Blend it to the Max - The Magimix Blender
A kitchen appliance we cannot live without. Our Magmix blender makes blending easier than ever before.
It's automatic pre-set functions for soups, smoothies, frozen desserts and crushed ice ensure you don’t have to muddle through confusing settings: simply press a button and you’re on your way to delicious, healthy snacks and meals. There is also a pulse setting for extra control.
This powerful and quiet machine uses the exclusive BlenderMix system for a finer blend. The heat-resistant glass jug has a watertight lid and pouring lip for complete ease of use.
A large 1.8L capacity provides plenty of space, and thanks to a 1200W output it won’t be long until you, just like us, enjoy the fruits of your culinary labour! The handy spatula helps you get every last drop out of this blender, and you can creatively experiment using the included recipe book or from our recipes on the side.
Come and visit us from June at the Westergasfabriek and test the blender and other Magimix appliances out for yourself. As one of our prestigious partners, we'll be using Magimix appliances in our brand new kitchen.
Here are a few of our recipes using the Magimix blender:
Kale smoothie
Green Smoothie
Blackberry Smoothie
Pea and Mint Soup
Roasted Pumpkin and Dukkah Soup
Rhubarb and Strawberry Eton Mess
This is one of those desserts that's easy to make and always a guaranteed success.
Serves 6-8
Ingredients
9 Meringues, crumbled
Rhubarb compote
1 kg rhubarb
sugar to taste
1 vanilla pod or 2 star anise
a splash of water to get it going
750 g strawberries, rinsed, hulled and halved
750 ml cream, whipped and sweetened with a touch of sugar
Method
Make the meringues according to the recipe. You'll find the recipe by clicking above.
Make the rhubarb compote by trimming the rhubarb if stringy. Chop roughly and place in a pan with sugar (start with about 200 g and add more according to your taste), the vanilla pod or star anise and a splash of water. Bring to the boil and simmer until the rhubarb is soft, with some pieces still holding their shape. If your rhubarb isn't very pink, you can always add some Grenadine syrup to give it a blushing pink colour. Allow to cool completely.
To assemble the Eton Mess, take a large glass bowl. Crumble some meringues in the base and spoon in some rhubarb compote and scatter over some strawberries. Top with a third of the cream and repeat. You want to end with a layer of cream. Top a few strawberries and crumbled meringues and serve straight away.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours