Moulinex Hand Blenders User Manual download pdf (Page 6)

10

SAUCES

"Humus"

400 g cooked chick peas, juice of 1/2

lime, 4 garlic cloves, 1 sprig parsley, 4

tblsp olive oil, 50 ml water , a few pin -

ches of ground chilli pepper, salt, pep -

per.

- Place all the ingredients in the blender

and mix on pulse for 20 to 30

seconds.

Aubergine "caviar"

2 large aubergines, 1 garlic clove, 1

tblsp wine vinegar, 2 tblsp olive oil, just

the flesh (seeds removed) of 2 skinned

tomatoes, 1 small onion, 1 tblsp lemon

juice.

- Prick the aubergine skins and cut them

in two down the middle lengthwise.

- Place the cut pieces on a greased

baking tray and bake in the oven for

30 minutes (gas mark 6, 180° C, 356°

F)

- After cooking, peel the aubergine hal-

ves. Put all the other ingredients in the

blender, add the aubergines cut into

small cubes and mix on pulse for 20

seconds

- Serve chilled and decorated with mint

leaves.

Avocado sauce

To accompany fish and cold crab dishes.

1 ripe avocado, juice of 1/2 lemon, 2

small pots natural yoghurt, 1 large mild

onion, 1 tblsp olive oil, salt, pepper.

- Place all the ingredients in the blender

Vinaigrette dressing

Salt, pepper, 3 tblsp vinegar (wine, sher -

ry, cider, etc.), 8 tblsp oil (olive, ground

nut, sunflower, corn, etc.).

- Place all the ingredients in the blender

and mix for 5 to 10 seconds. You can

also add parsley, tarragon, chervil,

basil, shallots or garlic to the vinaigret-

te before mixing.

STARTERS

Salmon mousse

15 g gelatine, 150 ml water, 200 g fresh

salmon, juice of 1/2 lemon, 1 small pot of

natural yoghurt and the same quantity of

fresh cream, 175 g peeled, chopped

cucumber.

- Dissolve the gelatine as explained on

the packet in 150 ml hot water.

- Put all the ingredients in the blender

together with the dissolved gelatine.

- Mix for 30 seconds. Pour the prepara-

tion into a greased cake tin or mould

and refrigerate until set.

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