Dualit hand blender Instruction Manual page 15

WInteR GARden
veGetABLe soUp
• 1 tsp extra virgin olive oil • 80g parsnips (peeled and cubed)
• 1 medium onion (peeled • 80g carrots (peeled and cubed)
and chopped using dualit's • 80g turnips (peeled and cubed)
hand blender chopper) • 80g squash (quartered and
• 1 medium onion (peeled deseeded)
and chopped using dualit's • 80g butternut squash
hand blender chopper) (quartered and deseeded
To garnish:
• A dollop of crème fraiche • 2 sprigs rosemary and 2 sprigs
• A drizzle of truffle oil thyme (chopped using dualit's
hand blender chopper – double
this amount if making croutons
and save half for later)
this luxurious soup is a real winter warmer, offering a simple yet gourmet meal. We have used
the vegetables listed below, but you could substitute with leftover winter vegetables or fresh
produce from your vegetable patch. don't be afraid to experiment.
• in a large saucepan, heat the olive oil and cook the onion and garlic, stirring gently at regular
intervals. After ten minutes, the mixture should be sweet, soft, fragrant and lightly coloured.
• add the chopped vegetables, vegetable stock and season with salt and pepper. Bubble and
simmer until all is tender – this takes about 20-30 minutes. Remove the squash quarters from
the mixture, scoop out the contents and place back into the saucepan, discarding the skin.
• Blend on a low speed with dualit's hand Blender. the anti-suction wand gives you full
control in the pan. Blend until smooth and remove the Hand Blender from the saucepan.
the soup is cooked when the vegetables can be crushed against the side of the pan easily
with the back of a spoon.
• serve immediately in heated bowls. top with a crème fraiche swirl, a drizzle of truffle oil, and
a sprinkling of rosemary and thyme. enjoy with homemade croutons.
For the croutons:
• 2 sprigs rosemary (chopped • 2 sprigs thyme (chopped in
in dualit's hand blender dualit's hand blender chopper)
chopper) • 4 tablespoons olive oil
• Place a few leaves of rosemary and thyme in dualit hand Blender's chopper bowl and chop
until fine. add the oil and the torn bread using the feeding tube, and chop until cubed.
• Place the chopped bread on a lined pan under the grill on a medium heat for ten minutes
until lightly browned. serve with a delicious bowl of hot soup.
seRves 4
• 80g thinly sliced savoy cabbage
• 1.5 litres vegetable stock
• Sea salt and freshly milled pepper
• 6 slices of bread, roughly torn
into strips
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WAteRcRess sAUce
• A bunch of fresh watercress, • 2 tbsp dry white wine,
approximately 100g optional
• 1 large shallot or small • 140ml single cream, or
onion, roughly chopped • 200ml half fat
• 25g butter or 2 tbsp olive oil crème fraîche
this British classic sauce is packed with a range of important vitamins and minerals. Its fresh and
distinct flavour makes it a perfect partner for steamed or grilled fish, chicken, asparagus spears
or fish cakes.
• wash the cress, shake dry and chop roughly.
• Gently cook the shallot or onion in the butter or oil for 3 minutes until just softened, add the
cress and cook for 2-3 minutes until wilted.
• Pour in the wine, if liked, and cook a few seconds then stir in the cream or crème fraîche
• season with salt and pepper and simmer for 3-4 more minutes. Using the dualit hand
blender, whizz to a smooth purée.
• Check for seasoning and add lemon juice if using single cream (this will thicken the sauce
slightly). Cover and keep warm for up to 10 minutes so it keeps its lovely bright green colour
AvocAdo sAUce
• 2 large avocado pears • 5 tbsp greek set yogurt
• 3 shakes of • 1 tsp lemon juice
worcestershire sauce • Salt and pepper
the dualit hand blender brings out the best qualities of the smooth flesh of a ripe avocado. its
soft, buttery miniature makes it ideal for a quick sauce to accompany a piece of cold salmon.
A trick to retain the green colour of an avocado sauce is to keep it out of contact with the air.
Always serve it as soon as possible, but meanwhile store it in a tall beaker, or similar shaped
container, and cover with cling film touching the surface to exclude as much air as possible.
• Place avocados, worcestershire sauce and yogurt in a large bowl, and blitz until smooth.
• add salt and pepper and lemon juice, to taste, and whizz again to incorporate.
• serve as soon as possible.
SAUCES
seRves 2
• A squeeze of fresh lemon
juice, if using single cream
• Salt and freshly ground black
pepper
seRves 6 to 8
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