HELPLINE
If you have any product problems or queries, please contact our
Customer Relations Team first for expert help and advice:
0845 602 1454 - UK
(01) 4018448 - Ireland
or consult our website:
www.krups.co.uk
KRUPS PREP EXPERTKRUPS PREP EXPERT
0827889
Engineered to prepare and perform
KB7207 Blender
Beyond reason
INSTRUCTION &
RECIPE BOOK
KB7207 Blender
Beyond reason
00
02
CONTENTS
SAFETY INSTRUCTIONS
03
INSTRUCTIONS AND INFORMATION
SAFETY INSTRUCTIONS.......................................................................... page 3
IMPORTANT ADVICE & USING YOUR APPLIANCE.................................. page 4
DESCRIPTION OF ACCESSORIES .......................................................... page 5
USING YOUR BLENDER .................................................................... page 6 - 7
USING YOUR GRINDER ACCESSORY (depending on model) .................. page 8
CLEANING, TROUBLESHOOTING & DISPOSAL OF PACKAGING .......... page 8
RECIPES
SOUPS .............................................................................................. page 9-15
SAVOURY COURSES ...................................................................... page 17 - 19
DRINKS AND COCKTAILS .............................................................. page 20 - 23
SWEET RECIPES ............................................................................ page 24 - 27
This product has been designed for domestic use only. Any commercial use, inappropriate
use or failure to comply with the instructions, the manufacturer accepts no responsibility and the
guarantee will not apply. When using electrical appliances, there are certain basic rules that should
always be respected. Please read the following carefully.
DO:
• Carefully read all the instructions before
using your appliance and follow them
during use.
• Check that the voltage rating of the
appliance matches that of your electrical
system. Any connection error will negate
the guarantee.
• Always use your blender with its lid (E)
correctly fitted to the glass jug (D).
• Always unplug your appliance as soon as
you have finished using it, when cleaning it
or in the event of a power cut.
• For your safety, only use KRUPS
accessories and spare parts that
correspond to your appliance.
• Use your blender on a flat, stable, clean
and dry work surface.
DO NOT:
• Leave the appliance to run unattended,
This appliance is not intended for use by
children or persons who may suffer from a
mental and/or physical impairment unless
they are adequately supervised in its
operation and use by an adult responsible
for their safety.
• Do not put your fingers or any other object
in the jug while the blender is in operation.
• Do not handle the blades carelessly, the
blades can be very sharp.
• Do not use your appliance if it is not
working correctly, if it has been damaged
or the supply cord or plug are damaged.
• To avoid any danger if cord or plug are
damaged, it is imperative that you have
them replaced by a KRUPS approved
service centre (see list in the service
booklet).
• Do not carry out any work on the appliance
other than normal care and cleaning.
Further work must be carried out by a
KRUPS approved service centre.
• Do not immerse the appliance, the supply
cord or the plug in water or in any other
liquid.
• Do not allow the supply cord to hang within
the reach of children, to come close to or
into contact with the hot parts of your
appliance, any other source of heat or any
sharp edge.
• Do not operate the blender empty or with
only dry materials.
• Do not pour in boiling liquids into the
blender jug.
• Do not put any accessories in a microwave
oven.
• Do not allow long hair, scarves, ties etc. to
dangle over accessories during operation.
00
04
IMPORTANT ADVICE
Thank you for choosing an appliance
from the KRUPS range, which is intended
exclusively for the preparation of food
and is only for indoor, domestic use.
Using your appliance
Important advice
Important: Ensure that the blender lid (E)
with measuring stopper (F) are correctly fitted
on the blender jug (D4).
• Never start the appliance on speed 4.
DESCRIPTION OF ACCESSORIES
05
a
1
• Always increase speed progressively. Start
on a lower speed and then increase to the
required speed.
• Remove the blender jug or accessory from
the motor unit only when it has come to a
complete stop.
• For greater convenience or storage, the
length of the supply cord can be reduced
by pushing it into the metal base (A)
through the opening at the rear (C)
(diagram 1).
• Before use, clean the blender jug assembly
(D), the cover (E), the measuring stopper (F)
and the grinder accessory (G) in warm
soapy water. Rinse and dry them carefully.
