Oster FPSTFP3340 Manual De Instrucciones página 14

CHIPOTLE MAYONNAISE
This flavored mayonnaise adds zing to hamburgers,veggie burgers and grilled fish. It's
also great as a dipping sauce with crab cakes or as a sandwich spread for turkey wraps.
1 tablespoon fresh lime juice
1 cup mayonnaise
Process pepper and lime juice in mini chopper until well chopped. Add mayonnaise and
process until combined.Add salt to taste and process again to mix. Keep covered in
refrigerator for up to one week.
Makes about 1 cup
GRILLED HERB CRUSTED SALMON
1/3 cup fresh cilantro
1/3 cup fresh oregano
1 garlic clove, peeled
1/4 cup green onion, sliced
2 (170-gram/6-ounce) salmon fillets
Combine the first 8 ingredients (excluding olive oil) in mini chopper bowl and process until
well mixed and finely chopped.Brush salmon fillets on both sides with the herb mixture.
Grill salmon over medium-hot coals for 10 minutes or until fish flakes easily when tested
with a fork.
Serves 2
TAPENADE
Serve this pungent and salty spread on crusty baguette slices or with vegetable crudités.
Make extra to use on sandwiches.
1 cup Kalamata olives, pitted
3 garlic cloves, peeled
30 grams (1 ounce) anchovies
2 tablespoons capers
1 teaspoon lemon rind, grated
Place all the ingredients in the mini chopper bowl and process until the mixture forms a
coarse paste. Refrigerate for up to one week.
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REC IPES
Salt to taste
1 Chipotle pepper from can of Chipotle
peppers in Adobo sauce
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon fresh oregano
2 tablespoons extra virgin olive oil
E n g li s h -6
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