Oster BLSTTG-PB0 Instruction Manual page 9

RECIPES FOR YOUR BLENDER
1/4 cup/50 ml cold water
2 envelopes unflavored gelatin
1/2 cup/125 ml brewed espresso
1/2 cup/125 ml boiling water
1 cup/250 ml semi‑sweet
chocolate morsels
Put cold water and gelatin into your OSTeR
espresso and boiling water. Cover, vent feeder cap and process at PULSe until gelatin
is dissolved. Turn unit to ON. With motor running, remove feeder cap, add chocolate
morsels, sugar and vanilla extract. Continue processing until mixture is smooth. Add cream,
egg yolks and ice, replace cap and continue processing until mixture begins to thicken.
Pour at once into serving dishes. Let set 5 to 10 minutes before serving. Garnish with
sweetened whipped cream and chocolate shavings.
1 cup/250 ml water
1 package/10 oz. or 280 g
frozen chopped broccoli
2 cups/500 ml milk
2 cups/250 ml processed cheese,
cubed
In a large saucepan, cook broccoli in 1 cup/250 ml water. (Do Not Drain)
Put milk, cheese cubes, boullion and flour into your Oster
process at ON. Add cheese mixture to broccoli. Add the half and half. Cook, stirring
frequently, over medium heat until hot and until mixture thickens. Serve garnished with
croutons.
1 egg
1/2 tsp./2 ml dry mustard
1/2 tsp./2 ml sugar
1/2 tsp./2 ml salt
Put eggs, seasonings, vinegar and 1/4 cup/50 ml of oil into your OSTeR ® Blender jar.
Cover and process at MeD‑HIGH speed. Immediately remove feeder cap and pour in the
remaining oil in a steady stream. If necessary, STOP BLeNDeR, use rubber spatula to
keep mixure around processing blades. Cover and continue to process. Store covered in
the refrigerator up to 1 week.
V : For low‑cholesterol mayonnaise, use 2 egg whites instead of 1 whole
ariation
egg. Process as above.
ESPRESSO mOUSSE
Blender jar and let set 2 minutes; then add hot
®
CREAm OF bROCCOLI SOUP
mAYONNAISE
dash cayenne pepper
2 Tbsp./30 ml white tarragon vinegar
1 cup/250 ml salad oil
E ng li s h - 8
1 Tbsp./15 ml sugar
1/2 tsp./2 ml vanilla extract
1 cup/250 ml heavy cream
2 egg yolks
1‑1/2 cups/375 ml ice cubes
2 chicken boullion cubes
1/2 cup/125 ml all‑purpose flour
1 cup/250 ml half and half
croutons for garnish
Blender jar. Cover and
®
Yield: About 1‑1/4 cups/300 ml
Yield: 4 – 6 Servings