KitchenExpress BG33 INTERNATIONAL RECIPE BOOKLET 1
KitchenExpress BG33 INTERNATIONAL RECIPE BOOKLET i
COMMON KITCHEN CONVERSIONS Abbreviations Volume Weights tsp teaspoon ⅛ tsp ½ ml 1 oz 28 g tbsp tablespoon ¼ tsp 1 ml 2 oz 57 g oz ounce ½ tsp 2 ml 4 oz (¼ lb) 114 g g gram 1 tsp 5 ml 6 oz 170 g lb pound 2 tsp 10 ml 8 oz (½ lb) 227 g cm centimetre 1 tbsp 15 ml 12 oz 340 g ml millilitre ¼ cup (4 tbsp) 60 ml 16 oz (1 lb) 454 g ⅓ cup 80 ml 32 oz (2 lb) 908 g Temperatures ½ cup ⅔ cup 120 ml 160 ml 2.2 lb 1 kg Fahrenheit 350 375 400 Celsius 175 190 205 ¾ cup 1 cup 4 cups 4 ¼ cups 180 ml 240 ml 940 ml (1 quart) 1 litre 425 220 450 230 ii
BG33 CONFIGURATION 1. Blender Cup 2. Blender Lid 3. Blender Jug 4. Blender Silicone Seal 5. Blender Base 6. Tamper 7. Grinder Cup 8. Grinder Silicone Seal 9. Grinder Base 10. Main Body iii
TABLE OF CONTENT 8 12 15 Smoothies Juice Dressings & sauces Mango Orange Smoothie 2 Carrot Juice 9 Onion Chutney 13 Strawberry Banana Smoothie 3 Tomato Chutney 14 Spinach, Avocado & Apple Smoothie Mango Lassi 4 5 Soups Thousand Island Dressing Coconut Chutney 15 16 Choco-Bean Smoothie with Tahini 6 Corn Potage 10 Sesame Dipping Sauce 17 Pineapple Kiwi Smoothie 7 Vichyssoise 11 Bagna Càuda Sauce 18 Blueberry, Banana and Peanut Chagayu (Rice Porridge with Tea) 12 Butter Smoothie 8 iv
TABLE OF CONTENT 23 28 29 Sides & snacks Desserts Grinding seeds & nuts Prawn Noodle Salad 19 Crushed Ice 26 Coffee Beans 29 Plain Dosa 20 Baked Cheesecake 27 Cardamom Seeds 29 Spinach Gnocchi with Cheese Sauce 21 Strawberry Mousse 28 Fennel Seeds 29 Main dishes Caraway Seeds Coriander Seeds 30 30 Curry Laksa Chilli Cuttlefish Spicy Lemongrass Beef Beef Rendang 22 23 24 25 Green Bean Seeds Rice Black Pepper White Pepper Peanuts 30 31 31 31 32 Almonds 32 Cashews 32 v
TABLE OF CONTENT Canada Indonesia Singapore Thousand Island Dressing 15 China Beef Rendang 25 Italy Curry Laksa 22 Thailand Sesame Dipping Sauce 17 Bagna Càuda Sauce Spinach Gnocchi with Cheese Sauce 18 21 Prawn Noodle Salad 19 France Japan USA Vichyssoise 11 Corn Potage 10 Thousand Island Dressing 15 Strawberry Mousse 28 Chagayu (Rice Porridge with Tea) 12 Baked Cheesecake 27 India Malaysia Vietnam Onion Chutney 13 Curry Laksa 22 Spicy Lemongrass Beef 24 Tomato Chutney 14 Chilli Cuttlefish 23 Coconut Chutney 16 Plain Dosa 20 vi 1
SMOOTHIES Mango Orange Smoothie 2 oranges, peeled 1 cup mango, peeled and diced 6 tablespoons plain yoghurt 2 cups milk ice cubes as needed 1. Place all ingredients into the blender jug 2. Start the machine, changing speeds gradually from 1 8 3. Blend for 1 2 minutes until smooth 4. Pour into a cup and enjoy 2
SMOOTHIES Strawberry Banana Smoothie 2 cups strawberries 1 2 bananas 1 cup milk 2 tablespoons plain yoghurt ice cubes as needed 1. Place all ingredients into the blender jug 2. Start the machine, changing speeds gradually from 1 8 3. Blend for 1 2 minutes until smooth 4. Pour into a cup and enjoy 3
SMOOTHIES Spinach, Avocado & Apple Smoothie 1½ cups apple juice 2 cups stemmed and chopped spinach 1 apple (peeled, cored and chopped) ½ avocado, chopped 1. Place all ingredients into the blender jug 2. Start the machine, changing speeds gradually from 1 8 3. Blend for 1 minute until smooth 4. Add water to reach the desired consistency 5. Pour into a cup and enjoy 4
SMOOTHIES Mango Lassi 6 cups mango (de-seeded, chopped and peeled) 1 cup plain yoghurt ½ cup milk 2 cups ice cubes, or as needed 1. Place all ingredients into the blender jug 2. Start the machine, changing speeds gradually from 1 8 3. Blend for 1 2 minutes until smooth 4. Pour into a cup and enjoy 5
SMOOTHIES Choco-Bean Smoothie with Tahini 1 tablespoon raw cocoa powder 1 tablespoon tahini 1 2 teaspoons honey 2 small bananas (ripe and peeled) 250ml almond milk ice cubes as needed 1. Place all ingredients into the blender jug 2. Start the machine, changing speeds gradually from 1 8 3. Blend for 30 40 seconds until smooth 4. Pour into a cup and enjoy 6
