For 1 bowl
1 red pepper
100ml coconut milk
200g fromage frais
juice of
1
/2 lime
salt and chilli powder
Wash, deseed and chop the pepper into pieces. Cook
the pepper and coconut milk in a saucepan for
approximately 5 min. Add a pinch of salt and a pinch
of chilli powder. Allow to cool, then pour into the
Micro bowl, add the fromage frais, lime juice and
press the pulse button 2/3 times before blending for
30 seconds.
A highly original dip for sticks of raw vegetables.
Creole dip
• • Preparation: 10 min. • Cooking: 5 min.
For 1 small bowl
½ fennel bulb
100g fresh goat’s cheese
½ lemon
chives, mint, chervil
25g 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 pieces 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.
35
Tantalising appetisers
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