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Ingredients
Onions cut into four
Garlic
Shallots
Parsley
Almonds
Cooked ham
Gruyère in 2/2 cm cubes
Rusks
Raw meat in 2/2 cm
cubes
Light dough
Waffle mix
Fruit compote
Boiled soup
Hints to obtain best results:
Work in pulses. If pieces of food remain stuck to the sides of the jug (ham,
onions, etc.), use the spatula to release them and distribute them around
the jug before applying 2 or 3 additional pulses.
The measuring graduations on the jug take into account the volume
occupied with the blade fitted and are provided for information only.
RECIPES
Mousseline of apples
600 gm of apples, 1 half a lemon, 1 vanilla pod, 80 gm caster sugar, 1
tablespoon of rum
Place the cooked apples, the lemon juice, sugar and rum in the jug. Blend
using the blade for 15 to 20 seconds. Leave to cool and serve.
Pesto sauce
150 gm Parmesan cheese, 5 sprigs of fresh basil, 3 cloves of garlic, 4 cloves,
15 walnut kernels, 1/2 glass of olive oil.
Pour the basil, the garlic cloves and cloves into the jug. Blend finely.
Add the Parmesan cheeses in small lumps along with the walnut kernels
and chop fine for about 20s. Add the olive oil and blend to obtain an even
paste.
Maximum Quantity
300 g
100 g
150 g
30 g
50 g
100 g
100 g
50 g
220 g
0,6 l
0,6 l
500 g
0,6 l
13
Time
4 pulses
4 pulses
10 pulses
10 pulses
15 sec.
10 pulses
10 sec.
30 sec.
10 sec.
15 sec.
20 sec.
15 sec.
15 sec.
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