Retete blender

SaladIngredients:

• ½ bunch parsley• 200ml (6¾ fl. oz) corn oil• salt• 4 garlic bulbs• 800ml chicken broth• 400ml dry white wine• 60g (2oz) shredded almond• 800ml double cream• olive oil• 400g (14⅛ oz) Belgian or wild spinach• two garlic cloves• 6 scallops• 8 thinly-sliced dried Livar ham• 8 cleaned langoustine tails• salad of your own choice• chervil• potato chunks

Preparation:

Parsley oilBlanch the parsley and cool immediately in ice-water. Squeeze it out well. Blend the parsley to a pulpin the Mirror Blender. Pass the pulp through a fine sieve.

Garlic foamCut the garlic bulbs crossways and push them in salt with the cut side down. Meanwhile, heat a little olive oil in a saucepan and place the salted side of the garlic in the oil.

Gently caramelise the bulbs until golden. Add the ground almond and let it cook along for a bit. Add the white wine. Let the wine evaporate completely and then add the chicken stock. Leave this to evaporate almost completely as well and then add the cream. Heat the cream and let the sauce gently simmer for another 10 minutes. Pass the sauce through a fine sieve. Briefly foam it just before serving with the Silver Stick blender.

Spinach saladWash the spinach and strain it. Remove the fibrous midrib by folding the leaf over the midrib and removing this rib with a little tug. Sauté the garlic without browning it in the wok with a little butter or olive oil. Place the wok on high and briefly stir-fry the spinach.

Scallops, langoustines and presentation Arrange the ham in the shape of a square on the plate. Cut the scallops into two slices and briefly grill them together with the langoustine tails on the Princess Table Chef™. Make a salad of lettuce and chervil. Put three ‘piles’ of stir fried spinach around the ham. Fill the spaces between with the salad. Put some potato chips in the salad. Place the langoustine tails and the scallops on the circle of salad and spinach. Drizzle the garlic foam over the scallops, spinach and langoustines. Drizzle the parsley oil around the dish

Fruit cupIngredients:

• 4 slices canned pineapple• diced; 1 diced pear (fresh or canned)• 1 whole sliced peach• 1 teaspoon lemon juice• 2 measures yoghurt

• 1 tablespoon powdered sugar

Preparation:

Put the ingredients in the blender. Mix for a few minutes on speed 2, subsequently pour contents into a bowl, serve immediately.

CocktailIngredients:

• ½ tsp kirsch• 2 measures pineapple juice• 3 tsp Blue Curacao• ½ bottle of champagne

Preparation:

Put the ingredients (except the champagne) in the blender. Give a few short pulses with the time switch. Pour into a cocktail glass and top up the glass with chilled champagne.

Corn bliniIngredients:

• 250g (½ lb) corn kernels• 150g (5¼ oz) sugar• 50g (1¾ oz) butter• 2 egg yolks• 2 tbsp potato starch• salt and pepper• 1 tbsp chopped chives• 1 carrot• ¼ celery• 1 red pepper

• 1 fennel• 2 tbsp crème fraîche• 1 tbsp mayonnaise• 1 bunch of dill• 120g (4¼ oz) sliced smoked salmon

Preparation:

Squeeze the kernels well. Spoon half of the kernels into the blender. Add the egg yolk. Purée well. Spoon the mixture from the blender and stir in the rest of the corn and chopped chives. Add just enough potato starch until the mixture becomes smooth and thick. Fry the blini in the frying pan (or, even easier, on the Princess Table Chef) with a bit of oil, turning until both sides are nicely browned. Wash and peel the vegetables. Cut all the vegetables into a very fine brunoise. Blanch each of the vegetables separately and when done, mix them together. Season the vegetables with pepper and salt and 1 tbsp crème fraîche. Spoon the mayonnaise into a bowl and stir in the tablespoon of crème fraîche. Chop the dill fine and add it to the mixture. Season the sauce with pepper and salt. Fold the smoked salmon into 4 lovely roses. Serve the dill sauce round the corn blini. Spoon the vegetables onto the corn blini. Place the salmon rose on top.

