Catler 800 Series Instructions For Use Manual

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Catler 800 Series Instructions For Use Manual | Manualzz

BL 8010

Instructions for use

ELECTRONIC

B L E N D E R

E L E C T R O N I C

B L E N D E R

CONTENTS

3 Congratulations

4 Catler recommends safety fi rst

6 Know your blender BL 8010

9 Operating your blender BL 8010

13 Disassembling your blender for cleaning, care and storage

16 Tips on how to use your blender BL 8010

18 Trouble shooting chart

R1 Recipes

CONTENTS

2

Congratulations

on the purchase of your new blender BL 8010

3

CONGRATULATIONS

CATLER RECOMMENDS SAFETY FIRST

We at Catler are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition, we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions:

IMPORTANT SAFEGUARDS FOR YOUR BLENDER BL 8010

operation and save for future reference.

promotional stickers before using the blender for the fi rst time.

of a bench or table during operation.

Ensure that the surface is level, clean and free of water, fl our, etc. Vibration during operation may cause the appliance to move.

blending blade, turn the blender off by pressing the “Power” button on the control panel. Then switch the appliance off at the power outlet and unplug the cord. Make sure the motor and blades have completely stopped before removing the jug from the motor base.

Use a spatula to dislodge or stir the food before continuing. Do not use fi ngers as the blades are sharp.

gas or electric burner, or where it could touch a heated oven.

assembled before use. Refer to assembly and operation (Page 9).

well as spatulas and other utensils away from the blender jug during operation.

Never place your fi ngers, hands or utensils inside the blender jug without unplugging the appliance from the power outlet.

blade assembly as the blades are very sharp. Mishandling of the blades may cause injury.

with the blender.

positioned on the blender jug before operating.

when in use.

by pressing the ‘Power’ button on the control panel. Then switch the appliance off at the power outlet and unplug the cord. Make sure the motor and blades have completely stopped before attempting to move the appliance, or when the blender is not in use and before disassembling, cleaning and storing.

continuously with heavy loads for more than 30 seconds. Allow the motor to rest for 1 minute between each use. None of the recipes in this instruction book are considered a heavy load.

motor base whilst in operation.

than food and/or beverage preparation.

or liquid in the blender jug.

Allow to cool before placing into the blender jug.

extremes of hot or cold, for example placing a cold jug in hot water or vice versa.

and cleaning (Page 15).

CATLER RECOMMENDS SAFETY FIRST

4

immerse the cord, plug or motor base in water or any other liquid.

edge of a table or counter, touch hot surfaces or become knotted.

young children or infi rm persons unless they have been adequately supervised by a responsible person to ensure they can use the appliance safely.

to ensure that they do not play with the appliance.

the appliance. Do not use the appliance if the power supply cord, plug or appliance becomes damaged in any way. Return the entire appliance to the nearest authorised Catler Service Centre for examination and/or repair.

• Any maintenance other than cleaning should be performed at an authorised

Catler Service Centre.

Do not use this appliance for anything other than its intended use. Do not use in moving vehicles or boats. Do not use outdoors.

device (safety switch) is recommended to provide additional safety protection when using electrical appliances. It is advisable that a safety switch with a rated residual operating current not exceeding

30mA be installed in the electrical circuit supplying the appliance. See your electrician for professional advice.

DO NOT OPERATE THE CATLER BLENDER BL 8010 CONTINUOUSLY ON HEAVY

LOADS FOR MORE THAN 30 SECONDS.

5

CATLER RECOMMENDS SAFETY FIRST

KNOW YOUR BLENDER BL 8010

Inner measuring lid

for adding ingredients whilst blending.

Large 1.5 litre glass jug

unique dual ribs continually pass ingredients onto the blades for perfectly blended results.

Heavy duty, commercial grade components for durability

Heavy duty

1100 watt motor

Heavy duty die-cast metal base

for long lasting, professional performance.

Illuminated buttons

for clarity and ease of reading.

Electronic

5 speed

control plus pulse electronic controls ensure that the

RPM speed is maintained for consistent results every time.

Ring pull lid

unique ring pull design ensures the lid is easy to remove yet sealed tight during operation.

Patented stainless steel ice-crushing blades

extra wide blades are contoured to the base of the jug so there are no food traps.

Kinetix Blade System

revolutionary blade technology for 100% perfect blending and food processing results.

