50
MILL ATTACHMENT PREPARATIONS
Sauce vierge
Green chilli sauce
Quick chocolate fondue
Serves 4
1 beef tomato
1 small spring onion
150 ml olive oil
1 tbsp lemon juice
1 handful fresh herbs
(chives, parsley, etc.)
salt & pepper
Serves 4
4 green chilli peppers
¼ onion
1 sprig fresh coriander
1 sprig parsley
2 tbsp lemon juice
2 tbsp olive oil
3 tsp vinegar
1 tsp sea salt
Serves 4
125 g dark chocolate
200 ml single cream
10 g icing sugar
Preparation: 5 min
Preparation: 5 min
Preparation: 20 min
Rinse the herbs and carefully pat them dry. Chop roughly.
Wash (and, if necessary, peel) the tomato and cut into
pieces. Halve the onion.
Put all the ingredients in the mill bowl.
Turn the selector to 3 or 4 and blend for 20 seconds.
Ideal to accompany steamed fish.
Slice open the chilli peppers, deseed and cut into 2-cm
pieces.
Place all the ingredients in the mill bowl and close carefully.
Turn the selector to 1 and blend for 20 seconds.
This extremely hot South American sauce is an ideal
accompaniment for fish, meat and vegetables. For
something a little less fierce, use sweet peppers instead.
Break the chocolate into small pieces and melt in a
bain-marie with the single cream.
Transfer this mixture to the mill bowl, add the icing sugar
and close carefully. Turn the selector to 2 and blend for 1
minute.
Serve this sauce lukewarm with fresh fruit.
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