User’s instructions
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recipes
rucola pesto
Ingredients
• 75g of Rucola lettuce
• 40g of walnuts
• 2 cloves of garlic
• Mild olive oil
• Black pepper
Preparation
Roast the walnuts for a short time in a dry frying
pan. Mix the Rucola, garlic and walnuts in the
blender. Add the olive oil until a smooth pesto.
Add some black pepper. Tastes great on toast or
baguette.
frappuccino
Ingrediënten
• 200 ml espresso ice-cold
• 200 ml whole milk
• 4 round treacle waffle ice cream scoops
• 2 teaspoons of coffee syrup
• Whipped cream
• Cocoa powder
Preparation
Put the espresso with the milk, coffee syrup and
2 round ice cream scoops in the blender until a
smooth mass. Pour it in a glass. Top each glass
with a round ice cream scoop and garnish with
some whipped cream and cocoa powder.
pasta with sun-dried tomatoes and basil
Ingredients
• 6 sun-dried tomatoes in oil
• 10g basil
• 1 bag of almond flakes
• 2 cloves of garlic
• 1 bag of Parmesan cheese
• 250g pasta
• Salt and pepper
Preparation
Put the sun-dried tomatoes, garlic and basil with
some oil of the tomatoes in the blender. Add
some boil liquid of the pasta. Mix everything until
a sort of pesto. Add the cheese, pepper and salt.
Cook the pasta al dente with some salt.
olive tapenade
Ingredients
• 500g green olives (pitted)
• 150g black olives (pitted)
• 6 peeled cloves of garlic
• 70g grated Parmesan cheese
• 100g soft sun-dried tomatoes
Preparation
Put the green and black olives, garlic, cheese and
tomatoes in the blender. Add some extra virgin
olive oil slowly until a liquid (pureed) mass,
which is well spreadable. Add some fresh grind
pepper for a piquant taste. Tastes great on toast
or baguette.
raspberries sorbet ice cream
Ingredients
• 1 lemon
• 600g raspberries
• 150g powdered sugar
• 150 ml water
Preparation
Cut the lemon in two and squeeze the inside. Mix
the raspberries with the lemon juice, sugar and
1,5 dl of water in the blender. Pour the mixture in
a freezer box. Carefully put the box in the freezer
and let it freeze for 6 hours. Stir the mixture with
a fork every hour. You can also pour the mixture
in an ice cream maker and leave it there for 40
minutes. After that serve the ice cream in a bowl
or cone.
paprika soup
Ingredients
• 3 yellow paprika’s
• 2 tablespoons of crème fraîche
• 150g of carrots
• 4 spring onions
• 2 cloves of garlic
• 30g Parmesan cheese
• 2 teaspoons of grated ginger-race
• 3 tablespoons of cutted basil
• 2 tablespoons of olive oil
• 4 tablespoons of whipped cream
• 1 litre vegetable tea
• Salt
Preparation
Cut the paprika’s lengthways in half, remove the
seeds and cut the flesh into small pieces. Cut the
carrots in small pieces and cut the spring onions
and garlic fine. Fry the spring onions, garlic and
1 teaspoon of grated ginger-race in olive oil, then
add the paprika and carrots and fry it with the
rest for 5 minutes. Add the vegetable tea and let
it cook slowly for 10 minutes. Puree the mixture
in the blender. Put the mixture in a pan and heat
it up. Stir the crème fraîche through it and add
some pepper and salt. Stir the Parmesan cheese,
basil and the rest of the ginger-race through the
whipped cream. Pour the soup into bowls and put
one tablespoon of the cream mixture on it.
