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OPPSKRIFTER
h = håndfull c = fedd
KORIANDER PESTO
2 h korianderblad 2 c hvitløk
60g pinjekjerner 125ml olivenolje
60g Parmesanost, revet
Mikse koriander, hvitløk, pinjekjerner og halvparten av oljen til det er glatt. Slå over
til en stor bolle. Rør i Parmesanosten. Legg til olje for å justere konsistensen: For en
dipp: tykk. For en topping: medium. For pastasaus: tynn.
SURSØT SAUS
2 sjalottløk 1 liten bit ingefær, skrelt
1 c hvitløk 15ml soyasaus
10ml hvitvinseddik 5ml sennep
5ml tomatpuré
Mikse alt til det er glatt. Serveres med kylling, fisk, eller som en dipp.
SORT OLIVEN OG ANSJOSSAUS
125g sorte olivener uten stein 30g ansjosfileter, avdryppet
25g kapers, avdryppet 75ml olivenolje
15ml brandy (valgfritt) sort pepper
Sett til side halvparten av oljen. Mikse alle andre ingredienser. Legg til olje for å
justere konsistensen: For en tapenade: tykk. For pastasaus: tynn. Krydre med svart
pepper.
TYKK TOMATSALSA
¼ rød chili (frø ernet) ½ løk
½ rød paprika 400g tomater (hermetiske)
½ grønn paprika 1 c hvitløk
60ml tomatpuré 1 h persille
8ml olivenolje 2.5g salt
Monter kniven. Hakk løk, rød paprika, grønn paprika, hvitløk, chili og persille i biter.
Tilsett tomater, olivenolje, tomatpuré, og salt. Bland i 5 sekunder.
PEPPERROT OG EPLESAUS
125ml kremfløte 1 eple med skarp smak, skrelt og revet
45g pepperrot-relish 5g paprika
Mikse fløten til det dannes myke topper. Slå over til en stor bolle. Tilsett resten av
ingrediensene. Krydre med svart pepper. Server med biff eller pølse.
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