Manual Russell Hobbs 22220-56 (page 30 of 72) (All languages)

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RECEPT

h = handfull

c = klyfta/klyftor

KORIANDERPESTO

2 h korianderblad 2 c vitlök

60g pinjenötter 125ml olivolja

60g parmesanost, riven

Blanda koriander,vitlök, pinjenötter och hälften av oljan till en slät massa. Lägg över

i en stor skål. Rör i parmesanosten. Tillsätt olja för rätt konsistens: Till dippsås: tjock.

Till fyllning: medium. Till pastasås: tunn.

SÖTSUR SÅS

2 schalottenlök 1 en liten bit ingefära, skalad

1 c vitlök 15ml sojasås

10ml vitvinsvinäger 5ml senap

5ml tomatpuré

Blanda allt till en slät massa. Servera till kyckling, ﬁsk eller som dippsås.

SÅS MED SVARTA OLIVER OCH ANSJOVIS

125g svarta oliver, kärnfria 30g ansjovisﬁléer, utan spad

25g kapris, utan spad 75ml olivolja

15ml konjak (kan uteslutas) svartpeppar

Spara hälften av oljan. Blanda övriga ingredienser. Tillsätt olja för rätt konsistens: Till

tapenad: tjock. Till pastasås: tunn. Krydda med svartpeppar.

GROVHACKAD TOMATSALSA

¼ röd pepparfrukt (utan kärnor) ½ lök

½ röd paprika 400g tomater (på burk)

½ grön paprika 1 c vitlök

60ml tomatpuré 1 h persilja

8ml olivolja 2.5g salt

Montera knivbladet. Grovhacka lök, röd paprika, grön paprika, vitlök, pepparfrukt

och persilja. Tillsätt tomater, olivolja, tomatpuré och salt. Bearbeta i 5 sekunder.

SÅS MED PEPPARROT OCH ÄPPLE

125ml vispgrädde 1 smakrikt äpple, skalat och rivet

45g pepparrotsrelish 5g paprika

Vispa grädden till lätt skum. Lägg över i en stor skål. Vänd ned övriga ingredienser.

Krydda med svartpeppar. Servera till kött eller korv.

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Russell Hobbs 22220-56 Manual

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