The Magimix Le Patissier
$1,398, is available at Robinsons The Heeren, Robinsons Jem, and Tott.
WHAT I LIKED
• It’s fast. It sliced its way through starchy potatoes and watery cucumbers readily, and shredded both hard root vegetables and leafier greens like cabbage equally well. I couldn’t seem to put food in it fast enough!
• There are two chute sizes – a small one that’s just right for carrots, and a wider one for halved onions and potatoes – so I didn’t need to waste time with extra cutting.
• My smoothies took just a quarter of the time it usually takes in my regular blender. Thanks to the Blendermix attachment, I got a smooth mix without having to scrape down and stir in the sides. It crushed ice well too.
• It whipped egg whites to stiff peaks in less than half the time it takes with a handheld mixer, and even heavier bread doughs were ready in a jiffy.
• I loved that the whole assortment of blades could be neatly packed away in the small accessories box provided.
• Two recipes books come with it, one of which also contains the manual. I appreciated that the recipes told me exactly which bowl and attachments to use. Even the blades are clearly labelled.
WHAT COULD BE BETTER
• Just two small quibbles about the food-processing function: I couldn’t get onions chopped as finely as with my own food processor, and the potato slices made for slightly thicker chips than I’m used to.
• The whisk attachment didn’t mix meringue so well. I noticed some sugar sticking to the bottom of the windmill-looking whisk, and I struggled to scrape them in fully. In the end, I had to carefully scoop out the rest of the meringue from the sides of the bowl, avoiding the granular bits in the centre.
• Each bowl and attachment needs to be placed over the central protruding shaft and locked into place before you can start a task. I had no problems with processing food but I ran into diffi culties when it came to baking. When I placed ingredients in the mixing bowl before fixing it onto the machine, I found it tricky to fit the bowl and dough blade properly over the shaft, without some of the dry ingredients “jumping” up and spilling.
A reliable workhorse for most cooking and baking needs.
This story was first published in Simply Her March 2016.