Bedienungsanleitung Bestron AGS 326 (Seite 25 von 40) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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RECIPES

Tropical cocktail

Ingrediënts:

• 2 passion fruits

• 1 mango

• 2 oranges

• 1 lemon

Preparation:

Remove the flesh from the passion fruit and peel the

other fruit. Mix the passion fruit, add the mango and

finally add the oranges and lemon. An exotic

taste…….an aperitif, but without the alcohol.

Peach bowl

Ingrediënts:

• 1 l mineral water

• 4 peaches

• 2 lemons

• Sugar or sweetener

• Ice cubes

Preparation:

Peel the peaches. Halve the fruit and remove the

stones.Use the juicer to make a thick peach juice.

Squeeze the lemons and mix the peach juice, lemon

juice and mineral water together. If desired, add

some sugar or sweetener. Serve cold with ice cubes.

Red hot chili pepper shake

Ingrediënts:

• 150 g courgettes

• 2 sweet red peppers

• 1 fresh, red Spanish pepper

• 75 g radishes, halved

• 1 orange

• Ice cubes

Preparation:

Cut the courgettes into pieces and squeeze them in

the juicer. Halve the sweet peppers and remove the

seeds and the membrane. Squeeze the pieces of

sweet pepper in the juicer, followed by the Spanish

pepper and the radishes. Squeeze the orange and

mix the juice with the vegetable juice. Fill 2-3 glasses

with ice cubes, pour the juice over the top and serve

immediately.

Fruit shake

Ingrediënts:

• 1 banana

• 2 apples

• 4 oranges

• 2 grapefruits

• 2 pears

Preparation:

Wash the fruit and, if necessary, cut the fruit into

large pieces. Squeeze the fruit in the juicer. Pour

the fruit shake into a glass and serve immediately.

Tofu salad

Ingrediënts:

• 2½ kg carrots

• 2 sticks of chopped celery

• 1 small, chopped red onion

• 75 g mayonnaise

• 2 tablespoons tamari

• 1 tablespoon (sea) salt

• 2 teaspoons kelp powder

• Green or red sweet pepper (to taste)

• Tomato (to taste)

• 100 g frozen tofu

• Kelp

Preparation:

Defrost the frozen tofu and crumble it. Squeeze the

carrots in the juicer. Save the pulp for the salad. Mix

the tofu, celery, onion and, if used, the sweet pepper

and tomato. Mix the carrot pulp through it. Next, mix

the mayonnaise, tamari, salt and kelp through the

mixture. Allow the mixture to cool in the refrigerator

before serving.

Apple bavarois

Ingrediënts:

• 12 apples

• 6 gelatine leaves

• 3½ dl cream

• 2 tablespoons sugar

• Pinch of cinnamon

• 1 tablespoon ginger juice

Preparation:

Squeeze three quarters of the apples in the juicer

Boil down the apple juice to half its volume. Soak the

gelatine leaves and dissolve them in the still warm

juice. Allow this to cool to room temperature. Beat

the cream and sugar until it is semi-firm and fold it

through the jelly-like apple juice. Add cinnamon and

ginger juice to taste. Allow the mixture to become

firm and then spoon it into a piping bag. Cut the other

apples lengthways in two and use a grapefruit knife

to hollow out both halves. Squirt a small amount of

the apple bavarois on the bottom half of the apples

and place the top half on top. Garnish with slices of

apple.

Stewed eel in chervil sauce

Ingrediënts:

• 12 new potatoes

• 750 ml fish stock

• 200 ml wheat beer

• 800 g eels

• 2 bunches watercress

• 1 tablespoon freshly chopped dill

• 1 tablespoon freshly chopped chives

• 200 ml double cream

• Salt and pepper

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Bestron AGS 326 Seite 25

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