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tropical cocktail
Ingrediënts:
•
2 passion fruits
•
1 mango
•
2 oranges
•
1 lemon
Preparation:
Remove the flesh from the passion fruit and peel the
other fruit. Mix the passion fruit, add the mango and
finally add the oranges and lemon. An exotic
taste.......an aperitif, but without the alcohol.
peach bowl
Ingrediënts:
•
1 l mineral water
•
4 peaches
•
2 lemons
•
Sugar or sweetener
•
Ice cubes
Preparation:
Peel the peaches. Halve the fruit and remove the
stones.Use the juicer to make a thick peach juice.
Squeeze the lemons and mix the peach juice, lemon
juice and mineral water together. If desired, add
some sugar or sweetener. Serve cold with ice cubes.
red hot chili pepper shake
Ingrediënts:
•
150 g courgettes
•
2 sweet red peppers
•
1 fresh, red Spanish pepper
•
75 g radishes, halved
•
1 orange
•
Ice cubes
Preparation:
Cut the courgettes into pieces and squeeze them in
the juicer. Halve the sweet peppers and remove the
seeds and the membrane. Squeeze the pieces of
sweet pepper in the juicer, followed by the Spanish
pepper and the radishes. Squeeze the orange and
mix the juice with the vegetable juice. Fill 2-3 glasses
with ice cubes, pour the juice over the top and serve
immediately.
fruit shake
Ingrediënts:
•
1 banana
•
2 apples
•
4 oranges
•
2 grapefruits
•
2 pears
Preparation:
Wash the fruit and, if necessary, cut the fruit into
large pieces. Squeeze the fruit in the juicer. Pour the
fruit shake into a glass and serve immediately.
tofu salad
Ingrediënts:
•
2½ kg carrots
•
2 sticks of chopped celery
•
1 small, chopped red onion
•
75 g mayonnaise
•
2 tablespoons tamari
•
1 tablespoon (sea) salt
•
2 teaspoons kelp powder
•
Green or red sweet pepper (to taste)
•
Tomato (to taste)
•
100 g frozen tofu
•
Kelp
Preparation:
Defrost the frozen tofu and crumble it. Squeeze the
carrots in the juicer. Save the pulp for the salad. Mix
the tofu, celery, onion and, if used, the sweet pepper
and tomato. Mix the carrot pulp through it. Next, mix
the mayonnaise, tamari, salt and kelp through the
mixture. Allow the mixture to cool in the refrigerator
before serving.
Apple bavarois
Ingrediënts:
•
12 apples
•
6 gelatine leaves
•
3½ dl cream
•
2 tablespoons sugar
•
Pinch of cinnamon
•
1 tablespoon ginger juice
Preparation:
Squeeze three quarters of the apples in the juicer
Boil down the apple juice to half its volume. Soak the
gelatine leaves and dissolve them in the still warm
juice. Allow this to cool to room temperature. Beat
the cream and sugar until it is semi-firm and fold it
through the jelly-like apple juice. Add cinnamon and
ginger juice to taste. Allow the mixture to become
firm and then spoon it into a piping bag. Cut the other
apples lengthways in two and use a grapefruit knife
to hollow out both halves. Squirt a small amount of
the apple bavarois on the bottom half of the apples
and place the top half on top. Garnish with slices of
apple.
stewed eel in chervil sauce
Ingrediënts:
•
12 new potatoes
•
750 ml fish stock
•
200 ml wheat beer
•
800 g eels
•
2 bunches watercress
•
1 tablespoon freshly chopped dill
•
1 tablespoon freshly chopped chives
•
200 ml double cream
•
Salt and pepper
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