Contents. Spreads...06 Sauces and dressings...12 purées...20 dips...26 soups...32 mains...38 desserts & Sweets...50 drinks...58 pastes...

Transcription

1 RECIPE BOOK

2 Contents Spreads...06 Sauces and dressings...12 purées...20 dips...26 soups...32 mains...38 desserts & Sweets...50 drinks...58 pastes

3 Kenwood have developed the new Blend-X Pro with power, performance and versatility in mind. This blender combines a powerful 1400W motor, MultiZone TM Blade Technology and 6 dedicated pre-set programmes that will blend, grind, chop and crush ingredients with ease to the desired texture. This book includes a variety of recipes covering, dips, soups, drinks, main courses, desserts, pastes and spreads. Each recipe explains which programme to use to achieve the desired results, so look out for the symbol on each page. This blender has a variable speed dial and pulse function for total user control and precision. A stir stick is included in pack to help with thicker mixtures and smoothies. Once you have mastered these recipes why not try some variations of your own or to get inspired visit, The pre-set programmes: Drinks Soups Ice Crush Fine Chop Coarse Chop Rinse 4 5

4 Herb Butter SPREADS Makes 250g Put the spring onions, garlic and herbs into the blender and chop using the coarse chop programme. Add the salt, butter and lemon juice and pulse until the butter is blended with the herbs. Turn into a bowl and store in the refrigerator until needed. 2 spring onions, trimmed and halved 1 clove of garlic, peeled 1 tbsp parsley sprigs 1 tbsp dill sprigs 1 tbsp tarragon leaves 1 tsp salt 225g unsalted butter, at room temperature 1 tsp lemon juice TIP The butter can also be formed into a log shape on a sheet of cling film, then wrapped up and stored in the fridge. Slice off pieces of herb butter to top grilled fish or steak or to dress steamed vegetables. HERB BUTTER GOATS CHEESE AND HERB SPREAD ROUILLE SMOKED MACKEREL PATÉ CHOCOLATE AND HAZELNUT SPREAD 7

5 Goat s Cheese and Herb Spread 4-6 Put the herbs, spring onions and garlic into the blender and chop using the coarse chop programme. Add the goat s cheese, créme fraiche and a little salt and pepper and mix together using the speed dial until evenly combined. Spoon into a bowl, cover and refrigerate until needed. 2 tbsp parsley sprigs 1 tbsp roughly chopped chives 3 spring onions, trimmed and halved 1 garlic clove, peeled 300g soft goat s cheese 2 tbsp crème fraiche or sour cream Salt and freshly ground black pepper Serve with a variety of crackers. TIP Chop 2 sun dried tomatoes in oil and fold into the mixture once combined. Rouille 4-6 programmes 2 slices crustless white bread 4-5 tbsp milk 2-3 cloves of garlic, peeled ½ tsp paprika Good pinch cayenne 1 tsp tomato puree 5 tbsp olive oil Put the bread onto a plate and pour over Serve with fish soup. the milk, leave for 3-4 minutes. Squeeze The rouille is spread onto toasted slices the milk from the bread and put into the of French stick and topped with grated blender jug with the garlic, press the Gruyere cheese. coarse chop programme. Add the paprika, cayenne and tomato puree and blend again on coarse chop, gradually add the olive oil until all of it is incorporated and the mixture looks like a smooth paste similar to mayonnaise. 8 9

6 Smoked Mackerel Paté 4 250g smoked mackerel 2 tsp horseradish sauce Freshly ground black pepper 3 tbsp crème fraiche Juice ½ lemon Small handful dill, finely chopped Skin the mackerel fillets and place in the blender with the horseradish, a few twists of black pepper, crème fraiche and the lemon juice. Press the coarse chop programme. Turn into a bowl and fold in the dill Serve with toasted melba toast or rye bread. Chocolate and Hazelnut Spread 15 minutes Cooking time 50g blanched hazelnuts 150g milk chocolate 50g dark chocolate 40g icing sugar 3 tbsp vegetable oil ½ tsp vanilla extract Put the hazelnuts on a baking tray and place under a medium grill, toast until just turning golden, then leave to cool. Meanwhile, break both chocolates into a large bowl and set over a pan of simmering water leave until the chocolate melts then remove from the pan and stir together until smooth Put the hazelnuts into the blender and chop using the coarse chop programme. Add the icing sugar then pulse until combined. Add the cooled chocolate, oil and vanilla and turn the speed dial so that the mixture becomes combined. Spoon into sterilised jam jars. Do not store in the fridge as it will become too hard to spread.

7 sauces & dressings Walnut and Blue Cheese Dressing WALNUT AND BLUE CHEESE DRESSING SALSA VERDE PESTO ALLA GENOVESE GNOCCHI WITH CREAMY MUSHROOM SAUCE BURGER WITH TOMATO SAUCE 4 50g walnut pieces 125 g blue cheese, eg stilton 4 tbsp plain yogurt 1 tbsp white wine or cider vinegar 2 tbsp olive oil 13 Put all the ingredients into the blender and blend using the pulse function on the speed dial. You can make the dressing as chunky or as smooth as you like. Season if needed Serve drizzled over crisp green salad leaves. TIP If you prefer a runnier dressing, add 2tbsp of hot water.