A
Metal base
B
Speed selection panel
b1 Stop button
b2 Slow speed button
b3 Speed 1 button
b4 Speed 2 button
b5 Speed 3 button
b6 Speed 4 button
b7 Ice crush function button
b8 Vari-pulse function button
C
Cord tidy cavity
D
Blender jug assembly
d1 Locking ring base
d2 Removable blade carrier
d3 Silicone seal
d4 Graduated 1.75L glass jug
E
Blender jug lid
F
Measuring stopper, 75ml
G
Grinder accessory
(depending on model)
06
USING YOUR BLENDER
USING YOUR BLENDER
07
2
3
The capacity of the jug allows you great
freedom in your preparations. Furthermore,
as it is made of glass you can make a
variety of ice-based preparations in
complete safety.
To assemble the blender
1 Place the silicone seal (d3) in position over
the base of the removable blade carrier (d2)
(diagram 2).
2 Push down the assembly (d2 + d3) into the
locking ring base (d1) until it clicks in
position. Be careful of the sharp blades
on (d2).
3 Place this assembly under the glass jug
(d4), taking care to fit the rim on the lower
part of the jug (d4) into the seatings in the
base (d1) (diagram 3).
4 Lock the base in position on the glass jug
(d4) by giving it a quarter turn
anti-clockwise. Ensure that the glass jug
(d4) is properly locked onto its base (d1)
before placing the assembly onto the metal
base (A).
5 Place the assembled blender jug (D) on the
metal base (A). There are two possible
positions with the handle to the left or to
the right of the speed selection panel (B).
For your own safety, the blender will not
start unless it is correctly assembled and
positioned on the metal base (A).
6 Put the ingredients to be mixed into the jug
(D) without exceeding the maximum level:
1.75L for thick mixtures, e.g. batter
1.5L for very liquid mixtures, e.g. soup,
smoothies, milkshakes
4 5
Fit the measuring stopper
(F) in the lid (E). (diagram 4).
• Place the lid assembly onto the jug (D) in
the position shown on diagram 5 and
rotate anticlockwise to lock onto the
jug (d4) (diagram 5).
• Plug in the appliance then choose the
function that you wish to use:
- “Continuous” Operation - select speed
1,2,3 or 4
- “Vari-pulse” Operation
- “Ice Crush” Operation
“Continuous” operation:
• Start by pressing the “Slow” speed button
(b2) and then gradually increase to the
most suitable speed for your preparation
by pressing speed buttons 1 to 4. The
button for the selected speed will light up.
Press the “Off” button (b1) to stop the
appliance. The indicator light for the speed
in use will go out.
NB: The Slow speed can be used to finish
off recipes by adding solid ingredients that
you do not wish to blend, such as
chocolate chips or nuts.
• The lid must always be in place while the
appliance is in operation. To add
ingredients while blending, remove the
measuring stopper (F) from the lid and
pour the ingredients through the opening.
“Vari-Pulse” function:
• This function gives finer control over the
degree of blending and homogenisation of
your recipe.
• Firstly, press the “Vari-pulse” button (b8),
the indicator light will then blink. Then
press the button for the desired speed
(from “Slow” speed (b2) up to speed 4
(b6)). The blender will run for as long as
you keep the button pressed. Release the
speed button you are pressing and the
appliance will stop.
• To turn off or change the function, press
the “Off” button (b1). The indicator light
will go out.
“Ice Crush” function:
• This function operates the motor
intermittently for the preparation of
crushed ice, smoothies or granitas.
• To crush ice: put the ice cubes into the jug
and replace the cover. There is no need to
add water. Press the “Ice Crush” button
(b7). The indicator light will come on and
the appliance will start.
• For finely crushed ice, use a maximum of
6 to 8 large ice cubes (1/3 litre level).
When the ice is ready, stop the blender by
pressing the “Off” button (b1). The
indicator light will go out.
• Unplug the appliance. Only remove the
accessories when the appliance has come
to a complete stop.
Speed guide
Speed Recipe
Slow Adding chocolate chips or nuts
1 Hummus
2 Brownies
3 Pancake batter
4 Soups, cocktails and drinks
Ice crush Crushed Ice
• Process soups in batches to avoid over
filling.
• Never fill the blender with boiling liquid.
Only use liquids at simmering temperature
or below. Cool foods if necessary.
08
USING YOUR GRINDER + CLEANING
09
Grinder (depending on model)
6
Cleaning
• Unplug the blender and take off the jug or
accessory assembly.
• Clean the metal base (A) with a damp
cloth. Dry carefully.
• Never immerse the motor unit (A) in water.
