Morphy Richards Nutri Fusion, Руководство пользователя

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Method:
1 Add all the ingredients to the 300ml Beaker, and fit the Dual
Blade Lid.
2 Blend on speed I for 30 seconds.
3 It may be necessary to scrape down the sides of the
Beaker partway through blending.
Tip:
If the pesto is too thick to blend easily, add a little
more lemon juice and oil.
Pesto is delicious mixed into freshly cooked pasta, drizzled
over a pizza before cooking, or on a salad.
Ingredients:
300ml
• 30g fresh basil leaves
• 25g parmesan cheese, grated
• 50ml extra virgin olive oil
• Juice of half a lemon
• 50g pine nuts
• ½ garlic clove
• Salt and pepper, to taste
Pesto
Method:
1 Add all the ingredients to the 300ml Beaker, and fit the Quad
Blade Lid.
2 Pulse for 40 seconds, scrape the Beaker sides down partway
though blending if required, to ensure the ingredients are well
mixed.
3 Pour into a serving bowl and leave to stand for one hour.
4 Serve with tortilla chips.
Tip:
Leaving the salsa to stand allows the flavours to develop.
Use as a condiment with fish tacos for a light dinner.
Ingredients:
300ml
• ½-1 red chilli, cut into 8 pieces
• 20g fresh coriander, cut to fit into
the Beaker
• 145g small ripe cherry tomatoes,
halved
• Juice of 1 lime
• Sea salt & pepper, to taste
Tomato Salsa
Method:
1 Add all the ingredients to the 300ml Beaker and fit the Quad
Blade Lid.
2 Blend on speed II for 15 seconds, shake the Beaker and
continue for a further 15 seconds.
3 Use the mix to make chicken curry, as below.
Chicken Curry
1 Heat 2 tbsp oil in a medium sized pan. Add 2 sliced onions,
cover and fry for 10 minutes until golden.
2 Add 500g raw diced chicken breast and fry to seal.
3 Stir in the Jalfrezi paste, stir and cook for 3 minutes.
4 Add 400g chopped tinned tomatoes, 200ml water and a
sliced red pepper. Cover and cook for 1 hour.
Remove the lid if necessary to reduce the liquid.
Ingredients:
300ml
• 1 tsp coriander seed
• 1 tsp brown mustard seed
• 1 tsp fenugreek powder
• 2 tsp cumin seed
• 1 tsp turmeric
• ½ tsp salt
• 2 tbsp groundnut oil
• 2 tbsp tomato puree
• 6 tbsp water
• 12g fresh coriander, roughly chopped
• 2 garlic cloves, halved
• 3cm ginger, peeled and cut into 8
pieces
• 1 green chilli, de-seeded and
cut into 6
• 2 tsp paprika
Jalfrezi Paste for Chicken Curry
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