8 Salsa Verde 4 1 clove of garlic, peeled 3 anchovies 1 tbsp capers, drained 3 cornichons 25g flat-leaved parsley sprigs 7g mint leaves 7g basil leaves 1 tsp Dijon mustard 1 tbsp lemon juice 1 tbsp red wine vinegar 4 tbsp extra virgin olive oil Put the garlic, anchovies, capers and cornichons into the blender with the herbs and chop using the coarse chop programme. Add the remaining ingredients and pulse together. This simple Italian sauce is often served with grilled fish and meats and is especially good with steak. Serving suggestion: Pan-fry sea bass fillets and serve with steamed vegetables such as samphire and the salsa verde. Pesto alla Genovese 4 2 cloves of garlic, peeled 50g Parmesan cheese 75g fresh basil leaves 50g pine nuts lightly toasted 100ml olive oil Put the garlic into the blender, roughly cut the parmesan into chunks and add. Press the coarse chop programme and blend together. Now add the basil leaves and pinenuts and repeat the programme. Finally pour in the oil and pulse until everything is combined. Transfer to a bowl and cover until needed Serving suggestion: Cook 400g dried trofie (small pasta quills) in a pan of lightly salted water until al dente, about 15 minutes, drain and toss with the pesto sauce. TIP Keep the pesto in an airtight jar for a few days in the fridge or freeze it.

9 Gnocchi with Creamy Mushroom Sauce 4 Cooking time 15 minutes 500g pack ready-made gnocchi FOR THE Sauce: 3 shallots, peeled 300g white cup mushrooms, cleaned 1 large clove garlic peeled 30g butter 150ml vegetable stock 200ml cream Salt and freshly ground black pepper To serve: Freshly chopped parsley Freshly grated Parmesan Put the shallots into the blender, followed by the mushrooms and garlic. Using the coarse chop programme, blend together. Heat the butter in a large frying or sauté pan, then add the chopped mixture and cook stirring over a medium high heat for 5 minutes until softened. Meanwhile, put a large pan of slightly salted water on to boil. Pour the stock into the frying pan and boil for 2 minutes then stir in the cream and bring to simmer. The sauce should not be too runny, if it is, simmer to thicken. Season if needed. Tip the gnocchi into the pan of simmering water and allow the gnocchi to cook, they rise to the surface when they are ready. Lift out with a slotted spoon and add to the sauce. Mix together so that the gnocchi are coated with sauce then spoon into warmed serving dishes. Scatter over a little parsley and grated Parmesan cheese

10 Burger with Tomato Sauce minutes Cooking time 40 minutes Medium Speed BEEFBURGER: 700g lean minced beef 50g crustless white bread 1 red onion, peeled 2 tsp Dijon mustard Tomato sauce: 1 medium onion, peeled and halved 1 clove of garlic, peeled 1 red chilli, deseeded (optional) 1 tbsp olive oil 450g ripe tomatoes 100ml water 1 tbsp sugar 2 tbsp tomato puree 2 tbsp red wine vinegar FOR different FLAVOURs: For the beefburgers add other flavourings as you wish e.g. 2 tsp finely chopped rosemary or 1 tbsp horseradish sauce or chopped fresh chilli. to make the burgers: Put the minced beef into a bowl. Add the white bread to the blender and press the coarse chop programme, remove from the blender and add to the beef. Add the onion to the blender and press the coarse chop button, add to the reserved beef and breadcrumbs. Add mustard, salt and pepper and mix well. Divide the mixture into four, six or eight portions and shape into rounds. Place on a tray and refrigerate. to make the sauce: Rinse the blender using the rinse programme then put the onion, garlic and chilli (if using) into the blender and chop using the coarse chop programme. Heat the oil in a saucepan, add the chopped onion mixture and cook over a medium heat, stirring until softened, about 4-5 minutes. Stir in the rest of the ingredients and simmer, uncovered for at least 20 minutes until the mixture becomes thick and pulpy. Pour the tomato sauce into the blender and process on a medium speed until smooth. Brush the beefburgers with a little oil and grill for 4-6 minutes each side (depending on their thickness). Serve in bread buns with the blended tomato sauce. TIP Any remaining sauce can be kept in the fridge for up to a week and served with other dishes e.g. fish fingers

11 Cooking Purée puré es Preparation These cubes of puree are a convenient way to add flavouring to casseroles and in curry recipes when finely chopped garlic and ginger is required. Blend large quantities and reserve in the freezer for up to three months - simply remove from the freezer and add to your dish. Ginger Thinly peel the ginger and cut into chunks, add to the blender and pulse until you have a puree. Spoon into ice-cube trays and freeze. For best results blend approx 150g at a time. Garlic To save time peeling lots of garlic cloves, you can buy the elephant garlic which has really large cloves. Put the peeled garlic into the blender and pulse until smooth. Spoon into ice-cube trays and freeze. For best results process at least 3 regular bulbs of garlic at any time. Onion Peel the onion and halve, put into the blender jug and press the coarse chop programme. Spoon into ice-cube trays and freeze. COOKING PURÉE CAULIFLOWER PURÉE WITH SCALLOPS PURÉES FOR BABY 21

