Manual Russell Hobbs 22250-56 (page 5 of 92) (All languages)

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RECYCLING

To avoid environmental and health problems due to hazardous substances, appliances

and rechargeable and non-rechargeable batteries marked with one of these symbols

must not be disposed of with unsorted municipal waste. Always dispose of electrical

and electronic products and, where applicable, rechargeable and non-rechargeable

batteries, at an appropriate official recycling/collection point.

For recipes, please visit http://eu.russellhobbs.com/recipes/

RECIPES

h = handful T = tablespoon (15ml) g = grams

b = bunch t = teaspoon (5ml) m = millilitres

c = clove(s)

LEEK & POTATO SOUP

150 g leeks 150 g potatoes

2 stock cubes 800 m water

salt and pepper

Process the leeks and potatoes for 2 second. Transfer to a large pan. Add the water and stock cubes. Bring

to the boil, stirring. Reduce the heat. Cover the pan. Simmer for 20 minutes. Remove from the heat. Cool

for 30 minutes. Process till smooth. Bring to serving temperature (don’t let it boil). Adjust the seasoning.

Serve with bread.

For Vichyssoise, add a couple of chives to the leeks and potatoes, add a knob of butter to the pan before

heating, cool the soup instead of re-heating it, and whisk in 150ml of cream before serving it cold.

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.

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Russell Hobbs 22250-56 Manual

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