7
Recipes
Apple Compote
500 g cooked apples, juice of half a
lemon, 80 g caster sugar, 1 tablespoon
of rum
Place the warm but not hot cooked
apples, the lemon juice, sugar and rum
in the bowl. Blend using the blade for
15 to 20 seconds. Leave to cool and
serve.
Pesto sauce
150 g Parmesan cheese, 5 sprigs of
fresh basil, 3 cloves of garlic, 4 cloves,
15 walnut halves, 1/2 glass of olive oil
Place the basil, the garlic cloves and
cloves into the bowl. Blend finely.
Add the Parmesan cheeses in small
cubes along with the walnut halves
and chop finely for about 20 seconds.
Add the olive oil and blend to obtain a
smooth paste
Guacamole
1 large avocado pear, 1 clove of garlic,
1/2 a skinned tomato, 1 tablespoon
olive oil, 2 chilli peppers, 1/2 onion,
3 sprigs of coriander, 1 dash of lemon
juice, salt and pepper to taste.
Chop the garlic, onion, coriander and
chilli peppers finely.
Peel the avocado pears and cut them
up before putting them in the bowl.
Blend for 20 seconds to obtain a
smooth purée. Add salt and pepper to
taste.
Anchovy Paste
15 fillets of anchovies in oil, 2 cloves of
garlic, 3 hard-boiled egg yolks,
3 tablespoons of olive oil
Chop the garlic cloves finely. Add the
anchovies and mix again. Blend in the
egg yolks with 3 tablespoons of oil.
Blend to obtain a cream.
Add oil to achieve the desired
consistency.
USING THE EMULSIFYING DISC
(according to model)
CREME CHANTILLY
200 ml of 35% fat UHT whipping
cream. 20 g caster sugar or 20 g of
icing sugar and 1 sachet of vanilla
sugar (optional).
Tip to obtain superb, really stiff
Chantilly creams.
Use very cold UHT whipping cream
straight from the refrigerator.
Fit the emulsifying disc in the bowl.
Pour in the ingredients and lock the lid.
Process continuously for 30 seconds to
obtain a smooth cream or about
1 minute to make whipped Chantilly.
Caution:
Check the consistency of your
preparation after 45 seconds. If you
mix for too long, you will obtain
butter.
MAYONNAISES
Tips to make really superb, stiff
mayonnaise:
- Use all ingredients at room
temperature
- Clean the bowl and the disc with cold
water
- Respect the quantities of ingredients
stated in each recipe.
Note:
For best results use olive oil or
sunflower oil, or a mixture of both.
Mayonnaise with mustard
Fit the emulsifying disc to the bowl.
Add the following ingredients to the
bowl: 1 egg yolk, 1 tablespoon of
French mustard, 1/2 tablespoon of wine
vinegar, salt and pepper. Measure out
45 ml (3 tablespoons) of oil and set
aside.
Lock the lid and run for 15 seconds.
Pour in about 1 tablespoon of oil,
process briefly then add the rest of the
oil and process continuously for about
20 to 50 seconds.
