Manual Russell Hobbs 22240-56 (page 5 of 76) (All languages)

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SPICY PUMPKIN SOUP

900 g pumpkin

2 T vegetable oil

2 leeks

2 c garlic

900 m chicken/vegetable stock

1 t ground ginger

2 T single cream/crème fraiche

1 t ground coriander

1 b coriander leaves

salt and pepper

Peel, deseed, and cut the pumpkin into chunks. Heat the oil in a pan. Add the leeks, garlic and spices. Stir

for 3 minutes. Add the stock and pumpkin. Bring to the boil, stirring. Reduce the heat. Cover the pan.

Simmer for 20-30 minutes. Remove from the heat. Stir in the coriander and cream. Cool for 30 minutes.

Process till smooth. Bring to serving temperature (don’t let it boil). Adjust the seasoning. Serve with bread.

CORIANDER PESTO

2 h coriander leaves

2 c garlic

60 g pine nuts

125 m olive oil

60 g Parmesan, grated

Process the coriander, garlic, pine nuts and half the oil till smooth. Transfer to a large bowl. Stir in the

Parmesan. Add oil to adjust the consistency: For a dip: thick. For a topping: medium. For pasta sauce: thin.

FRUITY SMOOTHIES

Process everything till smooth.

4 T yogurt

200 m milk

2 T oatmeal

1 banana

2 T honey

2 apples, cored

170 g chocolate ice cream

300 m orange juice

150 g hazelnut yogurt

1 banana

200 m milk

300 m chocolate milk

2 pears, cored

200 m yogurt

1 mango, stone removed

200 m milk

1 t honey

300 m milk

1 banana

12 strawberries

400 m milk

1 banana

4 t honey

2 t vanilla extract

360 m lemonade

125 g vanilla ice cream

70 g blueberries

300 m orange juice

300 m cranberry juice

1 banana

4 halves of tinned apricot

80 m apricot juice (from tin)

2 peaches, stone removed

4 T yogurt

200 m milk

2 t honey

600 m apple juice

1 mango, stone removed

300 m apple juice

90 g raspberries

12 strawberries

400 m apple juice

1 kiwi fruit, peeled

150 g melon

350 m lemonade

125 m chocolate ice cream

100 g cherries, stones removed

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Russell Hobbs 22240-56 Manual

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