SMOOTHIES Pineapple Kiwi Smoothie 2 kiwis, peeled 1 cup pineapple 1 tablespoon honey ½ cup ice 1. Place all ingredients into the blender jug 2. Start the machine, changing speeds gradually from 1 8 3. Blend for 1 minute until smooth 4. Pour into a cup and enjoy 7
SMOOTHIES Blueberry, Banana and Peanut Butter Smoothie 1 tablespoon flax seed meal 1 banana ½ cup blueberries 1 tablespoon peanut butter 1 teaspoon honey ½ cup plain yoghurt 1 cup milk 1. Place all ingredients into the blender jug 2. Start the machine, changing speeds gradually from 1 8 3. Blend for 1 minute until smooth 4. Pour into a cup and enjoy 8
JUICE Carrot Juice 3 4 carrots (cut into thin strips or small chunks) 1 1½ cups water or fruit juice of your choice 1. Place ingredients into the blender jug 2. Start the machine, changing speeds gradually from 1 8 3. Blend until you get your desired consistency 4. Pour into a cup and enjoy 9
Japan SOUPS Corn Potage Serves 5 6 400g boiled corn (net weight) ½ onion 600ml consomme soup (hot water + 1½ cubes consomme) 300 400ml milk Salt and pepper to taste Parsley as needed 1. Use the blender jug 2. Slice the onion and mix along with consommé (300ml only) in a saucepan. Boil till soft 3. Put the heated contents prepared in step 2 and corn in the jug. Mix for around 40 50 seconds at speed 7 8 4. Filter the contents prepared in step 3 with strainer and pour it back into the saucepan. Mix with milk and start heating. Add salt and pepper * Garnish with corn kernels, parsley or croutons of your choice 10
SOUPS France Vichyssoise Serves 5 6 This cold soup can be easily prepared using common home ingredients. Enjoy the refreshing taste of icy chilled potato soup. 500g potato, peeled 1 small onion 40g celery 20g butter 400ml water 1 cube consommé 300ml milk Salt, pepper to taste Raw cream and chives as needed 1. Use the blender jug 2. Thinly slice potato, onion and celery and fry it with butter. Once the entire mixture turns soft, boil with water and consommé. Once the potato starts to break down and the quantity of the water reduces to half, allow the heated contents to cool down 3. Put the contents prepared in step 2 with milk into the blender, and mix at speed 6 8 till the mixture becomes a uniform paste 4. Pour the contents out into a different container and allow to cool in the refrigerator. Add salt and pepper to taste. Pour the contents into a soup cup. Garnish with raw cream and finely chopped chives 11
SOUPS Japan Chagayu (Rice Porridge with Tea) Serves 5 6 Grinder cup If the rice is broken down and cooked, thin rice porridge can be prepared which is easily digestible and good for the stomach. 1½ cups rice 1500ml water 3 tablespoons green tea Pickled plum, dried kelp as needed 1. Rinse the rice well and allow it to soak in 500ml water for more than 30 minutes 2. Use the blender jug 3. Add soaked rice into the blender jug and run 10 times at PULSE 4. Pour the contents prepared in step 3 into a saucepan. Add the remaining water to the jug to collect the rice left in the blender jug, then pour into the saucepan. Keep stirring it until the porridge is cooked. (Add more water as it evaporates to get your desired consistency) 5. Pour green tea into the grinder cup. Operate for 30 40 seconds at speed 5 6. Once the porridge is cooked, remove from heat and serve. Season with your favourite pickled plums or dried kelp 12
