Russell Hobbs 22250-56 Manual De Instrucciones página 5

7. Take great care with the blades – don't handle them directly, use a nylon washing-up brush.
8. Replace the seal round the blade unit.
9. Replace the blade unit in the jug base.
10. Turn the blade unit anti-clockwise to tighten it.
RECYCLING
W
To avoid environmental and health problems due to hazardous substances, appliances
and rechargeable and non-rechargeable batteries marked with one of these symbols
must not be disposed of with unsorted municipal waste. Always dispose of electrical
and electronic products and, where applicable, rechargeable and non-rechargeable
batteries, at an appropriate official recycling/collection point.
For recipes, please visit http://eu.russellhobbs.com/recipes/
RECIPES
h = handful
b = bunch
LEEK AND POTATO SOUP
150 g leeks
2 stock cubes
salt and pepper
Process the leeks and potatoes for 2 second. Transfer to a large pan. Add the water and stock cubes. Bring
to the boil, stirring. Reduce the heat. Cover the pan. Simmer for 20 minutes. Remove from the heat. Cool
for 30 minutes. Process till smooth. Bring to serving temperature (don't let it boil). Adjust the seasoning.
Serve with bread.
For Vichyssoise, add a couple of chives to the leeks and potatoes, add a knob of butter to the pan before
heating, cool the soup instead of re-heating it, and whisk in 150ml of cream before serving it cold.
SPICY PUMPKIN SOUP
900 g pumpkin
2 leeks
900 ml chicken/vegetable stock
2 T single cream/crème fraiche
1 b coriander leaves
Peel, deseed, and cut the pumpkin into chunks. Heat the oil in a pan. Add the leeks, garlic and spices. Stir
for 3 minutes. Add the stock and pumpkin. Bring to the boil, stirring. Reduce the heat. Cover the pan.
Simmer for 20-30 minutes. Remove from the heat. Stir in the coriander and cream. Cool for 30 minutes.
Process till smooth. Bring to serving temperature (don't let it boil). Adjust the seasoning. Serve with bread.
CORIANDER PESTO
2 h coriander leaves
60 g pine nuts
60 g Parmesan, grated
Process the coriander, garlic, pine nuts and half the oil till smooth. Transfer to a large bowl. Stir in the
Parmesan. Add oil to adjust the consistency: For a dip: thick. For a topping: medium. For pasta sauce: thin.
T = tablespoon (15ml)
t = teaspoon (5ml)
5
150 g potatoes
800 ml water
2 T vegetable oil
2 c garlic
1 t ground ginger
1 t ground coriander
salt and pepper
2 c garlic
125 ml olive oil
c = clove(s)
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