Manual Russell Hobbs 22220-56 (page 54 of 72) (All languages)

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RECEPTI

h = za dlan

c = stroki

KORIANDROV PESTO

2 h listi koriandra 2 c česen

60g pinjole 125ml oljčno olje

60g parmezan, nariban

Koriander, česen, pinjole in polovico olja obdelajte do gladke mase. Prelijte v veliko

skledo. Vmešajte parmezan. Dodajte olje, da uravnate gostoto: Za pomakanje:

gosto. Za preliv: srednje. Za omako za testenine: redko.

SLADKOKISLA OMAKA

2 šalotka 1 majhen kos ingverja, olupljen

1 c česen 15ml sojina omaka

10ml beli vinski kis 5ml gorčica

5ml paradižnikov pire

Vse obdelajte do gladke mase. Postrezite s piščancem, ribami ali za pomakanje.

OMAKA S ČRNIMI OLIVAMI IN SARDINAMI

125g izkoščičene črne olive 30g ﬁleji sardin, odcejeni

25g kapre, odcejene 75ml oljčno olje

15ml brendi (neobvezno) črni poper

Prihranite polovico olja. Vse drugo obdelajte. Dodajte olje, da uravnate gostoto: Za

namaz: gosto. Za omako za testenine: redko. Začinite s črnim poprom.

OMAKA S KOŠČKI PARADIŽNIKA

¼ rdeči čili (odstranjena semena) ½ čebula

½ rdeča paprika 400g paradižnik (konzerviran)

½ zelena paprika 1 c česen

60ml paradižnikov pire 1 h peteršilj

8ml oljčno olje 2.5g sol

Namestite nož. Sesekljajte čebulo, rdečo papriko, zeleno papriko, česen, čili in

peteršilj na koščke. Dodajte paradižnik, olivno olje, paradižnikovo mezgo in sol.

Obdelujte 5 sekund.

HRENOVA IN JABOLČNA OMAKA

1 jabolko z izrazitim okusom, olupljeno in naribano

125ml smetana 45g hrenov preliv

5g paprika

Smetano obdelujte, dokler se ne ustvarijo mehki vrhovi. Prelijte v veliko skledo.

Vmešajte še druge sestavine. Začinite s črnim poprom. Postrezite z govedino ali

klobaso.

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Russell Hobbs 22220-56 Manual

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