66
en
hotpoint.
co.uk
RECIPE BOOK
CITRON JUICE
Ingredients for 4 servings: 3 large citrons, 1 apple, brown sugar.
Wash and peel the citrons and chop them into small cubes. Wash and peel the apple. Place the ingredients
in the processor with 1 glass of water. Once processed, sweeten to taste. Serve with 1 teaspoon of crushed
ice.
REVITALISING COCKTAIL
Ingredients for 4 servings: 1 watermelon (1 kg), fresh basil, vodka.
Remove the rind and seeds from the watermelon and cut it into small cubes. Wash and pick 1 handful of
basil leaves. Place the watermelon and basil in the processor and juice. Shake the juice with 4 tablespoons
of vodka and crushed ice and serve in 4 tumblers, garnishing with a few basil leaves.
BLUEBERRY DESSERT
Ingredients for 4 servings: 1 kg of blueberries, 500 g of whipped cream, 70 g of icing sugar.
Wash and drain the blueberries, then place them in the processor to obtain their juice. Combine the whipped
cream, blueberry juice and 50 g of icing sugar, folding gently until mixed. Take the blueberry pulp, mix it with
the remaining sugar and pour the mixture into 4 glasses. Pour the whipped cream and blueberry juice mix
on top and store in the refrigerator until ready to serve.
APPLE AND FENNEL GAZPACHO
Ingredients for 4 servings: 3 apples, 4 fennels, 1 lime, raspberry vinegar, hazelnut oil, salt.
Wash and chop the lime, apples and fennels. Place them in the processor to juice. Mix the juice with 4
tablespoons of hazelnut oil and 1 pinch of salt using a whisk. Serve in 4 glasses, garnish with a few apple
slices.
GREEN JUICE
Ingredients for 4 servings: 1 cucumber, 2 fennels, 1 celery stalk, 2 carrots, baby spinach, parsley,
1 apple, 5 g of fresh ginger.
Wash, peel and chop the cucumber, fennels, celery, carrots and apple. Peel the ginger root. Wash and pick
1 handful of parsley leaves and 1 handful of baby spinach. Process the vegetables in small batches to obtain
their juice. Mix and serve immediately.
