Moulinex INFINYMIX+ Mode D'emploi page 58

S
ERvES
200 g red lentils - 1 garlic clove - juice of 1 lemon
- 2 tbsp tahini - 30 g cashew nuts - 40 ml olive oil -
salt & pepper
Cook the red lentils in a large pan of salted water for
1 |
20 mins. Drain and allow them to cool completely.
P ut the lentils, peeled garlic, lemon juice, tahini,
2 |
cashew nuts and olive oil in the blender jug. Season
with salt and pepper.
Select the program then press the button
3 |
end of the program, open the lid and pour the dip into
a bowl.
Garnish with chopped cashew nuts and fresh herbs.
4 |
Tip: To give the dip more heat, Tip: To give the dip more heat,
add a pinch of Espelette pepper before blending. add a pinch of Espelette pepper before blending.
r
ed lentIl dIp
4 – p 15
REpARAtIOn MInS
. At the
r
ed berry
flower cocktaIl
S
ERvES
200 g mixed red berries - A quarter of a citron (or half
a lime) - 8 ice cubes - 500 ml lemonade - A few violet
flowers
Zest and juice the citron. Wash the red berries.
1 |
P ut the citron zest, juice and red berries in the blender
2 |
jug. Add the ice cubes. Select the program
press the button .
Pour the cocktail into glasses and top with lemonade.
3 |
Garnish with a violet flower and serve immediately
Tip: For a healthier version Tip: For a healthier version
replace the lemonade with water. replace the lemonade with water.
&
vIolet
4 – p 10
REpARAtIOn MInS
then
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