Évaluations - 2, GPA: 4
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Facilité d'utilisation
Storage Before storing, thoroughly wash and dry all removable parts. Assemble the blender and store on the kitchen bench or in an easy to access cupboard. Store out of reach of children. Store the appliance upright. Do not store anything on top of the appliance. Recipes Pumpkin Soup Serves 4 2 tablespoons oil 1 large brown onion, diced 2 cloves garlic, finely chopped 400g butternut pumpkin flesh, diced 4 cups/1 litre chicken stock Salt and pepper 1. Heat oil in saucepan, add onion and garlic and saute for 5 minutes. 2. Add pumpkin and toss to coat with the onion mixture. Add the stock and bring mixture to the boil. 3. Reduce heat and simmer for 20 to 30 minutes or until pumpkin is cooked. 4. Allow mixture to cool and process cooled soup in batches in blender on HIGH Speed until smooth. 5. Return pureed soup to saucepan to heat through, season to taste with salt and pepper. Roast Capsicum Soup Serves 4 6 red capsicums 1 tablespoon oil 3 cloves garlic, finely chopped 2 brown onions, chopped 1 apple peeled, cored and finely chopped 1 teaspoon smoked paprika 425g can peeled tomatoes 4 cups vegetable stock 1. Salt and freshly ground black pepper 2. Place capsicum into a large baking dish. 3. Bake in a hot oven (200.C) until skins have turned black and blistered. 4. Remove from oven and allow to cool. Peel skin and remove seeds from capsicum and discard. Chop roughly. 5. Heat oil in a large saucepan, add garlic, onions, apple and paprika, cook for 5 minutes. 6. Add canned tomatoes including the juice and the vegetable stock, bring to the boil. Lower heat and simmer for 5 minutes. 7. Stir in capsicum and allow to cool. 8. Process cooled soup in batches in blender on HIGH Speed until smooth. 9. Return pureed soup to saucepan and season to taste with salt and pepper. Heat gently and serve with sour cream and chopped chives. Garden Variety Soup Serves 2 3 medium tomatoes, quartered 1 leek, white part only, quartered 1 clove garlic 1 tablespoon chopped dill 1 carrot, cut into quarters 1 stalk celery, cut into quarters 2 cups/500ml chicken stock 2 tablespoons chopped parsley 1. Place all ingredients into a large saucepan bring to a boil. Lower heat and simmer with lid on for 10 minutes. Set aside to cool. 2. Carefully spoon all the cooked vegetables into the blender with 200ml of the liquid. 3. Cover tightly with lid. Use LOW Speed and blend for 30 seconds. 4. Remove the inner cap from lid and pour remaining liquid into blender jug. 5. Blend using HIGH Speed for 30 seconds until mixture is smooth. 6. Return pureed soup to saucepan to heat through. Serve immediately. Easy Hollandaise Sauce Makes 2.3 cup 3 egg yolks 2 tablespoons lemon juice . teaspoon salt Pinch pepper 125g butter melted and cooled slightly 1. Place egg yolks, lemon juice, salt and pepper into the blender jug. Cover with lid. Process using LOW Speed for 10 seconds. 2. Using HIGH Speed, open inner cap and slowly pour in melted butter while blender is running, process for 1 minute or until the mixture thickens. Fresh Herb Dressing Makes 1 cup . cup mixed fresh herbs (parsley, coriander, mint chives, rosemary and basil) 1 clove garlic, peeled (optional) 2 tablespoons olive oil 3 tablespoons balsamic vinegar 1. Place all ingredients into the blender jug. 2. Using LOW Speed, process for 20 to 30 seconds or until herbs are well chopped and mixture is well combined. Mayonnaise Makes . cup 2 egg yolks 1 teaspoon dry mustard 2 tablespoons white vinegar Salt and white pepper to taste 1 cup light olive or vegetable oil 1. Place egg yolks, mustard, vinegar, salt and pepper into blender jug. 2. Process on LOW Speed for 10 to 15 seconds or until well combined. 3. Using HIGH Speed, open inner cap and slowly pour in oil while blender is running, process for 1 minute or until the mixture thickens. Mayonnaise variations: 4. Garlic: Add 2 cloves garlic, peeled and chopped to the egg yolk mixture. 5. Herb: Add . cup chopped mixed fresh herbs (such as basil, chives, parsley, thyme) to the prepared mayonnaise. Caesar Dressing Makes 1 cup 1 clove garlic, peeled 4 anchovy fillets, drained 1.3 cup grated parmesan cheese 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce . cup fresh lemon juice . cup light olive oil Freshly ground black pepper 1. Place all ingredients into blender jug. 2. Using HIGH Speed, process for 1 minute or until all ingredients are well combined and mixture is creamy. Tandoori Chicken Serves 4 – 6 2 tablespoons oil 1 onion, quartered 4 cloves garlic, peeled 1 teaspoon ground cumin 1 teaspoon ground coriander 2 tablespoons paprika 2 teaspoons cayenne pepper 1 teaspoon salt 125g natural yogurt Rind and juice of 1 lemon 2 tablespoons sugar 6 to 8 chicken thigh fillets 1. Fry onion, garlic, spices and salt in oil until fragrant and onions have softened. Allow to cool. 2. Place onion mixture into blender with yoghurt, lemon rind, juice and sugar. Process on LOW Speed for 1 minute. 3. Arrange chicken fillets in a shallow dish and coat well with tandoori...
Ce manuel est également adapté pour les modèles :Blenders - KBL110 (1.07 mb)