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Fennel mousse with sesame seed and linseed

May 3, 2011

 

Another low-cost recipe that takes just a few minutes to prepare. Serve as a refreshing and uplifting starter…

 Ingredients

Outer leaves of 3 fennel

2 tablespoons extra virgin olive oil

2 tbspns milk (better if you use soy, rice or almond milk)

1 handful of soft bread (not the crust)

1 tbspn linseed

1 tbspn sesame seed

Salt and pepper

 

Directions

Wash and dry the outer leaves of the fennel. Chop roughly and blend (with a blender or hand blender) together with the milk, the soft bread, salt and pepper. Then add a little oil at a time and continue to blend until you have a fluffy mousse. If it’s not fluffy enough, add a little more milk and olive oil. If it’s too runny, add soft bread or another outlet leaf of fennel. Lightly toast the sesame seeds and linseed in a frying pan. Serve the mousse in individual glasses and top with the seeds and the green tufts.

Lisa

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