Lagrange Minimixeur Notice page 47

RECIPES
PESTO
30 grams of fresh basil - ½ clove of garlic - 25 grams of pine nuts -
50 grams of grated parmesan - 30 ml of olive oil
Put the basil and the garlic into the bowl. Chop for
pine nuts into the bowl and chop them for
bring the food that has become attached to the sides back to the
center of the bowl using the spatula provided. Then chop again
for a few seconds until you obtain the consistency that you prefer.
Add the parmesan and chop in short intervals of
Very gradually add the olive oil through the oil spout and blend
regularly without going beyond pulses of
into a hermetic recipient and keep it refrigerated.
MAYONNAISE
1 egg yolk - 1 tablespoon of mustard - 1 tablespoon of vinegar -
1 tablespoon of water at room temperature - 200 ml oil in 3 stages
- salt - pepper
Put the egg yolk, mustard, vinegar, water and a little bit of oil
into the bowl. Chop for seconds. Pour the oil not through the
5
oil spout but rather by opening the cover so that you can add a
greater volume of oil. Blend for about
operation 3 times until the mayonnaise has formed. Add salt and
pepper to taste. Pour the mayonnaise into a hermetic recipient and
keep it refrigerated.
15 seconds. Put the
seconds. If necessary,
15
seconds.
5
seconds. Pour the pesto
15
seconds and repeat this
10
HUMMUS
150 grams of cooked chick peas - ½ lemon - 1 tablespoon of olive oil -
½ clove of garlic - 1 teaspoon of cumin - 2 tablespoons of Tahini - salt
Put in the garlic and chop it briefly. Add the chick peas and blend
for 15 seconds. Put in the Tahini, lemon, cumin and a pinch of salt
and blend for seconds. Pour the olive oil gradually into the oil
15
spout without exceeding pulses of
creamy sauce. Pour the sauce into a hermetic recipient and keep
it refrigerated.
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15 seconds until you have a