STARFRIT 024221 Instrucciones De Uso página 12

SPINACH & ARTICHOKE DIP
ATTACHMENT : Blending arm
SERVINGS: 2-3 servings
INGREDIENTS:
1 cup (250 ml) canned artichoke hearts, drained
1 cup (250 ml) frozen spinach, thawed and drained
1 cup (250 ml) cottage cheese
½ cup (125 ml) parmesan cheese
1 garlic glove, peeled
Salt and black pepper to taste
PREPARATION:
1. Add all ingredients into the graduated cup.
2. Use your 4-IN-1 Starfrit Hand Blender Set with the
blending arm attachment to blend the mixture.
(Refer to the USING HAND BLENDER section).
PINEAPPLE & BANANA SMOOTHIE
ATTACHMENT : Blending arm
SERVINGS: 1-2 servings
INGREDIENTS:
1 cup (250 ml) fresh pineapple
1 banana, peeled
1 cup (250 ml) soy milk
1 tsp. (5 ml) honey
1 tbsp. (15 ml) coconut flakes
PREPARATION:
1. Add all ingredients into the graduated cup.
2. Use your 4-IN-1 Starfrit Hand Blender Set with the
blending arm attachment to blend the mixture.
(Refer to the USING HAND BLENDER section).
CHOCOLATE MOUSSE
ATTACHMENT : Blending arm
SERVINGS: 4-6 servings
INGREDIENTS:
120 g 70% dark chocolate, cut in chunks
2 tbsp. (30 ml) butter
4 eggs (whites and yolks divided)
1/4 cup (60 ml) sugar
PREPARATION:
1. Melt chocolate and butter in a double boiler.
2. Use your 4-in-1 Starfrit Hand Blender Set with the whisk attachment to whip the egg whites
at TURBO speed until stiff peaks form (Refer to the USING WHISK ATTACHMENT section).
3. In a separate bowl, beat the egg yolks and the sugar.
4. Add melted chocolate to the second bowl and gently stir using a spatula.
5. Incorporate the egg whites and delicately fold the mixture with a spatula.
6. Pour the mousse into separate verrines. Refrigerate 2-3 hours before serving.
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