DRESSINGS & SAUCES India Onion Chutney Grinder cup 1 onion 15 shallots 1 gooseberry-size tamarind 6 whole dried red chilies 1 tablespoon urad dal ½ teaspoon mustard seeds Salt to taste 3 teaspoons sesame oil 1. Slice the onions and put aside. Soak the shallots in warm water for 10 minutes to remove the skin easily. Chop them and keep aside 2. Heat a pan with 2 teaspoons of oil. Add urad dal and sauté till golden in colour. Next, add whole dried red chilies and sauté over low flame till roasted. Add chopped onion, shallots and tamarind and sauté till the onions become deep pink and shrink well in size. Remove from heat and let cool 3. Transfer this mixture to the grinder cup or blender jug, then add salt and run the machine at speed 7 8 for 60 seconds or until it becomes a smooth paste. Add a little water, if needed 4. Once again heat the same pan with the remaining 1 teaspoon of oil. Add mustard seeds. When they splutter, transfer the ground chutney to the pan and mix well. Cook over low flame for 2 3 minutes or till the chutney becomes thick and the raw smell disappears 5. Transfer to a serving bowl and serve with hot idli, dosa or paniyaram 13
India DRESSINGS & SAUCES Tomato Chutney Grinder cup 2 medium red tomatoes, finely chopped ¼ teaspoon cumin seeds 1 2 garlic cloves, finely chopped ½ green chilli, finely chopped ½ teaspoon grated ginger 1 teaspoon cooking oil Salt to taste 1. Heat cooking oil in a non-stick pan over medium flame. When oil is medium-hot, add cumin seeds, chopped garlic, chopped green chilli and grated ginger. Sauté for 1 minute 2. Add chopped tomatoes and salt to taste 3. Cook over low flame until tomatoes turn tender and mixture turns thick, or for approx. 6 7 minutes. Stir in between occasionally to prevent sticking 4. Turn off flame and allow mixture to cool at room temperature 5. Transfer mixture to the grinder cup, then run the machine at speed 7 8 for 60 seconds or until it becomes a smooth paste. Tangy and spicy Indian tomato chutney is ready to serve with a sandwich and dosa. Store in refrigerator 14
DRESSINGS & SAUCES Canada USA Thousand Island Dressing Grinder cup 100ml mayonnaise 50ml tomato ketchup 1 tablespoon milk 50g (about ¼) onion 40g pickles 1. Slice onion and soak in water. Then drain water completely. Cut pickles to approximately 1cm thickness 2. Put all other ingredients with those prepared in step 1 into the grinder cup. Mix on PULSE around 6 7 times 15
India DRESSINGS & SAUCES Coconut Chutney Grinder cup 1 cup grated coconut 1 teaspoon grated ginger 2 green chillies, chopped 1 tablespoon roasted chana dal (daliya) 1 tablespoon curd 1 teaspoon lemon juice or tamarind paste ½ cup water Salt to taste For tempering ½ teaspoon cumin seeds ¼ teaspoon mustard seeds 4 5 curry leaves 1 dried red chilli 1 teaspoon cooking oil 1. Put green chillies, roasted chana dal and ginger in the grinder cup (for 3 servings or less) or blender jug (for larger amounts) 2. Run the machine at speed 7 8 for 30 seconds. Grind to a smooth powder 3. Add coconut, curd, lemon juice, salt and ½ cup water 4. Use grinder or blender at speed 6 7 to mix for 40 seconds into a medium-coarse paste. If required, add more water to get desired consistency of chutney, and grind again. Transfer to a bowl 5. Heat oil in a small tempering pan. Add mustard seeds. When seeds begin to crackle, add cumin seeds, dried red chilli and curry leaves. Sauté for 10 seconds 6. Remove pan from flame and immediately pour tempering over the prepared coconut paste. Mix well. Coconut chutney for idli and dosa is ready; enjoy it with your favourite type of dosa 16
DRESSINGS & SAUCES China Sesame Dipping Sauce Grinder cup 30g white sesame 20g spring onion (chopped to 1cm thickness) 20g ginger (thinly sliced) 10g garlic (thinly sliced) 60ml salad oil 60ml sake 60ml soy sauce 30g sugar 1. Mix all ingredients in the grinder cup for 60 90 seconds at speed 7 8 till all ingredients are an even and smooth paste. (Note: pour into a clean container sterilised with hot water and store in the refrigerator for 1 2 days) This dense and rich sesame dipping sauce can be prepared by removing the husk of sesame thoroughly. Enjoy using it with cooked salad, steamed vegetables, cold tofu, steamed chicken, etc. 17
