6
horseradish and apple sauce
250ml double cream
2 sharp flavoured apples, peeled and grated
6 tbsp horseradish relish
2 tsp paprika
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Put the cream into a large bowl, and blend at high speed till soft peaks form.
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Gently fold in the rest of the ingredients.
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“Gently” means don’t knock the air out of the cream or it’ll collapse.
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Season with fresh ground black pepper, and serve with beef or sausage.
black olive and anchovy tapenade/sauce
250g pitted black olives
60g anchovy fillets, drained
3 tbsp capers, drained
150ml olive oil
2 tbsp brandy (optional)
fresh ground black pepper
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Reserve half the oil, and put everything else into the beaker.
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Blend for a couple of seconds, then check the mixture.
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Adjust the oil and blend till you achieve the consistency you need.
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For a tapenade, to spread on toast, you need a paste.
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For a sauce, to toss through warm pasta, it should be fairly runny.
breakfast smoothie
4 tbsp natural yogurt
200ml milk
2 tbsp oatmeal or porridge oats
1 large banana, roughly chopped
2 tsp honey
2 apples, cored and roughly chopped
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Put everything into a large bowl.
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Blend at medium speed for 10 seconds, then at high speed for 15 seconds.
mango lassi
(a rich mango smoothie)
200ml natural yogurt
1 ripe mango
200ml milk
2 tsp honey
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Stone, peel and roughly chop the mango.
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Put everything into a large bowl.
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Blend at medium speed for 10 seconds, then at high speed for 5 seconds.
very chocolatey cherry smoothie
350ml lemonade
125ml chocolate ice cream
100g cherries, stoned
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Put everything into a large bowl.
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Blend at medium speed for 10 seconds, then at high speed for 10 seconds.
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