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With the triple-blade knives (lower chopping blade G + upper chopping
blades E & F)
Apricot marmalade with honey
300 g soft apricots ((this recipe cannot be prepared with dried apricots) - 70 g runny
honey.
Place the apricots in the bowl. Pour the honey over the apricots and mix for 6 seconds
maximum.
With the milkshake accessory (lower blade (G) + milkshake accessory (D)
Chantilly cream
Pour 200 ml UHT liquid cream (minimum 30% fat) into the bowl (H) with 20g caster
sugar or 20g icing sugar and 1 sachet vanilla sugar. Run continuously for
approximately 30 seconds.
Tips for making excellent Chantilly cream that stays stiff:
- Use cold liquid cream straight from the fridge.
- Do not blend for more than 40 seconds otherwise you will obtain butter.
Ice cream milkshake
160 g ice cream (flavours: vanilla, strawberry, pistachio, etc.), 320 ml milk.
Pulse the ice cream then add the milk and blend again for approximately 20 seconds.
Banana milkshake
320 ml milk, 160 g banana, 6 small ice cubes.
Blend the ice cubes with the banana then add the ice cubes and blend again for 30
seconds.
Variations use apples, pears, strawberries, raspberries, etc.
Iced coffee
5 teaspoons instant coffee, 8 teaspoons sugar, 6 small ice cubes, 240 ml milk.
Pulse the ice cubes then add the instant coffee, sugar and milk.
Blend again for 30 seconds.
Fruit syrup milkshake
80 ml strawberry syrup, 240 ml milk, 6 small ice cubes.
Pulse the ice cubes then add the milk and the syrup. Blend again for 20 seconds.
Variations: use mint, pomegranate, passion fruit syrup, etc.
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Basil pesto: (serves 4)
20 g pine nuts - 2 garlic gloves - 1 sprig (50 g) of basil - 1 tbsp ground hazelnuts
- 80 ml olive oil - 40 g parmesan (ground), Salt.
Toast the pine nuts in a pan without oil and set aside. Finely chop the basil leaves
on slow speed (A1), while pulsing. Remove any food stuck on the sides of the bowl
and mix again.
Add the pine nuts, ground hazelnuts, the garlic cut in half, salt and oil into the
chopper. Chop for 20 seconds on Turbo (A2) speed. Finally, add the ground
parmesan and mix for a further 10 seconds on Turbo (A2) speed to obtain a fine
texture.
Cacik: (serves 4)
2 cucumbers - 3 garlic cloves - Fresh mint - 150 ml olive oil - 2 small pots natural
yoghurts - Salt and pepper.
Cut the cucumbers in two lengthwise. Remove the seeds and dice the cucumber.
Salt the cucumber cubes and leave to drain for 15 minutes. Chop the garlic and
mint. Add the yoghurt and olive oil Mix to obtain a thick texture. Season. In a bowl,
add the pieces of cucumber to the mixture. Refrigerate and serve cold.
Fine herb butter:
100 g butter - 100 g chives, parsley, chervil, tarragon, watercress in equal portions.
Speed Turbo (A2). Chop the herbs. Add the soft butter cut into cubes. Blend to
obtain a smooth mixture.
Variations
Anchovy butter: 100 g butter, 100 g anchovy fillets in oil, 1 tbsp lemon juice.
Roquefort butter or butter with other blue cheeses: 100 g roquefort and 100 g
butter.
With the double-blade knives (lower chopping blade G + upper
chopping blade E or F)
Mayonnaise:
2 egg yolks - 1 tbsp mild mustard - 2 tbsps water - 1 tbsp white wine vinegar -
200 ml oil - salt, pepper.
Speed Turbo (A2). It is important for all the ingredients to be at the same
temperature before starting preparation.
Place all the ingredients in the bowl (H) and only 2 tbsp oil.
Pre-mix by pressing for 15 seconds. Add the oil in three phases while processing
for 10 seconds each time.
Recipe idea: Mayonnaise without mustard. Follow the steps above by replacing the
mustard and the water with 2 tbsps lemon juice.
Ice-cream with red berries:
200 g of frozen red berries - 4 tbsp caster sugar (approx. 30g)- 100 to 200 ml double
cream (according to taste).
Mix the berries 10 to 15 seconds. Add the sugar and full cream. Mix for 15 seconds.
Variations You can use other frozen fruit like blueberries, raspberries, red currants,
small strawberries, etc.)