Italy DRESSINGS & SAUCES Now you can enjoy restaurant-quality bagna cauda in your home. One can t resist the taste of smoothly textured garlic. It s perfect for parties too! Bagna Càuda Sauce Grinder cup 100g garlic 80ml milk 80ml water 20g anchovy fillet 120ml olive oil 1. Peel off the skin of garlic, cut it into half lengthwise, and remove any sprouts. Mix milk and water in a small saucepan and boil the pre-treated garlic till it becomes soft 2. Wash the garlic which was softened in step 1. Dry completely and put it, along with anchovy and olive oil, into the grinder cup. Mix for around 20 seconds at speed 7 8 until a smooth paste is formed 18
SIDES & SNACKS Thailand Prawn Noodle Salad 3 drops vegetable oil 125g rice noodles, dried 300g prawns, fresh 1 onion, thinly sliced 1 handful of fresh herbs, mint, coriander and chives, torn Sauce: 1 red chilli, thinly sliced 2 cloves garlic, roughly chopped ½ tub Thai prawn paste 3 small ripe tomatoes, de-seeded and sliced 4 tablespoons palm sugar 1. Drop 125g of dried rice noodles into a pot of boiling water. Remove from heat and leave to soak for 30 seconds or until just tender 2. Drain and rinse under cold water. Toss with a few drops of vegetable oil to stop the strands from sticking together, then leave in a colander to drain well 3. Grill 300g large fresh prawns in a pan or on the barbeque 4. Thinly slice a medium onion. Tear a large handful of fresh mint, coriander and chives 5. Roast 100g of peanuts and chop finely 6. Juice 2 limes and add 3 tablespoons of Thai fish sauce. Put the noodles in bowls or on a platter 7. Mix the above ingredients gently with the noodles, and top with the prawns 8. Make the sauce by putting everything into a blender and using the pulse button to create a coarse, wet paste that is almost soupy in texture 9. Pour the sauce over the salad and serve immediately 19
India SIDES & SNACKS Plain Dosa 320g regular rice 160g urad dal (ulunthu) 370ml water, or as needed Salt to taste 1. Use the blender unit 2. Soak the regular rice and the urad dal separately for 6 hours 3. Drain the rice and urad dal. Put the rice and urad dal in the blender jug. Add some water and grind. Keep adding water between grinding 4. The rice and urad dal should be completely ground. When you feel the batter with your fingertips, it should not feel grainy. It should be smooth and paste-like. Don t add too much water in the beginning. Remember: the batter should not be too thick or thin 5. Pour the rice and urad dal batter in a deep pan or bowl 6. Add salt and some water if necessary 7. This is the basic idli dosa batter 8. Cover the pan or bowl with a lid and keep the batter in a warm place. It should be left undisturbed for 8 9 hours. Don t use an air-tight lid. If you stay in a place where the temperature is cold, you may opt to keep the batter in a warm place 9. Next, heat a flat iron griddle or a non-stick pan. Apply 1 2 teaspoons of oil on the griddle, unless you re using a non-stick pan. Take a big spoonful of the dosa batter. Pour it on the griddle. As soon as you pour it, quickly spread the batter in a circular manner to get a thin and round dosa. Pour some oil on the top and edges 10. Flip and cook the other side for 15 30 seconds. Remove from the griddle and serve 20
