Preparation:
Peel the onion and finely chop it in the Turbitwin®. Set some
aside.
Wash the carrot and finely chop in the Turbitwin®. Set aside.
Add the green pepper, cream cheese and fresh cream to the
onion, and mix in the Turbitwin® to the desired consistency.
Season with salt and mixed pepper to taste. If desired, serve
with the carrots and the rest of the onion.
Cinnamon cream
Ingredients:
¼ vanilla pod, 125 mL milk, 1 sheet white gelatine, 1 egg yolk, 1
tbsp honey, 1 tbsp cinnamon, 60 mL cream.
Preparation:
Open the vanilla pod and heat it in the milk. Then scrape out
the pod with a sharp knife and add the pulp to the milk. Soften
the gelatine in cold water. Beat the egg yolk with the honey in
the Turbitwin® to a thick, creamy consistency. Add the cinna-
mon and hot milk, and mix on the low setting until the cream
thickens. Add the gelatine and dissolve it in the Turbitwin®,
maintaining the low setting. Leave to cool. Whip the cream
until stiff. When the mixture begins to set, fold in the cream.
Refrigerate for one hour.
Yoghurt cream
Ingredients:
5 sheets white gelatine, 2 vanilla pods, 1 lime, 3 full-cream
yoghurts, 1 pot mascarpone, 100 g icing sugar, 250 mL whip-
ping cream, 1 egg white.
Preparation:
Dissolve the gelatine over a low heat. Blend the cream and
the egg white in the Turbitwin® until stiff. Scrape the pulp out
of the vanilla pods. Grate a little of the lime pulp and extract
approximately 2-3 tbsp of juice. Then put the yoghurt, icing su-
gar, lime pulp and vanilla pulp into the Turbitwin® and blend for
approximately 1 minute. Then add the gelatine, mix and pour
into serving glasses and refrigerate.
Banana milk shake
Ingredients:
4 bananas, 400 mL milk, a little sugar, 4 mint leaves.
Preparation:
Chop the bananas, setting a little aside, and liquidize them with
the sugar and milk in the Turbitwin®. Add the rest of the banana
and pour into a glass. Garnish with mint leaves.
Strawberry-lime sorbet
Ingredients:
300 g strawberries, 2 limes, 90 g brown sugar, 1 sheet white ge-
latine, 50 mL water, lime syrup.
Preparation:
Wash the strawberries, chop finely and purée in the Turbitwin®.
Remove the peel from the limes, chop finely and add to the
strawberries. Add the water and sugar and mix in the Turbit-
win® until the sugar has dissolved.
Then soften the gelatine in cold water for approximately 10 mi-
nutes, squeeze gently and dissolve into the lime syrup. Add the
lime syrup to the strawberry mix and blend. Place in the freezer
and stir occasionally. Serve as balls, or use an icing bag to pipe
into cold glasses. Serve immediately.
Strawberry milk
Ingredients:
750 g strawberries, 450 mL strawberry yoghurt, 3 tbsp sugar,
1 L milk.
Preparation:
Wash the strawberries and blend with the yoghurt and sugar
on the low setting in the Turbitwin®. Mix in the milk and swee-
ten with sugar to taste. Serve cold.
Banana ice cream with pear
Ingredients:
500 g frozen bananas, 1 pear, ¼ L whipping cream with squeeze
of lemon and pinch of saffron, 3 tbsp icing sugar, 1 tbsp can-
died orange peel.
Preparation:
Blend the frozen bananas with the whipped cream in the Tur-
bitwin® until creamy. Arrange the halved pear on a plate and
add the ice cream. Top with the candied orange peel and whi-
pped cream and serve.
Caper sauce
Ingredients:
100 g butter, 60 g flour, ½ L hot chicken stock, 4 tbsp capers, 1
tbsp lemon juice, 2 tbsp white wine, 1 tbsp cream, 1 egg yolk,
sugar.
Preparation:
Make a light sauce with the flour and butter. Put in the Turbit-
win® (using the shake accessories) and mix in the rest of the
ingredients except the capers. Then add the capers and sea-
son with a pinch of salt and sugar. Delicious with ox tongue,
meatballs and roast beef.
Creamy tuna spread
Ingredients:
100 g drained canned tuna, 20 g sardine fillets, 20 g capers, 50
g green olives, a little parsley, thyme, rosemary, 100 g butter,
balsamic vinegar, olive oil, salt, pepper.
Preparation:
Purée the tuna, sardine fillets and capers in the Turbitwin® to a
fine, spreadable paste. Leave while the herbs are chopped (not
too finely), then add the herbs and the olives and blend in the
Turbitwin®. Season to taste with olive oil, balsamic vinegar, salt
and pepper.
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Summary of Contents for dual-power food processor
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