10
Grill the pine nuts in a pan without oil
and set aside. Finely chop the basil
leaves on slow speed
(
A1)
, while pulsing.
Remove any food stuck on the sides of
the bowl and mix again. Add the pine
nuts, hazelnut powder, the garlic cut in
half, salt and oil into the chopper. Chop
for 20 seconds on Turbo
(A2)
speed.
Finally, add the ground parmesan and
mix for a further 10 seconds on
Turbo
(A2)
speed to obtain a fine texture.
Cacik
(serves 4):
1 cucumber
2 garlic cloves
Fresh mint
100 ml olive oil
1 yoghurt
Salt and pepper.
Cut the cucumber in two lengthways.
Remove the seeds and dice the
cucumber. Salt the cucumber cubes and
leave to drain for 15 minutes. Chop the
garlic and mint. Add the yoghurt and
olive oil. Mix to obtain a thick texture.
Season with salt and pepper. In a bowl,
add the pieces of cucumber to the
mixture. Refrigerate and serve cold.
Hummus bi tahini
(chick pea puree with sesame, serves 4)
100 g dried chick peas
1 small tsp salt
50 ml tahini
50 ml lemon juice
50ml chick pea cooking liquid
1 garlic clove.
To decorate the plate: Trickle of olive oil,
fresh parsley, paprika or Cayenne pepper
Soak the chick peas in water in a cool
place for around 12 hours. Rinse then
place in a pan and cover with water.
Bring to the boil and ook on a low heat
for 1 hour. Add the salt and continue to
cook for approximately 30 minutes, until
tender. Drain. Set aside a small amount of
cooking liquid. Remove the skin from the
chick peas. Mix the chick peas with the
other ingredients to obtain a thick cream.
Adjust seasoning and consistency where
required. Chop the parsley for the
decoration.
Fine herb butter:
100 g butter
100 g chives, parsley, chervil, tarragon,
watercress in equal portions.
Speed Turbo (A2):
Chop the herbs. Add the soft butter cut
into cubes. Blend to obtain a smooth
mixture.
Variants:
Anchovy butter:
100 g butter, 100 g
anchovy fillets in oil, 1 tbsp lemon juice.
Roquefort butter or butter with other
blue cheeses:
100 g roquefort and 100 g
butter.
Mouloukhia blade (H*)
See recipe booklet provided.
Milkshake accessory (D*)
Whipped cream:
In the bowl
(F)
fitted with the blade
(E)
and the milkshake accessory
(D)
, pour
20 cl UHT single cream (30 % fat
minimum), 20 g caster sugar or 20 g icing
sugar and 1 sachet vanilla sugar. Mix
continuously for approximately 30
seconds.
Tips for excellent whipped cream with
firm tips
- Use cold single cream straight out of the
fridge.
- Do not mix for more than 40 seconds to
avoid it turning into butter.
Milkshake with ice cream:
100 g ice cream (flavours: vanilla,
strawberry, pistachio etc.), 200 ml milk.
Mix the ice cream while pulsing then add
the milk and mix again for 20 seconds.
Banana milkshake:
200 milk, 100 g bananas, 4 small ice
cubes.
Mix the ice with the banana then add
the milk and mix again for 40 seconds.
Variants: you may also use apples, pears,
strawberries or raspberries etc.
