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__RP66867_B6.book Seite 10 Freitag, 6. Mai 2011 12:16 12
Fresh apple purée
Ingredients:
apples
lemon juice
sugar
1 pinch cinnamon
Preparation:
1. Clean and peel the apples, cut into
pieces and put into a pan with a little
water.
2. Add a little lemon juice.
3. Simmer until the apples are soft.
4. Sweeten with sugar to taste and add a
pinch of cinnamon.
5. Immerse the blender 8 in the apples,
press and hold the On/Off switch "I" 3,
adjust the speed on the sliding scale
using the speed regulator 1 and purée
to the desired consistency.
Raspberry milkshake
Ingredients:
300 ml milk
100 g frozen raspberries
1 teaspoon sugar
Preparation:
1. Put all of the ingredients into a narrow
but sufficiently tall container.
2. Immerse the blender 8 in the mixture,
press and hold the On/Off switch "II" 4
and process everything into a milk-
shake.
3. If required, sweeten to taste.
Baby food
NOTE: Do not add salt or seasoning to
baby food. A baby's taste buds are much
more sensitive than those of an adult. It is
important to add a few drops of oil so that
the vitamin A can be absorbed from the
carrots.
10
GB
Ingredients:
250 g carrots
250 g potatoes
250 g veal
a few drops of rapeseed oil
Preparation:
1. Peel and dice the carrots and potatoes
and steam together with the chopped
veal until cooked.
2. Add a few drops of oil.
3. Immerse the blender 8 in the mixture,
press and hold the On/Off switch "II" 4
and purée to the desired consistency
depending on the baby's age.
Pea purée
Ingredients:
2 small potatoes
500 g frozen peas
cream
butter
1 pinch nutmeg
salt and pepper
Preparation:
1. Peel the potatoes and cut into small
pieces. Put into a pan with some water
and cook until almost soft.
2. Add the frozen peas and a little water if
necessary to cover the peas. Return
everything to the boil.
3. Cook the peas for three minutes. Then
pour off the liquid.
4. Add a little cream and butter.
5. Immerse the blender 8 in the mixture,
press and hold the On/Off switch "II" 4
and purée everything coarsely. Be
careful as you work not to scratch the
pan.
6. Season to taste with nutmeg, salt and
pepper.
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