SIDES & SNACKS Italy Spinach Gnocchi with Cheese Sauce Serves 5 6 Grinder cup Grating disc 400g potato (Irish cobbler) 120g boiled spinach 250g bread flour Flour (bread flour) as needed 2 tablespoons olive oil 2 cloves garlic, mashed 300ml raw cream 80g Parmigiano-Reggiano Black pepper to taste 1. Boil the potato without peeling off the skin. Peel off the skin while it is hot and mash it 2. Cut the boiled spinach into 2 3cm strips. Put into the grinder cup and make a paste by operating for 60 seconds at speed 5 6 3. Mix the spinach paste and bread flour with the mashed potato prepared in step 1 and knead. Knead the dough till it does not stick to hands, adjusting the amount of bread flour accordingly 4. Press the dough prepared in step 3 into a rod shape. Cut into appropriate size and apply the bread flour on the surface, then mash with the back of a fork 5. Use the food processor jug with grating disc 6. Grate Parmigiano-Reggiano at speed 2 3 7. Put some olive oil into fry pan and heat. Add mashed garlic and fry till an aroma is smelled. Remove garlic from pan. Use boiling water to heat the cream for 1 minute. Add mixture from step 4. Sprinkle cheese on top and mix thoroughly. Add black pepper to taste 21
MAIN DISHES Malaysia Singapore Curry Laksa 60 ml (¼ cup) vegetable oil 1½ litres chicken stock 2½ teaspoons grated palm sugar 450g chicken thighs with bone and skin, or chicken thigh fillets, thickly sliced 12 large raw king prawns, shelled, intestinal tract removed, tails left intact 500 ml (2 cups) coconut milk 12 fish balls 150g tofu puffs, thickly sliced 200g (2½ cups) beansprouts 500g fresh thin rice noodles Fried Asian shallots, Vietnamese mint leaves, chilli sambal (optional) and lime wedges, to serve Laksa paste: 8 small dried red chillies 2 tablespoons dried shrimp 5 red Asian shallots, chopped 1 tablespoon finely chopped galangal 3 cloves garlic, chopped 2 large stalks lemongrass, trimmed, chopped 6 candlenuts, chopped 1 tablespoon belachan (dried shrimp paste) 2 teaspoons ground coriander 1 teaspoon sweet paprika 1 teaspoon ground cumin 1 teaspoon ground turmeric 1. To make laksa paste, place chillies and shrimp in two separate bowls and cover both with boiling water. Leave for 20 minutes or until softened. Drain well, then process with remaining ingredients in the food processor to a smooth paste 2. Heat oil in a large saucepan over medium heat. Add laksa paste and cook, stirring, for 2 minutes or until fragrant. Add stock and sugar. Stir to combine, then bring to a simmer. Add chicken, return to a simmer and cook for 4 minutes. Add prawns and cook for 1 minute or until chicken is cooked through and prawns are almost cooked 3. Add coconut milk, fish balls, tofu puffs and beansprouts. Stir gently to combine, then bring almost to a simmer. Reduce heat to low and cook for 2 minutes or until prawns are just cooked, beansprouts are wilted and fish balls and tofu are heated through 4. Meanwhile, place noodles in a large bowl. Pour enough boiling water to cover, then let stand for 2 minutes or until heated through. Drain well. Divide noodles into bowls, then apply laksa mixture. Scatter over fried shallots and mint leaves. Spoon over chilli sambal if desired, and serve immediately with lime wedges 22
MAIN DISHES Malaysia Chilli Cuttlefish 600g cuttlefish, pre-soaked 75 ml cooking oil 2 onions, peeled and sliced 80 ml water 2 tomatoes, each cut into 8 wedges 2 teaspoons sugar 1 teaspoon salt 1 tablespoon tamarind pulp, mixed with 125 ml water and strained Chilli paste: 15 dried chillies, cut and seeded 5 red chillies, cut and seeded 12 shallots, peeled and sliced 2 cloves garlic, peeled and sliced 1 tablespoon dried shrimp paste (belacan) granules 2 cm knob turmeric, peeled 1. Cut cuttlefish into bite-sized pieces and set aside 2. Combine chilli paste ingredients and use blender to process until fine 3. Heat oil in a wok and cook onions until soft. Put in chilli paste and stir-fry over low heat until oil separates. Add water and bring to a boil 4. Put in tomatoes, sugar and salt. Stir in cuttlefish and cook for 3 minutes 5. Pour in tamarind water and cook for 2 3 minutes more. Adjust seasoning to taste and serve hot 23
