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RECIPES FOR YOUR BLENDER
1/4 cup/50 ml cold water
2 envelopes unflavored gelatin
1/2 cup/125 ml brewed espresso
1/2 cup/125 ml boiling water
1 cup/250 ml semi-sweet
chocolate morsels
Put cold water and gelatin into your OSTERIZER
add hot espresso and boiling water. Cover, vent filler cap and process at PULSE until
gelatin is dissolved. Turn unit to ON. With motor running, remove filler cap, add chocolate
morsels, sugar and vanilla extract. Continue processing until mixture is smooth. Add cream,
egg yolks and ice, replace cap and continue processing until mixture begins to thicken.
Pour at once into serving dishes. Let set 5 to 10 minutes before serving. Garnish with
sweetened whipped cream and chocolate shavings.
1 cup/250 ml water
1 package/10 oz. or 280 g
frozen chopped broccoli
2 cups/500 ml milk
2 cups/250 ml processed cheese,
cubed
In a large saucepan, cook broccoli in 1 cup/250 ml water. (Do Not Drain)
Put milk, cheese cubes, boullion and flour into your Osterizer
process at ON. Add cheese mixture to broccoli. Add the half and half. Cook, stirring
frequently, over medium heat until hot and until mixture thickens. Serve garnished with
croutons.
1 egg
1/2 tsp./2 ml dry mustard
1/2 tsp./2 ml sugar
1/2 tsp./2 ml salt
Put eggs, seasonings, vinegar and 1/4 cup/50 ml of oil into your OSTERIZER ® blender
jar. Cover and process at MED-HIGH speed. Immediately remove filler cap and pour in
the remaining oil in a steady stream. If necessary, STOP BLENDER, use rubber spatula
to keep mixure around processing blades. Cover and continue to process. Store covered
in the refrigerator up to 1 week.
V
: For low-cholesterol Mayonnaise, use 2 egg whites instead of 1 whole
ariation
egg. Process as above.
ESPRESSO MOUSSE
CREAM OF BROCCOLI SOUP
MAYONNAISE
dash cayenne pepper
2 Tbsp./30 ml white tarragon vinegar
1 cup/250 ml salad oil
E ng li sh -10
1 Tbsp./15 ml sugar
1/2 tsp./2 ml vanilla extract
1 cup/250 ml heavy cream
2 egg yolks
1-1/2 cups/375 ml ice cubes
blender jar and let set 2 minutes; then
®
2 chicken boullion cubes
1/2 cup/125 ml all-purpose flour
1 cup/250 ml half and half
croutons for garnish
®
Yield: About 1-1/4 cups/300 ml
blender jar. Cover and
Yield: 4 – 6 Servings
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