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ENGLISH 15
B
Shred the cheese.Puree the broccoli with the
boiled potatoes and some of the cooking liquid of
the broccoli.Put the broccoli puree and the
remaining liquid and stock cubes into a measuring
beaker and fill it up to 750ml.Transfer the soup to
a pan and while stirring bring it to the boil. Stir in
the cheese and season with curry,salt,pepper and
nutmeg and add the cream.
Roquefort dressing
P
- For sour cream Roquefort dressing:
- 75g crumbled Roquefort or other blue cheese
- 250ml sour cream
- 2 drops Tabasco
- 1 tsp.wine vinegar
- 1 clove of garlic
- half tsp.sugar
- 1 tsp.celery salt
- pepper
- half tsp.mustard
B
Put all ingredients except for the cheese in the
bowl and mix well.Add cheese and continue the
process until the desired consistency has been
reached.
Yoghurt dressing
P
- 150ml yoghurt
- 2 tbsp.lemon juice
- one quarter tsp.salt
- pepper
- 2 tbsp.fresh herbs (parsley,garden cress,
watercress,chives,tarragon,basil)
B
Put all ingredients in the bowl and mix well.
Gazpacho (for 2 persons)
P
- 250g tomatoes
- 1 clove garlic
- 1 tbsp.red wine
- 1.5 tbsp.olive oil
- 1 tbsp.tomato puree
- 1 green pepper in pieces
- 1 onion in pieces
- 1 tbsp.mayonnaise
- half of a small cucumber in pieces
- 250ml chicken stock
- Garnish: chopped pepper,tomato and onion.
B
Put all the ingredients in the bowl and mix them
until a smooth puree is obtained.Chill the soup in
the refrigerator.Garnish with some chopped
pepper,tomato and onion.
Mashed potatoes
P
- 500g cooked potatoes
- approx.160ml hot milk (90cC)
- 1 tbsp.butter
- salt
B
First mash the potatoes, then add milk, salt and
butter.Use speed 1 and process it for
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