Savoury cocktailIngredients:

• 3 to 4 melons (depending on the size)• 200g (10½ oz) mature Gouda cheese• 100g (3½ oz) purslane

Sauce• 2 tbsp tomato ketchup• 1 glass white port

• 1 scoop candied ginger• 1 cucumber• pepper and salt

Preparation:

Cut the melons in half and scoop out the seeds. Use a melon ball scooper and make 10 balls per person. Use the scooped-out melon halves for 4 bowls. Cut off a slice from the bottom so that the bowls will stand firmly on the table. Cut the cheese into triangles, 7 per person. Spoon all ingredients for the sauce into the Princess blender and blend until the mixture is very smooth. Add salt and pepper if desired. Pour the sauce over the melon balls. Distribute the cheese triangles and the melon balls with the sauce over the scooped-out melon bowls. Place the filled melon on a plate and place the purslane around it.

Confer gust cocktailăIngrediente:

• 3-4 pepeni (în func ie de mărimea)ț • 200g (10 ½ oz), brânză Gouda • 100g (3 ½ oz) Montia Sauce • 2 linguri de ketchup • 1 pahar de port alb • 1 lingura de ghimbir confiate • 1 castravete • sare i piperș

Mod de preparare:

Se taie pepenii în jumătate i scot semin ele.ș ț Folosi i o cupăț pepene minge i face 10 de bile pe persoană.ș Utiliza i țjumătă ile de pepene galben scobit-out pentru 4 boluri.ț Taie

o felie din partea de jos, astfel încât vasele vor sta ferm pe masă. Tăia i brânza în triunghiuri, 7 per persoană.ț Lingura toate ingredientele pentru sosul în blender Printesa si se amesteca pana cand amestecul este foarte buna. Adăuga i țsare i piper, dacă se dore te.ș ș Se toarnă sosul peste bile de pepene galben. Distribui triunghiuri de brânză i bile de șpepene galben cu sosul peste boluri de pepene galben scobit-out. A eza i pepene umplut pe o farfurie i pune i ș ț ș țpurslane în jurul ei.

Banana shakeIngredients:

• 4 bananas• 1 tbsp lemon juice• 50g (1¾ oz) sugar• 200ml (6¾ fl. oz) vanilla custard• 200ml (6¾ fl. oz) whipping cream• 4 sponge fingers• 4 bunches redcurrants

Preparation:

Peel the bananas. Purée the bananas in the blender with the lemon juice and sugar. Spoon the mixture into a large bowl and stir the vanilla custard into it. Whip the cream until stiff and finally stir this into the mixture. Scoop the banana mousse into four nicely tall (fountain) glasses and refrigerate. Remove the deserts from the refrigerator just before serving. Garnish the desserts with a sprig of redcurrants and a sponge finger.

Tropical PartyIngredients:

• half a melon (about 500g (1lb 1⅔ oz))

• 1 pineapple (1kg (2lb 3oz))• quarter of a litre of coconut milk • crushed ice

Preparation:

Peel and deseed the melon, peel the pineapple as well and cut it into small pieces. Place mixture in the blender with some crushed ice.

PunchIngredients:

• 600g (1lb 5⅛ oz) strawberries• 1 tbsp honey• ½ l orange juice • 2 slices of pineapple

Preparation:

Mix 500g (1lb 1⅔ oz) strawberries, honey, pineapple, orange juice and some crushed ice in the blender.

Exotic DreamIngredients:

• 2 bananas• ¼ litre coconut milk• half a pineapple• ¼ orange juice• crushed ice

Preparation:

Place the banana in chunks and the (peeled) pineapple in the blender with the coconut milk, orange juice and crushed ice. Blend for approximately 15 seconds.

Cucumber soupIngredients:

• 1 cucumber• 1 shallot• 1 clove garlic• 500ml Bulgarian yoghurt (a fat cottage cheese)• 1 sprig fresh coriander• 2 sprigs fresh mint• salt and pepper

Preparation:

Slice the cucumber, the shallot and the clove of garlic into small pieces. Mix everything in the blender with the Bulgarian yoghurt until it has turned into a mousse. Season with salt and pepper. Serve in a tureen (let it get cold in the fridge first), garnish with mint leaves.

Apple SmoothieIngredients:

• 1 apple, peeled and sliced• 1 bananas• ½ cup orange juice • ¼ cup skimmed milk.

Preparation:

Put everything in the blender and mix until smooth. This amount is good for two glasses.

Strawberry DaiquiriIngredients:

• 30ml fresh lime juice

• 90ml frozen strawberries• 1 piece of fresh pineapple

Preparation:

Put everything in the blender and mix until smooth. This amount is good for one glass.

Carrot SmoothieIngredients:

• 2 cups carrot juice• ½ cup apple juice• 150g (5¼ oz) low-fat or full-fat yoghurt• 1 banana

Preparation:

Put everything in the blender and mix until smooth. This amount is good for two glasses.

