Bosch MMB65G5M - Инструкция по эксплуатации - Страница 22

22

Recipes

en

Grape smoothie

–

250 g green grapes

–

25 g baby spinach

–

100 g frozen banana 

pieces

–

200 ml cold green tea  

(suitable for children)

■ Put a little of the tea in the blender jug.

■ Put grapes, spinach and banana pieces 

in the smoothie insert and top up with 

the remaining tea.

■ Press quick-selection button 

U

.

or

■ Blend at maximum speed until the 

smoothie is ready.

Red fruit pudding

–

400 g fruit (pitted sour cherries, 

raspberries, black/red currants, 

strawberries, blackberries)

–

100 ml sour cherry juice

–

100 ml red wine

–

80 g sugar

–

1 packet of vanilla sugar

–

2 tbs. lemon juice

–

1 pinch of cloves (ground)

–

1 pinch of cinnamon (ground)

–

8 gelatine leaves

■ Soak the gelatine in cold water for 

approx. 10 minutes

■ Bring all the ingredients (except the 

gelatine) to the boil

■ Dry the gelatine and melt in the micro-

wave, but do not cook

■ Blend the hot fruit and gelatine at 

medium speed for approx. 1 minute.

■ Pour the red fruit pudding into small 

bowls rinsed out with cold water and 

refrigerate

Do not process more than 500 ml of hot 

liquid in the blender jug!

Tip:

 Red fruit pudding tastes good with 

whipped cream or vanilla sauce.

Basil pesto

–

10 g pine nuts

–

3 g garlic

–

5 g salt

–

40 g Parmesan cheese

–

10 g fresh basil

–

70 g olive oil

■ Put pine nuts, garlic, salt and Parmesan 

cheese in the glass container and close 

with the blade holder.

■ Grind for 15 seconds on setting 

Q

.

■ Add basil and olive oil and mix 

everything for 10 seconds on setting 

Q

.

Pumpkin soup

–

600 g yellow-flesh pumpkin

–

200 g potatoes

–

1 l vegetable stock

–

2 onions

–

2 garlic cloves

–

Ground pepper and salt

–

30 g butter

–

2 tablespoons of extra virgin olive oil

–

5-6 basil leaves

–

2-3 sage leaves

–

1 sprig of parsley

–

1 sprig of thyme

–

1 sprig of marjoram

–

¼ teaspoon of ground cinnamon

–

Grated Parmesan to taste

■ Cut the pumpkin into slices and remove 

peel and pips. Cut pumpkin into small 

pieces.

■ Peel the potatoes and also cut into small 

pieces.

■ Peel the onions, chop finely and fry 

gently in a frying pan with butter, olive oil 

and chopped garlic.

■ Add pumpkin and potato pieces and 

steam until soft, stirring continuously. 

Gradually pour in the vegetable stock 

and add the bouquet garni.

■ Leave to simmer for approx. 

25-30 minutes on a low heat and add 

more stock if required.

■ Take out the bouquet garni.