12 Cauliflower Purée with scallops 4-6 Cooking time 20 minutes 8 slices pancetta 1 medium cauliflower Milk to cover ½ an onion peeled and quartered A few sprigs of thyme 40g butter Salt and freshly ground white pepper 1 tbsp olive oil 16 scallops, with or without roe Heat the oven to 200 c/180 c fan/gas mark 6. Place a sheet of baking paper on a baking tray, lay the pancetta on top and cook for 8- until crisp. Drain on kitchen paper then break in half. Cut the cauliflower into florets, and put into a large saucepan, pour over enough milk to just cover, add the onion and thyme. Bring to simmer and cook until the cauliflower is just tender. Remove the cauliflower from the milk and transfer to the blender, adding the butter. Press the fine chop programme and blend until smooth, scoop out into a pan and season as needed Heat the oil and butter in a heavy based frying pan and season the scallops. Fry the scallops for 1-1½ minutes each side until golden. Spoon the warmed cauliflower purée onto serving plates and arrange the scallops on top, garnish with shards of pancetta

13 Purées for Baby Programme Medium Speed STRAWBERRY, RASPBERRY AND APPLE Purée 2 sweet eating apples 5 tbsp apple juice or water 1 punnet of strawberries or raspberries Peel halve and core the apples then, add to a saucepan with the apple juice or water and cover. Cook gently for 6-8 minutes until the apples are really tender. Transfer the cooked apples to the blender with the strawberries or raspberries and your babies usual milk or a little water and blend on a medium speed until smooth. Broccoli Purée A few broccoli florets Steam the broccoli until just tender. Transfer to the blender adding your baby s usual milk or a little water and blend on a medium speed until smooth. Apple Purée 2 sweet eating apples 5 tbsp apple juice or water Peel, halve and core the apples then add to a saucepan with the apple juice or water and cover. Cook gently for 6-8 minutes until the apples are really tender. Transfer to the blender adding your babies usual milk or a little water and blend on a medium speed until smooth. Sweet Potato Purée 1 large sweet potato, peeled Cut the peeled sweet potato into even sized cubes. Place in a steamer or a pan with a little water and cook until tender. Transfer to the blender adding your baby s usual milk or a little water and blend on a medium speed until smooth

14 Fresh Tomato Salsa 4 1 red onion, peeled and quartered 1 yellow or red pepper deseeded 1 red chilli, deseeded (optional) Put the ingredients into the blender in the order they are listed, blend on pulse until you reach the desired consistency. You can have it as chunky or as smooth as you like. 400g ripe tomatoes A few basil leaves Juice of ½ a lemon or lime Salt and freshly ground black pepper To serve: Slices ciabatta or French stick Garlic Olive oil Basil leaves Grill slices of ciabatta or French bread, rub with garlic and drizzle with olive oil. Spoon the salsa onto the bread, scatter over small basil leaves and serve as a starter. DIPS FRESH TOMATO SALSA SMOKED SALMON TARAMASALATA ANCHOIDE GUACAMOLE 27

15 Anchoide tinned anchovies 2 cloves of garlic, peeled 1 shallot, peeled 1 ripe tomato, skinned 1 tbsp red wine vinegar Small handful of parsley 2 tbsp extra virgin olive oil Freshly ground black pepper To serve: Selection of vegetables for dipping Put all the ingredients except the oil into the blender and use the coarse chop programme to blend together. Add the oil and give 2 pulses to mix in. Season with freshly ground black pepper. Serve with a selection of fresh vegetables, either raw or blanched. TIP Can also be served on toasted slices of french bread. Smoked Salmon Taramasalata g canned pressed salmon roe 75g smoked salmon (trimmings are OK) 50g crème fraiche Juice ½ lemon Black pepper Sprig of dill to garnish (optional) To serve: Warm pitta bread Olives Put the salmon roe, smoked salmon, crème fraiche and lemon juice into the blender. Using the coarse chop programme, blend the ingredients. Season with black pepper then turn into a serving bowl garnish with a sprig of dill and serve with toasted pitta bread and olives

16 Guacamole red chillies, deseeded 3 spring onions trimmed 1-2 cloves of garlic, peeled Small handful coriander leaves Juice of 1 lime 2 ripe avocados Salt and freshly ground black pepper To serve: Packet corn tortillas Vegetable oil for frying for the Guacamole: Put the chillies, onions, garlic, coriander, lemon juice and avocado into the blender, season with a little salt and pepper and blender together using the coarse chop programme. for the tortilla chips: To make the tortilla chips, pour in enough oil to come up to 4 cm in a deep pan, heat. Cut the corn tortillas into triangles. When the oil is hot, (test one piece first) add about three triangles at a time and fry for about 1 minute until crisp but not too brown. Remove with a slotted spoon and drain on plenty of kitchen paper. Continue to fry off the rest of the tortillas in small batches. When a few come out of the pan bend them over slightly to make them curl before cooling. Serve with the guacamole. 31