Forest Fruit MilkshakeIngredients:

• 750ml(25⅓ fl. oz / just over 1½ pt) • milk (semi-skimmed)• 40g (1⅜ oz) blackberries• 40g (1⅜ oz) redcurrants• 40g (1⅜ oz) raspberries• 40g (1⅜ oz) blueberries• 60g (2oz) fresh cheese (low-fat)• 75g (2⅔ oz) sugar• 4 ice cubes

Preparation:

Rinse and clean the fruit. Put all the ingredients (except ice) into a tall cup and mix for 5 minutes. Sieve the mixture in

order to remove hard particles and threads from the fruit. Pound the ice into flakes, divide into glasses and fill the rest of the glasses with the milkshake.

Strawberry SoupIngredients:

• 800g (1lb 12¼ oz) strawberries• a pinch of cinnamon• 2 tbsp icing sugar• 2 tbsp lemon juice• some fresh mint leaves for garnish

Preparation:

Remove the stalks from the strawberries, wash them gently and pat dry with kitchen paper. Cut them into pieces and briefly bring them to the boil with a pinch of cinnamon.

Purée them in the blender and push them through a sieve. Then add the icing sugar and lemon juice and let everything cool in the refrigerator. Before serving, garnish them with a few fresh mint leaves.

Classic Margarita

The only margarita recipe you'll need, this easy cocktail is a simple mix of shaken fresh lime juice, orange liqueur, tequila, and powdered sugar.

Ingredients

Fresh lime wedge (optional)

•Margarita salt (optional)

•Ice

•1/3 cup fresh lime juice*

•3 tablespoons orange liqueur

•2 tablespoons tequila

•1/3 to 1/2 cup powdered sugar $•Garnish: lime slicePreparation

1.1. Rub rim of a chilled margarita glass with lime wedge, and dip rim in salt to coat, if desired.2.2. Fill cocktail shaker half full with ice. Add lime juice, liqueur, tequila, and powdered sugar; cover with lid, and shake until thoroughly chilled. Strain into prepared glass. Garnish, if desired, and serve immediately.3.*1/3 cup thawed frozen limeade concentrate may be substituted for fresh lime juice. Omit powdered sugar, and proceed with recipe as directed.4.Note: For testing purposes only, we used Cointreau for orange liqueur and Jose Cuervo Especial for tequila.5.Frozen Margarita: Combine lime juice, liqueur, tequila, and powdered sugar in a small pitcher or measuring cup; stir until powdered sugar is dissolved. Pour into a zip-top plastic freezer bag. Seal and freeze 8 hours. Let stand 5 minutes at room temperature before serving. Pour into prepared glass. Makes 1 serving.6.Frozen Strawberry Margaritas: Process lime juice, liqueur, tequila, powdered sugar, 1 cup fresh or frozen strawberries*, and 1 cup crushed ice in a blender until slushy. Rub rim of 2 chilled margarita glasses with lime wedge, and dip rim in red decorator sugar to coat, if desired. Serve immediately in prepared glasses. Makes 2 servings.7.*Your favorite fruit, such as watermelon, peaches, or berries, may be substituted.8.Margarita Sunrise: Pour lime juice, liqueur, tequila, powdered sugar, and 3 Tbsp. orange juice over ice in a

cocktail shaker. Cover with lid, and shake until thoroughly chilled. Strain into prepared glass. Add 3 Tbsp. club soda or lemon-lime soft drink for a little fizz, if desired. Top with 2 tsp. grenadine. Serve immediately. Makes 1 serving.9.Melon Margarita: Substitute melon liqueur for orange liqueur. Proceed with recipe as directed. Makes 1 serving.10.Note: For testing purposes only, we used Midori for melon liqueur.Note:

For a shortcut, substitute frozen limeade concentrate for the lime juice and sugar. Like it slushy? Add ice and whiz the mixture in a blender. Make any size batch of this recipe and all the variations by simply multiplying the ingredient measurements by the desired number of servings. For larger batches, stir together all ingredients in a pitcher until powdered sugar is dissolved. Chill and serve over ice. For a sweeter drink, use 1/2 cup powdered sugar instead of 1/3 cup.

