoon of ground cinnamon. Return to the boil and cook over a high heat for 3 minutes, stirring constantly. Pour straight into the jars.