Russell Hobbs RHSC055 Instructions And Warranty page 11

MAYONNAISE
Ingredients
200-250 ml oil
1 egg (yolk and white)
1 tbsp. lemon juice or vinegar
Salt and pepper to taste
Directions
Put all ingredients into the beaker according to the above-mentioned order. Introduce
the stick blender to the base of the beaker. Pressing the On/Off switch, keep the
stick blender in this position until the oil emulsifies. Then, without switching off, slowly
move it up and down until the mayonnaise is well combined. Ensure to follow cycle
times.
BUTTERNUT SQUASH & APPLE SOUP WITH CHESTNUTS
To speed preparation, this recipe calls for prepared butternut squash puree. A
garnish of lightly sweetened whipped cream and chopped roasted chestnuts adds
richness and texture to the soup.
Ingredients
2 Tbs. unsalted butter
1 yellow onion, thinly sliced
2 Golden Delicious apples, peeled, cored and thinly sliced
1 jar (32 oz.) butternut squash puree
2 1/2 to 3 cups chicken stock
1 large bay leaf
2 tsp. salt, plus more, to taste
1/2 cup heavy cream
Freshly ground pepper, to taste
1/2 cup heavy cream, whipped until just thickened (optional)
12 fresh chestnuts, roasted, peeled and roughly chopped
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