Ten Creative Ways to Use Your BlenderAh, the blender. The quintessential summer appliance. In the mornings, it gets you ready for the day the right way with healthy superfood smoothies, like this one, made with kale and cherries. At the cookout, it’s by your side, mixing up the pina coladas or frozen daiquiris to please. It stuns your dinner guests with refreshing tomato gazpacho. It’s your sous-chef at the backyard barbecue, your partner-in-crime at cocktail parties. And in the thick of bumper crop produce, it smiles from its spot on the counter with a silent but reassuring “Don’t worry – I’ve got your back.”

Today, we celebrate our summertime superhero with ten cool, creative ways to use your blender. For those of us who see the blender as the smoothie machine, get ready for us to blow your mind. For those of us who have been using the

blender for more than just milkshakes since the 20th century, consider this a roadmap through you and your old friend’s shared past. However you use your blender, we’re here to give you a guide to your Vitamix Vigilante, your Cuisinart Companion, or your Magic Bullet Buddy.

1. Smoothies and Milkshakes

Of course. A blender roundup couldn’t be complete without a blended drink! There’s nothing like a big, frothy milkshake with lots of ice cream or a fruity smoothie complete with a frozen banana to make you feel like a kid again. We have a two-for-one special here today: a dairy-free kid’s Honey Bear smoothie by Courtney of NeighborFood, and a grown-up’s boozy take on a banana cream pie milkshake by Claire of The Realistic Nutritionist. Drink your way back to childhood with these two tasty treats!

2. LassiIndia’s version of a smoothie, lassi is a sweet, creamy drink made by combining yogurt, honey, aromatic spices and fruits in – you guessed it – the blender. Shana of Pineapple and Coconut makesher lassi with mint, saffron and cardamom for a fragrant, addictive summer elixir.

3. CocktailsIt’s time for a NoshOn.It redux! The list of cocktails that can be made in a blender is endless, but margaritas are the fan-favorite to which we always return – specifically, Jackie of Domestic Fits’Strawberry Sriracha Margarita. We featured Jackie’s margarita for Cinco de Mayo, but it’s such a genius summer drink, we decided to bring it back.

4. SalsaWhat’s a summer party without a bowl of fresh salsa? Your blender can help you make salsa smooth and silky, while

still flavorful. Try out Corelyn and Jennie of Garlic My Soul’s classic red salsa, or for a little twist, Morgan of For Reals Life combines cucumber and tomatillo for a crisp and refreshing take on salsa verde. 5. Hummus and Dip

A high-quality blender is the secret to making ultra-creamy dips for game day or happy hour.

Hummus is a classic for scooping with pita chips, slathering on celery or spreading on

sandwiches, and Diana of Appetite for China makes hers with a Sriracha twist.

6. Soup

Gazpacho, the classic Spanish tomato soup served cold, is a classic blender entree. We love

cold soups (as you can see here)! They’re perfect summer dinners or hot day lunches, and

they’re a super quick and easy way to utilize fresh produce. Steve of Oui, Chef makes a

beautiful gazpacho the way we like it – with lots of ripe tomatoes and garlic.

7. Hollandaise

Ever tried to make hollandaise? It’s no easy feat. But there’s nothing like Sunday morning and

eggs benedict with homemade hollandaise. Now, there’s no reason to be afraid of this tricky

sauce. John of Kitchen Riffs offers two recipes for hollandaise (one to be made in the blender,

one without) so you can pick your favorite and learn to master brunch once again.

8. Ice Cream

Ice cream makers are pricy and making ice cream from scratch is time consuming – but not with

your trusty blender! Heather of Making Life Delicious combines Frangelico and Nutella for her

droolworthy chocolate hazelnut blender gelato. But we can go even more simple – try sticking

a frozen banana in a blender and boom: banana ice cream. See here.

9. Nut Butter

Get ready: We’re about to blow your mind. You can make nut butter in the blender. We know. It’s

crazy. What’s even crazier is that Izy of Top with Cinnamon created a Toasted Coconut-

Hazelnut Butter in the blender that might have you swearing off peanut butter altogether.

Spread this on toast, mix it into smoothies (like the one above), or heck, maybe just eat it with a

spoon, straight from the jar.

10. Mousse/Pudding

NoshOn.It Redux, part two! Avocados and cocoa, surprisingly enough, make for a creamy

chocolate dessert without the cream. We featured Katie of Produce on Parade and her Easy

Avocado Chocolate Mousse in May, and we decided to go for seconds. Katie uses a food

processor to make her mousse, but it’s just as easy to make in a blender, while staying creamy

and delicious. It’s not often you can make mousse this delicious without dairy – especially in a

blender.