User guide

38
SPRING
Serves 4
3 eggs
500ml single cream
1 small courgette
1 carrot
1 small turnip
½ red pepper
1 onion
8 cherry tomatoes
Chives, thyme
Pinch ground nutmeg
1 knob butter
Salt & pepper
Preheat your oven to 170 °C (gas mark 3).
Wash the vegetables and peel them if necessary.
Using the 4mm grater, grate the carrot, courgette
and turnip. Empty the bowl, turn the disc over and
slice the pepper and onion.
Place the eggs, cream, chives and ground nutmeg
in a large bowl. Season with salt and pepper.
Whisk to achieve a smooth consistency.
Butter an oven dish and arrange a bottom layer of
vegetables. Pour the egg mixture on top and add
the halved cherry tomatoes, cut side uppermost.
Scatter with thyme.
Bake for 40 min.
Serve slightly warm, with a green salad and garlic
vinaigrette.
Spring Clafoutis
Preparation: 10 min • Cooking: 40 min
4-mm
4-mm
Serves 500ml
200g strawberries
1 lemon
4 tbsp honey
90g sugar
500ml red wine*
Wash and zest the lemon. Bring the wine up to the
boil in a saucepan with the sugar and lemon zest.
Reduce by half over a high heat, then allow to cool
for approx. 1 hr. After washing and hulling the
strawberries, process them in the Smoothie
mix.
Combine the strawberry coulis with the wine
reduction and the honey.
* Alcohol abuse is harmful to your health. Drink in moderation.
Strawberry & Dessert Wine Sauce
Preparation: 5 min • Cooking: 10 min • Resting time: 1hr