recipes
Blackberry and Melon
Smoothie
460 g blackberries
460 g white antibes melon
75 g sugar
Place all ingredients in the blender and puree.
Banana and Mango Smoothie
2 shots of rum (optional)
2 bananas
1mango, pitted
250 ml unsweetened coconut milk
250 ml milk
28 g lime juice
3 ice cubes
Put all ingredients in blender in order shown. Blend until desired consistency.
Fruit Drink
20 cherries, pitted
1 apple, cut in 4 pieces
1banana
1kiwi
1handful blueberries Apple juice
Put all ingredients, except apple juice, in blender. Blend. Add apple juice through filter cap to mix ingredients and reach desired consistency.
Vegetable Soup
400 g chicken broth
2 carrots pulp
1 zucchini pulp
1 bell pepper pulp (choose colour according to sweetness desired)
2 celery stalk pulp
To obtain pulp, pass vegetables through juice extractor. The juice can be used in a variety of recipes.
Mix pulp and broth in a blender, pulsing to reach desired consistency. Place in saucepan and bring to a boil.
Roasted Tomato Soup
1 large onion, peeled and cut into 4 pieces
4 unpeeled garlic cloves
2 small red peppers, cored and cut into 4 pieces
1 carrot with outer layer removed and cut into 4 pieces lengthwise
60 ml olive oil Salt to taste Pepper to taste
1 cinnamon stick
5 green cardamom pods
5 g coriander seed
5 g cumin seed
2.5 g mustard seed
Red pepper flakes to taste 475 ml water
2.5g garam masala, if desired
1.25g turmeric
Preheat oven to 190° C.
In large bowl, add all ingredients except water, garam masala and turmeric. Toss gently. Place in a smooth, single layer on large baking sheet. Roast in oven for 45 minutes.
Remove from oven and discard cardamom pods and the cinnamon stick.
Using something to protect your fingers, squeeze each garlic clove on one end to free the inside and place the creamy portion in the blender jar. Discard the rest of the clove.
Place all remaining roasted ingredients and water in the blender jar. Puree. Remove the pulp by pouring through a mesh sieve.
Stir in garam masala and turmeric. Serve immediately.
Mango Coulis
1 soft, ripe mango – cubed
28 g brown sugar
28 g water
1 small lemon, peeled
2.5 g cardamom
Pass lemon through juice extractor. Add juice to all other ingredients in a blender and puree to desired consistency.
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