Ingredients:
½ cucumber
200 g yogurt
100 ml buttermilk
½ bunch of fresh dill
¼ bunch of fresh mint
1 pinch of salt
1 pinch of cayenne pepper
1 tbsp. extra virgin olive oil
Preparation:
Peel and deseed the cucumber and cut into 2 cm pieces. Put half of the
cucumber pieces into the Nicer Twist and chop nely. Add yogurt and
buttermilk and mix well. Add the remaining cucumber pieces and chop
coarsely.
Wash and dry the dill and mint. Then add to the cucumber-yogurt mixture
and mix again. Season well with salt and cayenne pepper and chill. Put
into soup bowls and drizzle with a little olive oil before serving.
Cucumber-yogurt soup
Ingredients:
75 g fresh basil
30 g Parmesan
2 tbsp. pine nuts
1 clove of garlic
Salt
200 ml extra virgin olive oil
Preparation:
Wash and dry the basil and chop it roughly in the Nicer Twist. Add the
Parmesan and pine nuts and chop nely.
Peel the garlic clove, remove the hard root. Add to the Nicer Twist with
the salt and mix well.
Then add the olive oil slowly and mix together well.
Pesto verde
Ingredients:
250 g potatoes (or courgettes)
3 eggs
5 tbsp. wholemeal our
1 onion
250 g carrots
Salt
Black pepper
Ginger
5 tbsp. oil for frying
Preparation:
Peel the potatoes or courgettes, cut into large pieces then chop with the
Nicer Twist and put to one side. Crack the eggs and whisk with the our
in the Nicer Twist. Add to the potato or courgette mixture, stir and also
put to one side. Peel the onion, cut in half and remove the root. Peel the
carrots and cut into 3-4 cm pieces. Chop the onion and carrot in the Nicer
Twist. Season to taste with salt, pepper and ginger, and mix well. Add the
potato or courgette and egg mixture and mix well once again. Heat the
oil in a pan, add the vegetable mixture in portions and press at. Fry the
pancakes on both sides until golden brown then allow to drain on some
kitchen paper.
Vegetable pancakes
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