17 Pea, Mint and Coriander Soup 4-6 Cooking time minutes 1 medium onion, peeled 2 cloves of garlic, peeled 1 green chilli (optional) deseeded 2 tbsp olive oil 450g fresh or frozen peas 900ml vegetable stock Small handful of mint leaves Medium handful of fresh coriander Salt and freshly ground black pepper Extra fresh mint leaves to garnish SOUPS Put the onion, then the garlic and chilli into the blender and chop using the coarse chop programme. Heat the oil in a large saucepan, add the chopped vegetables and cook over a medium heat, stirring occasionally for 3-4 minutes or until softened. Add the peas and stock and bring to the boil. Simmer for 5 minutes or a little longer if using frozen peas. Cool slightly then add half the soup to the blender jug (do not exceed 1200ml/5 cups maximum hot liquid capacity) and use the soup programme to make a smooth mixture, tip back into the pan. With the second batch add the fresh herbs and blend together as before. Add to the pan and season with salt and pepper if needed. Re-heat gently before serving. Serve garnished with fresh mint leaves. PEA, MINT AND CORIANDER SOUP PRAWN AND FENNEL SOUP TUSCAN VEGETABLE SOUP SPICED CARROT AND LENTIL SOUP TIP To store the soup, cool after blending and store up to 3 days in the fridge. 33

18 Prawn and Fennel Soup 6 25 minutes Cooking time 1hr 15 minutes 500g prawns, shell on 1.2 litres of cold water Lemon peel 1 celery stick, halved 1 small onion, halved 1 medium onion, halved 2 medium carrots, peeled and halved 40g butter 1 large fennel bulb (reserve the fronds) 150ml dry white wine 1 tbsp brandy 3 plum tomatoes 2 large pinches paprika Salt and white pepper Peel the prawns and set aside. To make the stock, put the prawn shells with the heads into a large saucepan with 1.2 litres of water, lemon peel, celery and small onion, slowly bring to the boil. Remove any froth which rises to the surface. Lower the heat and simmer for 25 minutes. Strain the stock through a sieve. Return to a rinsed out pan and simmer, reduce to 750ml. To make the soup, put the medium onion and carrots into the blender and press the coarse chop programme. Heat the butter in a large saucepan, add the onion and carrots and cook for 2 minutes. Put the fennel into the blender and press the coarse chop programme, then add to the pan, cook for, stirring occasionally until the vegetables are softened. Pour in the wine and brandy and bubble for 1 minute, then add the stock, tomatoes and paprika, and three quarters of the peeled prawns, cover and simmer for. Allow the soup to cool slightly then purée in the blender using the soups programme (do not exceed 1200ml / 5 cups maximum hot liquid capacity). Return to the pan and season if needed, then serve garnished with the reserved prawns, fennel fronds and an extra dusting of paprika

19 Tuscan Vegetable Soup 4 Cooking time 20 minutes 1 large onion, peeled and halved 2 celery sticks, halved 2-3 cloves of garlic, peeled 2 tbsp olive oil 1 tbsp fresh thyme leaves 1 large courgette, halved 175g carrots, peeled and halved 2 plum tomatoes 100g green beans, roughly cut 2x 400g tins of cannellini beans, drained 1 litre of vegetable stock Put the onion, celery and garlic into the blender and chop using the coarse chop programme Heat the oil in a large saucepan, add the chopped vegetables and cook over a medium heat until the onion has softened. Stir in the thyme, courgette, carrots, tomatoes, green beans, cannellini beans, and then the stock, bring to the boil and stir together. Simmer covered for 15 minutes until the vegetables are tender. Using a ladle, scoop out about a third of the vegetables into a large bowl. Blend the remaining soup using the soups programme, (in two batches do not exceed 1200ml/5 cups maximum hot liquid capacity) until smooth, pouring the first batch into the bowl. Return the soup to the pan with the reserved vegetables and season to taste with salt and pepper. Re-heat gently before serving with crusty bread or grissini. Spiced Carrot and Lentil Soup 4 Cooking time 30 minutes 700g carrots, peeled and halved 1 celery stick, halved 1 medium onion, peeled and halved 1 red chilli, deseeded 5cm piece of ginger, peeled 2 tbsp olive oil 1 tsp cumin seeds 75g red lentils 1 litre hot vegetable stock 200ml orange juice Salt and freshly ground black pepper Extra red chilli, finely chopped, to garnish (optional) Put the carrots, celery, onion, chilli and ginger into the blender and press the coarse chop programme. Heat the oil in a large saucepan, add the cumin seeds and when they pop add the chopped vegetables and cook together for 3-4 minutes, stirring occasionally. Put the lentils in a sieve and rinse with cold water then add to the pan with the stock and orange juice. Bring to simmer and cook for minutes until the lentils are tender. Cool for 2 minutes. Blend the soup in two batches (do not exceed 1200ml/5 cups maximum hot liquid capacity) using the soups programme until smooth. Re-heat and season if needed and serve garnished with finely chopped chilli, if liked. TIP This soup freezes really well, so it is worth making more than you need, so you have plenty for another day