1/4 turn blade removal

one twist and the blades are easily removed for fast and easy cleaning.

Pre-programmed ‘Ice

Crush’ and ‘Smoothie’ settings

automatically alter speeds to optimise blending results, then switch off automatically.

LCD display

counts up on speed settings and down for pre-programmed settings for complete control when blending.

Cord storage

Non skid feet

KNOW YOUR BLENDER BL 8010

6

WHY IS THE BLENDER BL 8010 SUPERIOR?

What makes this blender superior?

The secret to the Kinetix Blade System is the continuous movement created inside the jug.

It allows the blender to combine the functions of a blender with a mini food processor for the ultimate in versatility. Now you can use your blender to not only crush ice to a snow consistency and create super smooth frappes and smoothies, but to also process nuts, vegetables and herbs into evenly chopped pieces and perfect purees, and mince meat and fi sh for delicious homemade meals.

Combined with a powerful 1100 watt motor and heavy duty commercial grade components, the blender is built for durability, reliability and professional results superior to all other blenders.

1. KINETIX BLADES + 2. UNIQUE JUG =

3. SUPERIOR BLENDING

7

WHY IS THE BLENDER BL 8010 SUPERIOR?

1. Patented extra wide blades

The stainless steel ice-crushing blades are extra wide, reaching ingredients all the way to the sides of the jug. Combined with an additional set of dual blades, all ingredients are completely and evenly processed every time.

Conventional

Blades

Kinetix Blades

The jug has been designed with dual ribs which assist the extra wide blades by creating movement of ingredients. Food is forced through the blades, up the sides of the jug, then mixed back down through the blades in a continuous circular movement ensuring perfectly blended results.

3. Continuous blending action

The Kinetix Blade System ensures there are no spaces for food to get caught or trapped. The patented extra wide blades are contoured to the base of the jug meaning food can never jam or escape the high speed blades. There are no dead zones, so food is 100% blended with no over or under blended ingredients.

Conventional

Blades

Kinetix Blades

WHY IS THE BLENDER BL 8010 SUPERIOR?

8

OPERATING YOUR BLENDER BL 8010

Before fi rst use

Before using your blender for the fi rst time, remove any packaging material and promotional labels. Ensure the appliance is switched off at the power outlet and the power cord is unplugged.

Wash the lid, inner lid, blender jug and blade assembly (refer to Disassembling the blender jug on Page 13) of the blender in warm, soapy water with a soft cloth. Rinse and dry thoroughly. Do not place parts in the dishwasher (with the exception of the blender jug). The blender jug may be washed in the dishwasher. Ensure the lid and blade assembly have been removed from the blender jug before placing into the dishwasher. The motor base can be wiped with a damp cloth. Dry thoroughly.

Step 2.

To reassemble the blender jug, replace the silicon seal onto the blade assembly (see

Page 14 - Fig 1). Upturn the blender jug and insert the blade assembly housing into the jug base (see Page 14 - Fig 2). Twist the 1/4 turn Blade Removal System anticlockwise until fi rmly locked into position.

Step 3.

Turn the blender jug upright and insert on to the motor base. The handle of the blender jug can be positioned to the left or right hand side of the appliance.

Step 4.

Add food or liquid into the blender jug ensuring not to exceed the ‘MAX’ mark. Place the blender lid fi rmly into position on the top of the blender jug. Insert the clear inner lid into the blender lid and turn clockwise to lock into position (see Fig 1).

NOTE:

• When using your blender for the fi rst time, you may notice an odour coming from the motor. This is normal and will dissipate with use.

• The blending blades are extremely sharp. Avoid any contact with fi ngers and hands.

Fig. 1

Assembling and attaching the blender

Step 1.

Place the motor base on a fl at, dry surface such as a bench top. Ensure that the motor base is switched off at the power outlet and the power cord is unplugged.

9

OPERATING YOUR BLENDER BL 8010

NOTE:

The blender features a patented assist lid. This allows the lid to fi t tightly onto the blender jug, avoiding displacement during operation. The ring pull design allows the user to easily remove the lid with a simple leverage action (See Fig 1).

Fig. 1

Step 6.

Press the ‘Power’ button on the far left of the control panel to turn the blender on.

The ‘Power’ button will illuminate and fl ash.

The LCD timer screen will illuminate with ‘00’ displayed.

