Bedienungsanleitung Bestron AKL217 (Seite 22 von 36) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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RECIPES

Rucola pesto

Ingredients

• 75g of Rucola lettuce

• 40g of walnuts

• 2 cloves of garlic

• Mild olive oil

• Black pepper

Preparation

Roast the walnuts for a short time in a dry frying

pan. Mix the Rucola, garlic and walnuts in the

blender. Add the olive oil until a smooth pesto.

Add some black pepper. Tastes great on toast or

baguette.

Frappuccino

Ingrediënten

• 200 ml espresso ice-cold

• 200 ml whole milk

• 4 round treacle waffle ice cream scoops

• 2 teaspoons of coffee syrup

• Whipped cream

• Cocoa powder

Preparation

Put the espresso with the milk, coffee syrup and

2 round ice cream scoops in the blender until a

smooth mass. Pour it in a glass. Top each glass

with a round ice cream scoop and garnish with

some whipped cream and cocoa powder.

Pasta with sun-dried tomatoes and basil

Ingredients

• 6 sun-dried tomatoes in oil

• 10g basil

• 1 bag of almond flakes

• 2 cloves of garlic

• 1 bag of Parmesan cheese

• 250g pasta

• Salt and pepper

Preparation

Put the sun-dried tomatoes, garlic and basil with

some oil of the tomatoes in the blender. Add

some boil liquid of the pasta. Mix everything until

a sort of pesto. Add the cheese, pepper and salt.

Cook the pasta al dente with some salt.

Olive tapenade

Ingredients

• 500g green olives (pitted)

• 150g black olives (pitted)

• 6 peeled cloves of garlic

• 70g grated Parmesan cheese

• 100g soft sun-dried tomatoes

Preparation

Put the green and black olives, garlic, cheese and

tomatoes in the blender. Add some extra virgin

olive oil slowly until a liquid (pureed) mass,

which is well spreadable. Add some fresh grind

pepper for a piquant taste. Tastes great on toast

or baguette.

Raspberries sorbet ice cream

Ingredients

• 1 lemon

• 600g raspberries

• 150g powdered sugar

• 150 ml water

Preparation

Cut the lemon in two and squeeze the inside. Mix

the raspberries with the lemon juice, sugar and

1,5 dl of water in the blender. Pour the mixture in

a freezer box. Carefully put the box in the freezer

and let it freeze for 6 hours. Stir the mixture with

a fork every hour. You can also pour the mixture

in an ice cream maker and leave it there for 40

minutes. After that serve the ice cream in a bowl

or cone.

Paprika soup

Ingredients

• 3 yellow paprika’s

• 2 tablespoons of crème fraîche

• 150g of carrots

• 4 spring onions

• 2 cloves of garlic

• 30g Parmesan cheese

• 2 teaspoons of grated ginger-race

• 3 tablespoons of cutted basil

• 2 tablespoons of olive oil

• 4 tablespoons of whipped cream

• 1 litre vegetable tea

• Salt

Preparation

Cut the paprika’s lengthways in half, remove the

seeds and cut the flesh into small pieces. Cut the

carrots in small pieces and cut the spring onions

and garlic fine. Fry the spring onions, garlic and

1 teaspoon of grated ginger-race in olive oil, then

add the paprika and carrots and fry it with the

rest for 5 minutes. Add the vegetable tea and let

it cook slowly for 10 minutes. Puree the mixture

in the blender. Put the mixture in a pan and heat

it up. Stir the crème fraîche through it and add

some pepper and salt. Stir the Parmesan cheese,

basil and the rest of the ginger-race through the

whipped cream. Pour the soup into bowls and put

one tablespoon of the cream mixture on it.

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