Russell Hobbs 18553, Инструкции и рецепты

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a few recipes to get you started
coriander pesto
4 handfuls fresh coriander leaf 4 cloves fresh garlic
120g pine nuts 250ml olive oil
120g freshly grated Parmesan
Put the coriander, garlic and pine nuts in the jug, add a spoon of oil, and process. Repeat till the
oil’s done, transfer to a big bowl, and mix in the Parmesan. Season with black pepper. Serve as a
topping for soup, tossed through warm pasta, or as a dip.
black olive and anchovy sauce
250g pitted black olives 60g anchovy fillets, drained
3 tbsp capers, drained 150ml olive oil
2 tbsp brandy (optional) fresh ground black pepper
Put everything but the oil into the bowl. Add a spoon oil and process for 5 seconds. Repeat till
the consistency is as you want it. Toss through warm pasta or spread on toast.
horseradish and apple sauce
250ml double cream 2 sharp flavoured apple, peeled and grated
6 tbsp horseradish relish 2 tsp paprika
Process the cream till soft peaks form, then transfer to a bowl and fold in the other ingredients.
Season with black pepper. Serve with beef or sausage.
sweet and sour sauce
4 shallots, peeled small piece fresh ginger, peeled
2 clove garlic 2 tbsp soy sauce
dash white wine vinegar 2 tsp mustard
2 tsp tomato purée
Put everything in the bowl and process till smooth. Serve with chicken or fish, or as a dip.
spicy pumpkin soup
900g pumpkin 2 leeks, trimmed and sliced
900ml (1½ pints) chicken or vegetable stock 2 tbsp vegetable oil
2 cloves garlic, crushed 1 tsp ground ginger
1 tsp ground coriander bunch of fresh coriander leaves
2 tbsp single cream or crème fraiche salt & pepper
Peel the pumpkin, remove the seeds, and cut the flesh into chunks, roughly chop the coriander.
Heat the oil in a pan, add the leeks, garlic and spices, then stir till the leeks have softened slightly.
Add the pumpkin and stock to the pan, bring to the boil, then simmer gently till the pumpkin is
tender (20-30 minutes). Remove from the heat, and stir in the coriander and cream. Let the
mixture cool for about 30 minutes, then blend at high speed, till it’s really smooth. Return the
mixture to the pan and heat to serving temperature (don’t let it boil). Taste, adjust the seasoning,
and serve with crusty bread.
leek & potato soup (serves 4)
150g leeks, trimmed 150g potatoes, peeled
2 vegetable or chicken stock cubes 800ml water
salt and pepper to taste
Blend the leeks and potatoes for a couple of seconds (you want them lumpy, not mushy).
Transfer to a pan, and add the water and stock cubes.
Bring to the boil, stirring, reduce the heat, cover the pan and simmer for 20 minutes.
Let the mixture cool for about 30 minutes, then blend at high speed, till it’s smooth and silky.
Return the mixture to the pan and heat to serving temperature (don’t let it boil).
Taste, adjust the seasoning, and serve with crusty bread.