Herb Vinaigrette - Genius Nicer Twist Mode D'emploi

Mustard-orange dressing with garlic
Ingredients:
1 clove of garlic
2 tbsp. orange juice
2 tsp. honey
2 tsp. Dijon mustard
125 ml vegetable oil
Salt
Black pepper

Herb vinaigrette

Ingredients:
Fresh herbs of your choice
(e.g. parsley, dill, chives)
3 cloves of garlic
2 walnuts
150 ml extra virgin olive oil
50 ml white balsamic vinegar
2 tbsp. sweet honey mustard
2 tbsp. creamed horseradish
1 pinch of sugar
Salt
Black pepper
Cream of pea soup with mint
Ingredients:
150 g frozen peas
1 tsp. coarse salt
2 sprigs of fresh mint
100 ml chicken stock
75 ml cream
Salt
Black pepper
Preparation:
Peel the garlic clove, remove the hard root, cut in half and chop in the
Nicer Twist.
Add the orange juice, honey and mustard to the garlic and mix well. Fi-
nally add the oil and mix well again. Season with salt and pepper.
TIP Nutty varieties of salad leaves go particularly well with this.
Preparation:
Clean, wash and dry the herbs. Peel the garlic cloves, remove the hard
roots and chop in the Nicer Twist. Shell the walnuts and remove the skins.
Add the herbs and the walnuts to the Nicer Twist and chop well. Add the
oil, balsamic vinegar, mustard and horseradish and mix together well.
Season with salt, pepper and sugar.
TIP Tastes great with salad leaves.
Preparation:
Bring some water to the boil in a pan and cook the frozen peas with the
coarse salt for about 4 minutes.
In the meantime, wash and dry the mint, pick the leaves and put to one
side.
Drain the peas, rinse with cold water and place in the Nicer Twist with half
of the stock and the cream, and puree
Add the rest of the stock to the pea puree to achieve the desired thick-
ness. Then allow to cool in the fridge for about two hours. Season with salt
and pepper.
Put the chilled soup into soup bowls and garnish with the mint leaves
before serving.
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