Kambrook KBL200, Manual

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RECIPES
HEARTY POTATO SOUP
Serves 4 – 6
1 cup sliced carrots
2 cloves garlic, peeled and finely chopped
1 medium onion, peeled and cut into eighths
3 medium potatoes, peeled and cut into eighths
2 tablespoons olive oil
2 cups / 500ml water
2 cups / 500ml chicken stock
1 teaspoon dried parsley
1 teaspoon celery salt
Pinch black pepper
Place the blender jug on the motor base and
ensure it is securely positioned. Place the lid on
and remove inner cap. Operate pulse switch with
one hand whilst dropping the vegetables into the
blender through the hole in lid with the other
hand, beginning with the carrots and ending with
the potatoes. Do this in small batches. Remove
and reserve vegetables as they are chopped.
Sauté the chopped vegetables in oil in a large
saucepan for 2 minutes. Add the remaining
ingredients, bring the soup to boil and reduce to a
simmer. Cook 30 minutes. Serve immediately.
PUREED GARDEN VARIETY SOUP
Serves 4
3 medium tomatoes, cut into quarters
1 leek, white part only, cut into quarters
1 clove garlic, peeled and chopped
1 tablespoon chopped dill
1 carrot, cut into quarters
1 stalk celery, cut into quarters
2 cups / 500ml water
2 chicken stock cubes
2 tablespoons chopped parsley
Place all ingredients into a large saucepan bring
to boil and then reduce heat to a simmer. Cook
for 10 minutes. Set aside, cool before blending.
Carefully spoon cooked vegetables into the
blender with 200ml of the liquid. Cover tightly
with lid. Use Speed 2 and blend for 30 seconds.
Remove the inner cap from lid and pour remaining
liquid into blender jug.
Blend using speed 2 for 30 seconds until
mixture is smooth. Return pureed soup to the
saucepan and gently heat on simmer until warm,
approximately 5 minutes. Serve immediately.
EASY HOLLANDAISE SAUCE
Makes 150ml ( 2
⁄
3
cup)
3 egg yolks
2 tablespoons lemon juice
½ teaspoon salt
Pinch pepper
125g butter, melted
Place egg yolks, lemon juice, salt and pepper into
the blender jug. Cover with lid. Blend using speed
1 for 10 seconds. Open inner cap and slowly pour
in melted butter while blender is running, blend
for 1 minute or until the mixture thickens.
BéARNAISE SAUCE
Makes 250ml (1 cup)
1 recipe for Hollandaise Sauce (as above)
1 shallot, chopped
1 tablespoon butter
2 tablespoons white wine
1 tablespoons tarragon vinegar
½ teaspoon dried tarragon
Prepare Hollandaise Sauce as directed above.
Sauté shallots in butter in a small saucepan and
add remaining ingredients. Bring to a boil and
cook until most of the liquid has evaporated. Add
shallot mixture to the blender jug containing the
Hollandaise Sauce. Cover tightly with lid. Blend
using speed 2 for 15 seconds or until smooth.
BIG BERRY SMOOTHIE
Makes 2 – 3 large glasses
1½ cups / 375ml chilled milk
150g strawberries, hulled and halved
150g fresh or frozen blueberries
100g fresh or frozen raspberries
3 sprigs fresh mint
3 scoops vanilla ice cream
Place all ingredients into the blender jug and blend
using speed 1 for 30 seconds, increase to speed 2
for 30 seconds. Smoothie should be smooth and
thick. Serve immediately into large glasses.