Moulinex INFINYMIX+ Mode D'emploi page 46

b
utternut squash
chestnut flour pancakes
S
ERvES
75 g wheat flour - 25 g chestnut flour - 20 g brown
sugar - 1 sachet of baking powder - 150 ml milk -
900 ml puréed butternut squash - 2 eggs - 30 g melted
butter - Seeds from one vanilla pod
Separate the eggs.
1 |
Put all the ingredients in the blender jug except the egg
2 |
whites. Select the program then press the button
Stir the ingredients using the pestle if required.
3 | At the end of the program, open the lid and pour the
mixture into a bowl.
4 | Whisk the egg whites into firm peaks and carefully stir
into the previous mixture.
5 | Melt a knob of butter in a pan, pour in a small ladle of
batter and cook for 1 to 2 mins on each side. Repeat
until you have used up all the batter.
Tip: Serve these pancakes with a dash of Tip: Serve these pancakes with a dash of
maple syrup and garnish with crushed pecan nuts. maple syrup and garnish with crushed pecan nuts.
&
4 – p 15
REpARAtIOn MInS
2 small ripe avocados - 2 small (or 1 large) cucumbers
- 1 courgette - 100 g spinach leaves - Juice of 2 limes
- 2 cm ginger - 300 ml cold water - 1/2 tsp wasabi - 2 tsp
pumpkin seeds - 2 tsp sesame seeds - 2 tsp sunflower
seeds - 2 tsp mustard seeds - A dash of olive oil - Salt
& pepper
1 | P eel the cucumbers, then halve them lengthwise.
Remove the seeds and cut the flesh into pieces.
Wash and dice the courgette. Cut the avocados in
two, remove the pit, and scoop out the flesh. Rinse the
spinach leaves. Peel and grate the ginger.
Put the cucumber and avocado in the blender jug along
2 |
with the diced courgette and spinach leaves. Add the
ginger, lime juice, and wasabi. Pour in the water.
Season with salt and pepper.
Select the program by adjusting to Speed 5 for 1 min
3 |
and press the button
Chill until ready to serve.
4 |
Just before serving, pour the soup into bowls, add a
5 |
dash of olive oil, then sprinkle the seeds on top.
Season with salt and pepper.
.
c
old soup wIth seeds
S 4 – p 10
ERvES REpARAtIOn
.
MInS
43