Pumpkin Soup - Bosch MMB66G3M Instruction Manual

en Recipes
Red fruit pudding
– 400 g fruit (pitted sour cherries,
raspberries, black/red currants,
strawberries, blackberries)
– 100 ml sour cherry juice
– 100 ml red wine
– 80 g sugar
– 1 packet of vanilla sugar
– 2 tbs. lemon juice
– 1 pinch of cloves (ground)
– 1 pinch of cinnamon (ground)
– 8 gelatine leaves
■ Soak the gelatine in cold water for
approx. 10 minutes
■ Bring all the ingredients (except the
gelatine) to the boil
■ Dry the gelatine and melt in the micro-
wave, but do not cook
■ Blend the hot fruit and gelatine at
medium speed for approx. 1 minute.
■ Pour the red fruit pudding into small
bowls rinsed out with cold water and
refrigerate
Tip: Red fruit pudding tastes good with
whipped cream or vanilla sauce.
Basil pesto
– 10 g pine nuts
– 3 g garlic
– 5 g salt
– 40 g Parmesan cheese
– 10 g fresh basil
– 70 g olive oil
■ Put pine nuts, garlic, salt and Parmesan
cheese in the glass container and close
with the blade holder.
■ Grind for 15 seconds on setting Q.
■ Add basil and olive oil and mix
everything for 10 seconds on setting
Q.
22

Pumpkin soup

– 600 g yellow-flesh pumpkin
– 200 g potatoes
– 1 l vegetable stock
– 2 onions
– 2 garlic cloves
– Ground pepper and salt
– 30 g butter
– 2 tablespoons of extra virgin olive oil
– 5-6 basil leaves
– 2-3 sage leaves
– 1 sprig of parsley
– 1 sprig of thyme
– 1 sprig of marjoram
– ¼ teaspoon of ground cinnamon
– Grated Parmesan to taste
■ Cut the pumpkin into slices and remove
peel and pips. Cut pumpkin into small
pieces.
■ Peel the potatoes and also cut into small
pieces.
■ Peel the onions, chop finely and fry
gently in a frying pan with butter, olive oil
and chopped garlic.
■ Add pumpkin and potato pieces and
steam until soft, stirring continuously.
Gradually pour in the vegetable stock
and add the bouquet garni.
■ Leave to simmer for approx.
25-30 minutes on a low heat and add
more stock if required.
■ Take out the bouquet garni.
■ Add salt and pepper to taste, finish off
with a pinch of cinnamon and a dash of
extra virgin olive oil.
■ Add one quarter (max. 500 ml) of the
total quantity into the blender jug at a
time and purée it.
■ Serve with finely grated Parmesan.