Cuisinart CPB-300XA, Instruction And Recipe Booklet

Page: 10 / 17

7
Ca fé au La it “S hake ”
It’ s e as y t o m ak e de lic io us a nd t hic k co ffe e b ev era ge s at h om e.
Plan ahead, as yo u need to make flavo ured ic e cu bes.
Ma kes a bo ut 4 80 ml
¾ cup t hick ened cream or half -and-half
1½ cups st rongly bre wed coff ee, divided
1 ta blespoon granulated sugar
1. Mix together the cream and ¾ cup of the coffee and pour into one standard (12 to 14
cube) ice cube tray. Freeze.
2. Put 3* of the frozen cubes into the travel cup with the sugar and the remaining coffee. Fit
with the blending blade. Run on High until fully blended, about 20 seconds.
3. Serve immediately. It may be easier to scoop than pour.
* Keep the remaining cream/coffee ice cubes in a resealable plastic bag in the freezer for
the next time.
Nutritional in formation pe r se rving (48 0ml ):
$B MP SJF T GSP NG BU tD BSC H tQ SP Ht GB U H tT BU GB U H
tDIPM N Ht TPE NH tDBM D N Ht GJCSFH
Triple Choc olate S hak e
The ult ima te chocolate love r’s milkshak e.
Ma kes a bo ut 4 80 ml
½ cup reduced- fat cho colate milk (if y ou do no t ha ve choc olate mil k on
hand, y ou can subst itute regular mil k and th en add an addit ional ta ble-
sp oon of ch ocolate syru p)
1½ cups premium chocolate ice cream
2 ta ble sp oo ns ch oc ola te s yru p
1. Put all of the ingredients into the travel cup in the order listed. Fit with the blending blade.
2. Run on High for about 30 to 45 seconds, or until homogenous.
3. Serve immediately.
Nutritional in formation pe r se rving (8 ounces ):
$B MP SJF T GSP NG BU tD BSC H t Q SP H tGB U Ht TBU GBU H
tDIPM N Ht TPE N Ht DBMD N Ht GJCSF H
Creamy Greens Soup
This earth y, n ou ris hin g soup is so del ici ous ! Garni sh wit h a do llo p o f crème fraî che an d a
spri g o f par sle y.
Ma kes a bo ut 4 c up s
½ ta ble sp oo n ex tra v irg in o liv e oil
1 ta blespoo n unsalted butter
2 small shallo ts (a bout 9 0g ) finely chopped
3 garlic clo ves, crushed
1 small lee k ( about 60 g) white part only , sliced
30 0g ka le , ha rd ste ms dis ca rd ed a nd r ou gh ly c ho pp ed
1 bu nc h Ita lia n pa rs le y, s te ms re se rv ed f or o th er u se a nd r ou gh ly c ho pp ed
½ te as po on ko sh er s alt
¼ te as po on f re sh ly g ro un d bla ck p ep pe r
3 cups v ege ta ble bro th
¼ cup t hick ened cream
1. Put the oil and butter in a large saucepan set over medium heat. Once butter is melted
add the shallots, garlic and leek. Sweat ingredients together so that they gently sauté but
do not pick up any colour.
"EE UIFLBMF QBSTMFZTBMU BOEQFQQFS BOETUJS UPDPBU "EEUI FWFHFUBCMF CSPUIBOE CSJOH
to a boil. Cover and reduce heat so that the soup is just simmering. Simmer for about 30
NJOVUFT"EE UIFDSFBN BOEDPOUJOVF TJNNFSJOHVODPWFSFE GPSBO BEEJUJPOBM UP
minutes.
3. Separate the solids from the liquids and put the liquids into the blender jar fitted with
the blending blade, followed by half of the solids. Run on Low and blend for about 10
TFDPOET"EE UIFSFNBJOJOH TPMJETBOE JODSFBTFUP )JHIUP UIPSPVHIMZ CMFOEBCPVU
seconds. Taste and adjust seasoning accordingly.
Nu tri tio nal i nfo rm ati on p er s erv in g (1 c up ):
$BMP SJFT GS PNGB U tDBSC H t QSP H tGB U H tT BU GB U H
tDIPM N Ht TPE N Ht DBM D NH tGJCSF H