NOTE:

Do not fi ll the blender jug above the

‘MAX’ line. When the blender jug is fi lled at or near the ‘MAX’ line place one hand on the blender lid to avoid displacement of the lid during operation.

Step 5.

Plug the power cord into a 230/240V power outlet and switch on.

Step 7.

Select the required speed (1 to 5) by pressing the corresponding speed button. The blender will start to operate and the selected speed button will illuminate. The ‘Power’ button will illuminate and cease to fl ash. The

‘Stop’ button will illuminate and fl ash. The

LCD timer screen will start counting upwards in one second increments until 120 seconds is reached.

NOTE:

Operate the blender only for the appropriate amount of time required

– do not over process.

NEVER PLACE ANYTHING OTHER THAN FOOD AND LIQUIDS IN THE

BLENDER BL 8010 WHILST THE MOTOR IS RUNNING.

OPERATING YOUR BLENDER BL 8010

10

Step 8.

When 120 seconds is reached, the blender will automatically cease to operate and the selected speed button and ‘Stop’ button illumination will go out. The ‘Power’ button will illuminate and fl ash. After a few seconds the LCD timer screen will revert to ‘00’.

NOTE:

• The blender will automatically stop blending after 120 seconds

(2 minutes).

This is a safety feature.

• To stop blending at any time, press the ‘Stop’ button or the selected speed button. The ‘Power’ button can also be pressed, but this will also turn the appliance off and all illuminations will go out.

• The speed can be changed at any time during the blending process.

Each time a new speed is selected its button will illuminate and the previous speed button illumination will go out. The number of seconds on the LCD timer screen is not interrupted and will continue to count upwards to 120 seconds unless interrupted.

Step 9.

The blender features two additional functions, ‘ICE CRUSH’ and ‘SMOOTHIE’.

These are pre-programmed cycles which automatically adjust the blending time and speeds to optimise blending results.

Select the required function by pressing the corresponding function button.

The blender will start to operate and the selected function button will illuminate. The

‘Power’ button will illuminate and cease to fl ash. The ‘Stop’ button will illuminate and fl ash. The LCD timer screen will start counting downwards in one second increments until

‘00’ is displayed.

When ‘00’ seconds is reached, the blender will automatically cease to operate and the function button and ‘Stop’ button illumination will go out. The ‘Power’ button will illuminate and fl ash.

NOTE:

To stop blending at any time, press the ‘Stop’ button or the selected function button. The ‘Power’ button can also be pressed, but this will also turn the appliance off and all illuminations will go out.

The maximum amount of ice cubes the blender can blend at any one time is 1 standard ice tray or 250g.

11

OPERATING YOUR BLENDER BL 8010

Step 10.

For ingredients that require short bursts of power, select the ‘PULSE’ function. The ‘PULSE’ button will illuminate and remain illuminated while the button is depressed. When this function is selected, the LCD timer screen will illuminate and count upwards in one second increments during pulsing. Press the

‘PULSE’ button in short bursts until blending is complete.

Step 11.

At the end of use, always ensure the blender is turned off by pressing the ‘Power’ button on the control panel. Then switch the appliance off at the power outlet and unplug the cord. Ensure the motor and blades have completely stopped before attempting to move the appliance, or when the blender is not in use and before disassembling, cleaning and storing.

NOTE:

Use the ‘PULSE’ button when the food that is being processed is too thick or coarse to circulate within the blender jug.

NOTE:

• During the blending process, ingredients may stick to the sides of the blender jug. To push the food back onto the blades, press the ‘Power’ button on the control panel and switch off at the power outlet and remove the power cord.

Remove the lid and use a plastic spatula to scrape down the sides of the jug. Replace the lid before recommencing blending.

• If any moisture or liquid appears on top of the motor base during blending, press the ‘Power’ button on the control panel, switch off at the power outlet and remove the power plug. Remove the blender jug.

Wipe the motor base immediately with a dry cloth or paper towelling to absorb the liquid. Check the blender jug is correctly assembled.

OPERATING YOUR BLENDER BL 8010

12

DISASSEMBLING YOUR BLENDER FOR CLEANING, CARE

AND STORAGE

Step 1.

Always ensure the blender is off by pressing the ‘Power’ button on the control panel. Then switch off at the power outlet and unplug the power cord.

Fig. 1

Step 2.

