Manual Moulinex Frutelia A AV5 (page 12 of 51) (Dutch)

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Into a bowl, place the breadcrumbs; then wash

the tomatoes and capsicums removing the

pips and fibres; and the celery cut into pieces.

Cut the cucumber into slices of about 1 cm

(washed). Peel and chop the onion and the

garlic. Cut the lemon into small cubes. Put

through the juice extractor in the following

order: tomatoes, celery, capsicum, cucumber,

garlic, onion, and again mix. Leave at least 3

hours in the fridge and add the pepper just

before serving, sprinkling olive oil on top.

. Speed 3.

WEETS

. Water-ice of apples or pears

For 4:

750 g of apples or pears; 1/2 cup of lemon

juice (nectar); 60 g of molasses.

Put the lemon nectar in the juice from the

apples, having cut them up before using the

juice extractor, using different varieties to

obtain a rich flavour. Dissolve the molasses

in this juice while mixing with a spatula. Pour

the results into a stainless container suitable

for the freezer. Once solid, take out of the free-

zer and fork it to produce «grains» like flakes.

Serve in goblets or glasses. You can flavour

this water-ice with vanilla essence or a little

ginger juice.

. Speed 4.

. Strawberry sorbet

For 4:

750 g of strawberries, washed and hulled;

1/2 a lemon; 125 g of icing sugar; 1 dl of water.

Pour the water in a small saucepan and add

the sugar; boil the syrup for 1 minute and allow

to cool. Pass the strawberries and lemon

through the juice extractor and fold this mix-

ture into your syrup. Put into a sorbet maker

(or a stainless container suitable for freezer)

and mix with a fork during the freezing time.

. Speed 4.

. Raspberry «coulis» (sauce)

For 4 to 6 persons:

750 g of raspberries; 200 g of icing sugar.

The raspberries will give 3 dl of juice; mix it

with the sugar till it is dissolved and leave in

the fridge till the time to serve. This coulis will

keep for 24 hours.

. Speed : 4

. Apricot jelly

For 1 large pot:

400 g of apricots; 200 g of jam-sugar.

Stone the apricots and put into the juice

extractor. In a tick-bottomed pan, pour the

puree of apricots and sugar. Mix with a spatula,

leaving to boil over a gentle heat for four mi-

nutes, skimming the mixture regularly. Then

pour the contents of the pan into the pot and

allow to cool before covering. This jelly can

be flavoured with 2 pinches of powdered

vanilla and as much cinnamon.

. Speed 3.

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Moulinex Frutelia A AV5 Manual

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