SilverCrest SKMP 1300 D3 Mode D'emploi page 48

12. Recipes
NOTE: the numbers of the speed control 12
and Turbo button 13 are omitted in the rec-
ipes to improve readability.
Green smoothie
Ingredients:
1 small apple
1 small, ripe pear
½ cucumber
1 lemon (juice and some grated
lemon peel)
1 orange (juice)
50 g baby spinach
1 small piece of ginger
(approx. 4 g)
Preparation:
1. Wash, clean and cut the apple, pear
and cucumber into pieces.
2. Wash and sort baby spinach.
3. Chop the ginger finely.
4. Put all ingredients into the blender
jug 5.
5. Start at speed 2 - 3, then press the
Turbo button several times. Finally in-
crease the speed until the desired con-
sistency is achieved.
6. Best enjoyed fresh!
Vegan fruit chia dish
Ingredients:
1 large, ripe mango
2 small ripe bananas
2 tbs lemon juice
350 ml well cooled almond milk
(unsweetened)
60 g chia seeds
Preparation:
1. Cut the fruit into pieces.
2. Place all ingredients except the chia
seeds into the blender jug 5.
3. Increase the speed slowly until
everything is evenly pureed.
46 GB
4. Pour into a jug and stir in the chia seeds
by hand.
5. Pour into dessert glasses and place in
the refrigerator for approx. 2 - 3 hours.
Tips:
- For a firmer consistency, increase the
proportion of chia seeds.
- The fruit can be changed as desired.
Mascarpone cream
Ingredients:
2 eggs
2 tbs fine sugar
1 tbs sweet wine (e.g. Madeira)
250 g mascarpone
½ untreated orange (juice and
some grated orange peel)
Preparation:
1. Separate eggs.
2. Add the egg white to the fat-free mixing
bowl 16. Whip the egg whites using
the whisk 21. Increase the speed to lev-
el 8.
3. Pour the whipped egg whites into anoth-
er bowl and refrigerate.
4. In the mixing bowl 16, whip the egg
yolks with sugar and sweet wine with a
whisk 21 at speed 6 until foamy.
5. Reduce the speed to level 3 and alter-
nately add spoonfuls of mascarpone
and orange juice.
6. Fold in the grated orange peel and the
whipped egg whites by hand.
7. For decoration, sprinkle a few thin strips
of orange peel onto the finished cream.
8. Place the cream in the refrigerator until
you are ready to enjoy it and consume
within 24 hours.
Tip: layer the mascarpone cream with fresh
seasonal fruit or compote in dessert glasses.