Kalorik BL 44440 Manual page 17

Place the almonds in your Kalorik blender. Turn speed on low and
blend. For crunchy almond butter, reserve some of the almond bits
early on, which you will incorporate later. The almonds will first turn into
a fine powder and gradually start to turn into a thicker paste. If the
blender no longer seems to be reaching the almonds or is spinning
without blending, turn it off and gently scrape the sides using a spatula
or the provided tamper to push down the almond mixture onto the
blades. This is not bringing them towards the center but rather within
reach of the blades on the side. You may need to do this several times
until desired consistency is reached. Fret not! Almond butter takes time,
but you will begin to notice that slowly, as the paste thins out, the
almond butter will seem to "churn" at a faster rate around the blades,
an indication that it is almost ready. At this point, you can add salt, ¼
tsp at a time, to your liking and any other add ins you may like. Once
the salt has been blended in, if you reserved some almond "crunch",
this is the time to add them in, being careful not to process too much or
using a wooden spoon or spatula to incorporate the almond bits.
OPTIONAL: You can spice up your almond butter by adding things like
honey, maple syrup, cinnamon, cocoa powder, or any spice that
inspires you. Feel free to also play around with peanuts, sunflower
seeds, or any type of nut. The possibilities are endless!
Easy Blender Lemon Curd
Ingredients:
½ cup lemon juice (from approximately 3-4 lemons)
o
Zest from 1 lemon
o
5 eggs
o
1 cup of sugar
o
1/8 tsp kosher salt
o
½ cup (1 stick) unsalted butter, at room temperature
o
Place all of the ingredients other than the butter into your Kalorik
blender. Place lid on blender with lid cap removed. Start on low,
gradually increasing to its highest setting and blend for 5 to 7 minutes,
until moderately heavy steam starts to come out of the top. If the
mixture is not thick enough, keep blending on high for one-minute
intervals. The curd should start to thicken, to the point where you feel
slight resistance coming from the mixture when stirring with a spoon. The
mixture should reach 170°F to ensure the mixture is properly cooked
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BL 44440 - 200605