30
TANTALIZING APPETIZERS
Serves 4
1 fennel bulb
100 g fresh goat’s cheese
Juice of
1
/
2 lemon
chives, mint, chervil
25 g hazelnuts
dash of hazelnut oil
Salt and pepper
Chop the hazelnuts (6/7 pulses) in the bowl and set
aside. Wash the fennel, cut into small chunks and
place in the bowl. Pulse a few times, then add
the lemon juice, goat’s cheese, oil, herbs, salt and
pepper. Pulse a further 5/6 times, then scatter with
the chopped nuts.
Serve with toasted slices of bread.
Fennel and fresh goat’s cheese
• • Preparation : 10 min.
Serves 4
2 ripe avocados
1 tablespoon crème fraîche
1 lime
Few drops Tabasco sauce
1 small onion (or spring
onion)
dash of olive oil
salt and pepper
Cut the onion into quarters and place in the bowl.
Press the pulse button 3 times, then add the peeled
avocados cut into chunks, the lemon juice, crème
fraîche, a few drops of Tabasco sauce and a dash
of olive oil. Blend for approximately 1 min., until
the mixture is smooth, and season according to
taste.
You can garnish the guacamole with a little diced
tomato.
Serve with tortilla chips.
Guacamole
• • Preparation : 5 min.
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