Manual Russell Hobbs 22220-56 (page 15 of 72) (All languages)

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RECEPTJES

h = handenvol

c = teen

KORIANDER PESTO

2 h korianderblaadjes 60g pijnboompitten

2 c look 60g geraspte parmezaan

125ml olijfolie

Verwerk de koriander, knoﬂook, pijnboompitten en de helft van de olie tot het een

glad mengsel is geworden. Plaats dan in een grotere kom. Meng de Parmezaan.

Voeg olie toe om de consistentie aan de passen. Als dipsaus: dik. Als topping:

medium. Als pastasaus: dun.

ZOETZURE SAUS

2 sjalotten 1 klein stukje gember, gepeld

1 c look 15ml sojasaus

10ml witte wijnazijn 5ml mosterd

5ml tomatenpuree

Verwerk alles tot een glad mengsel. Opdienen met kip of vis, of als dip.

ZWARTE OLIJF EN ANSJOVIS SAUS

125g gepitte zwarte olijven 25g kappertjes, uitgelekt

75ml olijfolie 30g ansjovisﬁlets, uitgelekt

15ml cognac (optioneel) zwarte peper

Bewaar de helft van de olie. Verwerk alle andere ingrediënten. Voeg olie toe om de

consistentie aan de passen. Als tapenade: dik. Als pastasaus: dun. Kruiden met

gemalen zwarte peper.

KOUDE TOMATENSAUS MET STUKJES

¼ rode peper (zaadjes verwijderen) ½ ui

½ rode paprika 400g tomaten (in blik)

½ groene paprika 1 c look

60ml tomatenpuree 1 h peterselie

8ml olijfolie 2.5g zout

Installeer het mes. Hak de ui, de rode paprika, de groene paprika, de knoﬂook, de

rode peper en de peterselie in stukjes. Voeg de tomaten, de olijfolie, de

tomatenpuree en zout toe. Meng 5 seconden.

MIERIKSWORTEL EN APPELMOES

1 appel, gepeld en geraspt 125ml dubbele room

45g mierikswortel 5g paprika

Verwerk de room tot deze zachte punten vormt. Plaats dan in een grotere kom.

Meng de rest van de ingrediënten erin. Kruiden met gemalen zwarte peper.

Opdienen met rundvlees of worst.

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Russell Hobbs 22220-56 Manual

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