ENGLISH 15
B
Shred the cheese. Puree the broccoli with the
boiled potatoes and some of the cooking liquid of
the broccoli. Put the broccoli puree and the
remaining liquid and stock cubes into a measuring
beaker and fill it up to 750ml.Transfer the soup 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.
Roquefort dressing
P
- For sour cream Roquefort dressing:
- 75g crumbled Roquefort or other blue cheese
- 250ml sour cream
- 2 drops Tabasco
- 1 tsp. wine vinegar
- 1 clove of garlic
- half tsp. sugar
- 1 tsp. celery salt
- pepper
- half tsp. mustard
B
Put all ingredients except for the cheese in the
bowl and mix well.Add cheese and continue the
process until the desired consistency has been
reached.
Yoghurt dressing
P
- 150ml yoghurt
- 2 tbsp. lemon juice
- one quarter tsp. salt
- pepper
- 2 tbsp. fresh herbs (parsley, garden cress,
watercress, chives, tarragon, basil)
B
Put all ingredients in the bowl and mix well.
Gazpacho (for 2 persons)
P
- 250g tomatoes
- 1 clove garlic
- 1 tbsp. red wine
- 1.5 tbsp. olive oil
- 1 tbsp. tomato puree
- 1 green pepper in pieces
- 1 onion in pieces
- 1 tbsp. mayonnaise
- half of a small cucumber in pieces
- 250ml chicken stock
- Garnish: chopped pepper, tomato and onion.
B
Put all the ingredients in the bowl and mix them
until a smooth puree is obtained. Chill the soup in
the refrigerator. Garnish with some chopped
pepper, tomato and onion.
Mashed potatoes
P
- 500g cooked potatoes
- approx. 160ml hot milk (90cC)
- 1 tbsp. butter
- salt
B
First mash the potatoes, then add milk, salt and
butter. Use speed 1 and process it for
