Unold 8865 Notice D'utilisation page 16

REcIPES
tropic cocktail
Cut 2 oranges and 1 papaya into small pieces,
blend them, add 3 ice cubes through the cover
hole, add 1 tablespoon of coconut syrup, blend
again and fill into a glass.
cherry banana cocktail
Blend 200 g stoned sour cherries and 1 banana
with 3 ice cubes, fill into glasses.
strawberry milk
Blend 100 g of strawberries with ¼ l cold milk,
1 ice cube and fill the drink into glasses.
TIPP: Try other fruits instead of strawberries,
e. g. bananas or raspberries.
strawberry milk shake
Blend 2 balls of vanilla ice cream with 100 g of
strawberries and 1/8 l of cold milk and fill into
glasses.
chocolate milk shake
Blend 2 balls of chocolate ice cream with 1 ta-
blespoon of chocolate-hazelnut cream and ¼ l
of cold milk and fill into glasses.
Banana nut shake
Mix 3 tblsp of grated nuts, ½ banana, 1 tsp of
lemon juice, 2 tblsp of cream, 1 tblsp of honey,
200 ml of cold whey with 2 ice cubes.
Irish Dream
Blend 2 cl of whiskey with 1 tablespoon of cho-
colate powder and 0,2 l of sweet cream.
crushed ice cocktail
Fill 1 bulbous glass half with crushed ice.
Blend 1 pineapple slice (cut into pieces), 3 ta-
blespoons of wodka, 3 tablespoon of curaçao
blue, 2 tablespoon of sweet cream, 2 tablespoons
of coconut syrup, 100 ml of pineapple juice,
pour it over the crushed ice and serve with a
straw.
Fruit cream
Blend 200 g berries of your choice with 200 g
sugar and fill this cream into a glass with cover.
This aromatic fruit cream can be kept for about
one week in the refrigerator.
The authors have thoroughly considered and tested the recipes included in these operating
instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG
and their assignees shall not be liable for personal injuries, material damages and financial loss.
16
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Rapid vegetable soup
1 tomato, 1 carrot, ¼ kohlrabi, 1 piece of cele-
riac, ½ stalk of leek, 1 teaspoon of grated hor-
seraddish, 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.