48
MILL ATTACHMENT PREPARATIONS
Tapenade
Serves 4
160 g stoned black olives
1 anchovy in olive oil
1 tsp mustard
½ lemon
70 g yoghurt
50 ml olive oil
pepper
Preparation: 5 min
Squeeze the ½ lemon.
Put the oil, the lemon juice, the yoghurt and then all the
other ingredients in the mill bowl and close carefully. Turn
the selector to 2 and process for 10-20 seconds until the
mixture has a uniform texture. Increase the speed to 3 and
blend to achieve a thick, creamy consistency.
Delicious on slices of toasted country loaf.
Avocado salsa
Serves 4
1 ripe avocado pear
1 small spring onion
125 g yoghurt
½ lime
2-3 drops Tabasco
®
sauce
1 dash olive oil
salt & pepper
Preparation: 5 min
Halve the avocado lengthwise, remove the stone, carefully
scoop out the flesh and cut into large pieces. Cut the onion
in half and squeeze the ½ lime.
Place the oil, the yoghurt and then all the other ingredients
in the mill bowl. Close carefully, turn the selector to 1 and
blend for 30 seconds, then increase the speed to 2 and
blend for 10 seconds or until the purée has a smooth
consistency.
Tuna rillettes
Serves 4
1 tin tuna in brine (200 g)
2 tbsp crème fraîche
1 tsp olive oil
1 tsp mustard
½ lemon
chives
sea salt & pepper
Preparation: 5 min
Break the tuna up with a fork and chop chives.
Place the oil, lemon juice and the other ingredients in the
mill. Carefully fit the blade and secure. Turn the selector to
1 and blend for 20 seconds.
Spread on slices of toasted country loaf.
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