• To clean the blender, half fill the jug (d4)
with warm water and add a few drops of
washing-up liquid to the jug. Close the lid
(E), fit the measuring stopper (F). Place the
jug assembly on the metal base (A) and
operate in short bursts by pressing the
Vari-pulse button several times on speed 1.
Rinse the blender jug, its lid and the
measuring stopper under running water.
• For easier of cleaning, release the base
(d1), blade unit (d2) and seal (d3) from the
jug (D) and clean them all separately. To
release the blade carrier (d2) and seal (d3)
push on the under side of the blade carrier.
• Handle the blades with care as they are
very sharp.
• The blender jug (D), the lid (E), the
measuring stopper (F) and the grinder
accessory (G) can be put in the dishwasher.
Put the lid in the upper basket of the
dishwasher and use an ‘ECO’ or 50°C
programme.
Using your grinder
Turn the cover (G) upside down and place the
ingredients in it. Place the cover (G) on the
assembled base (d1 + d2 + d3) and give it a
quarter turn anti-clockwise to lock (diagram 6).
Turn over the complete assembly and position
it on the metal base (A)
4
2 or 3
4
1 or 2
3 or 4
Operation time
5 seconds
Vari-Pulse
30 seconds
Vari-Pulse
Vari-Pulse
Recipe
dried
apricots
parsley
cooking
crumbs
onions
shelled
hazel nuts
Re-cycling
Disposal of packaging materials
and the appliance
To find out how to dispose of the appliance
itself, contact the relevant department of
your local administrative body.
Helpline
If you have any product problems or queries,
please contact our Customer Relations Team
first for expert help and advice:
Quantity
80g
10g
2 rusks
80g
80g
The packaging contains only
ecologically sound materials
that can be disposed of
according to your local
recycling facilities.
Environment protection first!
Speed
Your appliance contains
valuable materials which
can be recovered or recycled.
Leave it at a local civic
waste collection point.
0845 602 1454 - UK
(01) 4018448 - Ireland
or consult our website: www.krups.co.uk
RECIPES
• Processing times are for the quantities stated in the
recipes. For larger or smaller quantities the time may
need adjustment.
• All spoon measures are level,
unless stated otherwise.
• Eggs used in recipes are medium size,
unless stated otherwise.
• The cooking times and oven temperatures stated in
the recipes are only a guide. If using a fan oven the
times and temperature may need adjusting as
advised in the manufacturer's instructions. If you
have adapted the recipe in any way, you may also
need to adjust the cooking time.
• The recipes in this book have been devised
specifically for use in your Krups Blender. If the
recipes are prepared in an appliance other than
this, the processing times and results may
vary considerably.
10
SOUPS
SOUPS
11
Gazpacho
Gazpacho Red Pepper & Lentil Soup
Serves: 4
Preparation time: 30 minutes
Chilling time: 1 hour +
You will need:
800 g plum tomatoes
1 cucumber
1 large red pepper
4 spring onions
4 tablespoons olive oil
1 teaspoon lemon juice
3 garlic cloves, peeled
1 slice fresh white bread, cubed (about 60 g)
2-3 drops hot chilli sauce
1 tablespoon sherry vinegar
200 ml cold water
salt and freshly ground pepper, to season
Instructions:
1 Peel the tomatoes; using a sharp knife, carefully
score a cross through the base of each tomato.
Place the tomatoes in a large heatproof bowl and
cover with boiling water. Leave to stand for about
3 minutes or until the skins start to peel away.
Drain away the water and when the tomatoes are
cool enough to handle, peel away the skin. Chop
the tomatoes into pieces discarding the seeds.
2 Peel the cucumber, cut in half lengthways and
using a teaspoon scoop out and discard the
seeds. Dice the cucumber flesh. Dice the red
pepper discarding the seeds. Chop the spring
onions.
3 Before blending the soup make the vegetable
garnish: Reserve in a small dish a quarter of each
of the chopped cucumber, red pepper and spring
onion and mix with one chopped tomato. Stir in
1 tablespoon of the olive oil and the lemon juice,
cover and refrigerate until required.
4 To make the soup: Place the garlic cloves with
half of the chopped vegetable pieces and half of
the bread into the blender jug. Add the chilli
sauce, vinegar, remaining olive oil and half of the
water to the blender jug. Lock the lid. Begin the
blending using the vari-pulse function, first at
speed 1 then increasing through to speed 4 as
the mixture purées. When the ingredients are
smooth, pour the contents of the blender into a
large bowl. Process the remaining vegetables,
bread and water in the same way.
