ELO Darling XS Mode D'emploi page 21

Squash mousse with ginger and apple
¼ red kuri squash
1 ginger, thumb-sized, grated
Peanut oil
300 ml broth
1 sour apple
Quarter the red kuri squash and remove the seeds and strings. Cut the required
quarter into pieces.
Sweat the squash pieces in peanut oil in the pressure cooker, add the grated
ginger, fry briefly and then deglaze with broth. Close the pressure cooker and
bring to a boil at high heat on setting (II). Reduce the heat when steam begins
to escape. The pressure valve closes and the red kuri squash cooks for 8 min.
Cut the peeled apple into small pieces and put it with 1 tbsp orange juice into
a tall measuring cup. Drain the cooked squash pieces and put them into the
measuring cup with the apple. Add the olive oil and a dash of pumpkin seed
oil and purée everything briefly. Add salt, pepper and agave syrup to taste.
Migas with chorizo
250 g white bread without crust
1 tbsp pimentón dulce
100 g chorizo
Cut the white bread into small cubes, put into an appropriately-sized bowl and
dust with pimentón dulce. Carefully soak the bread in 2 tbsp water without
forming a lump. Heat olive oil in a large pan and lightly brown the chopped
1 tbsp olive oil
Pumpkin seed oil
Agave syrup
Pepper
Salt
2 cloves of garlic
2 tbsp water
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chorizo along with 2 garlic cloves. Once the chorizo has released a little fat, add
the migas and roast at medium heat until crisp. It is important to keep stirring
the migas in the pan.
Mozzarella balls
250 g mozzarella
1 bn basil
Cut the mozzarella cheese into pieces and purée in a liquidiser at a high setting.
Pour the mozzarella cream into a bowl, add coarsely chopped basil and salt and
pepper to taste. Now form small balls using wet hands.
Parmesan crostini
4-8 bread slices, about 2 cm thick
1-2 cloves of garlic
Peel and halve the garlic cloves. Heat olive oil in a pan, put in the sliced bread
and roast it. Remove the roasted bread slices. Rub the garlic on the roasted side
and sprinkle it with the grated Parmesan. Put the crostini back into the pan with
the unroasted side facing down and fry in olive oil, allowing the Parmesan to
melt slightly.
E
P
PL
CZ
Pepper
H
Salt
RO
GR
BG
1-2 cups Parmesan, finely grated
4-6 tbsp olive oil
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