Remove the blender jug from the motor base by grasping the handle and lifting the jug in an upward direction.

Step 3.

Remove the blade assembly by upturning the blender jug and twisting the 1/4 turn

Blade Removal System clockwise for 1/4 of a turn to unlock (see Fig 1), then lift upwards and away from the base of the blender jug.

The circular plastic surround attached to the base of the blender jug is not removable.

Step 4.

Remove the silicon seal from the blade assembly.

NOTE:

The blender features a 1/4 turn Blade

Removal System for the easy removal of the blade for cleaning.

13

DISASSEMBLING YOUR BLENDER FOR CLEANING, CARE AND STORAGE

Reassembling your blender jug after cleaning

Step 1.

Ensure all parts are clean and completely dry.

Step 2.

To reassemble the blender, replace the silicon seal onto the blade assembly (see Fig 1).

Upturn the blender jug and insert the blade assembly housing into the jug base (see Fig

2), ensuring to align the indicator symbol

() on the inside of the jug base, with the indicator symbol ( ) on the blade housing. Twist the 1/4 turn Blade Removal

System anticlockwise in the direction of the indicator symbol ( into position.

) until fi rmly locked

Fig. 1

Fig. 2

BE CAREFUL WHEN HANDLING THE BLENDING BLADES AS THEY ARE SHARP.

MISHANDLING OF THE BLADES MAY CAUSE INJURY.

DISASSEMBLING YOUR BLENDER FOR CLEANING, CARE AND STORAGE

14

Cleaning the motor base

cloth then dry thoroughly.

power cord.

Removing stubborn or strong food stains and odours

Strong smelling foods such as garlic, fi sh and some vegetables such as carrots may leave an odour or stain on the blender jug and lid. To remove, soak blender jug and lid for

5 minutes in warm soapy water. Then wash with a mild detergent and warm water, rinse well and dry thoroughly.

NOTE:

Do not use abrasive souring pads or cleaners when cleaning the motor base as they may scratch the surface.

Cleaning the blender jug, lid, inner lid and blade assembly

Storage

Store your blender upright with the blender jug, lid and inner lid assembled and inserted on the motor base or beside it. Do not place anything on top.

a soft cloth. Use a kitchen bottle brush to dislodge stubborn foods. Rinse and dry thoroughly.

NOTE:

The blender jug can be washed in the dishwasher. Ensure the lid and blade assembly have been removed from the blender jug before placing into the dishwasher.

THE BLENDING BLADES ARE EXTREMELY SHARP. AVOID ANY CONTACT WITH

FINGERS AND HANDS. USE CAUTION WHEN HANDLING AND STORING.

15

DISASSEMBLING YOUR BLENDER FOR CLEANING, CARE AND STORAGE

TIPS ON HOW TO BEST USE YOUR BLENDER BL 8010

Do Don’t

Blend) for drink or cocktail making and emulsions such as mayonnaise, dressings, marinades and foods that require mixing until just combined, such as batters.

for pureeing soups and aerating liquids.

short bursts of power such as chopping nuts.

maximum amount of ice cubes the blender can blend at any one time is 1 standard ice try or 250g.

both liquid and solid ingredients

(approx. 2-3cm squares) where appropriate to achieve an even result.

than 30 seconds. For normal blending tasks, for example, mayonnaise, dressings etc., do not operate for longer than 1 minute at one time without turning off the blender and stirring the ingredients, and then continue blending.

having the blender lid in position.

To add additional ingredients whilst blending, remove the inner lid and place ingredients through the opening in the lid.

‚MAX‘ line. When the blender jug is fi lled at or near the ‚MAX‘ line, place one hand on the blender lid to avoid displacement of the lid during operation.

food or liquid, into the blender whilst the motor is running.

ingredients into the blender before blending commences. After the blending process has begun and the blades are turning you may slowly add another 11/2 cups of ingredients through the opening in the lid if desired.

the blender is 1/4 to 1/2 full.

liquid ingredients in the blender jug before solid ingredients, unless specifi ed in the recipe.

may be necessary to stop the blender and scrape down the sides of the blender jug with a plastic or rubber spatula, once or twice during blending. Do not use metal utensils as they may damage the blades or blender jug.

mash potatoes.

blender is operating. Always make sure the blender is off by pressing the ‘Power’ button, switch off the power at the power outlet and unplug the power cord from the power outlet.

than the specifi ed quantity of ingredients as doing so could cause the motor to stall. Turn the blender off by pressing the ‘Power’ button on the control panel, switch off the power at the power outlet and unplug the cord. Remove a portion of the mixture from the blender jug before continuing.

into the blender; allow to cool before placing into the blender jug.

