15
en
Recipes
Recipes
Melon and yoghurt smoothie
(For 4 beverages)
–
200 g natural yoghurt
–
2 pinches vanilla pulp
–
2 tbsp honey to taste
–
400 g watermelon fruit pulp, without skin
and pips
■ Mix the yoghurt with the vanilla pulp and
honey until smooth and pour into a tall
glass.
■ Cut the melon into suitable pieces and
juice.
■ Pour onto the yoghurt and garnish with
a piece of melon if required.
Cucumber kefir drink
(For 4 beverages)
–
2 cucumbers
–
800 g kefir
–
200 g yoghurt
–
2 tsp olive oil
–
2 tbsp lemon juice
–
4 tbsp freshly chopped dill
–
Sea salt
–
Freshly ground pepper
■ Wash the cucumbers, clean and cut off
four strips with a peeler.
■ Juice the rest of the cucumber.
■ Then mix the juice with the kefir,
yoghurt, oil and lemon juice.
■ Then stir in the dill and season the drink
with salt and pepper to taste.
■ Thread the cucumber strips in a
concertina shape onto wooden skewers.
Pour the drink into glasses and place
the cucumber skewers over the glasses.
Pepper and vegetable smoothie
(For 4 beverages)
–
2 red peppers
–
8 fully ripe tomatoes
–
1 tsp ground paprika, sweet
–
½ tsp olive oil
–
Salt
–
Cayenne pepper
–
2 tsp lemon juice
–
Szechuan pepper, to garnish
■ Wash and halve the peppers, remove
the seeds and white inner peel and cut
into rough pieces.
■ Wash the tomatoes, cut out the core
and cut into pieces.
■ Juice the tomatoes and peppers.
■ Mix with the ground paprika and the
olive oil and season with salt, cayenne
pepper and lemon juice to taste.
■ Pour into a cold glass and serve with a
garnish of grated Szechuan pepper.
Tropical juice
–
1 orange
–
½ mango
–
1 slice pineapple
–
1 slice watermelon
–
5 berries (e.g. strawberries)
■ Peel orange, pineapple and watermelon
and remove stone from the mango.
■ Juice everything on setting
1
.
■ Serve the drink in a glass.
Carrot cake
–
4 eggs
–
4 tbsp warm water
–
200 g sugar
–
100 g flour
–
500 g carrots
Use only the leftover juiced carrots
(200-300 g) – they can be found in
the pulp container.
–
200 g ground hazelnuts
–
1 tsp baking powder
■ Juice the carrots at the highest speed in
approx. 5 seconds. (When processing
larger quantities, leave the appliance
to cool down to room temperature each
time after emptying the pulp container.)
■ Mix eggs, water and sugar for approx.
5 minutes. The mixture must have a
frothy appearance.
■ Slowly add flour, baking powder,
hazelnuts and carrots. The pieces of
carrot must not be too large.
■ Put the dough into a tin (e.g. springform
tin with a diameter of 260 mm) and bake
at 180 °C for 30-35 minutes.
