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Appel-Mousseline
- 600 gr appels
- 1 halve citroen
- 1 vanille-stokje
- 80 gr losse suiker
- 1 eetlepel rum
Doe de gaargestoofde appels, het citroensap, de suiker en de rum in de Optimo-mengkom. Met het mes 15 tot
20 seconden mengen. Koud laten worden, en dan serveren.
Pesto-saus
- 150 gr Parmezaanse kaas
- 5 takjes verse basilicum
- 3 teentjes knoflook
- 4 kruidnagels
- 15 walnoten
- 1/2 glas olijfolie
Doe de basilicum, de knoflook en de kruidnagelen in de mengkom. Maal het geheel fijn.
Voeg de walnoten en de Parmezaanse kaas er in kleine blokjes aan toe, en hak ze fijn in 20 seconden. Voeg
de olijfolie er aan toe, en meng alles om een gelijkmatig geheel te krijgen
Guacamole
- 3 grote avocadoʼs
- 2 teentjes knoflook
- 6 pepertjes
- 1/2 ui
- 3 takjes koriander
- 1 scheutje citroensap
- Zout en peper naar smaak
De knoflook, ui, koriander en pepertjes fijnhakken.
Pel de avocadoʼs en snij ze klein in de mengkom van de Optimo.
20 sec mixen om een gelijkmatig geheel te krijgen. Voeg zout en peper naar smaak toe.
Anchoiade
- 15 ansjovisfiletjes (in olie)
- 2 teentjes knoflook
- 3 hardgekookte eierdooiers
- Olijfolie
Hak de knoflook fijn. Voeg de ansjovis toe en mix het geheel opnieuw. Doe er nu de eierdooiers met drie eet-
lepels olie. Mix dit totdat u een mooie crème krijgt. Voeg er al naargelang de gewenste dikte van de saus wat
olie bij.
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