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Pesto (green)
1-2 bunch fresh basil
1-2 cloves of garlic
2 tablespoons pine kernels
150 ml olive oil
2 tablespoons parmesan, grated
Salt + freshly ground black pepper
Blade insert8
1. Mix basil, garlic, pine kernels, parme-
san and olive oil in the bowl11. Close
with the lid3 and blend well for
1 minute on level 2.
2. Season with salt and pepper.
NOTE: store the pesto in a screw-top jar,
covered with a layer of olive oil. It will last
for approx. 4 weeks in the refrigerator.
Barbecue-Sauce
200 g tomatoes (quartered)
2 tablespoons vegetable oil
Salt
Garlic salt or fresh garlic
50 ml tomato sauce
30 g tomato paste
2 tablespoons vinegar
2 tablespoons lemon juice
1 teaspoon sugar
Cinnamon
Blade insert8
1. Mix the quartered tomatoes, oil, sugar,
salt and garlic in the
bowl11
. Close
with the
lid3
and blend with 2-3 short
pulses.
2. Remove lid3 and taste. The garlic taste
should be very intense.
3. Add tomato sauce, tomato paste, vinegar,
lemon juice, sugar and a pinch of cinna-
mon. Replace the lid
3
and blend the
sauce to a smooth paste.
4. Remove lid3 and taste.
5. Pour the sauce into a saucepan. Simmer
for approx. 45 minutes at a low temper-
ature until it thickens.
NOTE: if you like, you can pep up the sauce
with some chilli powder.
12. Disposal
The symbol showing a wheel-
ie bin crossed through indi-
cates that the product
requires separate refuse col-
lection in the European Un-
ion. This applies to the
product and all accessories marked with this
symbol. Products identified with this symbol
may not be discarded with normal house-
hold waste, but must be taken to a collection
point for recycling electric and electronic ap-
pliances. Recycling helps to reduce the con-
sumption of raw materials and protect the
environment.
Packaging
When disposing of the packaging, make
sure you comply with the environmental reg-
ulations applicable in your country.
13. Technical
specifications
Subject to technical modification
Model: SKM 350 A1
Mains voltage
: 230 V ~ 50 Hz
Protection class: II
Power rating: 350 W
__RP104067_B2.book Seite 55 Montag, 3. November 2014 11:26 11
57


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