Recipes
Here are a few recipes for you to try with your new blender!
GAZPACHO SOUP-COLD- Serves 4-6
4 cups tomato juice divided in half.
2 tablespoons olive or vegetable oil.
2 tablespoons of wine vinegar
1 teaspoon salt
Freshly ground black pepper
4 medium tomatoes, peeled and quartered
1 small white onion, peeled and quartered
½ medium size green pepper, pith and seeds removed and cut into 6 pieces.
Add 2 cups tomato juice, olive oil, vinegar seasonings and half the vegetables to Blender Jar. Do not exceed 41/2
cups of content in jar. Cover, and blend for 4-5 pulses. Pour into large container. Repeat with remaining tomato
juice and vegetables. Add to container and stir well. Cover, and chill thoroughly before serving. Garnish with
seasoned herbs or croutons.
CHEESE DIP – Make about 1 ¼ cups
1/3 – 2/3 cup beer
¼ teaspoon salt
½ small clove garlic, peeled or 1 small onion slices
Few drops Tobasco sauce or a pinch of chili powder
250g Cream or Cottage cheese
Pour half the beer in the blender container. Add other ingredients in order listed. Cover and blend for about 20
seconds. Stir down ingredients with a rubber spatula and add more beer until desired consistency is reached.
Blend for another 30 seconds. Transfer into serving bowl, and cover with plastic wrap. Refrigerate until serving
time.
EGGPLANT PATE – Serves 6
2 eggplants baked for about 1 hour, unpeeled
1 clove garlic peeled
½ cup olive oil
Juice of 1 lemon
1 teaspoon salt
Freshly ground black pepper
When eggplants are cooled, scoop out flesh and place in blender, cover and blend until smooth, about 10 seconds
on speed 2. Add garlic, lemon juice and seasonings. Blend for a further 5 seconds. With blender still running,
pour in oil through top. Blend until smooth. Taste for seasoning, and add more lemon juice if desired. Chill for at
least one hour before serving. Garnish with finely chopped chives or parsley, and serve with toast.
KIPPER PATE – Serves 6
185g kippers
185g butter
3 tablespoons of white wine
Freshly ground black pepper
Melt half the butter in a frypan and cook kippers. Remove flesh from bones. Pour wine into blender, add melted
remainder of butter, kipper flesh and pepper covered and blend until smooth, about 20 seconds. Transfer to
serving dish, and garnish with lemon slices and parsley. Serve with toast.
