Unold EDEL Notice D'utilisation page 28

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Rapid vegetable soup
1 tomato, 1 carrot, ¼ kohlrabi, 1 piece of celeriac, ½ stalk of leek, 1 teaspoon
of grated horseraddish, 5 stalks of parsley.
Cut all ingredients into pieces and fill them into the blender. Add 1-2 cooked
potatoes and approx. ¼ l hot vegetable stock, until mashed.
Pesto
Blend 1 bunch of basil, 2 tablespoons of pine nuts, 50 g of parmesan cheese in
small pieces and 2–3 cloves of garlic with 1/8 l olive oil. If necessary add more
oil drop by drop through the opening in the cover. Serve with hot spaghetti.
Caution:
Clean blending jug immediately after preparing the pesto to avoid any transfer
of garlic taste.
Guacamole – Avocado puree
1 ripe avocado, 2 tblsp of sour cream, 1 tblsp of lime juice, 1 tblsp of chopped
coriander leafs, salt, pepper, Tabasco
Cut the avocado into halfs, remove the stone, and remove the pulp from the
peel. Mix it with cream, lime juice and the spices, season with salt, pepper and
tabasco.
Pancake batter
500 ml milk, 3 eggs, 1 pinch of salt, 250 g flour
Mix all ingredients in the jug. Leave the batter for 15 minutes before baking the
pancakes.
Melt'n mix cake
150 g flour, 1 tsp baking powder, 140 g sugar, 125 g soft margarine, 2 eggs,
½ tsp vanilla sugar, 60 ml milk
Mix all ingredients until you receive a smooth batter. Add to taste some chocolate
flakes, grated nuts, sultanas or cranberries. Stir by hand.
Heat the oven to 180 °C. Butter a small mould or muffin moulds, fill in the
batter. Bake muffins for approx. 15-20 min., a cake for approx. 30–35 min.
Remove the cake from the mould and let it cool down on a grid. Decorate with
icing sugar or melted chocolate.
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