Philips HR1840 Manual page 14

ENGLISH
14
in the blender together with the fruit juice, the honey and the buttermilk
to create a delicious shake.
Tip: replace the buttermilk with quark or yoghurt to create a tasty and
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healthy dessert.
Ice-cold shake for a tropical day (two glasses)
- 1/2 pineapple
- 2 apples
- 1 pink grapefruit
- ice cubes (approx. 2 full glasses)
Skin the pineapple and peel the grapefruit, rinse the apples and cut everything
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into pieces. Process them in the juice extractor and collect the juice.
Assemble the blender and put the ice cubes in the blender jar. Crunch
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the ice at the highest setting and add the fruit juice.You will have a
delicious, ice-cold fresh fruit shake that will quench your thirst!
Vegetable shake (one large serving)
- 200 ml carrot juice
- 1/2 stalk of celery, cut into pieces
- 1 medium-sized tomato, peeled and cut into pieces
- 1/2 small green or red pepper, cut into pieces
- small handful of fresh spinach or several sprigs of parsley
- 2 or 3 ice cubes
- 1 long, thin stalk of celery for garnishing
Process 6 to 8 carrots in the juice in the juice extractor.
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Assemble the blender accessory. Put the carrot juice, the vegetables and
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the spinach or the parsley in the blender and mix for 15-30 seconds at
maximum speed. Add the ice cubes and blend for a few more seconds.
Pour the shake into a tall glass and garnish with a long, stick of celery.
Gazpacho blanco (4 servings)
- 500 gr seedless white grapes
- 2 cucumbers (approx. 750 gr)
- 1 shallot, cut into pieces
- 1 clove garlic, shopped
- 1/4 tsp salt
- 1/4 tsp white pepper
- 500 ml low-fat yoghurt
- 6 - 8 drops of Tabasco
Wash the grapes and remove the stalks. Process them in the juice
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extractor and collect the juice.
Assemble the blender accessory. Put the grape juice in the blender. Peel
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the cucumber, halve it lengthwise and remove the seeds.
Cut the cucumber into thick slices and add these slices to the grape juice
in the blender. Add the shallot, the garlic, the salt and the pepper and run
the machine briefly. Pour the mixture into a bowl and stir the yoghurt
and Tabasco through it.
Chill the soup by putting it in a covered bowl in the refrigerator for 30
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minutes. Serve in large soup bowls and garnish with cucumber slices and
halved grapes.