5 Add the contents of the blender to the large
bowl, mix together and season to taste. Cover
and put in the refrigerator to chill for at least one
hour.
6 Stir the gazpacho well before serving into bowls
and serve with the chopped vegetable garnish.
Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes
You will need:
2 large red peppers
1 onion, peeled
1 celery stick, washed
2 garlic cloves, crushed
200 g dried red lentils
800 ml vegetable stock
1
/
4 teaspoon cayenne pepper
salt and freshly ground black pepper, to season
4 tablespoons natural yoghurt
Instructions:
1 Cut the peppers into quarters and discard the seeds.
Reserve a tablespoon of chopped red pepper for a
garnish and add the rest to a large saucepan.
2 Chop the onion and celery and add to the saucepan
with the garlic, lentils, vegetable stock and cayenne
pepper. Bring to the boil, cover and simmer for 20
minutes or until the lentils are tender.
3 Leave the soup to cool slightly. Carefully pour or ladle
all of the soup into the blender. Lock the lid. Blend on
slow speed initially and increase to speed 3 until the
soup is smooth and all the ingredients are well
combined. Return the soup to the pan, season to taste
and heat through.
4 Ladle the soup into bowls, add a swirl of yoghurt to
each and garnish with the reserved diced red pepper.
Serve with crusty bread.
12
SOUPS
SOUPS
13
Smooth Mushroom Soup With Ravioli
Smooth Mushroom Soup
with Ravioli
Serves: 4
Preparation time: 25 minutes
Cooking time: 20 minutes
You will need:
600 g mixed fresh mushrooms (such as oyster,
chanterelles, chestnut, shitake, porcini)
3 shallots
3 cloves of garlic
25 g butter
2 tablespoons sunflower oil
500 ml vegetable OR chicken stock
pinch of nutmeg
284 ml carton double cream
salt and freshly ground pepper, to season
1 tablespoon chopped fresh chives
cooking oil for deep frying
150 g fresh cheese filled ravioli
Instructions:
1 Wipe clean the mushrooms and slice. Peel and
chop the shallots and garlic. In a large saucepan,
gently melt the butter with the 2 tablespoons
sunflower oil. Add the shallots and garlic and fry
gently for 1-2 minutes to soften, but not brown.
Add the mushrooms and fry gently for a further
2-3 minutes until softened and tender, stirring
continuously.
2 Stir in the stock and nutmeg, bring to the boil,
cover and simmer for 10 minutes. Leave the
soup to cool slightly. Ladle the soup into the
blender jug and lock the lid. Blend on slow
speed, increasing through to speed 3 until the
ingredients are well combined and smooth.
3 Return the mushroom soup to the saucepan, stir
in the cream and heat through thoroughly.
Season to taste.
4 Meanwhile, heat the oil for deep frying in a large
saucepan to 180C/350F. Do not fill the saucepan
more than half full with the oil. Cook the ravioli in
small batches for about a minute at a time,
turning them over gently so they brown evenly.
When crisp and golden brown, remove with a
slotted spoon and drain on kitchen paper. Keep
warm whilst cooking the remaining ravioli.
5 Ladle the soup into bowls and sprinkle with the
chopped chives. Serve immediately with the fried
ravioli.
Chilled Melon & Elderflower Soup
Serves: 4
Preparation time: 10 minutes
You will need:
2 ripe Cantaloupe melons
6 ice cubes
3 tablespoons elderflower cordial
4 sprigs of fresh lemon balm
Instructions:
1 Cut the melons in half, scoop out the seeds and
discard. Cut the melon halves into wedges,
remove the skin and cut the melon flesh into
chunks.
2 Place the ice cubes into the blender and lock the
lid. Press the ice crush button to produce
crushed ice. Add the melon pieces and
elderflower cordial to the blender and blend on
Vari-Pulse speed 2, increasing to full speed 3
until the ingredients are well combined and
smooth.
3 Serve immediately in glass bowls, decorated with
a sprig of fresh lemon balm.
14
SOUPS
SOUPS
15
Quick Pea & Mint Soup
Quick Pea & Mint Soup Celery & Stilton Soup
Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
You will need:
1 medium potato (about 270 g in weight)
6 spring onions
600 ml vegetable stock
500 g frozen peas
20 large fresh mint leaves
142 ml single cream
Salt & freshly ground black pepper, to season
4 mint sprigs, to garnish
Instructions:
1 Peel the potato and cut into approximate 1 cm
diced pieces. Chop the spring onions. Place the
diced potato, spring onions, vegetable stock,
peas and mint leaves into a large saucepan.
