RECIPES
Use either the lower chopping blade (F) alone or together with the upper chopping blade(s) (D & E) for better results.
Mayonnaise:
2 egg yolks - 1 tbsp mustard - 2 tbsps water - 1 tbsp vinegar - 200 ml oil - salt, pepper.
Speed Turbo (A2). It is important for all the ingredients to be at the same temperature before starting preparation.
Add all ingredients and only 2 tbsps oil to the bowl (G) fitted with the chopping blade (F) alone or both blades (D, E and F) together.
Recipe idea: Mayonnaise without mustard. Follow the steps above by replacing the mustard and the water with 2 tbsps lemon juice.
Pancake mix: (makes up to 0.5 L)Add 100 g plain flour, 2 eggs, 1/4 litre of milk, 1 tbsp oil and a pinch of salt to the bowl (G) fitted with the chopping blade (F) alone or both blades (D, E and F) together.
Blend for approximately 15 to 20 seconds to obtain a smooth paste.Waffle mix: (makes up to 0.5 L for 15 waffles)Mix 5 g baker's yeast with a little warm water. Pour into the bowl (G) fitted with the chopping blade (F) alone or both blades (D, E and F) together: 130 g flour, 2 eggs, 200 ml milk, 60 g softened butter and 1 tbsp vanilla sugar. Mix for approximately 15 to 20 seconds to obtain a smooth paste. Leave to rest 1 hour.
Basil pesto: (serves 4)20 g pine nuts - 2 garlic gloves - 1 sprig (50 g) of basil - 1 tbsp hazelnut powder - 80 ml olive oil - 40 g parmesan (ground), Salt.
Grill the pine nuts in a pan without oil and set aside. Finely chop the basil leaves on slow speed (A1), while pulsing. Remove any food stuck on the sides of the bowl and mix again.
Add the pine nuts, hazelnut powder, the garlic cut in half, salt and oil into the chopper. Chop for 20 seconds on Turbo (A2) speed. Finally, add the ground parmesan and mix for a further 10 seconds on Turbo (A2) speed to obtain a fine texture.
Cacik: (serves 4)1 cucumber - 2 garlic cloves - Fresh mint - 100 ml olive oil - 1 yoghurt - Salt and pepper.
Cut the cucumber in two lengthwise. Remove the seeds and dice the cucumber. Salt the cucumber cubes and leave to drain for 15 minutes. Chop the garlic and mint. Add the yoghurt and olive oil. Mix to obtain a thick texture. Season. In a bowl, add the pieces of cucumber to the mixture. Refrigerate and serve cold.
100 g dried chick peas - 1 small tsp salt - 50 ml tahini - 50 ml lemon juice - 50 ml chick pea cooking liquid - 1 garlic glove.
To decorate the plate: Trickle of olive oil, fresh parsley, paprika or Cayenne pepper Soak the chick peas in water in a cool place for around 12 hours. Rinse then place in a pan and cover with water. Bring to the boil and cook on a low heat for 1 hour. Add the salt and continue to cook for approximately 30 minutes, until tender. Drain. Set aside a small amount of cooking liquid. Remove the skin from the chick peas. Mix the chick peas with the other ingredients to obtain a thick cream.
Adjust seasoning and consistency where required. Chop the parsley for the decoration.
Fine herb butter:100 g butter - 100 g chives, parsley, chervil, tarragon, watercress in equal portions. Speed Turbo (A2). Chop the herbs. Add the soft butter cut into cubes. Blend to obtain a smooth mixture.
Variants:Anchovy butter: 100 g butter, 100 g anchovy fillets in oil, 1 tbsp lemon juice.Roquefort butter or butter with other blue cheeses: 100 g roquefort and 100 g butter.
With double-blade knives
Variants: You can use other frozen fruit like blueberries, raspberries, red currants, small strawberries, etc.)
With triple-blade knives
Apricot marmalade with honey250 g soft apricots (this recipe cannot be prepared with dried apricots)65 g creamy honeyPlace the apricots in the bowl. Pour the honey over the apricots and mix for 8 seconds maximum.
CLEANING YOUR APPLIANCE
•Always unplug the appliance before cleaning the motor unit (B).•Never immerse the motor unit (B) in water. Do not rinse it under water. Clean it with a damp cloth and dry carefully.
•Handle the blades (D, E & F) with care as they are very sharp.22 | 23 |