Many have a blender as their favorite gadget in a modern kitchen. Especially for those who follow the diet and can not imagine their morning without a healthy and nutritious smoothie. As a rule, the use of a blender is limited for many, although with a multifunctional kitchen appliance you can still cook a lot of dishes.
Your blender is a true professional in preparing a morning banana-berry smoothie with a key, but this is far from his only skill. It turns out that in a blender you can cook a wide variety of soups, make sauces, knead pancake dough for breakfast and beat ice cream and sorbets, and even make yogurt yourself. In these five-year-old recipes, the blender plays a key role.
A bright and vitamin-rich alternative to the classic recipe is a real escape in the heat.
- 6-7 large yellow tomatoes, peeled and cut into quarters;
- 1 finely chopped yellow onion;
- 1 medium yellow pumpkin, cut into large slices;
- 1 yellow pepper 150 ml of carrot juice (from a can or freshly squeezed);
- 3 tablespoons of wine vinegar;
- 2 tablespoons of olive oil;
- 1 ripe avocado;
- salt to taste.
- Put all the ingredients in batches in a blender, beat until smooth, add salt.
- Pour into the dishes and put in the refrigerator for 20 minutes.
- Serve with avocado slices in chilled bowls.
And no take-out is necessary for dinner, you can treat yourself to a delicious curry with fresh pita bread.
- 125 g of fresh ginger;
- 60 gr red onion;
- 2 tablespoons of hot chili sauce;
- 1 tablespoon lime juice;
- 1 tablespoon lime zest;
- 1 tablespoon of brown sugar;
- 2 teaspoons coriander spices;
- 1 teaspoon of caraway seeds.
- Beat all ingredients in a blender until smooth (1-2 minutes).
- Use immediately with tortillas, pita bread, and fresh herbs.
The quickest and easiest dessert to make is the best end to a summer lunch.
- 4 ripe bananas.
- Peel the bananas, cut into cubes and put in the freezer for 50 minutes.
- Mix in a blender.
- Serve as a ball in a chilled glass.
Dough for Pancakes with Dill
A great base batter for any savory pancakes perfect for Sunday brunch.
- 1 egg 80 ml of milk;
- 60 grams of flour;
- 1 tablespoon finely chopped fresh dill;
- 2 teaspoons of melted butter;
- a pinch of salt.
- Beat all the ingredients in a blender until smooth.
- Bake in a heat-resistant heated pan for 1 minute on each side.
- Serve with smoked salmon and sour cream, with ham and cheese, with goose paste and pickled cucumbers.
If you want to impress your morning guests, you can’t find a better and simpler way than the famous Dutch Benedictine egg sauce.
- 250 g butter at room temperature;
- 3 egg yolks;
- 2 tablespoons of freshly squeezed lemon juice;
- 1 tablespoon of boiling water;
- half a teaspoon of salt.
- Melt the butter over medium heat.
- Put yolks, lemon juice, boiling water and salt in a blender and beat for 1 minute at high speed.
- Without turning off the blender, slowly pour oil through the hole in the lid.
- Beat until thick, about 1 minute.
- Beat again just before serving.