Recipes
M Salmon spread
(starter for 4-6 persons)
150 g/5 oz smoked
salmon, 75 g/3 oz
softened butter,
1
1
⁄2 tablespoons tomato
ketchup, salt and
cayennepepper.
Purée the smoked
salmon, tomato ketchup and the butter. Season
with salt and cayennepepper. The mixture can be
served as an appetizer with toasted bread.
M Herb butter
100 g fresh green herbs, 2 cloves garlic, 100 g
soft butter, 4 tablespoons mustard, 4 level
tablespoons crème fraîche, salt and pepper.
Chop the herbs and the garlic fineely in the food
processor, using the blade. Add the butter,
mustard and crème fraîche, and mix until smooth.
Season to taste.
Tip: stir a spoonful of anchovy paste or some
anchovy filets through the mixture and serve the
herb butter in combination with smoked or grilled
fish.
M Sandwich spread
2 small carrots in pieces, 2-3 gherkins in pieces,
75 g/3 oz cauliflower in pieces, 75 g/3 oz celeriac
in pieces, green herbs (parsley, dill, tarragon,
celery stalks in pieces), 100 g/3
1
⁄2
oz mayonnaise,
100 g/3
1
⁄2 oz curd, salt and pepper
Chop the carrots, gherkins, cauliflower, green
herbs and celeriac fine. Mix in the mayonnaise
and curd carefully and season the taste with
pepper and salt.
M Broccoli soup
(for 4 persons)
50 g/2 oz ripe Gouda cheese, 300 g/11 oz cooked
broccoli (stems and heads), water in which
broccoli was cooked, 2 boiled potatoes in pieces,
2 stock cubes, 2 tablespoons unwhipped cream,
curry, salt, pepper, nutmeg
Grate the cheese. Purée the broccoli with the
boiled potatoes and some water in which the
broccoli was cooked. Put the broccoli purée and
the remaining liquid and stock cubes into a
measuring beaker and make it up to
750 cc / 1
1
⁄3 pint. Transfer it to a pan and while
stirring bring it to the boil. Stir in the cheese and
season with curry, salt, pepper and nutmeg and
add the cream.
M Tomato-fennel soup
(for 4 persons)
500 g/1 lb 2 oz tomatoes in pieces, 1 small fennel
in pieces, 1 small onion in pieces, 750 cc /1
1
⁄3 pints
chicken stock, 25 g/1 oz butter, 25 g/1 oz flour,
4 stalks parsley, 4 stalks celery leaves, 2 table-
spoons crème fraîche, salt and pepper
Chop the fennel and the onions and purée the
tomatoes. Melt the butter. Add the flour to the
melted butter mixing well. Gradually pour in the
chicken stock. Pour in the puréed tomatoes, the
chopped fennel and onion and bring to boil.
Season with salt and pepper. Boil the mixture for
approx. 5 minutes. Chop the parsley and celery
leaves. Serve the soup with the chopped celery,
parsley and crème fraîche.
M Gazpacho
(for 2 persons)
250 g/9 oz tomatoes, 1 clove garlic, 1 tablespoon
red wine, 1
1
⁄2
tablespoon olive oil, 1 tablespoon
tomato purée, 1 green paprika in pieces, 1 onion
in pieces, 1 tablespoon mayonnaise,
1
⁄2
small
cucumber in pieces, 250 cc/9 fl oz chicken stock
Garnish: paprika, tomato and a raw onion in
pieces.
Put all the ingredients in the bowl and mix them
until a smooth purée is obtained. Chill the soup in
the refrigerator. Chop the paprika, tomato and
onions for garnishing.
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