RECIPES FOR YOUR BLENDER
Espresso Mousse
1/4 cup/50 ml cold water | 1 Tbsp./15 ml sugar |
2 envelopes unflavored gelatin | 1/2 tsp./2 ml vanilla extract |
1/2 cup/125 ml brewed espresso | 1 cup/250 ml heavy cream |
1/2 cup/125 ml boiling water | 2 egg yolks |
1 cup/250 ml | |
chocolate morsels |
|
Put cold water and gelatin into your Osterizer® Blender jar and let set 2 minutes; then add hot espresso and boiling water. Cover, vent feeder cap and process at PULSE until gelatin is dissolved. Turn unit to ON. With motor running, remove feeder cap, add chocolate morsels, sugar and vanilla extract. Continue processing until mixture is smooth. Add cream, egg yolks and ice, replace cap and continue processing until mixture begins to thicken. Pour at once into serving dishes. Let set 5 to 10 minutes before serving. Garnish with sweetened whipped cream and chocolate shavings.
Cream of Broccoli Soup
1 cup/250 ml water
1 package/10 oz. or 280 g frozen chopped broccoli
2 cups/500 ml milk
2 cups/250 ml processed cheese, cubed
2 chicken boullion cubes
1/2 cup/125 ml
In a large saucepan, cook broccoli in 1 cup/250 ml water. (Do Not Drain)
Put milk, cheese cubes, boullion and flour into your Osterizer® Blender jar. Cover and process at ON. Add cheese mixture to broccoli. Add the half and half. Cook, stirring frequently, over medium heat until hot and until mixture thickens. Serve garnished with croutons.
Yield: 4 – 6 Servings
| Mayonnaise |
1 egg | dash cayenne pepper |
1/2 tsp./2 ml dry mustard | 2 Tbsp./30 ml white tarragon vinegar |
1/2 tsp./2 ml sugar | 1 cup/250 ml salad oil |
1/2 tsp./2 ml salt |
|
Put eggs, seasonings, vinegar and 1/4 cup/50 ml of oil into your Osterizer® Blender jar. Cover and process at
Yield: About
Variation: For
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