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RECIPES
DOUGH FOR CRÊPES
Ingredients (for about 12 crêpes): 250g of flour – 2 eggs – 3 tablespoons
of granulated sugar – 25g of melted butter – ½ demitasse spoon of
salt – 3 tablespoons of oil – 1 tablespoon of rum – one ½ liter of milk.
Put the flour and the eggs in the glass bowl of the blender.
Add the sugar, salt, melted butter and oil.
Start the unit.
Progressively add the milk through the central opening of the cover.
Add the rum. Let sit for at least one half-hour.
CHOCOLATE OR VANILLA MILKSHAKE
Ingredients (for about 8 small glasses): 6 scoops of vanilla or
chocolate ice cream – 40cl of milk – 8 ice cubes.
Put the ice cubes in the blender's bowl and mix for a few seconds
to get crushed ice.
Add the ice and milk to your blender's bowl, then mix.
Serve the milk-shake immediately.
ICED COFFEE
Ingredients: 15cl of coffee – 2 tablespoons of granulated sugar –
30cl of milk – ice cubes.
Put about
10
ice cubes in the blender's bowl and mix for a few
seconds to get crushed ice.
Switch the blender on again.
Put the coffee, the sugar and the milk in the bowl of your blender.
Start the blender again. Serve immediately. You can add ice cubes.
MANGO LASSI
Ingredients: 4 jars of plain yogurt – 1 glass of whole milk –
4 tablespoons of granulated sugar – one mango – peeled and cut
into small pieces – 2 bananas – 10cl of apple juice.
Put all of the ingredients in the glass bowl of the blender.
Blend the mixture.
Serve with ice cubes.
APPLE STRAWBERRY BANANA SMOOTHIE
Ingredients: 250g of strawberries – 2 bananas – 10cl of apple juice.
Put all of the ingredients in the glass bowl of the blender.
Blend the mixture.
Serve with ice cubes.
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MOJITO
Ingredients: 30 mint leaves – 8 demitasse spoons of brown sugar –
juice of 2 limes – 180ml of Cuban White Rum – 250ml of sparkling
water – 10 ice cubes.
Squeeze the limes and put the juice in the glass bowl of the blender
with the rum, the sugar and the ice cubes.
Mix for
to
seconds until the ice cubes are crushed. Then add the
40
60
sparkling water and mint and mix on low speed for a few seconds.
Serve.
N.B.: Alcohol abuse is dangerous for your health, to be consumed
with moderation.
PIÑA COLADA
Ingredients: 500ml of coconut milk – 250ml of pineapple juice –
250ml of white rum.
Put all of the ingredients in the glass bowl of the blender.
Blend the mixture.
Serve.
N.B.: Alcohol abuse is dangerous for your health, to be consumed
with moderation.
TOMATO GAZPACHO
Ingredients (for a mixture of approx. 1.5L): 6 tomatoes – 1 cucumber
– 1 onion – 1 red bell pepper – 1 yellow bell pepper – 2 cloves of
garlic – 4 tablespoons of wine vinegar – 4 tablespoons of olive oil –
juice of one lemon – 1 tablespoon of tomato concentrate – ½ glass
of water – basil – hot pepper – salt and pepper.
Peel, take out the seeds, and cut the tomatoes into pieces, peel and
coarsely chop the cucumber and onion, hull and remove the seeds
from the bell peppers and cut them into strips, peel and crush the
cloves of garlic.
Add the water and these ingredients to the blender before adding the
vinegar, oil, lemon juice, basil and tomato paste and mix. Add salt,
pepper, and hot pepper. If you prefer a more fluid texture, add some
water. You can also put the preparation through a conical strainer
for a gazpacho which is smooth and without pulp.
Keep in refrigerator until serving.
CARROT PURÉE
Ingredients: 900g of carrots – vegetable broth – 45g of butter – 45g
of crème fraiche – salt and pepper – powdered nutmeg.
Wash the carrots, peel them and cut them into sections.
Cook them for
20
minutes in the vegetable broth.
Put them in the blender and add the melted butter, fresh cream,
salt and pepper, then nutmeg. Blend the mixture.
Keep warm on a very low heat.
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