Salmon Tartare - Turbitwin dual-power food processor Instruction Manual

with toast and butter, French bread, rye bread or crispbread.

Salmon tartare

Ingredients:
150 g fresh salmon, 1 shallot, juice of 1 lemon, parsley, ginger,
capers or 1 small gherkin, dash of Tabasco sauce.
Preparation:
Remove the skin from the salmon and dice. Add the finely cho-
pped shallot, lemon juice, chopped gherkin or capers, a little
parsley and ginger and mix together. Season with a dash of Ta-
basco sauce, salt and freshly ground pepper. Serve on toast.
Cream of pineapple, cheese and ham
Ingredients:
120 g cheese (Gouda, Edam or Emmental), 120 g cooked ham,
1 egg, 1 slice pineapple.
Preparation:
Dice the cheese and cut the ham and pineapple into small
pieces. Add the egg and mix in the Turbitwin® to a firm con-
sistency.
Alternative:
Spread the cream on toast and grill for 2 or 3 minutes.
Egg tartare with watercress
Ingredients:
4 eggs, 1 large tomato, 100 g watercress, 150 g soft white chee-
se, a little salt and pepper, 4 tbsp sunflower seeds, 4 lettuce
leaves.
Preparation:
Boil the eggs and peel them. Wash the tomato, halve and re-
move the flesh. Chop two thirds of the watercress in the Tur-
bitwin®, add the cheese, salt and pepper and mix well. Add the
eggs, tomato and some more watercress (save some for gar-
nish) and mix briefly. Season to taste. Toast the sunflower seeds
in a frying pan. Serve the egg tartare and garnish with the rest
of the watercress and the sunflower seeds. Accompany with
fresh bread and butter.
Apple horseradish
Ingredients:
4 medium cooking apples, 2 tbsp lemon juice, 1 tbsp sugar, 500
mL dry cider, 20 g horseradish, a little salt.
Preparation:
Peel the apples, core and cut into 2-cm pieces. Cover immedia-
tely with lemon juice. Heat the cider and sugar, add the apples
and stew on a low heat for 10-15 minutes until soft. Blend the
apples and peeled horseradish in the Turbitwin®, then leave to
cool. Season to taste with a dash of lemon juice and salt.
Pesto
Ingredients:
Basil leaves, 2 peeled garlic cloves, 100 g pine nuts, 100 mL olive
oil, 50 g grated fresh Parmesan cheese, salt, black pepper.
Preparation:
First briefly grate the fresh Parmesan cheese in the Turbitwin®.
Remove the stalks from the basil leaves, chop the leaves and
mix with the garlic, pine nuts, olive oil and Parmesan cheese in
the Turbitwin®. Season to taste. If covered in oil, the pesto can
be kept in the refrigerator for up to a week.
Pumpkin-seed pesto
Ingredients:
30 g wild garlic leaves, 20 g pumpkin seeds, 80 g grated Parme-
san cheese, 150 mL olive oil, salt, pepper.
Preparation:
Grate the Parmesan in the Turbitwin® and set aside. Clean the
wild garlic leaves, chop into large pieces and place in the Turbit-
win® with the pumpkin seeds. Add the olive oil and Parmesan
and blend to a fine consistency. Season with pumpkin-seed oil,
salt and pepper. Delicious with pasta or on toasted ciabatta
bread.
Pesto rosso
Ingredients:
300 g sun-dried tomatoes, 2 fresh tomatoes, 1 tbsp balsamic
vinegar, 2 cloves garlic, 70 g toasted pine nuts, fresh basil, 80
g Parmesan cheese, 160 mL olive oil, ½ bunch oregano, freshly
ground pepper, a little chilli powder.
Preparation:
First lightly cook the sun-dried tomatoes in approximately 500
mL of boiling water with the balsamic vinegar on a slow heat
for 8 minutes. Place everything in the Turbitwin® and mix well.
Then add the olive oil and mix again until a paste is formed.
Season to taste with black pepper and chilli. To use the pesto
rosso as a pasta sauce, simply add more olive oil.
Wild garlic pesto verde
Ingredients:
200 g finely chopped fresh wild garlic leaves, 80 g pine nuts,
250 mL olive oil, 160 g Parmesan cheese, freshly ground pe-
pper, salt.
Preparation:
Purée the wild garlic leaves in the Turbitwin® with the pine nuts
and olive oil. Add the pieces of Parmesan cheese and pepper.
This pesto can also be made with walnuts and walnut oil ins-
tead of pine nuts and olive oil.
Guacamole
Ingredients:
1 ripe avocado, 1 small onion, 1 tbsp tomato purée, salt, pepper,
lemon juice.
Preparation:
Peel and quarter the onion. Halve the avocado, remove
the stone, remove the flesh and purée with the onion in the
Turbitwin® to the desired consistency. Add the tomato purée
and mix briefly with the puréed avocado. Season to taste with
salt, pepper and lemon juice.
Green pepper dip (3 portions)
Ingredients:
200 mL cream cheese, 150 mL fresh cream, 1 medium onion, 1
medium carrot, salt, 1 tbsp mixed pepper, 1 tbsp green pepper.
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