Hors-d’œuvres
38
Anchovy paste
Preparation 10 min. 10 min. 10 min. 10 min.
Food processor 3200 3200 4200 5200
Serves 2 4 6 8
3
/
4
cup 1 cup 1
1
/
2
cups 1
3
/
4
cups
1
1
/
2
234
3
/
4
tsp
3
/
4
tsp 1
1
/
4
tsp 1
1
/
2
tsp
11
2
2
5 tbsp 6 tbsp 9 tbsp 11 tbsp
To taste To taste To taste To taste
•
Anchovies in olive oil
Garlic cloves
Balsamic vinegar
Bread slices
Crème fraîche or heavy whipping cream
Pepper
Drain the anchovies on kitchen paper. Soak the sliced bread in milk, then squeeze
out the surplus.
Put the anchovies, bread, garlic cloves (discard the central shoots), vinegar and
pepper in the Mini Bowl.
Blend for approximately 30 seconds to obtain a paste.
Leaving the machine running for another 20 seconds or so, gradually add the
crème fraîche or heavy whipping cream via the feed tube until it is completely
absorbed.
Delicious with raw vegetables.
Eggplant caviar
10 min.
Cooking 45 min. 45 min. 45 min. 45 min.
Food processor 3200 3200 4200 5200
Serves 2 4 6 8
1
/
2
1 1
1
/
2
2
1
/
2
11
1
/
2
2
1 tbsp 2 tbsp 3 tbsp 4 tbsp
1
1
/
2
tsp 1 tbsp
1
1
/
2
tbsp
2 tbsp
To taste To taste To taste To taste
To taste To taste To taste To taste
•
Eggplants
Garlic cloves
Olive oil
Lemon juice
Coarse salt
Salt & pepper
Preheat your oven to 355°F (gas mark 4). Wash and dry the eggplants, then
prick them with a fork.
Arrange the eggplants in an oven dish lined with coarse salt and bake for
approximately 45 minutes until the skin is soft and the flesh tender. Leave to cool.
Slice the garlic cloves in half and discard the central shoots. Cut the eggplants in
half and scoop out the flesh with a spoon.
Put the garlic and eggplants in the Mini Bowl. Add the remaining ingredients and
pulse a dozen or so times until the mixture is smooth.
Scatter with chopped black olives and serve with toasted slices of country loaf.
10 min.10 min.
10 min.Preparation
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