8
CREPE BATTER
• 100 g flour • 1dl milk
• 4 whole eggs • salt
Put all the ingredients in the blender jar and opera-
te the appliance at MIN speed for approximately
30 seconds. The batter should be quite creamy.
COURGETTES WITH TUNA
• 4 courgettes • 1 egg
• 120g tuna in oil • 1 tin peeled tomatoes
• 100 g grated Grana cheese
• salt
• parsley
Cut the courgettes in half lengthwise and scoop out
the pulp using a spoon, taking care not to break
them. Place the courgette pulp in the jar along with
the egg, tuna, grated cheese, salt and parsley and
operate the appliance at medium speed until the
mixture is smoothly blended. Use the mixture to fill
the half courgettes prepared previously. Place them
in a buttered baking dish and pour over them a lit-
tle water mixed with a couple of dessertspoons of
oil and some pulped peeled tomatoes. Top the cour-
gettes with a few pieces of butter. Bake in a prehea-
ted oven for about 40 minutes. These courgettes
are delicious at room temperature.
MILK SHAKE
• 1 apple • 1 dl milk
Cut the apple into small pieces and place in the
blender jar with the milk. Blend at medium speed
for about 1 minute. The apple can, of course, be
replaced with whatever type of fruit you prefer.
S G R O P P I N O
• 100 g lemon sherbet ice-cream
• 1/2 glass sparkling white wine
• 1 shot vodka
Place all the ingredients in the blender jar and
blend at medium speed for about 1 minute, until the
mixture is evenly blended.
WATER ICE
• ice • flavoured syrup
Pour the ice in the blender jar and operate in PULSE
mode until all the ice is chopped uniformly. Put the
ice into a glass and add the syrup.
