7
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
Put everything but the oil into the jug. Fit the lid, remove the cap, and add about half
the oil. Replace the cap and blend for a couple of seconds. Examine the result, then
adjust the oil and blend till you achieve the consistency you need. For a tapenade, to
spread on toast, you need a paste. For a sauce, to toss through warm pasta, it should
be fairly runny.
horseradish and apple sauce
250ml double cream
2 sharp flavoured apple, peeled and grated
6 tbsp horseradish relish
2 tsp paprika
Put the cream into the jug and blend till soft peaks form, then spoon gently into a large
bowl and gently fold in the rest of the ingredients (“gently” means don’t knock the air
out of the cream or it’ll collapse). Season with fresh ground black pepper, and serve
with beef or sausage.
leek & potato soup
(serves 4)
150g leeks, trimmed
150g potatoes, peeled
2 vegetable or chicken stock cubes
800ml water
salt and pepper to taste
Blend the leeks and potatoes for a couple of seconds (lumpy, not mushy). Put the leek
and potato mixture into a pan, then add the water and stock cubes. Bring to the boil,
stirring, reduce the heat, cover the pan and simmer for 20 minutes. Let the mixture cool
for about 30 minutes, then blend in two lots, at maximum speed, till it’s really smooth.
Return the mixture to the pan and heat it through (don’t let it boil). Taste, adjust the
seasoning, and serve with crusty bread.
mango lassi
(a rich mango smoothie)
200ml natural yogurt
1 ripe mango
200ml milk
2 tsp honey
10 ice cubes
Stone, peel and roughly chop the mango. Put everything into the jug, ice cubes last.
Run at speed 5 for 10 seconds, then at 12 for 5 seconds.
Содержание 14331
Страница 1: ...instructions...
Страница 2: ...2...
