User Manual

For 1 large bowl

200g anchovies in olive oil

160g crème fraîche

2 garlic cloves

1 teaspoon balsamic vinegar

1 slice bread

pepper

milk

Wipe the anchovies with kitchen paper, soak the

bread in some milk, then squeeze out the excess.

Place the anchovies, bread, garlic cloves (remove

the central shoot), vinegar and pepper. Blend for

approximately 30 seconds to achieve a smooth

paste. Open the lid and add the crème fraîche.

Blend until it is evenly mixed.

Delicious with raw vegetables.

Anchovy paste

• • Preparation: 10 min.

For 1 bowl

135g sardines in olive oil

½ lemons

50g butter

2 hard boiled egg yolks

5 sprigs flat-leafed parsley

salt and pepper

Squeeze the lemons and set aside the juice and

pulp. Drain the sardines, cut them in half and place

in the bowl with the lemon juice and pulp, egg

yolks, diced butter, parsley, salt and pepper. Press

the pulse button approximately 10 times.

Serve chilled on toast.

Sardine and lemon pate

• • Preparation: 10 min.

Tantalising appetisers