TIPS ON HOW TO BEST USE YOUR BLENDER BL 8010

16

Food Preparation & Usage Quantity Function Time

Lean meat/ poultry

Trim excess fat and sinew, cut into 2cm cubes.

Use: mince

250g Chop/speed 2 10-20 secs

300g Chop/speed 2 10-15 secs Fish/seafood Remove skin and bones and cut into 2cm cubes.

Use: mince

Raw veg Peel and cut into1.5-2cm cubes.

200g Chop/speed 2 10-30 secs

Nuts soup

Remove skin.

Use: cakes, toppings, pastes

Bread or biscuit crumbs

Cut bread into 2cm pieces, break up biscuits.

Use: cheesecakes

Mayonnaise Mix the egg yolk and vinegar.

Add the oil.

Use: dressings

Whipped cream

Add sugar or vanilla if desired.

Use: topping

Herbs/spices Whole or halve.

Use: pastes, sauces

Smoothie Milk, whole fresh fruits, yoghurt, ice cream.

Use: milkshakes, frappes

Fresh fruit

Dried Fruit

Ice

Whole, chopped berries.

Use: dessert sauce

Chopped dry fruit.

Use: fruit mince

Crush.

Use: mixed drinks, cocktails, slurpies

200g Chop/speed 2 10-30 secs

100g Chop/speed 2 10-30 secs

125g Mix/speed 1

200ml Mix/speed 1

1 cup Chop/speed 2 20-30 secs

Max 800 ml Smoothie or

Blend/speed 3

Max 1 tray Ice Crush or

Chop/speed 2

60 secs

60 secs

60 secs

250g Chop/speed 2 30 secs

300g Chop/speed 2 30 secs

60 secs

NOTE:

This blending chart is to be used as a guide only.

17

TIPS ON HOW TO BEST USE YOUR BLENDER BL 8010

TROUBLE SHOOTING CHART

Problem Solution

power outlet and switched on.

into position.

speed setting is illuminated.

Food is unevenly chopped

Food is chopped too fi ne or is watery

Food sticks to blade time.

Either too much food is being chopped at one time or the pieces are not small enough. Try cutting food into smaller pieces of even size and processing a smaller amount per batch. For best results the food should be chopped into pieces no larger than 2cm.

The food is over processed. Use brief pulses or process for a shorter time.

Processing too much food. Turn the blender off by pressing the ‘Power’ button on the control panel. Then switch off at the power outlet and unplug the power cord. When the blade stops rotating, remove the blender lid and remove some food with a spatula.

Blender Overloaded The motor is protected from burning out by an automatic, temperature operated, cut-out switch. If the blender is overloaded or operated continuously for too long, the motor may overheat. If this happens, the buttons will start to fl ash and the safety cut-out switch will prevent the blender from operating. To operate the blender again, you must switch off at the power outlet, unplug and allow to cool for approximately 30 minutes. Once the motor has fully cooled, it is ready for use again.

Changes in text and technical parameters reserved.

Level of sound power produced by this appliance is 80 dB (A).

INSTRUCTIONS AND INFORMATION REGARDING THE DISPOSAL OF USED PACKAGING MATERIALS

Dispose of packaging material at a public waste disposal site.

DISPOSAL OF USED ELECTRICAL AND ELECTRONIC APPLIANCES

The meaning of the symbol on the product, its accessory or packaging indicates that this product shall not be treated as household waste. Please, dispose of this product at your applicable collection point for the recycling of electrical & electronic equipment waste. Alternatively in some states of the European Union or other European states you may return your products to your local retailer when buying an equivalent new product. The correct disposal of this product will help save valuable natural resources and help in preventing the potential negative impact on the environment and human health, which could be caused as a result of improper liquidation of waste. Please ask your local authorities or the nearest waste collection centre for further details.

The improper disposal of this type of waste may fall subject to national regulations for fi nes.

For business entities in the European Union

If you wish to dispose of an electrical or electronic device, request the necessary information from your seller or supplier.

