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Table of Contents

Tuna Pate ........................................................................................................................................................... 3

Persillade ............................................................................................................................................................ 4
Chimichurri......................................................................................................................................................... 5
Chocolate Sauce ................................................................................................................................................. 6
Crème Caramel .................................................................................................................................................. 7

Some of these recipes have been taken from the Moulinex Cuisine Companion Mini Bowl cookbook and
translated into English by a friend of a CC Facebook member.

This booklet has been put together as a free resource for Cuisine Companion users

2
 INGREDIENTS

140 grms tuna in oil –

2 mins drained

140 grms cream cheese

1 shallot peeled

2 stalks of parsley
METHOD
1 lemon juiced
1. Place shallot and parsley into the mini bowl with blade, place on
the lid and lock Salt and Pepper to taste

2. Lock Cuisine Companion lid

3. Pulse for 10 seconds

4. Add the Tuna, Cream Cheese, Lemon Juice and seasoning. Lock
lid

5. Pulse for 10 seconds Recipe and Photo from:

Moulinex Cuisine
6. Scrape down the sides of the container with a spatula Companion Mini Bowl
Cookbook
7. Pulse for 5 seconds

8. Taste for seasoning

Tip: Try other types of fish or herbs and spices.

3
 INGREDIENTS

5 – 6 cloves of garlic – 5 mins

peeled

10 stalks of parsley –
stalks removed METHOD

1. Place all ingredients into mini bowl with blade – lock lid

2. Lock CC lid

3. Mix on speed 12 for 15 seconds

Recipe and Photo from:

Moulinex Cuisine
Companion Mini Bowl Tip – you can replace Parsley with Basil
Cookbook

4
 INGREDIENTS

3 – 4 cloves of garlic peeled

5 mins 1 French Shallot

1 Jalapeno (test for heat)*

METHOD
½ bunch of Parsley
1. Place garlic, shallot and jalapeno into the mini bowl with blade, ½ bunch coriander
place on the lid and lock
½ Cup red wine vinegar
2. Lock Cuisine Companion lid ½ Cup good quality Olive Oil

3. Pulse for 15 seconds Salt and Pepper to taste

4. Scrape down sides with spatula

5. Add the Parsley, Coriander, vinegar and seasoning. Lock lid and
Recipe from: Beverley
pulse for 15 seconds
Jones (BeaJay)
6. With motor running on speed 5 drizzle in olive oil

Tip: Jalapenos can vary greatly in heat. Check the heat before adding
all of it and add to your taste.

5
 INGREDIENTS

125 grms Dark Chocolate

65% Cocoa

70 grms cream (35% fat

reduced)
13 mins
140 grms skim milk

40 grms sugar
METHOD

1. Pour 0.70 litres water into the large Cuisine Companion bowl

2. Put all ingredients into the mini bowl with blade – put lid on and
Recipe and Photo from:
lock
Moulinex Cuisine
Companion Mini Bowl
3. Lock Cuisine Companion lid
Cookbook
4. Cook on Speed 5, temperature 100°, time 8 minutes

5. At the end of the programmed time, mix for 10 seconds on

speed 9 to obtain an homogenous and smooth mixture

6. You can keep the sauce warm in the water bath at 65°

Tip: To make the sauce more chocolatey you can double the amount of
chocolate and / or add nuts for a chocolate nut sauce. You could also
use mint chocolate for a mint chocolate sauce.

6
 INGREDIENTS

4 Eggs

400 mls Milk

35 mins
70 grms Sugar

½ teaspoon Vanilla Extract

METHOD
½ cup sugar

1/8 cup of water 1. Put eggs, milk, sugar and vanilla extract into bowl with blade,
put on lid and lock

2. Put on Cuisine Companion lid and lock

3. Mix on Speed 8 for 20 seconds

Recipe and Photo from:
Moulinex Cuisine 4. At the end of the program, strain the mixture and set aside.
Companion Mini Bowl Clean bowl.
Cookbook
5. On the stove make a bright caramel sauce by mixing sugar and
water

a. Place 1/2 cup sugar in a saucepan and add 1/8 cup water to
that and stir over low to med heat until dissolved and goes a
light caramel colour. Keep your eye on it as it can burn quickly

6. Remove blade from mini bowl and pour in caramel – allow to

cool

7. Once cool, pour in the cream mixture on

top of the caramel

8. Add 0.7 ltrs water to the large CC bowl

(up to steam mark)

9. Place the mini bowl in the machine with

lid on – lock and cover

10. Progam for 20 mins on 100

11. When finished allow to cool before

removing from the bowl