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__RP61714_B6.book Seite 9 Donnerstag, 3. März 2011 10:20 10
Recom-
Ingredients
mended
quantity
100 g
Vegetables/
fruit (raw)
200 g
100 g
Vegetables/
fruit
(cooked)
200 g
Chocolate
(e.g. dark/full
100 g
milk)
NOTE: The number of pulses stated here
are for guidance only.
•
The number of pulses required will vary
according to the amount and consist-
ency of the foodstuff.
•
Depending on how coarse or fine you
wish the food to be, check the result
repeatedly after every few pulses.
12. Recipes
WARNING! Depending on the ingredients
used, some foodstuffs may need to be con-
sumed shortly after preparation and should
not be stored for longer, even in a refriger-
ator.
NOTE: Ingredients should be at room tem-
perature.
•
Chill the container 4 and blade unit 5 /
purée disc 9 in cold water before prep-
aration.
•
The number of pulses depends on
which recipe you use.
Mayonnaise
Recommen-
2 egg yolks
ded number
1 tablespoon vinegar
of pulses
100 ml vegetable oil
approx.
1 teaspoon lemon juice
5 pulses
salt
approx.
pepper
10 pulses
attachment: purée disc 9
approx.
1. Put the egg yolks and vinegar into the
10 pulses
container 4. Fit the lid 3 and blend.
approx.
2. Add a few drops of oil and continue
15 pulses
blending until the oil is no longer visi-
ble. Repeat this procedure until the
approx.
mixture gradually becomes firmer.
10 seconds
3. Season to taste with salt and pepper.
Add lemon juice to taste.
Adjust the flavour of the mayonnaise if
wished with a teaspoonful of mustard.
Pesto (red)
150 g tomatoes (dried)
1 bunch of basil
1 red onion (quartered)
2 tablespoons pine kernels
1-2 cloves of garlic
2 teaspoons balsamic vinegar
5 tablespoons olive oil
salt
pepper
attachment: blade unit 5
1. Put the tomatoes, stripped basil
leaves, pine kernels, garlic and onion
into the container 4. Fit the lid 3 and
purée finely.
2. Add vinegar and oil and blend.
3. Season to taste with salt and pepper.
Keep the pesto in a screw-top jar covered
with a layer of olive oil. That way it will keep
for up to a month in the refrigerator.
9
GB
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