Silvercrest SMZ400A1 - Handbuch (Seite 11)

9 GB
Mayonnaise
2 egg yolks
1 tablespoon vinegar
100 ml vegetable oil
1 teaspoon lemon juice
salt
pepper
attachment: purée disc9
1. Put the egg yolks and vinegar into the
container4. Fit the lid3 and blend.
2. Add a few drops of oil and continue
blending until the oil is no longer visi-
ble. Repeat this procedure until the mix-
ture gradually becomes firmer.
3. Season to taste with salt and pepper.
Add lemon juice to taste.
Adjust the flavour of the mayonnaise if
wished with a teaspoonful of mustard.
Pesto (red)
150 g tomatoes (dried)
1 bunch of basil
1 red onion (quartered)
2 tablespoons pine kernels
1-2 cloves of garlic
2 teaspoons balsamic vinegar
5 tablespoons olive oil
salt
pepper
attachment: blade unit5
1. Put the tomatoes, stripped basil leaves,
pine kernels, garlic and onion into the
container4. Fit the lid3 and purée
finely.
2. Add vinegar and oil and blend.
3. Season to taste with salt and pepper.
Keep the pesto in a screw-top jar covered
with a layer of olive oil. That way it will keep
for up to a month in the refrigerator.
Pesto (green)
1-2 bunches of fresh basil
1-2 cloves of garlic
2 tablespoons pine kernels
150 ml olive oil
2 tablespoons Parmesan
salt + freshly ground black pepper
attachment: blade unit5
1. Put the basil, garlic, pine kernels and
olive oil into the container4. Fit the
lid3 and purée finely.
2. Add Parmesan at the end. Season to
taste with salt and pepper.
Keep the pesto in a screw-top jar covered
with a layer of olive oil. That way it will keep
for up to a month in the refrigerator.
Guacamole
2 avocados (very ripe)
2 cloves of garlic
½ lemon
½ teaspoon mustard
1 teaspoon oil
1-2 tomatoes (quartered)
1 tablespoon cream cheese
sugar
salt
pepper
Tabasco
attachment: blade unit5
1. Peel the avocado, remove the stone and
put the flesh into the container4.
2. Then put the garlic, lemon juice, mus-
tard, oil, tomatoes and cream cheese
into the container4. Fit the lid3 and
purée finely.
3. Season to taste with salt and pepper
and then adjust the flavour with
Tabasco.
__RP73125_B6.book Seite 9 Montag, 13. Februar 2012 1:12 13