Panasonic MJ-L600 Instrucciones De Funcionamiento página 13

Recipes
(Continued)
7. Salad dressing (cooked onion)
(Approx. 230 g)
• Soup stock . . . Quantities covered the ingredients
• Onion . . . . . . . . . . . . . . . . . . . . . . . . . . . . 350 g
Balsamic vinegar . . . . . . . . . . . . . . . . 1 ½ tbsp
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 ½ tsp
Vinegar . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 tsp
a
Honey . . . . . . . . . . . . . . . . . . . . . . . . . . 1 tbsp
Black pepper . . . . . . . an appropriate quantity
8. Salad dressing (Kiwi)
(Approx. 250 g)
• Kiwi fruit . . . . . . . . . . . . . . . . . . . . . . . . 3 (300 g)
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 ½ tsp
Extra virgin olive oil . . . . . . . . . . . . . . . . 2 tbsp
a
. . . . . . . . . . . . . . . . . . . . . . . . 1 tbsp
Vinegar*
1
9. Gazpacho
(For 2 ~ 3 servings (Approx. 600 g))
Tomato . . . . . . . . . . . . . . . . . . . . . . . . . . 450 g
Garlic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 g
Red paprika . . . . . . . . . . . . . . . . . . . . . . 150 g
Celery . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 g
a
Onion . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 g
Parsley . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 g
Lemon . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 g
• Cucumber . . . . . . . . . . . . . . . . . . . . . . . . . . 40 g
(Peel off skin and cut into 4 mm square)
Vinegar . . . . . . . . . . . . . . . . . . . . . . . . . . ½ tsp
Extra virgin olive oil . . . . . . . . . . . . . . . . 1 tbsp
b
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ½ tsp
10. Cold Soup (Zucchini)
(For 2 ~ 3 servings (Approx. 600 g))
• Soup stock . . . Quantities covered the ingredients
• Zucchini . . . . . . . . . . . . . . . . . . . . . . . . . . 800 g
• Fresh cream . . . . . . . . . . . . . . . . . small quantity
• Parsley . . . . . . . . . . . . . an appropriate quantity
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ½ tsp
a
Fresh cream . . . . . . . . . . . . . . . . . . . . . . 2 tbsp
GB24
Method
1. Cut an onion to arch shape in an equal 4 ~ 6
pieces and boil with soup stock for 10 ~ 15
minutes.
2. Cool down boiled material lower than 40 °C,
squeeze with smoothie cone and mix 'a'.
Method
1. Squeeze a kiwi fruit with smoothie cone and
mix 'a'.
*1 Add it but depending on sourness of kiwi fruit
Method
1. Squeeze ingredient 'a' alternatively with
smoothie cone.
2. Add 'b' and stir.
3. To serve, ladle the soup into bowls and scatter
with the cucumber.
Method
1. Cut zucchini in 2 cm pieces and boil with soup
stock.
2. Cool it down lower than 40 °C and squeeze
with smoothie cone while adding 200 mL of
cooking liquid.
3. Add 'a' and cool it down in a refrigerator. To
serve, ladle the soup into bowls, pour fresh
cream and scatter parsley as finishing.
* You can warm it up and enjoy the hot soup.
11. Pasta Sauce (Broccoli / Cauliflower)
(For 4 servings)
• Soup stock . . . Quantities covered the ingredients
• Cauliflower or broccoli . . . . . . . . . . . . . . . 800 g
• Pancetta or bacon . . . . . . . . . . . . . . . . . . . 60 g
• Spaghetti . . . . . . . . . . . . . . . . . . . . . . . . . 320 g
• Olive oil . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 tbsp
• Garlic . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 piece
• White wine . . . . . . . . . . . . . . . . . . . . . . . . 60 mL
• Salt · Pepper . . . . . . . . . an appropriate quantity
• Italian parsley . . . . . . . . an appropriate quantity
12. Capellini with Tomatoes
(For 4 servings)
• Capellini . . . . . . . . . . . . . . . . . . . . . . . . . . 160 g
• Tomato . . . . . . . . . . . . . . . . . . . . . . . . . . . 300 g
• Garlic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 g
• Hard bread . . . . . . . . . . . . . . . . . . . . . . . . . 15 g
• Red wine vinegar . . . . . . . . . . . . . . . . . . . 30 mL
• Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 tsp
• Extra virgin olive oil . . . . . . . . . . . . . . . . . . 1 tbsp
(Topping)
• Small shrimp . . . . . . . . . an appropriate quantity
(Boiled with salt, marinated with olive oil)
• Extra virgin olive oil . . . . an appropriate quantity
13. Bellini
(For 4 servings)
• White peach . . . . . . . . . . . . . . . . . . . . . . . 300 g
• White sparkling wine (Dry) . . . . . . . . . . . . 360 mL
• Grenadine syrup . . . . . . . . . . . . . . . . 20 ~ 25 mL
14. Smoothie (Grape & Kiwi)
(Approx. 400 g)
• Kiwi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 300 g
• White grapes . . . . . . . . . . . . . . . . . . . . . . . 200 g
Method
1. Cut cauliflower (broccoli) into small portions
and cut the stem crosswise into thin strips.
2. Boil "1." with soup stock until soft.
3. Cool down "2." to 40 °C or lower and squeeze
with smoothie cone.
* Last, pour 30 mL of cooking liquid into feeding
tube to drain away any solid blockage.
4. Heat garlic (crushed with a knife) with olive oil
and pancetta or bacon carefully over low heat.
5. Add white wine, boil down to half amount,
then add "3.". Boil them up and adjust the
seasoning with salt and pepper.
6. Add boiled spaghetti to sauce and mix to warm.
7. Put spaghetti on a plate and scatter parsley.
Method
1. Cut tomato in arch shape, break off bread into
small pieces and slice garlic.
2. Marinate tomato, garlic and bread with red
wine vinegar and salt for 30 minutes.
3. Squeeze marinated ingredients with smoothie
cone. (do not add marinated liquid)
4. Mix extra virgin olive oil and cool it down in a
refrigerator.
5. Boil Capellini little longer and cool it down with
iced water, then drain well.
6. Place Capellini on the center of plate and pour
tomato sauce around.
7. Pour appropriate amount of extra virgin olive
oil and scatter small shrimps.
Method
1. Remove seed from a white peach and cut into
a arch shape with the skin.
2. Squeeze white peach with smoothie cone.
3. Mix with grenadine syrup, adjust sweetness
and color, and cool down.
4. Pour cooled white sparkling wine into glasses,
add "3." and stir with a muddler firmly.
Method
1. Squeeze kiwi and white grapes alternatively
with smoothie cone.
GB25