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horseradish and apple sauce
250ml double cream
2 sharp-flavoured apples, peeled and grated
6 tbsp horseradish relish
2 tsp paprika
Put the cream into the jug and blend till soft peaks form.
Spoon it gently into a large bowl and gently fold in the rest of the ingredients (“gently” means
don’t knock the air out of the cream or it’ll collapse).
Season with fresh ground black pepper, and serve with beef or sausage.
strawberry smoothie
75ml cold milk
large handful fresh strawberries
1 scoop vanilla ice cream
dash vanilla essence
icing sugar to taste
Clean the strawberries and remove the stalks.
Put everything except the sugar into the jug, and press the W button.
Sweeten to taste with the sugar, and stir well.
mango lassi (a rich mango smoothie)
200ml natural yogurt
1 ripe mango
200ml milk
2 tsp honey
Peel and stone the mango.
Put everything into the jug, and press the W button..
Serve over ice.
apple and strawberry whizz
3 apples (green, sharp variety such as Granny Smith)
half a punnet of strawberries (stalks removed)
small piece fresh ginger
Core and quarter the apples, blend everything together, and serve over ice.
spicy pumpkin soup
900g pumpkin, peeled, deseeded, and cut into chunks
2 tbsp vegetable oil
2 leeks, trimmed and sliced
2 cloves garlic, crushed
1 tsp ground ginger
1 tsp ground coriander
900ml (1½ pints) chicken or vegetable stock
salt & pepper
bunch of fresh coriander leaves, roughly chopped
2 tbsp single cream or crème fraiche
Heat the oil in a pan, add the leeks, garlic and spices, then stir till the leeks have softened slightly.
Add the pumpkin and stock to the pan, bring to the boil, then simmer gently till the pumpkin is
tender (20-30 minutes).
Remove from the heat, and stir in the coriander and cream.
Let the mixture cool for about 30 minutes, then blend at high speed, till it’s really smooth.
Return the mixture to the pan and heat to serving temperature (don’t let it boil).
Taste, adjust the seasoning, and serve with crusty bread.