Bring to the boil, cover and simmer for 10
minutes, or until the potato is tender and
fully cooked.
2 Leave the soup to cool slightly. Carefully ladle all
the soup into the blender and add the cream.
Ensure the lid is locked. Blend the soup on VariPulse speed 2, then increase to full speed 3 and
blend until smooth and the ingredients are
thoroughly combined.
3 Return the soup to the saucepan, season to
taste and heat through gently until ready to
serve. Ladle the soup into bowls and garnish
with a sprig of mint, serve immediately.
Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes
You will need:
1 head of celery (about 150 g)
1 medium potato
1 onion
800 ml vegetable stock
1 bay leaf
125 g stilton cheese
salt & freshly ground black pepper, to season
1 tablespoon snipped fresh chives, to garnish
Instructions:
1 Wash the celery stalks and leaves and chop into
small pieces. Peel the potato and onion and
finely dice. Place all the prepared vegetables into
a large saucepan and add the stock and bay leaf.
Bring to the boil, cover and simmer for 15
minutes, or until the vegetables are tender.
2 Remove and discard the bay leaf. Leave the
soup to cool slightly. Ladle the soup into the
blender. Lock the lid. Blend the soup initially on
slow, and then increase to speed 3 until the
ingredients are thoroughly combined and
smooth.
3 Return the soup to the saucepan and crumble in
the stilton cheese. Heat gently, without boiling,
for a further 2 minutes, stirring occasionally until
the cheese has completely melted. Season to
taste. Ladle the soup into bowls, sprinkle over
the chives and serve immediately.
16
SAVOURY COURSES
SAVOURY COURSES
17
Hummus
Hummus Smoked Salmon & Lemon Pâté
Serves: 4-6
Preparation time: 10 minutes
Cooking time: 1- 2 minutes
You will need:
2 tablespoons sesame seeds
5 tablespoons olive oil
4 tablespoons lemon juice
50 ml cold water
3 garlic cloves, peeled
1 x 410 g can chick peas, drained
pinch of chilli powder
salt and freshly ground pepper, to season
Instructions:
1 Preheat a moderately hot grill. Place the sesame
seeds in a single layer on a shallow baking tray.
Toast the sesame seeds for 1-2 minutes, turning
occasionally so they turn an even golden brown.
Take care they do not burn as they suddenly
brown. Tip the seeds into the blender jug.
2 Place 4 tablespoons of the olive oil and all the
remaining ingredients into the blender jug. Lock
the lid. Use the ice crush function until the
ingredients are blended well. Then increase to
speed 2 and then speed 3 to obtain a
smooth mixture.
3 Spoon the hummus into a serving dish and
drizzle over the remaining tablespoon of olive oil
just before serving.
Serve with pitta bread and strips raw vegetables,
such as peppers, celery, carrot and cucumber.
Serves: 4
Preparation time: 10 minutes + chilling time
You will need:
125 g smoked salmon
juice and finely grated rind of 1 lemon
100 g Greek natural yoghurt
1 tablespoon milk
200 g soft cream cheese
salt and freshly ground black pepper, to season
lemon slices, to garnish
Instructions:
1 Cut the salmon slices into small strips and set
aside four salmon strips to be used as a garnish.
2 Place the lemon juice, lemon rind, yoghurt and
milk into the blender, and blend initially on slow
speed and then increase to speed 3 until the
ingredients are well combined. Add the salmon
and blend on speed 3 initially, then increase to
speed 4 until the salmon is finely chopped.
Spoon in the cream cheese and blend on speed
4 until the ingredients are thoroughly combined
and smooth. Season to taste.
3 Spoon the pâté into individual ramekins or small
dishes and level with the back of a spoon.
Garnish with the reserved salmon strips and
lemon slices. Chill in the refrigerator for at least
an hour to allow the pate to firm in texture. Serve
with Melba toast, crusty bread and vegetable
crudities.
Cooks tip: Ensure the liquid ingredients are
placed in after the sesame seeds as this helps
the ingredients blend more readily.
