MOJITO
Ingredients: 30 mint leaves – 8 demitasse spoons of brown sugar –
juice of 2 limes – 180ml of Cuban White Rum – 250ml of sparkling
water – 10 ice cubes.
Squeeze the limes and put the juice in the glass bowl of the blender
with the rum, the sugar and the ice cubes.
Mix for
40
to
60
seconds until the ice cubes are crushed. Then add the
sparkling water and mint and mix on low speed for a few seconds.
Serve.
N.B.: Alcohol abuse is dangerous for your health, to be consumed
with moderation.
PIÑA COLADA
Ingredients: 500ml of coconut milk – 250ml of pineapple juice –
250ml of white rum.
Put all of the ingredients in the glass bowl of the blender.
Blend the mixture.
Serve.
N.B.: Alcohol abuse is dangerous for your health, to be consumed
with moderation.
TOMATO GAZPACHO
Ingredients (for a mixture of approx. 1.5L): 6 tomatoes – 1 cucumber
– 1 onion – 1 red bell pepper – 1 yellow bell pepper – 2 cloves of
garlic – 4 tablespoons of wine vinegar – 4 tablespoons of olive oil –
juice of one lemon – 1 tablespoon of tomato concentrate – 1/2 glass
of water – basil – hot pepper – salt and pepper.
Peel, take out the seeds, and cut the tomatoes into pieces, peel and
coarsely chop the cucumber and onion, hull and remove the seeds
from the bell peppers and cut them into strips, peel and crush the
cloves of garlic.
Add the water and these ingredients to the blender before adding the
vinegar, oil, lemon juice, basil and tomato paste and mix. Add salt,
pepper, and hot pepper. If you prefer a more fluid texture, add some
water. You can also put the preparation through a conical strainer
for a gazpacho which is smooth and without pulp.
Keep in refrigerator until serving.
CARROT PURÉE
Ingredients: 900g of carrots – vegetable broth – 45g of butter – 45g
of crème fraiche – salt and pepper – powdered nutmeg.
Wash the carrots, peel them and cut them into sections.
Cook them for
20
minutes in the vegetable broth.
Put them in the blender and add the melted butter, fresh cream,
salt and pepper, then nutmeg. Blend the mixture.
Keep warm on a very low heat.
55
ENG