Vietnam MAIN DISHES Spicy Lemongrass Beef 1½ litres water 1 kg beef chuck or stewing beef, cut into bitesize chunks 12 16 cloves garlic 4 stalks lemongrass, tender inner part of bottom third only, finely minced 1 2 teaspoons ground red chilli pepper ½ teaspoon ground cinnamon ½ teaspoon ground clove 6 tablespoons tamarind concentrate 3 tablespoons oil 2 3 medium tomatoes, cut into small chunks 2 teaspoons salt 2 tablespoons sugar 10 kaffir lime leaves or 1 teaspoon lime zest 1. Bring the water to a vigorous boil in a medium sized pot over high heat. Add the beef and cook for 5 minutes. Drain the beef and set aside 2. Using the blender, grind the garlic, lemongrass, chili pepper, cinnamon, clove, and tamarind until a smooth paste is formed 3. Heat the oil in a wok over high heat. Sauté the paste for 1 2 minutes until fragrant and lightly browned. Place the beef, tomato chunks, salt, sugar and lime leaves into the wok. Stir until thoroughly mixed, bringing to a boil. Reduce to medium heat and simmer for 4 5 minutes, stirring occasionally 4. Serve hot with rice 24
MAIN DISHES Indonesia Beef Rendang 6 dried long chillies, torn in half (seeded if you want less heat), soaked in hot water until soft 150g red onions, chopped 5 cloves garlic, chopped 3cm piece of galangal, chopped 3cm piece of young ginger, chopped 1 stalk lemongrass, finely chopped 1 cup (90g) desiccated coconut 60 ml (¼ cup) vegetable oil ¾ turmeric leaf, rolled and finely chopped (optional) 6 kaffir lime leaves, rolled and sliced 1 kg topside or chuck steak, cut into small chunks 250 ml (1 cup) coconut milk ⅓ cup Malaysian curry powder for meat 125 ml (½ cup) water 1 2 tablespoons thick caramel soy sauce Salt to taste 1. Place the chilli, onion, garlic, galangal, ginger and lemongrass in a blender and blend to a paste, adding some soaking water from the chillies as needed 2. Heat a frying pan over low heat and toast the coconut until golden. Grind in a blender and set aside 3. Heat the oil in a heavy-based saucepan and add the paste, turmeric and lime leaves. Fry for 3 4 minutes until fragrant. Add the beef, then stir in the coconut milk and curry powder. Add the water and toasted coconut (which will thicken the rendang) and bring to a simmer. Cook for 1 1½ hours, until the meat is tender. Add extra water during cooking if the rendang begins to dry out 4. To finish, add the soy sauce and season with salt 25
DESSERTS Crushed Ice Ingredient: 25 ice cubes 1. Put ice cubes into blender jug 2. Start the machine on PULSE for 2 3 seconds 3. Change to speed 2 4 for 5 10 seconds 26
DESSERTS USA Baked Cheesecake Yields one 15cm diameter cake Knife blade Yes, basic baked cheese cake can also be prepared using the KitchenExpress. Even beginners can prepare authentic homemade sweets! Base 80g graham biscuit (cracker) 35g butter (non-salted) Cheesecake Dough 200g cream cheese (room temperature) 150g raw cream 2 eggs 60g sugar 1 tablespoon lemon juice 30g cake flour 1. Use the food processor jug with knife blade 2. Break graham biscuit into appropriate size to crush by running for 30 seconds at speed 5 6. Add melted butter and mix for further 10 seconds 3. Move the contents prepared in step 2 to a cake pan laid with parchment paper. Apply firm pressure with a spoon and allow it to harden in the refrigerator 4. Use the blender jug 5. Put all the cheesecake dough ingredients except cake flour into the blender jug. Mix for 40 50 seconds at speed 5 6. Turn off the machine to add extra wheat flour. Run the mixer 5 6 times intermittently at PULSE and pour the contents into the cake pan mentioned in step 3 6. Bake in preheated oven at 180 C for around 40 minutes. Prick with a bamboo skewer and check whether the base comes out clean, which indicates that the cake is fully baked 27
