Russell Hobbs 19460-56 Mode D'emploi page 5

CORIANDER PESTO
2 h coriander leaves
2 c garlic
60 g pine nuts
125 m olive oil
60 g Parmesan, grated
Process the coriander, garlic, pine nuts and half the oil till smooth. Transfer to a large bowl.
Stir in the Parmesan. Add oil to adjust the consistency: For a dip: thick. For a topping: medium. For pasta
sauce: thin.
ROASTED VEGETABLE PASTA
1 red pepper, seeded
1 yellow pepper, seeded
1 t dried mixed herbs
salt and pepper
Fit the blade. Select low speed. Coarsely chop the peppers, courgette and onion. Add the mixed herbs and
olive oil. Process for 2 seconds. Bake in a pre-heated oven at 220°C for 15-20 minutes. Remove when the
vegetables start to brown Meanwhile, cook the pasta in a pan of salted water. Drain the pasta, return to the
pan and stir in the roasted vegetables, crème fraiche, Parmesan, salt & pepper.
APPLE CRUMBLE
filling:
4 cooking apples (cored & peeled)
50 g light brown sugar
Slice the apples. Mix the apples, lemon juice, brown sugar and cinnamon in a bowl.
crumble:
75 g light brown sugar
Fit the blade. Put the flour, butter and sugar in the jug, and pulse, to form 'crumbs' – don't over mix, or
you'll get smooth pastry. Lay the apples in the bottom of an ovenproof dish. Cover the apples with the
crumble. Bake in a pre-heated oven at 220°C for 45 minutes. Serve hot or cold.
recipes are available on our website:
http://eu.russellhobbs.com/recipes/
1 courgette
1 T olive oil
30 g Parmesan, grated
2 T lemon juice
1 t ground cinnamon
75 g butter/margarine
5
1 onion
225 g pasta
2 T crème fraiche
140 g plain flour