Manual Unold 78625 (page 28 of 74) (English, German, Dutch, French, Italian, Polish, Spanish)

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Stand 18.2.2020

Rapid vegetable soup

1 tomato, 1 carrot, ¼ kohlrabi, 1 piece of celeriac, ½ stalk of leek, 1 teaspoon

of grated horseraddish, 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 78625 Manual

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