18
SAVOURY COURSES
SAVOURY COURSES
19
Fresh Tomato Sauce
Fresh Tomato Sauce Creamy Pesto Sauce
Makes: approximately 1.1 Litres
Preparation time: 25 minutes
Cooking time: 15 minutes
You will need:
2 tablespoons olive oil
1 onion, peeled and diced
2 garlic cloves, peeled and sliced
800 g tomatoes, quartered
2 celery stalks, sliced
200 ml vegetable stock
1 teaspoon dried mixed herbs
1 bay leaf
salt and freshly ground pepper, to season
1 tablespoon caster sugar (optional)
Instructions:
1 Heat the olive oil in a large saucepan and gently
fry the onion and garlic for 1-2 minutes until
softened but not browned. Add the tomatoes,
celery, vegetable stock, mixed herbs and bay
leaf, bring to the boil, cover and simmer for 15
minutes.
2 Remove the bay leaf and leave the mixture to
cool slightly. Ladle the tomato mixture into the
blender jug. Lock the lid. Blend using the slow
function to start with and increase through to
speed 3, blending until the ingredients are
thoroughly combined and smooth.
3 Return the tomato sauce to the saucepan and
season to taste with salt and freshly ground
pepper. If necessary, stir in sufficient of the sugar
to sweeten and enrich the tomato sauce flavour.
Serves: 4 (makes approximately 440 ml)
Preparation time: 5 minutes
You will need:
284 ml single cream
50 g pine nut kernels
3 garlic cloves, peeled
3 tablespoons olive oil
30 g fresh basil
15 g fresh flat leaf parsley
50 g parmesan cheese, grated
salt and freshly ground pepper, to season.
Instructions:
1 Place the cream, pine nut kernels, garlic and
olive oil into the blender jug. Tear the fresh basil
and parsley leaves into smaller pieces and add to
the blender along with the parmesan cheese.
Lock the lid.
2 Blend on vari-pulse speed 1 increasing to speed
3 until the ingredients become thoroughly
combined. Season with salt and freshly ground
pepper to taste.
3 Serve the sauce stirred into hot cooked drained
pasta. If necessary, return the pan to a low heat
and heat through gently for a minute before
serving.
Cook’s tip: Use freshly grated parmesan
rather than the ready prepared - the flavour is
far superior.
Cooks tip: This sauce is ideal to make when there is a
glut of tomatoes and can be frozen into smaller
batches for future use. The sauce can be used on its
own stirred into hot cooked pasta and served with a
few torn fresh basil leaves or it makes an ideal base
for bolognaise or vegetarian sauces and lasagnes.
20
DRINKS AND COCKTAILS
DRINKS AND COCKTAILS
21
Peruvian Milkshake
Peruvian Milkshake Irish Cocktail (*)
Serves: 4
Preparation time: 5 minutes
You will need:
500 ml cold milk
2 tablespoons mild instant coffee powder (less if
using strong coffee powder)
1 tablespoon drinking chocolate
2 tablespoons caster sugar
6 ice cubes
pinch of ground cinnamon, to decorate (optional)
Instructions:
1 Place all of the ingredients, except for the ground
cinnamon, in the blender. Lock the lid and blend
initially on slow speed and then increase to
speed 2 until the ingredients are well combined.
2 Pour immediately into glasses, sprinkle with the
ground cinnamon. Serve the drinks immediately
with straws.
Serves: 4 cocktail glasses
Preparation time: 5 minutes
You will need:
160 ml Irish whiskey
4 teaspoons green crème de menthe
4 scoops vanilla ice cream
4 gláce cherries, to decorate, optional
Instructions:
1 Place the whiskey, crème de menthe and ice
cream into the blender. Lock the lid.
2 Mix at slow speed for a few seconds then
increase to speed 1 and blend until the
ingredients are well combined and smooth. Pour
the drink into cocktail glasses and decorate with
glace cherries. Serve immediately.
* Drink in moderation
Strawberry yoghurt Smoothie New Zealand Smoothie
Serves: 4
Preparation time: 5 minutes
You will need:
300 g strawberries, hulled
150 g Greek-style natural yoghurt
500 ml chilled semi-skimmed milk
3 tablespoons icing sugar
6 ice-cubes
Instructions:
1 Place the ice cubes in the blender jug. Lock the
lid. Press the Ice Crush button to produce
crushed ice.
2 Add the strawberries, yoghurt, icing sugar. Begin
blending using the Vari-pulse function working
through the speeds to reach speed 4, blending
until the ingredients are thoroughly combined
and smooth.
