33
Serves 4
3 small courgettes
1 garlic clove
1 pinch chilli powder
5 tablespoons olive oil
juice of
1
/2
lemon
2 sprigs mint
salt and freshly-ground
black pepper
Wash the courgettes and cut into slices. Fry them in
3 tablespoons of olive oil, with the crushed garlic
and chilli powder. Cover and cook gently for
approximately 30 min., stirring regularly. Pour into
the Micro bowl, season according to taste, add the
lemon juice, 2 tablespoons of olive oil and the mint
leaves; Pulse 4/5 times and allow to cool.
Spread on toasted slices of wholemeal bread.
Courgette purée
• • Preparation : 5 min. • Cooking : 25 min.
Serves 4
1 tin tuna in brine (140 g net)
2 tablespoons crème fraîche
1 teaspoon olive oil
1 teaspoon mustard
juice of
1
/2 lemon
chives
fleur de sel (unrefined salt)
and pepper
Break the tuna into chunks and place in the bowl.
Add the other ingredients, pulse 4/5 times and…
hey presto !
Spread on toasted slices of wholemeal bread.
Tuna rillettes
• • Preparation : 5 min.
Serves 4
2 slices ham
2 tablespoons crème fraîche
1 teaspoon grain mustard
Cut the ham up and place in the bowl with the
crème fraîche and the mustard. Pulse 4/5 times
and… hey presto !
Serve with carrot and courgette sticks or cauliflower
florets.
Dijon sauce
• • Preparation : 3 min.
TANTALIZING APPETIZERS