Magimix Back to School Lunch Ideas

Looking for lunch box ideas? Turn to your trusty Magimix Cook Expert and food processor to help make lunch prep a breeze. 

Pear and Chocolate Muffins

Machine used: Magimix COOK EXPERT

Ingredients:

(For 10 muffins)

100 g chocolate chips

4 pear halves in syrup

3 eggs

1 sachet baking powder

100 g yoghurt

125 ml oil

85 g of flour

175 g of sugar

Method:

Preheat the oven to 180°C (gas mark 4).

Fit the food processing bowl with the metal blade. Add the eggs, yoghurt, oil and sugar. Run the programme.

EXPERT | 00:20 / 2 / _°C

Add the flour and baking powder. Run the programme.

EXPERT | 00:20 / 2 / _°C

If necessary, scrape down the wall of the bowl with a spatula. Add the pear halves, cut into large pieces, and the chocolate chips.

PULSE twice.

Butter the muffin tin and lightly dust it with flour. Divide the mixture into the muffin tin, filling about ¾ of the way.

Bake for 20 to 25 minutes.

Vanilla Pudding 

Machine used: Magimix COOK EXPERT

Ingredients:

30 g cornflour

1 pinch salt

0.5 vanilla pod

400 ml whole milk

30 g sugar

100 ml single cream

Method:

Halve the vanilla pod and scrape the seeds. Put the vanilla pod, vanilla seeds and the sugar into the metal bowl. Run the program.

EXPERT | 01:00 / 18 / _°C

Add 350ml milk, the cream and the salt into the metal bowl. Run the program.

EXPERT | 07:00 / 2A / 105°C

Mix the remaining milk with the cornflour and add to the bowl through opening. Run the program.

EXPERT | 02:00 / 3 / 105°C

Put the vanilla pudding in small glasses and serve cold or warm.

Homemade cereal bars

Machine used: Magimix COOK EXPERT

Ingredients:

(For 10 bars)

500 g rolled oats

250 g salted butter

250 g maple syrup

Method:

Heat the oven to 180°C.

Put the diced butter and the syrup (or the honey) into the metal bowl. Run the program. Stop when the butter has fully melted and incorporated into the syrup.

EXPERT | 04:00 / 3 / 60°C

Add the oats and run the program.

EXPERT | 02:00 / 3 / _°C

If necessary, use a spatula to scrape down the wall of the bowl then rerun the program.

EXPERT | 02:00 / 3 / _°C

Spread the mixture over a rectangular mould.

Bake for 25 to 30 minutes (until the bars are golden brown).

Remove from the oven and allow to cool for 10 minutes.

Cut it into bars and let them cool again for 15 minutes.

Transfer the bars to a wire rack to finish cooling.

CHEF’S TIP :

You can replace the maple syrup with honey or Lyle's Golden Syrup®. You can also cover the bars with melted chocolate or caramel before letting them cool.

Potato Pancakes

Machine used: Magimix FOOD PROCESSOR

Ingredients:

5 potatoes

3 garlic cloves

40 g butter

4 tbsp oil

5 stalks parsley

Method: 

Peel and rinse the potatoes, then pat them dry.

Peel the garlic. Wash and dry the parsley. Put them in the mini bowl. Give a few pulses, they should be chopped but not mashed. Set aside.

Cut the large potatoes in half and then grate them using the 4 mm grating disc.

Put the grated potatoes in a bowl and add the minced garlic / parsley, salt and pepper. Mix everything well.

In a frying pan, heat half of the oil and butter mixture. Add in the potato mixture, press it down and cook over medium heat for 15 minutes.

At the end of this time, the potato pancake should be golden. Transfer it onto a plate. Heat the rest of the oil and butter mixture. Transfer the potato pancake back into the pan to golden the other side, cook for another 15 minutes.

CHEF’S TIP :

This preparation can be served as small, individual potato rostis.

Fig Energy Balls

Machine used: Magimix FOOD PROCESSOR

Ingredients:

(For 6 balls)

200 g dried figs

150 g cashew butter

1 tbsp maple syrup

50 g dark chocolate

5 tbsp finely desiccated coconut

Method: 

Fit the food processing bowl with the metal blade. Add all the ingredients, except the coconut, and run the programme ROBOT for about 30 seconds.

If necessary, scrape down the wall of the ball. Rerun the programme ROBOT for 10 seconds.

Make the balls: take a large tablespoon of the mixture, and roll the mixture into a ball in the palm of your hands. Once they are smooth, roll them in the finely desiccated coconut.

Place the balls onto a plate and refrigerate for at least 1 hour.