Manual Russell Hobbs 23180 (page 11 of 72) (All languages)

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SOUPE ÉPICÉE AUX POTIRONS

• 450g potiron

• 450ml bouillon de poule/légumes

• 1 poireaux

• 15ml huile végétale

• 2.5g moudre le gingembre

• 1 gousse d’ail

• 15ml crème fraîche

• 2.5g moudre le coriandre

• sel et poivre

• 1 bouquet feuilles de coriandre

Éplucher le potiron, retirer les pépins et découper en morceaux. Chauﬀer l’huile dans une poêle. Ajouter

les poireaux, l’ail et les épices. Mélanger pendant 3 minutes. Ajouter le bouillon et le potiron. Amener à

ébullition, en mélangeant. Diminuer le feu. Couvrir la casserole. Laisser mijoter pendant 20-30 minutes.

Retirer du feu. Mélanger le coriandre et la crème. Laisser refroidir pendant 30 minutes. Traitez les

ingrédients jusqu’à obtenir une consistance lisse (si nécessaire, traitez les ingrédients en plusieurs lots).

Amener à bonne température pour servir (ne pas laisser bouillir). Ajuster l’assaisonnement. Servir avec du

pain.

PESTO À LA CORIANDRE

• 2 poignée feuilles de coriandre

• 60g de pignons de pin

• 2 gousse d’ail

• 125ml d’huile d’olive

• 60g de Parmesan râpé

Travailler le coriandre, l’ail, les pignons et la moitié de l’huile jusqu’à ce que le mélange soit lisse. Mettez

dans un bol plus grand. Ajoutez le Parmesan. Ajouter de l’huile pour ajuster la consistance: Pour une

sauce: épaisse. Pour un nappage: moyenne. Pour une sauce pour pâtes: ﬁne.

SMOOTHIES AUX FRUITS

Travailler tous les ingrédients jusqu’à obtenir un mélange lisse.

60ml yaourt

200ml lait

30g farine d’avoine

1 banane

30ml miel

2 pommes, évidées

170g crème glacée au chocolat

300ml jus d’orange

150g yaourt aux noisettes

1 banane

200ml lait

300ml lait au chocolat

2 poires, évidées

200ml yaourt

1 mangue dénoyautée

200ml lait

5ml miel

300ml lait

1 banane

12 fraises

400ml lait

1 banane

20ml miel

10ml extrait de vanille

360ml limonade

125g crème glacée à la vanille

70g myrtilles

300ml jus d’orange

300ml jus d’airelle

1 banane

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Russell Hobbs 23180 Manual

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