1 Roast the pepper under the grill or in the oven for approximately 15 min.,
turning regularly.
2 Meanwhile, make the mayonnaise (see p.12) with olive oil and set aside in the
Micro bowl.
3 Skin and deseed the pepper and cut into pieces.
4 Immerse the tomatoes in boiling water, then peel, remove the pips and cut
them into small pieces.
5 Remove the central shoot from the garlic clove and cut into quarters.
6 Wash the basil and strip the leaves off the stalks.
7 Add all the ingredients to the mayonnaise, press the pulse button 2/3 times,
then blend for 1 min.
Tip: Serve with tortilla chips and sticks of raw vegetables.
1 Place all the ingredients in the Micro bowl except for the oil. Blend for
approximately 30 seconds to obtain a paste.
2 Slowly add the oil via the feed tube with the Micro in continuous mode. Blend
until it has all been absorbed.
Tip: Delicious spread on toasted slices of wholemeal bread.
TOMATO AND RED PEPPER SAUCE
TAPENADE
1 bowl mayonnaise made
with olive oil
1 red pepper
1 tomato
1 garlic clove
1 tsp tomato purée
5 sprigs basil
1 pinch sugar
salt and pepper
250g stoned black olives
1 tbsp capers
2 tsp mustard
1 lemon, juiced
20ml olive oil
pepper
PREPARATION : 15 min 1 BOWL ACCESSORIES:
COOKING : 15 min
PREPARATION : 5 min 1 BOWL ACCESSORY:
40
TANTALISING APPETISERS
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