5
60
g
pine nuts
125
m
olive oil
60
g
Parmesan, grated
Process the coriander, garlic, pine nuts and half the oil till smooth. Transfer to a large bowl.
Stir in the Parmesan. Add oil to adjust the consistency: For a dip: thick. For a topping: medium. For pasta
sauce: thin.
ROASTED VEGETABLE PASTA
1 red pepper, seeded
1 courgette
1 onion
1 yellow pepper, seeded
1
T
olive oil
225
g
pasta
1
t
dried mixed herbs
30
g
Parmesan, grated
2
T
crème fraiche
salt and pepper
Fit the blade. Select low speed. Coarsely chop the peppers, courgette and onion. Add the mixed herbs and
olive oil. Process for 2 seconds. Bake in a pre-heated oven at 220°C for 15-20 minutes. Remove when the
vegetables start to brown Meanwhile, cook the pasta in a pan of salted water. Drain the pasta, return to the
pan and stir in the roasted vegetables, crème fraiche, Parmesan, salt & pepper.
APPLE CRUMBLE
filling:
4 cooking apples (cored & peeled)
2
T
lemon juice
50
g
light brown sugar
1
t
ground cinnamon
Slice the apples. Mix the apples, lemon juice, brown sugar and cinnamon in a bowl.
crumble:
75
g
light brown sugar
75
g
butter/margarine
140
g
plain flour
Fit the blade. Put the flour, butter and sugar in the jug, and pulse, to form ‘crumbs’ – don’t over mix, or
you’ll get smooth pastry. Lay the apples in the bottom of an ovenproof dish. Cover the apples with the
crumble. Bake in a pre-heated oven at 220°C for 45 minutes. Serve hot or cold.
recipes are available on our website:
http://www.russellhobbs.com/ifu/551078
