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Practical tips and recipes
Practical tips and recipes
The following tips may help you operate
the appliance more easily and obtain better
results. X "Application examples" see
page 8
Before using the appliance:
– Before processing, cut meat, cheese,
raw fruit or vegetables into approx.
1 cm / ½ in cubes.
– Wash herbs, remove stalks and dry
briefly.
– Chill cheese in the refrigerator.
– Cut dry bread into pieces.
– Remove gristle, bones and sinews from
meat.
– Before beating egg whites, ensure that
the jug is grease-free and dry.
Vegetable soup
Ingredients
– 1 carrot
– one small piece of celery, leek,
courgettes, cauliflower or another type
of vegetable
– 1 medium-sized boiled potato
– ¾ l meat stock
– parsley
– basil (if required)
– salt
– black pepper
– 100 g sweet cream
– 1 egg yolk
Tool: Blade
Preparation
■ Prepare, wash and cut the vegetables
into large pieces.
■ Bring the meat stock and vegetables to
the boil.
■ Pour the boiled soup and vegetables
into the jug and purée.
■ Pour the puréed soup back into the pan
and season with herbs, salt and pepper.
■ Mix egg yolk and sweet cream and stir
into the soup. Do not allow to boil any
longer.
6
Milk shake
Ingredients
– 300 ml cold milk
– 100 g strawberries or other fruit
– 1 packet of vanilla sugar
– 2-3 tbs. vanilla ice cream
Tool: Blade
Preparation
■ Put all ingredients in the jug and blend
for approx. 30 sec. Serve immediately.
Salad dressing
Ingredients
– 200 g soured cream
– 200 g yoghurt
– 3 garlic cloves
– 2-3 tbs. tomato sauce
– pinch of salt
– sugar
– 3-6 tbs. vinegar
Tool: Blade
Preparation
■ Put all ingredients in the jug and blend
for approx. 20 sec.
Mayonnaise
Ingredients
– 1 egg
– 1 tbs. mustard
– 1 tbs. vinegar
– salt
– pepper
– 100 ml oil and another 150 ml oil
Tool: Whipping disc
Preparation
All ingredients must be at the same
temperature.
■ Put ingredients and 100 ml oil in the jug
and blend for approx. 20 sec.
■ Add 150 ml oil and blend for a further
30-45 sec.
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