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COCKTAILS
Homemade cocktails are far, far more delicious than anything you can buy in a mixer
bottle in an off-license. The shock of the first freezing sip is followed by a subtle change
as the drink mellows on the palate, filling your mouth with flavour.
1 / IN THE PINK
(serves four)
Serve this at a barbecue, on the beach or on the terrace instead of a dessert - in a martini
glass for girly glamour.
• 225g (8 oz) strawberries, hulled
• 1 tsp caster or icing sugar
• 120ml (4 fl oz) white rum
Place all the ingredients in the blender and whizz until the mixture becomes luscious, pink
and creamy in texture. This is a cocktail you can pour into a jug and serve later, as it keeps
its consistency.
2 / FROZEN MARGARITA
If you happen to have a golden, mellow, more complex tequila in your drinks cupboard,
this is the time to use it.
• 3 tbsp lime juice
• 2 tbsp triple sec
• 6 tbsp tequila
Frost the glasses with the lime juice and some salt. Measure all ingredients, except for the
crushed ice, into the blender jar. Whizz until slushy. Taste for sweetness before serving.
Pour into small tumblers or margarita glasses, and serve with a spoonful of ice in each glass.
3 / RASPBERRY DAIQUIRI
A frozen daiquiri should have the smooth, slithery icy texture of a lightly-frozen sorbet.
• 2 tbsp lemon juice
• 4 tbsp light rum
• 125ml (4 fl oz) fresh raspberries
• 250ml (8 1/2 fl oz) cracked ice
Measure everything into the blender jar, and press the Auto Pulse button. Serve in a
highball glass.
• 2 tbsp lime juice, freshly squeezed
• 4 scoops of strawberry ice-cream
• 150ml (5 fl oz) sparkling water
(serves two)
• 250ml (8 1/2 fl oz) cracked ice
• 3 tsp icing sugar, to taste
• 2 large tbsp crushed ice
(serves two)
• A good splash crème de cassis
(blackcurrant liqueur)
• 2 tbsp icing sugar
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SOUP
Soups are easy to make. The Dualit blender holds the magic of wonderful soups and gives
a sensationally smooth, satiny finish. Soups are also a good way of increasing your fluid
intake.
1 / DUALIT CUP-A-SOUP
A quick and easy way to make a fresh cup a soup with a few ingredients and a microwave!
• 250g vegetable stock
• 1/2 potato sliced
• 500g peas (frozen or fresh)
• 3 spring onions
Add the stock to the jar first, then add all the other ingredients and press Auto Pulse, add
water if you want to thin the soup and pulse to mix through. Pour the mixture into a cup
and microwave for one and a half minutes or until piping hot. Season to taste and serve.
2 / CLASSIC vEGETABLE SOUP RECIPE
Be adventurous, make up your own soups with favourite ingredients and seasonings. If you
don't like using measurements use up to double of the amount of liquid to vegetables - less
for leafy vegetables, or the soup will be thin and watery.
• 1 tsp extra virgin olive oil
• 1 medium onion, peeled and chopped
• A clove of garlic
• 500g (1lb 2oz) washed, and chopped
vegetables, peeled as necessary
eg carrots, parsnips, Jerusalem
artichokes, swedes, turnips, broccoli,
cauliflower, asparagus, leeks, tomatoes
In a large saucepan heat the olive oil and cook the onion and garlic, stirring. After ten
minutes, they should be sweet, soft, fragrant and lightly coloured. Add the chopped
vegetables and stock. Bubble & simmer for about 20-30 minutes. The soup is cooked when
the vegetables can be crushed against the side of the pan easily with the back of a spoon.
Now add the softer ingredients, like canned pulses or tomatoes. Taste for salt and pepper,
adding a little if necessary. Allow the contents of the pan to cool to lukewarm (below
60 o C), then ladle it into the blender. If you like your soup chunky, use the Pulse Pad until
you are happy with the consistency, or blend on speed 1 until you have a smooth, satiny
cream. Add extra water at this stage if you want to thin the soup. Reheat, taste for season-
ing, add salt sparinglyand serve immediately.
(makes four cups)
• 1 onion
• 1 leek slice in to three pieces
• Salt and pepper to season
• A microwavable cup and Microwave
(serves four to six)
• 1.5 litres (2 3/4 pints) vegetable stock, made
from a bouillon powder and filtered water,
following the instructions on the side of the
pack, or fresh chicken or vegetable stock
• Canned tomatoes, lentils or cannelloni
beans
(optional)
• Sea salt and freshly milled pepper
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