20 Shrimp toast MAINS Makes 12 pieces 20 minutes Cooking time 25 minutes 150g peeled raw tiger prawns, de-veined 1 clove of garlic, peeled 1 small shallot 1cm fresh ginger, peeled 1 tsp sugar Salt and freshly ground black pepper 3 slices white bread, crusts removed 3 tbsp sesame seeds Oil for frying Put the prawns into the blender with the garlic, shallot, ginger and sugar. Press the coarse chop programme until you have a paste. Season. Cut each slice of bread into four triangles and carefully spread the prawn mixture evenly over each piece, scatter over sesame seeds. Pour oil into a deep pan to a depth of 4cm and heat, test the temperature by dropping in a crust of the bread which should sizzle immediately. Add three to four shrimp toasts, coated side down and fry until golden, turn over and allow that side to become golden. Lift out with a slotted spoon and drain excess oil on kitchen paper. Serve with a dipping sauce. To serve: Asian chilli sauce for dipping SHRIMP TOAST FISH FINGERS FRITTATA CHICKEN AND PRAWN DIM SUM TARKA DAHL CRAB CAKES 39

21 Fish Fingers 4 20 minutes Cooking time 12 minutes 500g thick white fish fillets, skinned e.g. haddock or cod Salt and pepper 50g crustless white bread 1 tsp of fresh parsley 2 tbsp plain flour 1 egg Oil for frying Cut the fish into long finger shapes about 2cm wide. Season lightly and place on kitchen paper to absorb any excess moisture. Put the bread into the blender with the parsley and chop using the coarse chop programme, tip onto a plate. Put the flour onto another plate and beat the egg in a shallow dish. Dip the pieces of fish first in flour to lightly dust then dip into the egg and drain off any excess before tossing in the breadcrumbs. Heat about a centimetre of oil in a large frying pan, and when hot shallow fry the fish fingers for about 3 minutes on both sides until crisp and golden. You may have to do this in two batches. Lift out and drain on kitchen paper before serving. TIP For a zingy taste, mix a couple of table spoons of mayonnaise with lemon juice and serve with the freshly cooked fish fingers

22 Frittata 4 15 minutes Cooking time 20 minutes 1 large onion 1 large red pepper, deseeded 1 clove of garlic 3 tbsp olive oil 2 tbsp chopped parsley 8 eggs, beaten 60g grated cheddar cheese Put the onion, pepper and garlic into the blender jug and chop using the coarse chop programme. Heat half of the oil in a medium frying pan and add the chopped vegetables, cook gently for. Add the rest of the oil and add the parsley and eggs, as soon as the eggs begin to set around the edges, loosen it a little with a fish slice or palette knife. Continue to cook over a low heat for about 8 minutes until the egg has almost set. Meanwhile heat the grill. Scatter over the cheese and place the pan under the grill for avout 2 minutes to melt the cheese and turn golden. Cut into wedges and serve warm or cold. TIP1 A great recipe to use up spare vegetables e.g. courgettes or left-over vegetables. TIP2 Add a few chopped tomatoes or frozen peas to make it more colourful and adding extra vegetables that appeal to children

23 Chicken and Prawn Dim sum Makes minutes Cooking time 6-8 minutes 75g chicken breast 75g raw peeled tiger prawns, de-veined 1 large spring onion, trimmed 4 water chestnuts, drained 1 tsp freshly grated ginger 1 tbsp dry sherry or rice wine 2 tsp sesame oil 2 tsp cornflour ready-made wonton wrappers (available from Asian supermarkets) To serve: Soy sauce Spicy chilli suace Chopped chilli Chopped chives For the filling, put the chicken breast into the blender and chop using the coarse chop programme. Turn out into a bowl Now put the prawn into the blender with the spring onion, water chestnuts and ginger and chop using the coarse chop programme, scrape into the bowl with the chicken. Add the dry sherry, sesame oil and cornflour and mix together. To assemble, brush the edges of a wonton wrapper, place a heaped teaspoon of the filling in the middle the gather up the sides of the wrapper and mould around the filling. Whilst doing so pinch the edges of the wrapper, leaving the filling in the middle expose. Repeat with the remaining wrappers. Alternatively fold the wrappers over the filling to enclose the filling and make a semi-circle. Press the edges together and crimp to seal. Place the dim sum into a bamboo steamer, a layered one would be useful to be able to cook all at once. Set over a pan of simmering water and steam for 6-8 minutes or until cooked through. If wished scatter over some very finely chopped red chilli and chives to garnish. Serve with dipping sauces of choice. TIP If you do not have a bamboo steamer, any other steamer will do. 45

