Bosch MSM14...GB, Инструкция по эксплуатации

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7
en Recipes for the standard/stainless steel blender foot
Recipes for the standard/
stainless steel blender foot
Mayonnaise
– 1 egg (egg yolk and egg white)
– 1 tbs. mustard
– 1 tbs. lemon juice or vinegar
– 200-250 ml oil
– Salt and pepper to taste
Ingredients must be at the same
temperature!
■ Put all ingredients in a jug.
■ Place the blender foot on the base
of the jug and blend until the mixture
emulsifies.
■ Slowly raise the switched on blender
as far as the upper edge of the mixture
and lower again until the mayonnaise is
ready.
Tip:
According to this recipe you can also
make mayonnaise with egg yolk only.
However, use only half the amount of oil.
Vegetable soup
– 300 g potatoes
– 200 g carrots
– 1 small stick of celery
– 2 tomatoes
– 1 onion
– 50 g butter
– 2 l water
– Salt and pepper to taste
■ Skin and seed the tomatoes.
■ Chop up cleaned and washed vegeta-
bles and sauté in hot butter.
■ Add water and salt.
■ Allow to boil for 20–25 minutes.
■ Take the pot off the cooker.
■ Blend the soup in the pot to the desired
consistency.
■ Season with salt and pepper.
Crêpes dough
– 250 ml milk
– 1 egg
– 100 g flour
– 25 g melted, cooled butter
■ Put all ingredients in a jug in the
indicated sequence.
■ Blend to a smooth dough.
Blended milk drinks
– 1 glass of milk
– 6 large strawberries or
10 raspberries or
1 banana (sliced)
■ Put all ingredients in a jug.
■ Blend to the desired consistency.
■ Sugar according to taste.
Tip:
Add a scoop of ice cream or use very
cold milk.
Recipes for the mini
blender foot
These recipes have been specially
developed for the preparation of small
quantities with the mini blender foot. Cut the
ingredients into small pieces and process
in a narrow receptacle with a diameter of
approx. 45-60 mm.
Baby food
– 30 g potatoes
– 30 g carrots
– 30 g veal
– 30 ml water
■ Chop up cleaned and washed
vegetables into small pieces.
■ Finely chop the veal.
■ Soft cook all ingredients.
■ Pour the cooked ingredients into a small
jug.
■ Use the mini blend foot to blend to the
desired consistency.
Yoghurt dressing
– 125 g liquid yoghurt (3.5%)
– 10 g olive oil
– 5 g lemon juice
– 2 g parsley
– Salt and pepper to taste
■ Put all ingredients in a small jug.
■ Use the mini blend foot to blend to the
desired consistency.