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Tomato cocktail
5-6 tomatoes
1-2 oranges
1 pinch of salt
1 punch of pepper
1 pinch of sugar
A few drops of Tabasco
Cream
S Blanch the tomatoes in boiling water,
remove the skins and leave to cool.
S Peel the oranges and cut into pieces.
S Blend all ingredients (except cream) at
maximum speed for approx. 1 minute.
S Pour the cocktail into glasses and garnish
with a few drops of cream.
Tip: The tomato cocktail is ideal as
a sxnon alcoholic aperitif.
Red fruit jelly
400 g / 14 oz fruit (pitted sour cherries,
raspberries, blackcurrants, strawberries,
blackberries)
100 ml / 3½ fl oz sour cherry juice
100 ml / 3½ fl oz red wine
80 g / 3 oz sugar
Few drops of vanilla essence
2 tbs. lemon juice
1 pinch of cloves (ground)
1 pinch of cinnamon (ground)
8 leaves of gelatine
S Soak the gelatine in cold water for approx.
10 minutes.
S Bring all ingredients (except gelatine) to the
boil.
S Squeeze out the gelatine and melt in the
microwave, do not cook.
S Blend hot fruit and gelatine at a medium speed
for approx. 1 minute.
S Pour the red fruit jelly into bowls rinsed in cold
water and serve cold.
Tip: Garnish red fruit jelly with whipped cream or
vanilla sauce.
Fruit sundae
500 g / 1lb 2oz fruit (e.g. 200 g / 7 oz
strawberries, 1 banana, 1 orange, ½ apple)
50-100 g / 1¾-3½ oz sugar
400 ml / 14 fl oz cold water
Ice if required
S Peel the fruit and cut into pieces.
S Blend all ingredients (except ice) at maximum
speed for approx. 1 minute.
S If required, serve with ice.
Crêpe dough
½ l / 18 fl oz milk
2 eggs
200 g / 7 oz flour
50 g / 1¾ oz melted, cooled butter
S First add the milk and then all the ingredients to
the blender jug and blend at maximum speed
to produce a smooth dough.
S Leave the dough to rest for ½ hour before
processing further.
S Prepare crêpes as usual.
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