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Ingredients
600g cooked spinach
200g evaporated milk
30g oil
4 eggs
2 cloves garlic
Salt
Preparation
1.
Add the garlic to the bowl and select 1 minute at 90°C and speed 1.
2. Place the spinach in the bowl and add the evaporated milk and salt.
3. Wrap the egg in transparent film and place it to cook in the steam tray for 15 minutes
at 120°C and speed 1.
4. Before this process is finished, press the PULSE button to ensure the desired texture.
5. Serve with liquid cream, the poached eggs and the grated truffles.
Ingredients
700g seedless cherry
400g tomato
30g vinegar
100g ice
400g water
Salt to taste
Preparation
1.
Wet the ice a bit and add all the ingredients to the bowl.
2. Select 2-3 minutes at speed 7-8.
3. Reserve in the refrigerator and serve cold.
Ingredients
1 kilo peeled ripe tomatoes
200g red capsicum
2 cloves garlic
30g onion
100g olive oil
Salt and pepper
2 tsp. cumin
1 tray of ice
Water
Preparation
1.
Place all the ingredients in the bowl except the oil and select 30 seconds at speed 5.
2. Add the oil and program a few more seconds at speed 2-3.
3. Add more seasoning and water if necessary.
4. Reserve in the refrigerator and serve cold.
5. This cold soup can be served with crouton, red or green pepper, onion and cucumber
all cut into very small pieces.
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