Russell Hobbs 23470-56 Manual De Usuario página 74

SPICY PUMPKIN SOUP
• 450g pumpkin
• 15ml vegetable oil
• 1 leek
• 1 garlic clove
• 450ml chicken/vegetable stock
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 (if required, process in batches). Bring to serving temperature (don't let it boil). Adjust
the seasoning. Serve with bread.
CORIANDER PESTO
• 2 handfuls coriander leaves
• 2 cloves garlic
• 60g pine nuts
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.
FRUITY SMOOTHIES
Process everything till smooth.
• 60ml yogurt
• 200ml milk
• 30g oatmeal
• 170g chocolate ice
cream
• 150g hazelnut yogurt
• 1 banana
• 300ml chocolate milk • 2 pears, cored
• 400ml milk
• 1 banana
• 20ml honey
• 10ml vanilla extract
• 300ml orange juice
• 300ml cranberry
juice
• 1 banana
• 360ml lemonade
• 125g vanilla ice
• 4 halves of tinned
apricot
• 80ml apricot juice
(from tin)
• 2 peaches, stone
• 1 banana
• 30ml honey
• 2 apples, cored
• 300g orange juice
• 200ml milk
• 200ml yogurt
• 1 mango, stone
removed
• 200ml milk
• 5ml honey
• 300ml milk
• 1 banana
• 12 strawberries
cream
• 70g blueberries
removed
• 60ml yogurt
• 200ml milk
• 10ml honey
• 2.5g ground ginger
• 15ml single cream/crème fraiche
• 2.5g ground coriander
• 1 bunch coriander leaves
• salt and pepper
• 125ml olive oil
• 60g Parmesan, grated
• 600ml apple juice
• 1 mango, stone
• 300ml apple juice
• 90g raspberries
• 400ml apple juice
• 1 kiwi fruit, peeled
• 350ml lemonade
• 125ml chocolate ice
cream
5
removed
• 12 strawberries
• 150g melon
• 100ml cherries,
stones removed
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