Taunton and South Somerset Living Apr - May 2024

Easy Prep Pro and add the cooled veggie
burger mixture. Process the mixture on
high, until everything starts to come
together but still has some texture. The
mixture will be quite sticky.
Remove the mixture and divide into four,
before shaping into patties. Coat the
outside of each patty with breadcrumbs.
Place on a tray in the refrigerator to firm
up, for about half an hour.
Place the grill tray onto the Cook In and
set the temperature to high. Lightly coat
the grill tray with oil and cook the burgers
for 5 minutes on each side, until starting
to brown and crisp. Set aside in a warm
oven.
Cut the burger buns in half and brush the
cut sides with a little olive oil. Place the
oiled side down onto the grill tray, to toast.
To make the salsa, add the onion,
cucumber, chilli, coriander, mini, lemon
juice and salt to the Cordless
Mini Prep Pro. Pulse, using the chop
button, until you have a chunky
consistency.
Serve your veggie burgers, topped with
the green salsa, lettuce, onions, tomatoes
and chilli sauce.
SUMMER
BERRIES FROZEN
YOGHURT LOLLIES
Makes 8 Prep time: 10 minutes
Freeze time: 2-3 hours
This simple recipe for Summer Berries Frozen Yoghurt
Lollies is quick and easy to make and they are ready within a
few hours. Yoghurt is a healthier alternative to ice cream and
they are fun for the kids to make too.
INGREDIENTS
350g plain Greek yoghurt
1 tbsp pistachios
60ml runny honey
160g mixed berries, halved
Iced lolly moulds
Lolly sticks
METHOD
Place the Greek yoghurt, pistachios and honey into the
Cordless On The Go Blender. Blend until smooth.
Pour the yoghurt mixture into iced lolly moulds, leaving
about 1cm at the top. Add approximately 6 pieces of fruit
into each lolly mould, spreading the fruit along the sides of
the mould.
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