Manual Unold 8865 (page 16 of 52) (English, German, Dutch, French, Italian, Spanish)

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The authors have thoroughly considered and tested the recipes included in these operating

instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG

and their assignees shall not be liable for personal injuries, material damages and financial loss.

REcIPES

Tropic cocktail

Cut 2 oranges and 1 papaya into small pieces,

blend them, add 3 ice cubes through the cover

hole, add 1 tablespoon of coconut syrup, blend

again and fill into a glass.

Cherry banana cocktail

Blend 200 g stoned sour cherries and 1 banana

with 3 ice cubes, fill into glasses.

Strawberry milk

Blend 100 g of strawberries with ¼ l cold milk,

1 ice cube and fill the drink into glasses.

TIPP: Try other fruits instead of strawberries,

e. g. bananas or raspberries.

Strawberry milk shake

Blend 2 balls of vanilla ice cream with 100 g of

strawberries and 1/8 l of cold milk and fill into

glasses.

Chocolate milk shake

Blend 2 balls of chocolate ice cream with 1 ta-

blespoon of chocolate-hazelnut cream and ¼ l

of cold milk and fill into glasses.

Banana nut shake

Mix 3 tblsp of grated nuts, ½ banana, 1 tsp of

lemon juice, 2 tblsp of cream, 1 tblsp of honey,

200 ml of cold whey with 2 ice cubes.

Irish Dream

Blend 2 cl of whiskey with 1 tablespoon of cho-

colate powder and 0,2 l of sweet cream.

Crushed ice cocktail

Fill 1 bulbous glass half with crushed ice.

Blend 1 pineapple slice (cut into pieces), 3 ta-

blespoons of wodka, 3 tablespoon of curaçao

blue, 2 tablespoon of sweet cream, 2 tablespoons

of coconut syrup, 100 ml of pineapple juice,

pour it over the crushed ice and serve with a

straw.

Fruit cream

Blend 200 g berries of your choice with 200 g

sugar and fill this cream into a glass with cover.

This aromatic fruit cream can be kept for about

one week in the refrigerator.

Rapid vegetable soup

1 tomato, 1 carrot, ¼ kohlrabi, 1 piece of cele-

riac, ½ stalk of leek, 1 teaspoon of grated hor-

seraddish, 5 stalks of parsley.

Cut all ingredients into pieces and fill them

into the blender. Add 1-2 cooked potatoes and

approx. ¼ l hot vegetable stock, until mashed.

Pesto

Blend 1 bunch of basil, 2 tablespoons of pine

nuts, 50 g of parmesan cheese in small pieces

and 2-3 cloves of garlic with 1/8 l olive oil. If

necessary add more oil drop by drop through the

opening in the cover. Serve with hot spaghetti.

Caution:

Clean blending jug immediately after preparing

the pesto to avoid any transfer of garlic taste.

Guacamole – Avocado puree

1 ripe avocado, 2 tblsp of sour cream, 1 tblsp of

lime juice, 1 tblsp of chopped coriander leafs,

salt, pepper, Tabasco

Cut the avocado into halfs, remove the stone,

and remove the pulp from the peel. Mix it with

cream, lime juice and the spices, season with

salt, pepper and tabasco.

Pancake batter

500 ml milk, 3 eggs, 1 pinch of salt, 250 g

flour

Mix all ingredients in the jug. Leave the batter

for 15 minutes before baking the pancakes.

Melt’n mix cake

150 g flour, 1 tsp baking powder, 140 g sugar,

125 g soft margarine, 2 eggs, ½ tsp vanilla

sugar, 60 ml milk

Mix all ingredients until you receive a smooth

batter. Add to taste some chocolate flakes,

grated nuts, sultanas or cranberries. Stir by

hand.

Heat the oven to 180 °C. Butter a small mould

or muffin moulds, fill in the batter. Bake muffins

for approx. 15-20 min., a cake for approx. 30-

35 min. Remove the cake from the mould and

let it cool down on a grid. Decorate with icing

sugar or melted chocolate.

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Unold 8865 Manual

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