24 tarka DhAl 2 as a vegetarian main course or 4 as an accompaniment 15 minutes Cooking time 45 minutes 175g chana dhal (yellow dried split peas) 75g red lentils 1 tsp turmeric 1 small onion, peeled 3 red or green chillies, deseeded 2cm piece fresh ginger 3 cloves of garlic, peeled 3 tbsp vegetable oil 2 tsp cumin seeds 1 tsp brown mustard seeds 1½ tsp ground coriander 3 tomatoes Salt and freshly ground black pepper ½ tsp garam masala To serve: 1 onion, sliced, fried until crisp and brown (optional) Place the split peas and lentils in a sieve and wash under running cold water. Put into a pan with 900ml water and bring to the boil. Skim off any froth that rises to the surface. Stir in the turmeric, then cover the pan and simmer, stirring occasionally for minutes, or until the lentils are just tender. Remove from the heat and stir to break down the lentils the mixture will thicken as it cools, so a little water may need to be added. While the lentils are cooking put the onion, chillies, ginger and garlic into the blender and chop using the coarse chop programme. Heat the oil in a large pan, add the cumin and mustard seeds and fry until they begin to pop. Add the onion mixture and fry gently for 4-5 minutes, stir in the coriander with 2 tbsp water and the tomatoes, cook a further 2-3 minutes. Add all of this mixture to the lentils and stir together, season if needed. Sprinkle over the garam masala, cover and stand for 1 minute Re-heat gently before serving. If liked, garnish with crisply fried onion TIP For a hotter f lavour leave some of the seeds in the chillies. This is an ideal recipe to use frozen garlic and ginger pastes (page 21), substitute 10g of each for the amount in the ingredients list. 47

25 Crab Cakes 4 25 minutes, plus chilling time Cooking time 16 minutes 100g crustless white bread 2cm piece of fresh ginger 2 red chillies, deseeded A few sprigs of coriander 2 spring onions 150g skinless white fish 300g white crabmeat 2 eggs Plain flour for dusting Oil for frying To serve: Sweet chilli relish A few salad leaves Firstly put the bread in the blender and press the fine chop programme to make breadcrumbs, reserve. Put the ginger, chillies, coriander and spring onions into the blender and blend with the coarse chop programme. Add the white fish and chop using the coarse chop button. Empty the contents of the blender into a bowl and add the crabmeat, one of the eggs (beaten) and 6 tablespoons of the breadcrumbs. Fold together until the crabmeat breaks up and everything is evenly mixed. Divide the crab cake mixture into 8 equal portions and form into patties. Place on a tray and chill in the fridge for about 30 minutes. Preheat the oven to 180 c/160 c fan oven/gas mark 4. Beat the egg in a shallow bowl, place some flour on a plate and then the remaining breadcrumbs on another plate or small tray. Dust the crab cakes in the flour, then dip in the egg, allowing excess to run off, then coat in breadcrumbs, making sure it is even, so brush off any clumps. Heat a little oil in a large frying pan and fry the crab cakes for 2-3 minutes on each side until golden. Transfer to a baking tray and bake for 5- until the centre is hot. Serve with sweet chilli relish and a few salad leaves to garnish. 49

26 RASPBERRY SORBET SERVES 4-6 PREPARATION TIME 15 minutes plus freezing time INGREDIENTS 500g fresh raspberries 200ml cold water 125g caster sugar PROGRAMMES Medium Speed DESSERTS & SWEETS METHOD Put the raspberries into the blender with half of the water and mix until smooth on a medium speed. Strain through a fine sieve into a deep bowl. Put the remaining water into a pan with the sugar and heat, stirring until the sugar dissolves. Allow the syrup to cool. Stir the syrup into the raspberry purée then pour into a container. Cover and freeze for 45 minutes, then scoop the mixture back into the blender jug and give a few pulses to break up the crystals. Repeat twice then leave to freeze solid. About 30 minutes before serving, transfer the sorbet to the refrigerator so the sorbet can be scooped easily. Alternatively, if you have an ice-cream maker, you can make the sorbet in it without having to blend it during the freezing stages. RASPBERRY SORBET OATY PANCAKES WITH BLUEBERRY SAUCE CHOCOLATE YOGURT ICE-CREAM COFFEE AND LEMON GRANITA STICKY COCONUT RICE WITH ALMONDS TIP Add different berries especially when in season. For adults add a little liqueur such as cointreau, or raspberry liqueur. 51

