Moulinex INFINYMIX+ Mode D'emploi page 59

1 jalapeño pepper - 50 ml cane sugar syrup - 300 ml
pineapple juice - 100 ml lime juice - 700 g ice cubes
F inely chop the jalapeño pepper. Using the pestle,
1 |
mix it with the cane sugar syrup and leave the mixture
to infuse for around 15 mins.
S train, then add the pineapple juice and lime juice.
2 |
Mix well. Just before serving, put the mixture in the
blender jug and add the ice cubes.
Select the program
3 |
At the end of the program, open the lid and divide the
margarita between glasses.
Tip: For an even more classic margarita, Tip: For an even more classic margarita,
don't forget to rub the edge of your glasses don't forget to rub the edge of your glasses
with lemon juice and dip them in salt! with lemon juice and dip them in salt!
56
j &
alapeño pIneapple
MargarIta
S 4 – p 15
ERvES REpARAtIOn
then press the button
3 very ripe avocados - 1/2 red onion - Juice of 1 lime
- 1 tomato - 1 tbsp olive oil - 1/2 tbsp cumin power -
A few drops of Tabasco
Salt & pepper
1 | Peel and chop the red onion. Set aside.
Peel and deseed the tomato.
2 |
C ut the avocados in half and scoop out the flesh with a
3 |
small spoon. Put it in the blender jug.
A dd the tomato, lemon juice, olive oil, cumin and
4 |
Tabasco
©
button
button
Stir the ingredients using the pestle.
5 | Put the guacamole in a bowl and add the chopped
onion.
Scatter with chopped coriander and serve.
6 |
cherry tomatoes just before serving. cherry tomatoes just before serving.
MInS
.
r
ed onIon guacaMole
S 4 – p
ERvES REpARAtIOn
© - A few sprigs of coriander -
. Season with salt and pepper, press the
, adjust to level H (maximum) then press the
; adjust to 30 secs, then press the button
Tip: Add small diced peppers and Tip: Add small diced peppers and
10
MInS
.