Kambrook KBL20, KBL63 manual Iced Coffee, Carrot and Cumin Dip

Iced Coffee

Makes 1 serve

30ml espresso 250ml milk

1 scoop ice cream

1 tsp vanilla syrup

1.Place the espresso, milk, ice cream and vanilla syrup into the 600ml bottle; securely attach the removable blade holder to the bottle.

2.Secure the bottle onto the motor base and press the ‘PULSE’/‘BLITZ’ button for 15 seconds or until smooth.

3.Unscrew the removable blade holder and attach the drinking lid on top of the bottle.

Carrot and Cumin Dip

Makes 2 cups

240g carrots, 1cm diced 360ml water

1 brown onion, thinly sliced

2 clove garlic, minced

1 tbsp extra virgin olive oil

2 tsp ground cumin

1 tsp flaked salt

¼ cup light olive oil

Sour dough bread, to serve

1.Preheat the extra virgin olive oil in a frypan over a medium heat and sauté the onions and garlic until golden brown.

2.Place the carrots and water into the 600ml bottle; securely attach the removable blade holder to the bottle.

3.Secure the bottle onto the motor base and press the ‘PULSE’/‘BLITZ’ button for 5 seconds or until smooth.

4.Unscrew the removable blade holder and pour the carrot mixture into the frypan along with the cumin and salt and allow to simmer until thickened, approximately 10 minutes, stirring occasionally.

5.Allow to stand until cooled and then place back into the 600ml bottle along with the light olive oil; securely attach the removable blade holder.

6.Secure the bottle onto the motor base and press the ‘PULSE’/‘BLITZ’ button for 15 seconds or until smooth.

7.Serve with sour dough bread.

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