3 Divide between 4 glasses and serve straight
away.
Cook’s tip: For a sophisticated taste add a few
drops of rose water.
Serves: 4
Preparation time: 5 minutes
You will need:
1 kiwi fruit
2 mangoes
1
/
2 litre orange juice
2 tablespoons lemon juice
1 tablespoon caster sugar
8 ice cubes
slices of kiwi fruit, to decorate (optional)
slices of orange, to decorate (optional)
Instructions:
1 Peel the fruit and cut into 2 cm pieces.
2 Place all the ingredients in the blender and lock
the lid. Begin blending using the Vari-pulse
function working through the speeds to reach
speed 4, blending until the ingredients are
thoroughly combined and smooth.
3 Decorate the glasses with slices of kiwi fruit and
orange, threaded onto a toothpick or cocktail
stick.
22
DRINKS AND COCKTAILS
DRINKS AND COCKTAILS
23
Light Pina Colada
Light Pina Colada (*) Lemon Grass, Ginger &
Pineapple Fizz
Serves: 4
Preparation time: 10 minutes
You will need:
1 large ripe pineapple (weighing about 1.3 kg)
10 ice cubes
5 tablespoons coconut liqueur or Malibu
2 tablespoons caster sugar
juice of 1 lemon
1 tablespoon desiccated coconut
Instructions:
1 Using a sharp knife cut off the top and bottom of
the pineapple and completely cut away all of the
skin. Cut the pineapple into quarters lengthways
and trim away the hard central core. Dice the ripe
pineapple flesh into pieces.
2 Place the ice cubes in the blender jug and lock
the lid. Press the ice crush button to produce
crushed ice. Add the pineapple, coconut liqueur,
caster sugar and half of the lemon juice. Begin
blending using the Vari-pulse function working
through the speeds to reach speed 4, blending
until the ingredients are thoroughly combined
and smooth.
3 To decorate the glasses: Pour the remaining
lemon juice into one small saucer and place the
desiccated coconut into a second saucer. Dip
the rim of each glass into the lemon juice, then
in the coconut. Carefully pour the drink into the
glasses taking care not to touch the decorated
rims. Serve immediately.
* Drink in moderation.
Serves: 4
Preparation time: 20 minutes + 1 hour
cooling time
Cooking time: 15-20 minutes
You will need:
2 lemon grass stalks
3 cm cube of peeled fresh ginger root
2 limes
100 g caster sugar
500 ml cold water
10 ice cubes
250 ml chilled pineapple juice
500 ml chilled sparkling mineral water
wedges of lime, to decorate
Instructions:
1 Cut the lemon grass stalks in half lengthways
and chop into pieces. Finely chop the ginger.
Cut the limes in half and juice.
2 Place the lime juice, chopped lemon grass and
ginger into a saucepan. Add the caster sugar and
500 ml of cold water. Bring to the boil and leave
to boil rapidly for 15 – 20 minutes, until the liquid
has evaporated by half, leaving 250 ml of syrup.
Remove from the heat and leave to infuse until
completely cooled.
3 Strain the cooled syrup through a fine sieve into
a jug. Discard the lemon grass and ginger.
4 Place the ice cubes in the blender. Lock the lid.
Press the ice crush button to produce crushed
ice. Add the syrup and pineapple juice and blend
from a slow speed increasing up to speed 4.
Blend until the ingredients are thoroughly
combined.
5 Pour equal amounts of the juice between the four
tall glasses and top up with equal amounts of
sparkling mineral water. Decorate with wedges of
lime and serve immediately.
24
SWEET RECIPES
SWEET RECIPES
25
Blueberry & Banana yoghurt Desserts
Blueberry & Banana
yoghurt Desserts
Serves: 4
Preparation time: 5 minutes
You will need:
150 g fresh blueberries
60 g porridge oats
500 g low fat natural yoghurt
3 tablespoons clear runny honey
3 bananas
Instructions:
1 Reserve 12 blueberries and 1 tablespoon of
porridge oats to decorate the yoghurts.
2 Place the remaining blueberries, oats, yoghurt
and honey in the blender jug. Peel and slice the
bananas and add to the blender. Lock the lid.
Blend on vari-pulse speed 2 to start the mixing of
the ingredients. Change to speed 3 and blend
until the ingredients are thoroughly combined
and smooth.
3 Pour the dessert into glasses and decorate each
with a sprinkling of the reserved oats and
blueberries and serve.