DESSERTS France Strawberry Mousse Yields 8 servings 200g strawberries 200ml raw cream 100g plain yoghurt 40g granulated sugar 2 teaspoons lemon juice 8g powdered gelatine 3 tablespoons water Strawberry Sauce 100g strawberries 15g granulated sugar 1 tablespoon lemon juice Note: adjust the quantity of granular sugar depending on the sugar content of strawberries Colourful strawberry sweets like those displayed in a Patisserie showcase can be prepared at your home! Enjoy their fluffy, smooth and mild sweet-sour taste. 1. Use the blender jug 2. Mix half the amount of raw cream and granulated sugar (20g) in the blender jug. Mix thoroughly for 40 60 seconds at speed 6 7. Continue mixing till the raw cream becomes foamy and sticky 3. Add strawberries, yoghurt, remaining granulated sugar (20g) and lemon juice. Keep mixing for 20 30 seconds at speed 7 8 till the mixture is smooth and uniform 4. Soften the gelatine by soaking it in just enough water to melt it. Add to the step 3 mixture. Blend at speed 2 3 5. Pour the contents prepared in step 4 into a cup or glass and chill by placing it in the refrigerator 6. To prepare strawberry sauce, put all the ingredients into the blender jug. Operate for 15 20 seconds at speed 7 8. Move the contents into a small saucepan and cook for around 3 minutes, then let cool in the refrigerator 7. Put some sauce prepared in step 6 onto the strawberry mousse prepared in step 5 28
GRINDING SEEDS & NUTS Coffee Beans Cardamom Seeds Fennel Seeds Pixabay Pixabay Pixabay Ingredient: Ingredient: Ingredient: 50g coffee beans 50g cardamom seeds 50g fennel seeds 1. Put the coffee beans in the grinder cup 2. Run the machine at speed 8 for 30 40 seconds 1. Put the cardamom seeds in the grinder cup 2. Run the machine at speed 8 for 30 40 seconds 1. Put the fennel seeds in the grinder cup 2. Run the machine at speed 8 for 30 40 seconds Note: Avoid grinding turmeric because its strong pigment may permanently discolour your Ferrano product. 29
GRINDING SEEDS & NUTS Caraway Seeds Coriander Seeds Green Bean Seeds Slick / Wikimedia Commons Pixabay Pixabay Ingredient: Ingredient: Ingredient: 50g caraway seeds 50g coriander seeds 50g green bean seeds 1. Put the caraway seeds in the grinder cup 2. Run the machine at speed 8 for 30 40 seconds 1. Put the coriander seeds in the grinder cup 2. Run the machine at speed 8 for 30 40 seconds 1. Put the green bean seeds in the grinder cup 2. Run the machine at speed 8 for 30 40 seconds 30
GRINDING SEEDS & NUTS Rice Black Pepper White Pepper Pixabay Pixabay Ingredient: Ingredient: Ingredient: 50g rice 50g black peppercorns 50g white peppercorns 1. Put the rice in the grinder cup 2. Run the machine at speed 8 for 30 40 seconds 1. Put the black peppercorns in the grinder cup 2. Run the machine at speed 8 for 20 30 seconds 1. Put the white peppercorns in the grinder cup 2. Run the machine at speed 8 for 20 30 seconds 31
GRINDING SEEDS & NUTS Peanuts Almonds Cashews Photl Luigi Chiesa / Wikimedia Commons SXC Ingredient: Ingredient: Ingredient: 50g peanuts 50g almonds 50g cashews 1. Put the peanuts in the grinder cup 2. Run the machine at speed 8 for 15 20 seconds 1. Put the almonds in the grinder cup 2. Run the machine at speed 8 for 10 15 seconds 1. Put the cashews in the grinder cup 2. Run the machine at speed 8 for 10 15 seconds 32
Ferrano embraces a spirit of innovation from product conception and design to development and manufacture. Our products are practical for everyday use and made with care to last for years to come. We reject the throwaway mentality behind the cheap, poorly designed consumer goods common during our time. Ferrano heralds a new spirit of fine craftsmanship, paired with modern design values and the latest technology. 33
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