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Homemade mushroom soup is a treat, and needs few ingredients to make it special. Choose

mushrooms. Soak them in hot water for ten minutes or so to reconstitute before using
 


using. Cook for a minute then stir in half the stock and some seasoning.
 
ingredients in the saucepan until smooth.




setting, and serve immediately with some chopped parsley sprinkled on top.
CARROT, LEMON AND TARRAGON SERVES 4
500g carrots
1 onion, chopped
1-2 tbsps olive oil
Small bunch of
fresh tarragon
1.25 litres vegetable or
chicken stock (can be made
with bouillon powder or a
stock cube)

hint of fresh herbs. This is a great low calorie soup which is quickly blended until smooth with
the Dualit hand blender. Thyme, coriander or basil can be used instead of tarragon.

then cover and cook on a gentle heat for 5 minutes. Add two sprigs of tarragon, the stock
and salt and pepper to taste.



aved stock, and bring back to the boil. Add lemon juice to taste and check for salt and pepper

2 strips of lemon zest and
the juice of a lemon
Salt & ground black pepper
Half fat crème fraîche or
natural yogurt to serve
CREAMY BLACK OLIVE, ANCHOVY AND
TUNA PASTE SERVES 4
60g marinated pitted black
Olives, packed in olive oil
30g tinned tuna sh
in Olive oil, drained
30g tinned anchovies
in Olive oil, drained
A pinch dried thyme
A few fresh almonds,
skinned and crushed

quality of the ingredients, the more delicious it becomes.
 
sides of the bowl down well. Add a little extra virgin olive oil if necessary. Whizz to a thick cream.

with a caper and a sprig of parsley.

on top and serve with the toast.
Extra virgin olive oil to taste
toast or croûtes to serve
For garnish: a few capers,
rinsed
DIPS AND PÂTÉS
SOUPS
ONION, POTATO & PARSLEY SERVES 4
A good handful of parsley
A large onion
A large potato
30g butter
430ml light stock, made
from a cube or powder
A bay leaf
A pinch of mace (optional)
These simple and inexpensive ingredients make a great soup. Serve in colourful mugs or bowls.

to clean the chopper bowl. Cut the onion into chunks, and whizz in the chopper or using
your knife.

potato and onion, cover with the lid and cook to soften very gently for 7-10 minutes, stirring
from time to time to prevent browning.

lid slightly ajar. It is cooked when you can crush the vegetables easily with the back of a spoon.

140ml milk (optional)
Salt and ground
white pepper
CREAM OF MUSHROOM SERVES 4
2 tbsp olive oil
25g butter
1 onion, roughly chopped
2 fat cloves garlic, crushed
250g chestnut mushrooms,
roughly chopped
15g dried porcini
mushrooms and ceps
optional leaves from 2 sprigs
fresh thyme or ½ tsp dried
2 tbsp Amontillado sherry
or vermouth, optional
700ml vegetable or chicken
stock, can be made with
bouillon powder or a cube
300ml milk
Squeeze of fresh lemon juice
Salt and freshly ground black
pepper
A little chopped fresh
parsley, optional, to serve
14


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