Summer Berry Granitas
Serves: 4
Preparation time: 5 minutes
You will need:
300 g frozen mixed summer fruit berries
4 ice cubes
2 tablespoons cold water
25 g – 50 g caster sugar
Instructions:
1 Remove 8 - 12 small frozen berries and set aside
to thaw so they can be used to decorate the top
of the granitas.
2 To make the granitas; place the ice cubes in the
blender. Lock the lid. Press the ice crush button
to produce crushed ice. Add the cold water, 25 g
of the sugar and half of the frozen berries. Lock
the lid. Press the ice crush button to produce
crushed fruit ice crystals.
3 Spoon the granita mixture into a bowl. Blend the
remaining frozen berries using the ice crush
function and combine with the granita already in
the bowl. Taste and if necessary, sweeten the
granita with the remaining sugar.
4 Quickly spoon the berry granita into four
decorative glasses or bowls. Decorate with the
thawed berries. Serve immediately.
time for decorative berries)
(+ optional thawing
26
SWEET RECIPES
SWEET RECIPES
27
Pancakes
Pistachio Pancakes Chocolate Brownies
Serves: 4 (makes 8 pancakes)
Preparation time: 10 minutes
Cooking time: 10 minutes
You will need:
For the pancake batter:
1 large egg
1 large egg yolk
300 ml milk
1 tablespoon sunflower oil
125 g plain white flour
pinch of salt
a little sunflower oil for frying
For the filling:
75 g shelled lightly roasted, unsalted pistachio nuts
8 scoops quality vanilla ice cream
2-3 tablespoons clear runny honey
Instructions:
1 Place the shelled pistachio nuts into the blender
and lock the lid. Press the ice crush control and
blend until the nuts are coarsely chopped.
Set the chopped pistachios aside and clean
the blender.
2 To make the pancake batter; place the eggs, milk
and sunflower oil into the blender. Add the flour
and salt and blend initially on speed 2 increasing
to speed 3 until the ingredients are well
combined and smooth. Pour the batter into a jug.
The batter can be used immediately or chilled
until required.
3 To cook the pancakes; lightly brush a large non-
stick frying pan with a little oil and heat until hot.
Pour in about 4 tablespoons of batter and
quickly swirl the pan around so the batter is
evenly spread over the base. Place over the heat
and cook for about 1 minute, or until golden
brown. To turn the pancake over, slide a palette
knife under the pancake, flip it completely over
and cook the other side until golden brown. Slide
the cooked pancake onto a heatproof plate, fold
in half and half again. Keep the cooked pancakes
warm whilst cooking the remaining pancakes.
Lightly re-oil the pan if necessary between
cooking the pancakes.
4 Arrange the pancakes on serving plates; add the
scoops of ice cream. Drizzle the honey and
scatter the pistachio nuts over the pancakes,
serve immediately.
Makes: 16
Preparation time: 15 minutes
Cooking time: 25 minutes
You will need:
150 g butter
3 medium size eggs
340 g golden caster sugar
1
/
2
teaspoon vanilla extract
60g cocoa powder
75 g self raising flour
75 g milk chocolate chips
75 g roughly chopped pecans (optional)
Instructions:
1 Preheat the oven to 180°C (Fan oven 170°C), gas
mark 4. Grease and line the base of a 23cm non-
stick coated square cake tin with silicone coated
non-stick baking parchment (due to the high
sugar and chocolate content in this recipe it is
necessary to line the tin).
2 In a saucepan melt the butter and leave to cool.
3 Place the eggs, sugar and vanilla extract in the
blender and mix on slow speed and then
increase to speed 2 until combined. Then add
the cooled butter, cocoa powder and flour. Lock
the lid and process until smooth on speed 2.
Stop and scrape down the sides and process
again on speed 2.
4 Finally add the chocolate chips and pecans,
process briefly to just mix in using “Slow” speed.
5 Pour the mixture into the baking tin and bake for
about 20 - 25 minutes. Leave to cool in the tin
for 10 minutes. Lay a clean tea towel on a
chopping board and invert the tin, peel off the
paper and then invert the brownies onto another
chopping board. Leave to cool and then cut in
squares.
Cook’s tip: Brownies should be crisp on the outside
and gooey in the middle. Test them after 20 minutes
cooking by inserting a skewer in the centre, which
should have a little of the mixture attached but the
top should be crusty and cracked. Check every few
minutes as they overcook quickly and tend to burn.
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