• salt and pepper
• sprigs of parsley
• crusty bread or crackers, to serve
• Melt the butter in a pan and fry the chicken livers, onion
and garlic for approx. 8 minutes until the chicken livers
are cooked.
• Cool the mixture, put it in the bowl of the food processor.
• Add the cream, the tomato paste and the brandy, and
season to taste.
• Run the appliance at speed 5 until the mixture is smooth
and creamy.
• Turn the pate out onto a dish and garnish it with parsley.
• Serve chilled with crusty bread or crackers.
£ Guacamole
(Mexican avocado dip; serves 2 to 3 people)
• 2 medium-sized, ripe avocados
• 2 medium tomatoes, peeled
• 1 small onion, cut into pieces
• 3 to 4 sprigs offresh parsley
• 1 green chilli, seeded and cut
• salt and pepper
• wholemeal toast or corn chips, to serve
• Peel and stone the avocados, cut the flesh into chunks
and place them into the bowl of the food processor.
• Mix to a smooth puree at speed 5.
• Halve the tomatoes and remove the seeds.
• Add tomatoes, onion, parsley and chilli to the avocado.
Puree and blend until smooth.
• Season to taste with salt and pepper and serve with
wholemeal toast or corn chips.
ß Meringue nests with strawberries
(8 meringue nests)
For the meringue nests:
• 2 egg whites
• 100 g sugar
• 1 tbsp corn flour
• pinch salt
• 8 disposable moulds (aluminium foil)
• greaseproof paper
For the filling:
• 250 ml whipping cream
• 2 tbsp sugar
• 2 sachets vanilla sugar
• 400 g strawberries
Meringue nests:
• Whisk the egg whites with salt at speed 4 until stiff. Mix
sugar and corn flour with a spoon. Add this mixture to
the egg whites spoon by spoon and whisk after each
addition.
• Put the disposable aluminium moulds upside down on a
baking tray lined with greaseproof paper.
Recipes
£ Hummus bi Tahini
(chick pea- sesame puree)
• 250 g chick peas
• 80 g tahini (sesame paste)
• approx. 50 ml lemon juice
• approx. 50 ml water
• 2 cloves garlic
• 1 level tbsp olive or corn oil
•
1
⁄2 tsp cayenne pepper
• fresh parsley leaves
• Soak the chick peas overnight in plenty of water to which
some salt has been added.
• Cook the peas for approx. 2 hours.
• Put all the ingredients, except the parsley leaves, the
cayenne pepper and the oil, in the bowl of the food
processor.
• Puree the ingredients at speed 5 to get a smooth paste.
• Turn the mixture out into a bowl and garnish with the
parsley leaves, cayenne pepper and oil.
• Serve with flatbread (e.g. pitta bread).
£ Milkshake
(for 2-3 milkshakes)
• 200 g fresh fruit (e.g. strawberries,
raspberries, bananas)
• 1 tsp lemon juice
• sugar or honey to taste
• 200 ml cold milk
• 2 scoops vanilla ice cream
• Puree the fruit with the lemon juice
and the sugar or honey, using the
blade.
• Add the milk and the ice cream and mix at speed 5 until
the mixture is frothy.
Tips:
• Instead of fresh fruit, use 2 level tbsp strong coffee and 2
tbsp cocoa. Substitute mocha or chocolate ice cream for
the vanilla ice cream.
• Substitute 6 level tbsp fruit jam for the fresh fruit, the
lemon juice and the sugar.
£ Chicken liver pate
(serves 4 people)
• 25 g butter
• 250 g chicken livers, well cleaned
• 1 small onion, chopped
• 1 clove garlic, crushed
• 5 tbsp heavy cream
• 2 tbsp tomato paste
• 2 tsp brandy
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