DAILY USES FOR YOUR DUALIT HAND BLENDER
•
Frozen peas or broad beans can
be crushed to produce a tasty
alternative to boiled vegetables
Cook the peas or beans according
to pack instructions. Drain off
most of the water. Add a good
knob of butter and 2-3 leaves
fresh mint (for peas), if liked
Blitz with the Dualit hand blender
on the slowest speed until crushed
but not smooth
Add salt and pepper and serve.
Good with salmon, chicken, lamb
or a pork chop
•
B
Be
ea
att e
eg
gg
gss quickly and smoothly
with you blender – especially
when you have three or more to
prepare
•
T
To
o tth
he
e rre
essccu
ue
e –
– llu
um
mp
py
y ssa
au
ucce
ess can
be smoothed in seconds by
whizzing with the Dualit hand
blender on the turbo setting. A
curdled hollandaise sauce can be
improved with 2 tbsp of cold
water and a quick blitz
make a delicious soup. Don’t be
afraid to experiment. Whiz it
together with the hand blender
and serve
•
Make d
diip
pss a
an
nd
d m
ma
ay
yo
on
nn
na
aiisse
e mixes
from store cupboard ingredients,
and serve with chopped raw
vegetables for a healthy light
snack or starter
•
Treat your family and friends to
h
ho
om
me
em
ma
ad
de
e p
pe
esstto
o – so different
from bought sauce, but simple to
make.
Tear a large bunch of fresh
basil (about 50-75g) into a bowl
including the stalks. Drizzle over
3 tablespoons olive oil and add a
large crushed garlic clove. Blitz
together using the speed button
until the leaves break down, then
pulse to a pulp using turbo (5)
Add 4 heaped tbsp (about 50g)
grated parmesan cheese or
pinenuts (or both) and continue
pulsing to a Smooth paste
Add a little salt and pepper and
2-3 tbsp warm water. Transfer to
a jar and keep in the fridge for up
to a week
•
Why buy ssa
alla
ad
d d
drre
essssiin
ng
gss a
an
nd
d
m
ma
arriin
na
ad
de
ess when you can whiz up
fresh ones? The Dualit hand
blender is perfect for making
smooth, shiny vinaigrettes and
dressings
Balsamic, mustard and soy
dressing is lovely on a salad and
doubles as a marinade for lamb
or chicken. Put 2 teaspoons
Dijon mustard into a medium
sized bowl. Add 2 tbsp soy sauce,
2 tbsp balsamic vinegar and some
sea salt and pepper
Whiz using the top button to mix
then with the blades still running
pour in a teacup of olive oil,
about 200ml (7fl oz), and 1 tbsp
fresh lemon juice. Add about 6
fresh mint leaves at the end, if
you have some, and pulse until
coarsely chopped
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