4
Recipes
Apple Compote
3 cup cooked apples, half a lemon,
2/3 cup superfine sugar , 1 tablespoon
of rum
Place the warm (but not hot) cooked
apples, the lemon juice, sugar and rum
in the bowl. Blend using the blade for
15 to 20 seconds. Leave to cool and
serve. Process in batches as necessary to
avoid exceeding the capacity of the
bowl.
Pesto sauce
1 1/2 cup Parmesan cheese, 5 sprigs of
fresh basil, 3 cloves of garlic, ,
15 walnut halves, 1/2 cup of olive oil
Place the basil and the garlic cloves and
cloves into the bowl. Blend finely.
Add the Parmesan cheeses in small
lumps along with the walnut halves
and chop finely for about 20 seconds.
Add the olive oil and blend to obtain
an even paste
Guacamole
1 large avocado , 1 clove of garlic, 1/2 a
skinned tomato, 1 tablespoon olive oil,
2 chilli peppers, 1/2 onion, 3 sprigs of
cilantro, 1 dash of lemon juice, salt and
pepper to taste.
Chop the garlic, onion, cilantro and
chilli peppers finely.
Peel the avocado, remove the pit and
cut it up before putting in the bowl.
Blend for 20 seconds to obtain a
smooth purée. Add salt and pepper to
taste.
Anchovy Paste
15 fillets of anchovies in oil, 2 cloves of
garlic, 3 hard-boiled egg yolks, 3
tablespoons of olive oil
Chop the garlic cloves finely. Add the
anchovies and mix again. Blend in the
egg yolks with 3 tablespoons of oil.
Blend to obtain a cream.
Add oil to achieve the desired consis-
tency.
USING THE EMULSIFYING DISC
(according to model)
Whipped cream
3/4 cup +2 tbsp heavy cream.
11/2 tbsp superfine sugar and 1 sachet of
vanilla sugar (optional).
Tip to obtain superb, really stiff
whipped cream.
Use very cold whipping cream straight
from the refrigerator.
Fit the emulsifying disc in the bowl.
Pour in the ingredients and lock the lid.
Process continuously for 30 seconds.
MAYONNAISE
Tips to make really superb, stiff
mayonnaise:
- Use ingredients at room temperature
- Clean the bowl and the disc with cold
water
- Respect the quantities of ingredients
stated in each recipe.
Note: For best results use olive oil or
sunflower oil, or a mixture of both.
Mayonnaise with mustard
Fit the emulsifying disc to the bowl.
Add the ingredients: l egg yolk, 1
tablespoon of French mustard, 1/2
tablespoon of wine vinegar, salt and
pepper. Measure out 3 tablespoons of
oil and set aside.
Lock the lid and run for 15 seconds.
Pour in about 1 tablespoon of oil, pro-
cess briefly then add the rest of the oil
and process continuously for about 20
to 30 seconds.
KRUPS Constance USA 2/06/06 9:47 Page 4
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