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46
tapenade
6 tomates secados al sol
1
5 g de anchoas en aceite,
escurridas
10 hojas de albahaca
100 g aceitunas negras
deshuesadas
½ diente de ajo, machacado
25 g de alcaparras
7,5 ml de almendras molidas
pimienta negra
Acople las dos cuchillas al bol.
Ponga los ingredientes en el bol en
el orden que se indica arriba.
Procese por impulsos a velocidad 2
hasta conseguir una pasta espesa,
raspando los restos de comida de
los lados del bol cuando sea
necesario.
coulis de mango
300 g de mango maduro cortado en
dados de 1-2 cm
5 ml de zumo de lima fresco
10 ml de azúcar moreno ligero
5-10 ml de licor de naranja
(opcional)
Acople la cuchilla inferior al bol.
Añada todos los ingredientes al bol
en el orden que se indica arriba y,
luego, procéselos a velocidad 1
durante 10 segundos
aproximadamente o hasta obtener
un puré homogéneo.
Úselo como sea necesario
salsa de aguacate
1 aguacate maduro cortado en
d
ados de 1-2 cm
1 diente de ajo, machacado
100 g de yogur griego natural
unas ramitas de eneldo fresco
Acople las dos cuchillas al bol.
Ponga los ingredientes en el bol en
el orden que se indica arriba y
procéselos a velocidad 2 durante 10
segundos o hasta obtener una
consistencia homogénea, raspando
los restos de comida de los lados
del bol cuando sea necesario.
guacamole
½ cebolla pequeña
1 tomate, pelado y sin semillas
1 chili pequeño verde, sin semillas
½ diente de ajo, machacado
unas ramitas de perejil
1 aguacate maduro
15 ml de zumo de limón
sal y pimienta
Acople la cuchilla inferior al bol.
Corte la cebolla, el tomate y el chili
en trozos de 1-2 cm
aproximadamente
Póngalos en el bol con el ajo y el
perejil y procese por impulsos a
velocidad 2 hasta que estén
finamente picados. Pase a una
fuente para servir. Quite la piel y el
hueso del aguacate y corte la pulpa
en dados de 1-2 cm. Póngalo en el
bol con el zumo de limón y procese
por impulsos a velocidad 2 hasta
conseguir un puré bastante fino.
Mezcle el puré de aguacate con la
mezcla de tomate y sazone al gusto.
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