Manual Russell Hobbs 22220-56 (page 24 of 72) (All languages)

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RECEITAS

h = punhado

c = dente

PESTO DE COENTROS

2 c de alho 2 h folhas de coentro

60g de pinhões 125ml de azeite

60g de queijo parmesão ralado

Processe os coentros, alho, pinhão e metade do óleo até obter uma consistência

suave. Coloque numa tigela maior. Misture o queijo parmesão. Junte óleo para

ajustar a consistência: Para um molho: espesso. Para uma cobertura: médio. Para

molho para massas: líquido.

MOLHO AGRIDOCE

1 c de alho 1 um pedacinho de gengibre, descascado

2 chalotas 15ml de molho de soja

10ml de vinagre de vinho branco 5ml de mostarda

5ml de concentrado de tomate

Processe tudo até obter uma consistência suave. Sirva como acompanhamento de

frango ou peixe ou como um ‘dip’.

MOLHO DE ANCHOVAS E AZEITONAS PRETAS

125g de azeitonas pretas descaroçadas 30g de ﬁletes de anchovas escorridos

25g de alcaparras escorridas 75ml de azeite

15ml de brandy (opcional) pimenta preta

Reserve metade do óleo. Processe tudo o resto. Junte óleo para ajustar a

consistência: Para uma tapenade: espesso. Para molho para massas: líquido.

Tempere com pimenta preta recém moída.

MOLHO DE TOMATE AOS PEDAÇOS

¼ malagueta vermelha (retire as sementes) ½ pimento vermelho

½ cebola 400 g tomates (enlatados)

½ pimento verde 1 c de alho

60ml de concentrado de tomate 1 h salsa

8ml de azeite 2.5g sal

Coloque a lâmina. Pique a cebola, pimento vermelho, pimento verde, alho,

malagueta e salsa em pedaços. Adicione os tomates, azeite, puré de tomate e sal.

Mexa durante 5 segundos.

MOLHO DE MAÇÃ E RÁBANO

125ml de natas 1 maçã ácida, descascada e ralada

45g de ‘relish’ de rábano 5g de colorau

Processe as natas ates se formarem picos macios. Coloque numa tigela maior.

Incorpore o resto dos ingredientes. Tempere com pimenta preta recém moída.

Sirva com carne ou salsichas.

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Russell Hobbs 22220-56 Manual

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