Basil pesto: (serves 4)
20 g pine nuts - 2 garlic gloves - 1 sprig (50 g) of basil - 1 tbsp hazelnut powder -
80 ml olive oil - 40 g parmesan (ground), Salt.
Grill the pine nuts in a pan without oil and set aside. Finely chop the basil leaves on
slow speed (A1), while pulsing. Remove any food stuck on the sides of the bowl and
mix again.
Add the pine nuts, hazelnut powder, the garlic cut in half, salt and oil into the
chopper. Chop for 20 seconds on Turbo (A2) speed. Finally, add the ground parmesan
and mix for a further 10 seconds on Turbo (A2) speed to obtain a fine texture.
Cacik: (serves 4)
1 cucumber - 2 garlic cloves - Fresh mint - 100 ml olive oil - 1 yoghurt - Salt and pepper.
Cut the cucumber in two lengthwise. Remove the seeds and dice the cucumber. Salt
the cucumber cubes and leave to drain for 15 minutes. Chop the garlic and mint. Add
the yoghurt and olive oil. Mix to obtain a thick texture. Season. In a bowl, add the
pieces of cucumber to the mixture. Refrigerate and serve cold.
Hummus bi tahini: (chick pea puree with sesame, serves 4)
100 g dried chick peas - 1 small tsp salt - 50 ml tahini - 50 ml lemon juice - 50 ml
chick pea cooking liquid - 1 garlic glove.
To decorate the plate: Trickle of olive oil, fresh parsley, paprika or Cayenne pepper
Soak the chick peas in water in a cool place for around 12 hours. Rinse then place in
a pan and cover with water. Bring to the boil and cook on a low heat for 1 hour. Add
the salt and continue to cook for approximately 30 minutes, until tender. Drain. Set
aside a small amount of cooking liquid. Remove the skin from the chick peas.
Mix the chick peas with the other ingredients to obtain a thick cream.
Adjust seasoning and consistency where required. Chop the parsley for the decoration.
Fine herb butter:
100 g butter - 100 g chives, parsley, chervil, tarragon, watercress in equal portions.
Speed Turbo (A2). Chop the herbs. Add the soft butter cut into cubes. Blend to obtain
a smooth mixture.
Variants:
Anchovy butter: 100 g butter, 100 g anchovy fillets in oil, 1 tbsp lemon juice.
Roquefort butter or butter with other blue cheeses: 100 g roquefort and 100 g
butter.
With double-blade knives (E and F)
Ice-cream with red berries:
200 g of frozen red berries
4 tbsp caster sugar (approx. 30g)
100 to 200 ml full cream (according to taste)
Mix the berries 10 to 15 seconds
Add the sugar and full cream
Mix for 15 seconds.
Variants: You can use other frozen fruit like blueberries, raspberries, red currants,
small strawberries, etc.)
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