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ENGLISH 17
1 tsp of Italian or Provincial herbs. Fry the other
half of the courgette slices in the same way.
Sprinkle them with the rest of the herbs.
B
Drain the fried courgette slices on kitchen paper.
B
Grease a low-sided oven dish and put the
courgette and potato slices in the dish, alternating
them and arranging them in such way that they
partly overlap like roof tiles.
B
Whisk the egg with the cream and the milk with
the blade at speed 2.Add salt and pepper
according to taste and pour the mixture over the
potato and courgette slices in the dish.
B
Replace the slicing insert with the shredding insert,
shred the cheese at speed 2 and sprinkle it over
the dish.
B
Put the dish in the centre of a hot oven (200cC)
and brown it in about 15 minutes
Salmon mousse (serves 3-4 people)
PS
- 1 tin of salmon (220g)
- 2 sheets of gelatine
- a few stems of chives
- pinch salt
- pinch cayenne pepper
- half tbsp lemon juice
- 125ml whipping cream
- 1 small onion
- watercress for garnishing
B
Soak the gelatine in plenty of water.
B
Chop the chives and onions in the food processor
using the pulse setting.
B
Remove the bones and skin from the salmon.
B
Add salt, cayenne pepper, lemon juice, the salmon
and the liquid from the tin to the chopped chives
and onion and puree the ingredients at speed 2.
B
Put the puree in a bowl.
B
Boil a small quantity of water and dissolve the
gelatine in it.
B
Stir the gelatine solution through the salmon
puree.
B
Put the emulsifying disc in the bowl and whip the
cream by pressing the pulse button for about 15
seconds.
B
Fold the whipped cream into the salmon puree
with a wooden spoon.
B
Turn the mousse out onto a dish, cover it and chill
it in the refrigerator for a few hours.
B
Garnish the mousse with some watercress.
Sandwich spread
P
- 2 small carrots in pieces
- 2-3 gherkins in pieces
- 75g cauliflower in pieces
- 75g celeriac in pieces
- green herbs (parsley, dill, tarragon, celery stalks
in pieces)
- 100g mayonnaise
- 100g quark
- salt
- pepper
B
Chop the carrots, gherkins, cauliflower, green herbs
and celeriac fine. Mix in the mayonnaise and
quark carefully and season to taste with pepper
and salt.