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Les langues disponibles
SPICY PUMPKIN SOUP
900 g pumpkin
2 T vegetable oil
2 leeks
2 c garlic
900 m chicken/vegetable stock
Peel, deseed, and cut the pumpkin into chunks. Heat the oil in a pan. Add the leeks, garlic and spices. Stir
for 3 minutes. Add the stock and pumpkin. Bring to the boil, stirring. Reduce the heat. Cover the pan.
Simmer for 20-30 minutes. Remove from the heat. Stir in the coriander and cream. Cool for 30 minutes.
Process till smooth. Bring to serving temperature (don't let it boil). Adjust the seasoning. Serve with bread.
CORIANDER PESTO
2 h coriander leaves
2 c garlic
60 g pine nuts
Process the coriander, garlic, pine nuts and half the oil till smooth. Transfer to a large bowl. Stir in the
Parmesan. Add oil to adjust the consistency: For a dip: thick. For a topping: medium. For pasta sauce: thin.
FRUITY SMOOTHIES
Process everything till smooth.
4 T yogurt
200 m milk
2 T oatmeal
1 banana
2 T honey
2 apples, cored
170 g chocolate ice cream
300 m orange juice
150 g hazelnut yogurt
1 banana
200 m milk
300 m chocolate milk
2 pears, cored
200 m yogurt
1 mango, stone removed
200 m milk
1 t honey
300 m milk
1 banana
12 strawberries
400 m milk
1 banana
4 t honey
2 t vanilla extract
1 t ground ginger
2 T single cream/crème fraiche
1 t ground coriander
1 b coriander leaves
salt and pepper
125 m olive oil
60 g Parmesan, grated
360 m lemonade
125 g vanilla ice cream
70 g blueberries
300 m orange juice
300 m cranberry juice
1 banana
4 halves of tinned apricot
80 m apricot juice (from tin)
2 peaches, stone removed
4 T yogurt
200 m milk
2 t honey
600 m apple juice
1 mango, stone removed
300 m apple juice
90 g raspberries
12 strawberries
400 m apple juice
1 kiwi fruit, peeled
150 g melon
350 m lemonade
125 m chocolate ice cream
100 g cherries, stones removed
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