Villaware BLVLLAZ05H Mode D'emploi page 10

recipes
Blackberry and Melon
Smoothie
460 g blackberries
460 g white antibes melon
75 g sugar
Place all ingredients in the blender and
puree.
Banana and Mango Smoothie
2 shots of rum (optional)
2 bananas
1 mango, pitted
250 ml unsweetened coconut milk
250 ml milk
28 g lime juice
3 ice cubes
Put all ingredients in blender in order
shown. Blend until desired consistency.
Fruit Drink
20 cherries, pitted
1 apple, cut in 4 pieces
1 banana
1 kiwi
1 handful blueberries
Apple juice
Put all ingredients, except apple juice, in
blender. Blend. Add apple juice through
filter cap to mix ingredients and reach
desired consistency.
Vegetable Soup
400 g chicken broth
2 carrots pulp
1 zucchini pulp
1 bell pepper pulp (choose colour according
to sweetness desired)
2 celery stalk pulp
To obtain pulp, pass vegetables through
juice extractor. The juice can be used in a
variety of recipes.
Mix pulp and broth in a blender, pulsing to
reach desired consistency. Place in saucepan
and bring to a boil.
Roasted Tomato Soup
4-5 large tomatoes, cored and
cut into 4 pieces
1 large onion, peeled and cut into 4 pieces
4 unpeeled garlic cloves
2 small red peppers, cored and
cut into 4 pieces
1 carrot with outer layer removed
and cut into 4 pieces lengthwise
60 ml olive oil
Salt to taste
Pepper to taste
1 cinnamon stick
5 green cardamom pods
5 g coriander seed
5 g cumin seed
2.5 g mustard seed
Red pepper flakes to taste
475 ml water
2.5 g garam masala, if desired
1.25 g turmeric
Preheat oven to 190° C.
In large bowl, add all ingredients except
water, garam masala and turmeric. Toss
gently. Place in a smooth, single layer on
large baking sheet. Roast in oven for 45
minutes.
Remove from oven and discard cardamom
pods and the cinnamon stick.
using something to protect your fingers,
squeeze each garlic clove on one end
to free the inside and place the creamy
portion in the blender jar. Discard the rest
of the clove.
Place all remaining roasted ingredients and
water in the blender jar. Puree. Remove
the pulp by pouring through a mesh sieve.
Stir in garam masala and turmeric. Serve
immediately.
Mango Coulis
1 soft, ripe mango – cubed
28 g brown sugar
28 g water
1 small lemon, peeled
2.5 g cardamom
Pass lemon through juice extractor. Add
juice to all other ingredients in a blender
and puree to desired consistency.
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