RECIPES
Mousseline of apples - 600 gm of apples
- 1 half a lemon - 1 vanilla pod
- 80 gm fruit powdered sugar - 1 tablespoon of rum
Place the cooked apples, the lemon juice, sugar and rum in the Optimo bowl. Blend using the blade for 15 to 20 seconds. Leave to cool and serve.
Pesto Sauce
- 150 gm Parmesan cheese - 5 sprigs of fresh basil
- 3 cloves of garlic - 4 cloves
- 15 walnut kernels
- 5 cl glass of olive oil
Pour the basil, the garlic cloves and cloves into the bowl. Blend finely.
Add the Parmesan cheeses in small lumps along with the walnut kernels and chop finely for about 20 seconds. Add the olive oil and blend a few seconds to obtain an even paste.
Guacamole
- 3 large avocado pears - 2 cloves of garlic
- 6 chilli peppers - 1/2 onion
- 3 sprigs of coriander - 1 dash of lemon juice - Salt and pepper to taste
Chop the garlic, onion, coriander and chilli peppers finely.
Peel the avocado pears and cut them up into the Optimo bowl.
Blend for 20 seconds to obtain a smooth purée. Add salt and pepper to taste.
Anchoiade
- 15 fillets of anchovies in oil - 2 cloves of garlic
- 3
Chop the garlic cloves finely. Add the anchovies and mix again. Blend in the egg yolks with 3 tablespoons of oil. Blend to obtain a cream.
Add oil to achieve the desired consistency.
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