Ingredients:
4 eggs
10 tbsp. mineral water
200 ml milk
200 g our
½ tsp. baking powder
Salt
200-300 g chanterelles
½ red pepper
½ yellow pepper
1 onion
6 sprigs of parsley
4 tsp. butter for frying
White pepper
Preparation:
Separate the eggs. Mix the yolks with the mineral water, milk, ower,
baking powder and a pinch of salt in the Nicer Twist to form a smooth
batter. While the batter rests in a separate bowl, clean the mushrooms
and chop any larger ones. Quarter the peppers, remove the seeds, wash
and cut into strips. Peel the onion, cut in half, remove the root, chop nely
in the Nicer Twist and put to one side. Wash the parsley and dry well. Put
a little parsley to one side to garnish and chop the rest roughly in the
Nicer Twist. Now beat the egg white with a pinch of salt until it forms stiff
peaks and fold it carefully into the batter.
Melt the butter in a frying pan, add the mushrooms, pepper and onion,
and fry. Then remove about ¾ of the mixture and add ¼ of the batter.
Cook the omelette for 2-3 minutes on both side, season to taste with salt
and pepper, place on a plate and garnish with the vegetables and parsley.
Serve immediately.
Vegetable omelette
Ingredients:
200 g fresh strawberries
50 ml apple juice
1 tsp. lemon juice
20 g icing sugar
Vanilla sugar to taste
Preparation:
Wash the strawberries, allow to drain well and clean. Add to the Nicer
Twist with a little apple juice and puree them.
Add the rest of the apple juice, lemon juice, icing sugar and vanilla sugar
and mix well. Put the mixture into a shallow tray and place in the freezer.
Stir frequently.
After about 3 hours, puree again and serve.
Strawberry sorbet
Ingredients:
100 g fresh raspberries
1 tbsp. lemon juice
1 tbsp. honey
150 g yogurt
100 ml milk
Preparation:
Wash the raspberries, allow to drain well and pick out any bad ones. Put
into the Nicer Twist with the lemon juice, honey, yogurt and milk, mix to
a smooth puree and serve immediately.
Raspberry smoothie
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