User Manual

Tantalising appetisers

For 1 bowl

1 red pepper

100ml coconut milk

200g fromage frais

juice of

/2 lime

salt and chilli powder

Wash, deseed and chop the pepper into pieces. Cook

the pepper and coconut milk in a saucepan for

approximately 5 min. Add a pinch of salt and a pinch

of chilli powder. Allow to cool, then pour into the

Micro bowl, add the fromage frais, lime juice and

press the pulse button 2/3 times before blending for

30 seconds.

A highly original dip for sticks of raw vegetables.

Creole dip

• • Preparation: 10 min. • Cooking: 5 min.

For 1 small bowl

½ fennel bulb

100g fresh goat’s cheese

½ lemon

chives, mint, chervil

25g hazelnuts

dash of hazelnut oil

Salt and pepper

Chop the hazelnuts (6/7 pulses) in the bowl and set

aside. Wash the fennel, cut into small pieces and

place in the bowl. Pulse a few times, then add the

lemon juice, goat’s cheese, oil, herbs, salt and

pepper. Pulse a further 5/6 times, then scatter with

the chopped nuts.

Serve with toasted slices of bread.

Fennel and fresh goat's cheese

• • Preparation: 10 min.