Sam Cook 1197899, User Manual

Page: 37 / 43

EN
36
CRUMBLE
INGREDIENTS:
200 g fl our (preferably type 450 cake fl our)
100 g sugar
100 g butt er
PREPARATION:
Place the sugar and butt er (it needs to be at
room temperature) in the mixing bowl.
Mix ingredients at speed 1 for 10 s. gradually
add the fl our.
HOME-MADE PASTA
INGREDIENTS:
300 g fl our
2 eggs
50 ml water
pinch of salt
PREPARATION:
Pour the water into the mixing bowl, add the
fl our, salt and eggs.
Blend all ingredients at speed 4 for 30 s.
Shape whichever noodles you want, cook for
approx. 4 minutes in boiling salted water.
Remove from water using a sieve or a skimmer.
HORSERADISH AND HONEY BUTTER
INGREDIENTS:
200 g soft butt er (at room temperature)
2 tablespoon store-bought grated horseradish
1 tablespoon natural honey
PREPARATION:
Drain the horseradish on a sieve to remove the
excess sauce.
Put the butt er, horseradish, honey and salt in
the mixing bowl.
Blend at speed 2 for 10 s. Once the knife has
stopped, use the spatula to scrape the mass
from the sides of the bowl. Mix all the ingre-
dients again at speed 2 for 5 s.
Place in a bowl or shape into a butt erball, leave
to cool.
SPICY BUTTER WITH GARLIC
AND HERBS
INGREDIENTS:
200 g soft butt er
2 tablespoons olive oil
2 cloves of garlic
1 small onion
handful of basil leaves
fresh oregano leaves
salt, pepper
PREPARATION:
Peel the onion and garlic, cut into small pieces .
Pour the olive oil into the mixing bowl, add the
garlic, onion, seasoning and herbs. Blend at
speed 2 for 10 s. Once the knife stops, use the
spatula to scrape the mass from the sides of the
bowl.
Add the butt er and mix at speed 2 for 15 s.
Place in a bowl or shape into a butt erball, allow
to cool.
HERB AND LEMON BUTTER
INGREDIENTS:
200 g soft butt er (at room temperature)
1 small lemon
2 tablespoons olive oil
a few sprigs of parsley
a few sprigs of dill
fresh thyme leaves
fresh oregano leaves
salt, pepper
PREPARATION:
Rinse the lemon, pour boiling water over it and
zest it. Pour the olive oil into the mixing bowl,
add the lemon zest and all herbs (cut into small
pieces). Blend at speed 4 for 10 s. Once the
knife has stopped, use the spatula to scrape the
mass from the sides of the bowl.
Add the butt er and mix at speed 2 for 15 s.
Place in a bowl or shape into a butt erball, allow
to cool.
FROZEN SPINACH AND BANANA SHAKE
INGREDIENTS:
60 g fresh spinach leaves
2 bananas
200 ml milk (you can use vegetable milk: soy,
almond or rice)
200 ml water
10 ice cubes
PREPARATION:
Wash the spinach and peel the bananas. Place
the spinach, bananas, ice cubes and milk into the
mixing bowl. Blend at speed 6 for 30 s. Finally,
add the water and mix at speed 4 for 10 s.
EN
37
QUARK SPREAD WITH RADISH
AND AVOCADO
INGREDIENTS:
250 g quark
1 radish bunch
1 mature avocado
1 small onion
2 tablespoons thick plan yoghurt
salt, pepper
dill as a topping
PREPARATION:
Onion and avocado cut into small pieces. Place
all ingredients into the mixing bowl. Blend
at speed 4 for 10 s.
Once the knife has stopped, use the spatula
to scrape the spread from the sides of the bowl,
taste and season if necessary, then blend for
another moment – speed 2, ti me: 5 s.
Top with the dill before serving.
EGG AND HAM SPREAD
INGREDIENTS:
6 hard-boiled and peeled eggs
100 g sliced ham
1 small onion (50g)
1 teaspoon mustard
1 tablespoon thick mayonnaise
2 teaspoons chopped dill
½ teaspoon salt
½ teaspoon of pepper
PREPARATION:
Cut the onion into small pieces, place into the
mixing bowl and add the eggs, ham, mustard,
mayonnaise and seasoning. Blend all ingredients
at speed 4 for 10 s. Add the dill to the spread
and mix at speed 2 for 5 s.
SMOKED MACKEREL SPREAD
INGREDIENTS:
1 smoked mackerel, boneless
3 hard-boiled eggs
2 gherkins
1 tablespoon mayonnaise
1 teaspoon mustard
salt, pepper
chives as a topping
PREPARATION:
Eggs and gherkins cut into small pieces. Place all
ingredients in the mixing bowl. Blend at speed
6 for 25 s.
Once the knife has stopped, scrape the spread
from the sides of the dish with the spatula and
try the spread. Add seasoning if necessary, then
blend again at speed 6 for 15 s. Top with the
chives.
SUNFLOWER SEEDS SPREAD WITH
DRIED TOMATOES
INGREDIENTS:
150 g sunfl ower seeds
4 dried tomatoes (fairly big ones)
1 bunch of parsley
2 cloves of garlic
approx. 2 tablespoons lemon juice
approx. 2 tablespoons water
salt, pepper to taste
PREPARATION:
Soak the sunfl ower seeds in cold water! (for ap-
prox. 10 hours – you can do it overnight) – drain
off the water before use.
Cut the sprigs of parsley into small pieces.
Place the sunfl ower seeds and other ingredients
into the mixing bowl.
Blend at speed 4 for 30 s. Once the knife has
stopped, scrape the spread from the sides of
the bowl with the spatula and try the spread.
Add seasoning if necessary, then blend again at
speed 6 for 15 s.
BASIL PESTO
INGREDIENTS:
1 basil in a pot
100 ml high quality olive oil
3 cloves of garlic
1 small cooked potato
50 g pine nuts
salt, pepper
a few drops of lemon juice
PREPARATION:
Place all ingredients into the mixing bowl, blend
them at speed 6 for 20 s. Salt if necessary.
You can store the sauce in the refrigerator for
approx. 2 weeks.