In October, last year, it was off with the old and in with the new. Faithful Kenwood food processor had been in the kitchen for 20 years, although it had had its accessories replaced when necessary, it was time to get wheezier, newer, better.
After much searching, I opted for Dualit 88610, I must confess the look won me over. My recommendation is STAY AWAY from it. On first use, the bowl cracked slightly when I was grating parmesan. With the first wash the larger bowl marked badly and I was not using an abrasive cloth. More over the mixtures were never smooth, the way they were in the days of aging Kenwood.
I put up with it because I thought it was my fault thinking that with such a price tag, products could only be good. Wrong.
When eventually, I mustered the courage to exchange it, I opted for Magimix 4200, immediately the difference was obvious, this is a solid food processor, easy to clean, extremely performant. I am not too sure about having 3 bowls but most food processors seem to have 3 bowl sizes.
After making a few bread doughs quickly, efficiently and cleaning the accessories without a fuss I opted for a soufflé. For 2 reasons, first of all and most importantly I had promised a recipe to Valerie who is now using the old Kenwood accessories then I was curious about the egg whites. Yet again, no fuss, no problem and have a look at that picture, it speaks a thousand words.... may be that extra spoon of vodka was not entirely necessary but afterall Magimix is here to stay and had to be christened.
Smoked Salmon oufflé Preparation : 20 min
Ingredients for 4
- 100 g smoked salmon
- 25 g rice flour
- 2 egg yolks
- 3 egg whites
- 100 ml milk
- 1 tsp tomato ketchup
- 1 tbsp vodka
- 2 drops lemon juice
- 1 pinch Cayenne pepper
- 2 pinches nutmeg
- 1 tbsp plain flour
- 1 knob butter
- salt & pepper
Cut the salmon into chunks and put in the mini bowl. Pulse twice, then blend for 1 min. Set aside.
Mix the milk and rice flour in a saucepan. Over a low heat, gradually bring to boiling point.
Stir into the salmon purée, together with the egg yolks, tomato ketchup, vodka, Cayenne pepper, black pepper and nutmeg.
Butter individual soufflé dishes and put in the fridge.
Preheat the oven to 150° C (gas mark 2).
Put the egg whites, lemon juice and a pinch of salt in the bowl with the egg whisk.
Whisk for 5-10 min.
Remove the dishes from the fridge and lightly dust with flour.
Fold the egg whites into the preparation. Divide the resulting mixture between the dishes, filling each one no more than three-quarters full. Slide a knife blade between the tin and the soufflé.
Bake for 15 minutes