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B B l l e e n n d d e e r r r r e e c c i i p p e e s s
M M a a y y o o n n n n a a i i s s e e
1 egg yolk
1 tablespoon of wine vinegar
Salt and black pepper
150ml olive oil
Remove the blades from the blending
foot and replace them by the mayonnaise
disc. Add egg yolk, vinegar, salt and
pepper into the measured beaker. Place
the Pronto fully into the beaker so that
the foot touches the bottom of the
beaker. Switch on and slowly move up
and down whilst adding olive oil in a very
slow continuous stream until the oil
emulsifies. This whole process should take
1 / 2
2
- 3 minutes. Adjust seasoning to taste.
Serves 3-4.
WARNING: RAW EGGS ARE NOT
RECOMMENDED FOR PREGNANT
WOMEN, YOUNG CHILDREN AND
THE ELDERLY.
B B a a n n a a n n a a m m i i l l k k s s h h a a k k e e s s
1 ripened banana
1 portion of good vanilla ice cream
1 teaspoon of sugar
200ml of cold milk
Skin the banana, dice and put into
the beaker. Add the ice cream, sugar and
milk.
Mix until all the ingredients are
blended and frothy.
This recipe can be adjusted to your
taste by varying the fruit and flavour of
ice cream used.
Serves 1-2.
C C r r e e p p e e s s
100g plain flour
25g caster sugar
2 eggs
275ml milk
25g sunflower oil
5 tablespoons Cointreau
Mix the sugar and flour in a bowl.
Break the eggs into a second bowl, add
the milk and use the hand blender to mix
them together. Gradually add the sugar
and flour from the first bowl to make a
smooth batter. The consistency should be
similar to single cream.
1 / 4
Brush a 19 cm (7
inch) omelette
pan lightly with sunflower oil. Place over a
moderate heat until hot enough for frying:
a drop of batter should cook almost
immediately. Pour in just enough batter to
cover the base, tilting the pan to spread
evenly. Cook until the underside of the
crepe is golden. Toss or turn and cook
the other side. Repeat using the remaining
batter to make about 12 crepes. When all
your crepes are ready, fold each into
quarters and place in an ovenproof dish.
Heat Cointreau in a small saucepan over a
moderate heat until it begins to steam.
Ignite the Cointreau and pour over the
crepes. Serve immediately.
Serves 6.
L L e e e e k k a a n n d d p p o o t t a a t t o o s s o o u u p p
1 kg of leeks
1 kg of potatoes
Salt and pepper
2 chicken stock cubes
Wash the potatoes and leeks under
the tap. Peel and dice the potatoes.
Remove the majority of the green leaves
from the leeks and slice the white part.
Pour 1.5 litres of water into a large pan,
add the chicken stock cubes and bring to
the boil. Add the diced potatoes, sliced
leeks and salt.
Cook for 20 minutes, remove from
heat, allow to cool for 1 hour then blend
with your Pronto to form a smooth,
tasty soup.
Serves 4.
M M a a c c a a r r o o n n i i c c h h e e e e s s e e
150g macaroni
50g butter
50g flour
1 / 2
litre milk
100g cheese (grated)
Salt and pepper
Cook the macaroni in boiling water
for approx 15 minutes. Melt the butter in
a pan. Blend the flour and milk together.
Add to the butter in the pan.
Bring the sauce to the boil, stirring
continuously. Boil for 2 minutes then add
the cheese and season to taste. Drain the
macaroni and add to the cheese sauce.
B B l l e e n n d d e e r r a a n n d d
c c h h o o p p p p e e r r r r e e c c i i p p e e s s
T T o o m m a a t t o o s s o o u u p p
1 carrot (peeled)
1 onion (peeled)
1 rasher bacon (rind removed)
25g butter
2 level tablespoons flour
700g tomatoes (quartered)
1 / 2
litre boiling water with 1 stock cube
crumbled into it
Salt and pepper
Individually chop the carrot, onion and
bacon in the mini chopper. Gently fry the
carrot, onion and bacon until soft (not
brown). Add flour, stock, tomatoes, salt
and pepper.
Simmer for 30 minutes. Leave the
soup to cool.
Puree the soup with the blender, or
process the soup in the mini chopper until
it is of the desired consistency.
Re-heat the soup.
L L a a s s a a g g n n e e
25g butter
1 large onion (peeled)
500g braising steak
1 tin plum tomatoes
2 tablespoons tomato puree
2 teaspoons herbs
Lasagne sheets
Sauce:
50g margarine
50g flour
1 / 2
litre milk
Salt and pepper to taste
60g cheese (grated)
Individually chop the onion, steak and
tomatoes in the mini chopper. Melt the
butter and gently fry the onions and steak.
Add the tomatoes, tomato puree and
herbs. Gently cook and reduce the
mixture for approx 30-45 minutes.
Make the sauce by melting the
margarine in a sauce pan, then blend the
flour and milk together and add to the
margarine. Bring to the boil, stirring
continuously and season to taste.
Layer lasagne sheets with alternate
layers of meat sauce and white sauce,
ending with white sauce. Sprinkle the
grated cheese on top.
Bake at 190°C for approx 45 minutes.
M M i i n n i i c c h h o o p p p p e e r r
r r e e c c i i p p e e s s
M M e e a a t t b b a a l l l l s s i i n n s s w w e e e e t t a a n n d d s s o o u u r r
s s a a u u c c e e
250g pork steak (fat trimmed off)
1 small onion (peeled)
2 medium slices of bread (crusts removed),
quartered
1 tin sweet and sour sauce (any other type of
cook-in sauce may be used)
Individually chop all the meat ball
ingredients then mix them together. Shape
into 8-10 meat balls. Place in an oven
proof dish. Pour the sauce over the meat
balls. Cook at 190°C for approx 45
minutes.
M M e e a a t t l l o o a a f f
500g raw beef steak (fat trimmed off)
100g sausage meat
1 onion (peeled)
1 level teaspoon dry mixed herbs
Salt and pepper
1 slice bread (quartered and crusts removed)
1 egg (beaten)
Individually chop the beef, onion and
bread. Combine all of the ingredients
together. Place in a greased loaf tin
7
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