Operation Manual

14
Into a bowl, place the breadcrumbs; then wash
the tomatoes and capsicums removing the
pips and fibres; and the celery cut into pieces.
Cut the cucumber into slices of about 1 cm
(washed). Peel and chop the onion and the
garlic. Cut the lemon into small cubes. Put
through the juice extractor in the following
order: tomatoes, celery, capsicum, cucumber,
garlic, onion, and again mix. Leave at least 3
hours in the fridge and add the pepper just
before serving, sprinkling olive oil on top.
. Speed 3.
S
WEETS
. Water-ice of apples or pears
For 4:
750 g of apples or pears; 1/2 cup of lemon
juice (nectar); 60 g of molasses.
Put the lemon nectar in the juice from the
apples, having cut them up before using the
juice extractor, using different varieties to
obtain a rich flavour. Dissolve the molasses
in this juice while mixing with a spatula. Pour
the results into a stainless container suitable
for the freezer. Once solid, take out of the free-
zer and fork it to produce «grains» like flakes.
Serve in goblets or glasses. You can flavour
this water-ice with vanilla essence or a little
ginger juice.
. Speed 4.
. Strawberry sorbet
For 4:
750 g of strawberries, washed and hulled;
1/2 a lemon; 125 g of icing sugar; 1 dl of water.
Pour the water in a small saucepan and add
the sugar; boil the syrup for 1 minute and allow
to cool. Pass the strawberries and lemon
through the juice extractor and fold this mix-
ture into your syrup. Put into a sorbet maker
(or a stainless container suitable for freezer)
and mix with a fork during the freezing time.
. Speed 4.
. Raspberry «coulis» (sauce)
For 4 to 6 persons:
750 g of raspberries; 200 g of icing sugar.
The raspberries will give 3 dl of juice; mix it
with the sugar till it is dissolved and leave in
the fridge till the time to serve. This coulis will
keep for 24 hours.
. Speed : 4
. Apricot jelly
For 1 large pot:
400 g of apricots; 200 g of jam-sugar.
Stone the apricots and put into the juice
extractor. In a tick-bottomed pan, pour the
puree of apricots and sugar. Mix with a spatula,
leaving to boil over a gentle heat for four mi-
nutes, skimming the mixture regularly. Then
pour the contents of the pan into the pot and
allow to cool before covering. This jelly can
be flavoured with 2 pinches of powdered
vanilla and as much cinnamon.
. Speed 3.