Osterizer BLSTBC4129 Manual De Instrucciones página 11

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 semi‑sweet chocolate morsels
Put cold water and gelatin into your
hot espresso and boiling water. Cover, vent feeder cap and process with the controlled
cycle until gelatin is dissolved. Turn unit to on. With motor running, remove feeder 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
10 oz./280 g frozen chopped broccoli
2 cups/500 ml milk
2 cups 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. 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. dry mustard
1/2 tsp. sugar
1/2 tsp. salt
Put eggs, seasonings, vinegar and 1/4 cup/50 ml of oil into your Osterizer
Cover and process at MEDIUM OR HIGH speed. Immediately remove feeder cap and
pour in the remaining oil in a steady stream. If necessary, stop blender, use rubber
spatula to keep mixture around processing blades. Cover and continue to process. Store
covered in the refrigerator up to 1 week.
Variation: For low-cholesterol Mayonnaise, use 2 egg whites instead of 1 whole egg.
Process as above.
ESPRESSO MOUSSE
Osterizer
®
CREAM OF BROCCOLI SOUP
MAYONNAISE
E ng li sh -10
1 Tbsp. sugar
1/2 tsp./2 ml vanilla extract
1 cup/250 ml heavy cream
2 egg yolks
1‑1/2 cups ice cubes
blender jar and let set 2 minutes; then add
2 chicken boullion cubes
1/2 cup all‑purpose flour
1 cup/250 ml half and half
croutons for garnish
®
dash cayenne pepper
2 Tbsp./30 ml white tarragon vinegar
1 cup/250 ml salad oil
blender jar. Cover and
blender jar.
®