1 Wash, deseed and chop the pepper into pieces.
2 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.
3 Pour into the Micro bowl, add the fromage frais, lime juice and press the pulse
button 2/3 times before blending for 30 seconds.
Tip: A highly original dip for sticks of raw vegetables.
1 Chop the hazelnuts (6/7 pulses) in the bowl and set aside.
2 Wash the fennel, cut into small pieces and place in the bowl. Pulse a few
times.
3 Add the lemon juice, goat’s cheese, oil, herbs, salt and pepper. Pulse a further
5/6 times.
4 Scatter with the chopped nuts.
Tip: Serve with toasted slices of bread.
CREOLE DIP
FENNEL AND FRESH GOAT CHEESE
1 red pepper
100ml coconut milk
200g fromage frais
juice of ½ lime
salt and chilli powder
½ fennel bulb
100g fresh goat cheese
½ lemon
chives, mint, chervil
25g hazelnuts
dash of hazelnut oil
salt and pepper
PREPARATION : 10 min 1 BOWL ACCESSORY:
COOKING: 5 min
PREPARATION : 10 min 1 SMALL BOWL ACCESSORY:
33
TANTALISING APPETISERS
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