Table of Contents
Advertisement
Garlic Aioli
•
1 clove of garlic (peeled and crushed)
•
1 teaspoon of salt
•
1 large egg yolk
•
1 teaspoon Dijon mustard
•
285ml of extra virgin olive oil
•
285ml of olive oil
•
Salt and pepper
1. Put the garlic and the salt in the chopping attachment and chop
2. Remove the attachment and put the egg yolk and Dijon mustard in a bowl and mix
using the whisk attachment. Gradually add both types of olive oil in as steady stream
as possible until the mixture is thick and yellow in colour. Then add the garlic and the
lemon juice and mix in.
Tomato and Chickpea Soup
•
Olive Oil
•
2 carrots, chopped
•
1 leek, chopped
•
1 potato, peeled and chopped
•
2 cloves of garlic, finely chopped
•
1 tbsp of finely chopped rosemary
•
400ml of vegetable stock
•
½ a teaspoon of sugar
•
2 x 400g of chopped tomatoes
•
410g of chickpeas drained and rinsed
•
1 tablespoon of dried mixed Italian herbs
•
Salt and pepper
1. Put the vegetables in a large saucepan with the garlic, rosemary, Italian herbs,
stock and sugar. Season with salt and pepper and stir. Cover and cook gently for 25
minutes or until the vegetables are tender.
2. Add the tomatoes to the pan and then using your hand blender carefully puree until
smooth. Keep the blade part of the blending shaft immersed in the soup to avoid
splashing. To avoid damage to the pan, we do not recommend that you blend soup in
a non-stick pan.
3. Once it is smooth, add the chickpeas and heat through, stirring occasionally and
seasoning to taste.
4. Serve warm with toasted French bread and melted cheese.
13
Advertisement
Table of Contents
