Dualit hand blender Instruction Manual page 14

dIPS ANd PÂTÉS
cReAMY BLAcK oLIve, AncHovY And
tUnA pAste
seRves 4
• 60g marinated pitted black • 30g tinned anchovies
• Olives, packed in olive oil in Olive oil, drained
• 30g tinned tuna fish • A pinch dried thyme
in Olive oil, drained • A few fresh almonds,
skinned and crushed
this recipe is spanish and makes a fabulous tapas snack, canapé or spread. the better the
quality of the ingredients, the more delicious it becomes.
• Place the first six ingredients in a large bowl, and blitz with the hand blender, scraping the
sides of the bowl down well. Add a little extra virgin olive oil if necessary. Whizz to a thick cream.
• for canapés, cut the toast into small squares and spread the paste onto them. Garnish each
with a caper and a sprig of parsley.
• alternatively, press the mixture into a little china dish, put some capers and chopped parsley
on top and serve with the toast.
cARRot, LeMon And tARRAGon
• 500g carrots • 1.25 litres vegetable or
• 1 onion, chopped chicken stock (can be made
• 1-2 tbsps olive oil with bouillon powder or a
• Small bunch of stock cube)
fresh tarragon
By keeping this simple, the full natural flavour of the carrots comes to the fore, underlined by a
hint of fresh herbs. this is a great low calorie soup which is quickly blended until smooth with
the dualit hand blender. thyme, coriander or basil can be used instead of tarragon.
• Peel, top, tail and chop the carrots and place in a saucepan with the oil. heat until sizzling,
then cover and cook on a gentle heat for 5 minutes. Add two sprigs of tarragon, the stock
and salt and pepper to taste.
• Bring to the boil, add the lemon zest and simmer for 15 minutes until the carrots have softened.
• remove the zest and pour off half the stock into a heat-proof jug.
• Using the dualit hand blender, whizz the carrots in the pan until smooth and creamy. return the s
aved stock, and bring back to the boil. Add lemon juice to taste and check for salt and pepper
• to serve: sprinkle with some chopped tarragon and small dollops of crème fraîche/yogurt.
• Extra virgin olive oil to taste
toast or croûtes to serve
• For garnish: a few capers,
rinsed
SOUPS
• 2 strips of lemon zest and
the juice of a lemon
• Salt & ground black pepper
• half fat crème fraîche or
natural yogurt to serve
cReAM oF MUsHRooM
• 2 tbsp olive oil
• 25g butter
• 1 onion, roughly chopped
• 2 fat cloves garlic, crushed
• 250g chestnut mushrooms,
roughly chopped
• 15g dried porcini
mushrooms and ceps
Homemade mushroom soup is a treat, and needs few ingredients to make it special. choose
full flavoured chestnut mushrooms, and for real luxury add some dried ceps or porcini
mushrooms. soak them in hot water for ten minutes or so to reconstitute before using
• heat the oil and butter in a medium saucepan until hot then stir in the onions, garlic,
mushrooms (including the porcini and ceps, if using) and thyme leaves.
• Cover and cook on a low heat for 5 minutes. Uncover and mix in the sherry or vermouth, if
using. cook for a minute then stir in half the stock and some seasoning.
• Bring to the boil then simmer for 15 minutes. Using the dualit hand blender, blitz the
ingredients in the saucepan until smooth.
• rub the purée of mushrooms through a sieve using the back of a ladle.
• return the liquid to the pan. stir in the remaining stock and milk then reheat to a gentle simmer
• Cook for another 5 minutes. add the lemon juice and check for salt and pepper.
• Give the soup a little froth by plunging the blender up and down in the pan on the turbo
setting, and serve immediately with some chopped parsley sprinkled on top.
seRves 4
onIon, potAto & pARsLeY
• A good handful of parsley
• A large onion
• A large potato
• 30g butter
these simple and inexpensive ingredients make a great soup. serve in colourful mugs or bowls.
• Chop the parsley in the Chopper or using a knife. scrape out and set aside. there is no need
to clean the chopper bowl. cut the onion into chunks, and whizz in the chopper or using
your knife.
• Cut the potato into cubes with a knife. Melt the butter in a heavy based saucepan, add the
potato and onion, cover with the lid and cook to soften very gently for 7-10 minutes, stirring
from time to time to prevent browning.
• then add the stock, bay leaf and mace, bring to the boil and simmer for 20 minutes, with the
lid slightly ajar. It is cooked when you can crush the vegetables easily with the back of a spoon.
• remove bay leaf and allow to cool slightly and blender till smooth or to required consistency.
seRves 4
• optional leaves from 2 sprigs • Squeeze of fresh lemon juice
fresh thyme or ½ tsp dried • Salt and freshly ground black
• 2 tbsp Amontillado sherry pepper
or vermouth, optional • A little chopped fresh
• 700ml vegetable or chicken parsley, optional, to serve
stock, can be made with
bouillon powder or a cube
• 300ml milk
seRves 4
• 430ml light stock, made • 140ml milk (optional)
from a cube or powder • Salt and ground
• A bay leaf white pepper
• A pinch of mace (optional)