Lagrange Minimixeur, Manual

Page: 47 / 52

RECIPES
PESTO
30 grams of fresh basil
-
½ clove of garlic
-
25 grams of pine nuts
-
50 grams of grated parmesan
-
30 ml of olive oil
Put the basil and the garlic into the bowl. Chop for 15 seconds. Put the
pine nuts into the bowl and chop them for
15
seconds. If necessary,
bring the food that has become attached to the sides back to the
center of the bowl using the spatula provided. Then chop again
for a few seconds until you obtain the consistency that you prefer.
Add the parmesan and chop in short intervals of
5
seconds.
Very gradually add the olive oil through the oil spout and blend
regularly without going beyond pulses of
15
seconds. Pour the pesto
into a hermetic recipient and keep it refrigerated.
MAYONNAISE
1 egg yolk
-
1 tablespoon of mustard
-
1 tablespoon of vinegar
-
1 tablespoon of water at room temperature
- 200 ml
oil in 3 stages
-
salt
-
pepper
Put the egg yolk, mustard, vinegar, water and a little bit of oil
into the bowl. Chop for
5 seconds. Pour the oil not through the
oil spout but rather by opening the cover so that you can add a
greater volume of oil. Blend for about
10 seconds and repeat this
operation
3
times until the mayonnaise has formed. Add salt and
pepper to taste. Pour the mayonnaise into a hermetic recipient and
keep it refrigerated.
HUMMUS
150 grams of cooked chick peas
-
½ lemon
-
1 tablespoon of olive oil
-
½ clove of garlic
-
1 teaspoon of cumin
-
2 tablespoons of Tahini
-
salt
Put in the garlic and chop it briefly. Add the chick peas and blend
for
15
seconds. Put in the Tahini, lemon, cumin and a pinch of salt
and blend for 15 seconds. Pour the olive oil gradually into the oil
spout without exceeding pulses of
15
seconds until you have a
creamy sauce. Pour the sauce into a hermetic recipient and keep
it refrigerated.
47
ENG