Russell Hobbs 14333, Инструкция по эксплуатации, Страница: 5 / 8

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a few simple recipes to get you started
leek & potato soup
(serves 4)
150g leeks, trimmed
150g potatoes, peeled
2 vegetable or chicken stock cubes
800ml water
salt and pepper to taste
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Put the leeks and potatoes into a pan (2 litre or bigger), and blend for a couple of
seconds (you want them lumpy, not mushy).
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Switch the hand blender off, and remove it from the pan.
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Add the water and stock cubes.
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Bring to the boil, stirring, reduce the heat, cover the pan, and simmer for 20 minutes.
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Let the mixture cool for about 30 minutes, then blend at maximum speed, in the
pan, till the mixture is silky smooth.
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Switch the hand blender off, and remove it from the pan.
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Bring the mixture up to serving temperature (don’t let it boil).
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Taste, adjust the seasoning, and serve with crusty bread.
coriander pesto
(dip, topping or sauce)
4 handfuls fresh leaf coriander
4 cloves fresh garlic
120g pine nuts
250ml olive oil
120g freshly grated Parmesan
salt and freshly ground black pepper to taste
,
Keep the hand blender upright, to avoid splashing.
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Put the coriander, garlic, pine nuts, and a bit more than half the oil into a large bowl.
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Use a low to medium speed, and blend till the mixture looks smooth.
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To adjust the thickness, add a little oil and give it a short burst with the blender.
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Repeat till the consistency looks right.
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Switch off, then remove the hand blender from the bowl.
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Taste the mixture and adjust the seasoning.
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Serve as a dip (fairly thick), as a topping for soup (not too thick, but not runny), or
tossed through warm pasta (fairly runny).
sweet and sour sauce
4 shallots, peeled
a small piece of fresh ginger, peeled
2 cloves fresh garlic
2 tbsp soy sauce
2 tsp mustard
2 tsp tomato purée
a dash of white wine vinegar
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Put everything into the beaker, then blend till smooth.
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Serve with chicken or fish, or as a dip.