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Solis Foamer 3 in 1 Manual

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50
Curry Sauce (about 1 cup)
For chicken, lamb, shrimp, and rice
1 to 2 teaspoons curry powder, or to taste
¹/
2
teaspoon ground ginger
¹/
8
teaspoon white pepper
1 teaspoon onion powder
Follow recipe for medium White Sauce or
medium Cream Sauce. Add curry powder,
ground ginger, white pepper, and onion
powder with the flour.
Horseradish Sauce (about 1 cup)
For hot sliced roast beef, grilled beef steaks,
lamb, or ham
¹/
4
teaspoon dry mustard
¹/
3
cup prepared horseradish
1. Follow recipe for medium white or Cream
Sauce (page 49). Add dry mustard with the
flour. Cover pitcher with lid and press start
button; mix for about 30 seconds.
2. Remove pitcher from the base unit, open
lid, and sprinkle about the half of the horse-
radish into the sauce. Return pitcher
to the base unit, push whip down, cover
pitcher with lid, press the start button, and
let run until whip is spinning freely.
3. Repeat this step one more time to add
the remaining horseradish. When unit shuts
off automatically, remove pitcher from base
and use a heat resistant rubber spatula to
stir sauce vigorously against the bottom
of pitcher for about 30 seconds. Pour and
scoop out sauce.
Alfredo Sauce (about 1 cup)
A tasty pasta sauce.
¼ cup (125 g Ib.) butter
¾ cup half and half cream/milk
½ cup grated Parmesan cheese
2 teaspoons onion powder
½ tablespoon Worcestershire Sauce
1 to 2 teaspoons white pepper
5 tablespoons sour cream
1. Heat butter in microwave until about
the butter melts (35 to 50 seconds). Stir to
melt remaining butter; it should not be hot.
Refrigerate in measuring cup to cool for 2 to
3 minutes.
2. Add sour cream to a mixing bowl and set
aside.
3. Put Sauce Whip in pitcher and add half
and half, Parmesan cheese, Worcestershire
Sauce, onion powder, and pepper. Stir with
spatula to distribute ingredients. Have mel-
ted butter in measuring cup available but do
not add it at this time. Cover pitcher with lid
and press start button.
4. After about 1 minute, while unit is
running, slightly lift and tilt Flavour Hatch
towards you and slowly pour melted butter
through opening into pitcher. Lock Flavour
Hatch into place.
5. When unit shuts off automatically, remo-
ve pitcher from base and use a heat resistant
rubber spatula to stir sauce vigorously
against the bottom of pitcher for about
30 seconds.
6. Pour sauce into bowl with sour cream
and stir to blend.
51
Bechamel Sauce (about 1 cup)
Bechamel is a velvety cream sauce. Serve it
over poached or sauteed chicken breasts,
savoury vegetables, or grilled fish.
1 cup chopped onions
2 tablespoons butter
½ teaspoon ground nutmeg
½ cup reduced fat or whole milk
½ cup whipping cream
2 tablespoons all-purpose flour or
1 tablespoon cornstarch, or potato starch
2 tablespoons shredded Gruyere cheese
Salt and pepper
1. In an 8 to 10 inch frying pan over me-
dium heat, frequently stir onions in butter
until golden, 8 to 10 minutes. Add nutmeg.
Set mixture aside.
2. Put Sauce Whip in pitcher. Add milk,
cream, and flour, cornstarch, or potato
starch.
3. Hold top of whip and rotate in both di-
rections until it moves easily and distributes
the ingredients.
4. Cover pitcher with lid and press the start
button. When the pitcher is warm (about
1 minute), lift from base to stop unit, open
lid, sprinkle cheese into sauce. Return pit-
cher to base, push whip down, cover with
lid and press start button.
5. When unit shuts off automatically,
remove pitcher from base and use a heat
resistant rubber spatula to stir vigorously
against bottom of pitcher for 30 seconds.
Use spatula to scoop and pour sauce into
pan with onions.
6. Mix and add optional salt and pepper.
7. Serve hot.
Teriyaki Sauce (about 1½ cups)
Use as a marinade for chicken, beef, or fish.
1 cup soy sauce
¹/
2
cup dry sherry or Japanese sake
1 teaspoon sesame oil
¹/
3
cup brown sugar
1 teaspoon crushed garlic
1 teaspoon dried minced onion
¹/
2
teaspoon ground ginger
1. Put Sauce Whip in pitcher and add soy
sauce, sherry or sake, sesame oil, brown su-
gar, garlic, onion, and ginger. Cover pitcher
with lid and press start button.
2. When unit shuts off automatically, remove
pitcher from base. Pour sauce into a glass
bowl. Place meat/poultry in teriyaki sauce,
cover, and refrigerate for 3 hours or more.
3. Broil or barbecue the chicken, beef, or
fish, basting frequently with sauce.
Original Barbecue Sauce
(about 1½ cups)
For beef, barbecue chicken, chicken tenders,
lamb. Or baked potatoes.
1¼ to 1½ cups tomato ketchup
1 cup white distilled vinegar
1 teaspoon sugar
¹/
2
teaspoon black pepper
¹/
8
teaspoon red pepper
¹/
8
teaspoon salt
1. Put Sauce Whip in pitcher and add ketch-
up, vinegar, sugar, black and red pepper,
and salt. Cover pitcher with lid and press
start button.
2. When unit shuts off automatically, remove
pitcher from base and use a heat resistant
rubber spatula to stir vigorously against
bottom of pitcher for 30 seconds. Use
spatula to scoop and pour sauce into a bowl.
3. As a sauce serve hot, warm, or cold.
4. As a marinade, place meat/poultry in
barbecue sauce, cover, and refrigerate for
2 hours or more.
E
… 26 …


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