27 OATY PANCAKES WITH BLUEBERRY SAUCE SERVES 4 PREPARATION TIME 20 minutes COOKING TIME 20 minutes PROGRAMMES Medium Speed INGREDIENTS SAUCE: 225g fresh blueberries 2 tbsp light brown sugar 5 tbsp water 1 tsp cornflour PANCAKES: 180ml milk 2 large eggs 1 tsp vanilla extract 25g melted butter 100g wholemeal flour 50g porridge oats 1 tbsp caster sugar 1 tsp baking powder METHOD TO MAKE THE BLUEBERRY SAUCE: Put the blueberries in a sieve and wash them. Put the sugar and 4 tablespoons of the water into a pan and slowly bring to the boil. Add 150g of the blueberries and simmer for 2 minutes or until the blueberries release some of their juice. Add the cornflour and 1 tbsp of water to the pan and simmer until the sauce thickens. Transfer the sauce to the blender and mix on a medium speed until smooth. Add back to the pan and stir in the remaining blueberries, re-heat when needed. TO MAKE THE PANCAKES: Put all of the ingredients into the blender in the order they appear within the list and blend on a medium speed until you have a batter. Heat a heavy based smooth frying pan or griddle pan and lightly brush with oil. Drop 2 or 3 tablespoons of the batter into the pan, leaving space in between as the pancakes spread a little. Cook over a medium high heat for about 2 minutes, bubbles will come to the surface. Turn the pancakes over and cook a further 1½ minutes until both sides are golden brown. Repeat with the remaining batter, brushing the pan each time with oil. Serve topped with the warm blueberry sauce. 53

28 COFFEE GRANITA LEMON GRANITA SERVES 4 PREPARATION TIME plus freezing time PROGRAMMES SERVES 6-8 PREPARATION TIME 20 minutes plus freezing time Cooking time 5 minutes CHOCOLATE YOGURT ICE-CREAM SERVES 4-6 PREPARATION TIME 15 minutes plus freezing time PROGRAMMES High Speed METHOD Add the cocoa powder, sugar and half of the milk to the blender, mix on a high speed until smooth. Pour the mixture into a pan and heat to just below simmering, slowly add the rest of the milk, stirring until the sugar has dissolved, then leave to cool. Pour the mixture back into the blender and add the yogurt and vanilla extract, using the drinks button blend until smooth. INGREDIENTS 25g cocoa powder 100g sugar 250ml milk 500ml greek yogurt 1 tsp vanilla extract Pour the mixture into a freezer-proof container and freeze until beginning to go solid around the edges. Remove from the freezer and add required amount to the blender. Mix on a medium speed until smooth then return to the freezer. repeat this process again after another hour then return the ice-cream to the freezer to firm up. Serve INGREDIENTS 100g sugar 600ml strong hot espresso coffee Stir the sugar into the hot coffee then leave to cool. Pour the coffee mixture into a shallow dish and transfer to the freezer. After 45 minutes, take the dish from the freezer and bring the solidifying ice crystals from the sides of the dish into the middle, breaking them up. Repeat this process about three times then leave to freeze completely. When ready to serve the granita, transfer to the fridge for minutes, break the solid pieces into chunks and put into the blender. Press the ice crushing programme and allow the granita to break up to give large coffee crystals. Spoon into serving dishes and serve immediately PROGRAMMES INGREDIENTS 175g caster sugar 6 lemons, zest and juice 150ml cold water 450ml soda water Put the sugar, lemon zest and 150ml of water into a pan and heat gently until the sugar has dissolved then simmer for 5 minutes. Allow to cool and add the lemon juice. Stir in the soda water then pour the mixture into a shallow dish and place in the freezer Follow steps 2-5 of the coffee granita.

29 Sticky Coconut Rice with Almonds 6 25 minutes, plus soaking time Cooking time 35 minutes 250g Thai sticky rice, or sushi rice 50g blanched almonds 200ml coconut milk 50g sugar 1 lime 1 large ripe mango Juice of 1 orange TO SERVE: Extra slices of mango to decorate Put the rice in a sieve and wash with plenty of cold water. Tip into a bowl, cover with water and leave to soak for 2 hours, or overnight. Put the almonds into the blender and chop using the coarse chop programme. Set aside. Drain the rice and transfer to a steamer basket, then steam for 30 minutes or until the rice is tender. While the rice is cooking, put the coconut milk in a pan with the sugar and simmer for 2 minutes. Peel some strips from the lime and cut very thin shreds to be used for decoration, cover and set aside then squeeze the juice and add to the coconut milk. When the rice is cooked stir it into the coconut milk with the almonds, it should have a creamy consistency. Cool slightly for. Peel the mangos and cut away the fruit, place in the clean blender with the orange juice and press the drinks button. Add a little extra orange juice if the puree is too thick, it should be pouring consistency. Spoon the rice mixture into 6 lightly oiled pudding moulds and press down. Turn them onto serving plates whilst still warm and pour the mango sauce around. Decorate the puddings with thin slices of mango and the reserved strips of lime. TIP1 If ripe fresh mangoes are not available you can substitute canned or frozen mango to make the sauce. Try to serve slightly warm as if left to cool the rice becomes quite firm. TIP2 Most coconut milk comes in 400ml cans, you can freeze what is not needed in this recipe and use later in a curry. 57

30 Peach and Mango Smoothie 2 5 minutes 2 fresh peaches, or 150g canned peach slices ½ fresh mango, peeled 125g frozen mango 200ml orange juice 1 tsp honey (optional) Cut the fresh peaches in half and discard the stones. Put into the blender with the mango and orange juice adding the honey if wished. Press the drinks programme button and serve immediately after the process has finished. Serve over ice DRINKS PEACH AND MANGO SMOOTHIE PASSIONFRUIT MARTINI CLASSIC FROZEN DAIQUIRI ICED LATTE BANANA SMOOTHIE SUPERFOOD SMOOTHIE 59

31 Passionfruit Martini 2 3 large passion fruits 100ml pineapple juice 1 shot of sugar syrup Ice cubes Cut the passion fruit in half and scoop out the flesh into a cocktail shaker. Add the pineapple juice and sugar syrup to the cocktail shaker. Put a good scoop of ice cubes into the blender and crush using the ice crushing programme. Spoon into the cocktail shaker and shake well. Pour into chilled martini glasses. TIP To make an alcoholic martini replace the pineapple juice with 4 shots of vodka. Classic Frozen Daiquiri minutes 300g fresh strawberries, hulled 2 tbsp sugar 60ml lime juice 12 ice cubes Place all the ingredients into the blender with the ice cubes. Press the ice crushing programme and blend until the ice and strawberries are crushed. You can use as much or as little ice as desired, depending on how thick you want your daiquiri to be. TIP For an alcoholic drink reduce the strawberries by 50g, remove 2 ice cubes and add 150ml of white rum

32 Ice Latte 2 5 minutes plus cooling time 50g coffee beans, espresso or dark roast 1 mug boiling water Ice Coffee syrup or other sweetener Milk Put the coffee beans into the blender and press the fine chop button. To brew the coffee put three scoops of the ground coffee into a cafetiere and pour over a mugful of boiling water (this will depend on how strong you like your coffee). Allow to go cold. Take a glass and fill with ice, then add enough coffee to come up to about a quarter full. Add 1-2 tablespoons of the coffee syrup, try just one first until you are sure of the flavour. Carefully fill the glass with milk. Stir and enjoy. TIP1 If you do not have sugar syrup just boil equal amounts of sugar and water to make a syrup and allow to cool. Using full fat milk will give a richer taste. TIP2 There are many choices of coffee syrups available in a wide variety of f lavours e.g. a chocolate syrup will make a mocha latte

33 Banana Smoothie minutes Place the banana, yogurt, milk, orange juice, honey and ice into the blender, blend using the drinks programme. Pour into glasses and serve. 2 bananas, peeled 200ml plain yogurt 300ml milk 100ml orange juice 2 tsp honey 3-4 ice-cubes Superfood Smoothie 2 5 minutes Add all of the ingredients into the blender and using the drinks programme, blend until smooth. Pour into glasses and serve. 120g seedless green grapes 50g baby spinach leaves, washed Small handful of parsley ¼ cucumber 200ml coconut water A few ice-cubes 64 65

34 Thai Green Curry Paste PASTES Makes 8 tablespoons 4-6 medium green chillies, deseeded 5cm piece of ginger 2 cloves of garlic, peeled 2 shallots, peeled 2 lemongrass stalks, trimmed and roughly chopped Small bunch of coriander 1 lime, grated zest and juice 2 tsp Thai fish sauce (nam pla) 1 tbsp vegetable oil Place all of the ingredients into the blender and using the coarse chop programme, blend to make a paste. If not fully blended, scrape down the sides and blend again. Serving suggestion: This paste recipe is enough for an 8 person curry. Follow any recipe that requires a green curry paste. TIP This paste can be used straight away or stored in the fridge for up to 3 weeks. THAI GREEN CURRY PASTE TIKKA CURRY PASTE 67

35 Tikka Curry Paste 4 Medium Speed 4 cloves of garlic, peeled 4cm piece of ginger 2 red chillies, deseeded 2 shallots, peeled 1 tsp ground cumin 2 tsp ground coriander 1 tsp paprika Add all of the ingredients into the blender and mix on a medium speed until you have a paste. TIP For a great tasting Tikka Masala why not try the recipe opposite? Chicken Tikka Masala 4, plus overnight marinating time Cooking time 45 minutes 6 tbsp plain yogurt 4 chicken breast, cut into chunks 2 tbsp vegetable oil 1 onion, peeled and sliced 200g tin of chopped tomatoes or 3 large fresh tomatoes In a bowl mix 2 tbsp of the Tikka curry paste with the yogurt. Add the chicken and coat with the marinade, cover and leave overnight in the fridge or at least 2 hours. Heat the oil in a large sauté pan, add the onion and cook over a medium heat for 5-7 minutes or until softened and golden. Add the remaining curry paste and cook for 2 minutes. Sprinkle in some water if the sauce begins to stick. Add the tomatoes and cook gently for 20 minutes. Add the chicken to the sauce and cook for a further 15 minutes or until the chicken is cooked through. Season with salt if needed. TIP For a creamier version, stir in 5tbsp of cream at the end of the cooking time

36 Notes 70 71

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