Disposal in other countries outside the European Union

If you wish to dispose of this product, request the necessary information about the correct disposal method from local government departments or from your seller.

This product meets all the basic EU regulation requirements that relate to it.

Changes to the text, design and technical specifi cations may occur without prior notice and we reserve the right to make these changes.

TROUBLE SHOOTING CHART

18

R1

Recipes

CONTENTS

R3 Dips, sauces, dressings, curry pastes

R8 Starters

R10 Soups

R12 Salads

R14 Main meals

R19 Sweet treats

R20 Cocktails

R21 Non alcoholic drinks

R22 Smoothies and milkshakes

R24 Meals for baby

R25 Meals for toddlers

CONTENTS

R2

DIPS, SAUCES, DRESSINGS, CURRY PASTES

Guacamole

1 large avocado, peeled, stone removed and chopped

40ml lemon juice

1/2 cup sour cream

1 teaspoon minced garlic

1 teaspoon chilli use speed 2/chop, blend until smooth.

Serve with crustini and crudités.

TIP: Double the ingredients to serve 8.

Ricotta and olive dip

1 bunch fresh coriander, stems trimmed

200g ricotta cheese

200g cottage cheese

125ml light cream

2 teaspoons lemon juice

1/2 cup grated fresh parmesan cheese

1 tablespoon drained capers

1/4 cup chopped black olives

1/2 cup toasted pine nuts use speed 2/chop, blend until smooth.

Pesto dip

1 cup fresh basil leaves

1 clove garlic, peeled and chopped

40ml lemon juice

60g pine nuts

1/2 cup olive oil

1/2 cup cottage cheese

60g grated fresh Parmesan cheese until ready to use.

Serve as a dip for a selection of raw vegetables.

use speed 2/chop, blend until smooth.

until ready to use.

Serve with toasted turkish bread.

R3

DIPS, SAUCES, DRESSINGS, CURRY PASTES

Smoked salmon paté

1 teaspoon grated lemon rind

1 tablespoon lemon juice

125g cream cheese

100g smoked fi sh, skin and bones removed

(salmon, trout or mackerel)

2 teaspoon horseradish cream

1 teaspoon fresh parsley sprigs

White pepper, to taste

Mayonnaise

2 egg yolks

1 teaspoon dry mustard

1 tablespoon vinegar

Salt and white pepper, to taste

125ml vegetable oil and pepper into blender jug and blend

10-15 seconds using speed 1/mix until light and fl uff y.

into blender jug, using pulse, process until smooth. Scrape mixture from sides of bowl with a spatula.

into a serving dish, smooth top, cover and refrigerate until well chilled.

Serve with water biscuits or melba toasts.

through inverted measuring cup in lid.

Blend on speed 3/blend until mixture thickens. This should take about 1 minute.

pepper. Blend on speed 2/chop for 30 seconds. Scrape mixture from sides of bowl with a spatula. Pulse in short bursts until smooth.

MAYONNAISE VARIATIONS:

Raspberry: replace 1 tablespoon vinegar with

1 tablespoon raspberry vinegar

Garlic: add 2 cloves garlic, peeled and chopped to the egg yolk mixture

Herb: add 1/2 cup chopped mixed fresh herbs (such as basil, chives, parsley, thyme) to the prepared mayonnaise.

DIPS, SAUCES, DRESSINGS, CURRY PASTES

R4

Avocado dressing

1 tablespoon lemon juice

1/2 cup sour cream

3 tablespoons cream

2 drops Tabasco sauce

1 teaspoon honey

1 avocado, peeled, stoned and chopped

1 clove peeled garlic, chopped

Creamy zucchini sauce

2 teaspoons oil

3 zucchini, sliced

2 onions, chopped

165ml cream

Freshly ground black pepper

60g butter, melted

1/2 cup grated parmesan cheese

Ground nutmeg

Use speed 2/chop, blend until smooth.

Use as a dressing with potato salad.

zucchini and onions for 4-5 minutes or until tender. Set aside to cool.

Herb dressing

3/4 cup mixed fresh herbs (parsley, coriander, mint, chives, rosemary, and basil)

1 clove peeled garlic, optional

2 tablespoons olive oil

3 tablespoons balsamic vinegar

Use speed 1/mix, blend until combined.

Serve with lamb, chicken, fi sh.

speed 3/blend, blend until smooth.

ingredients. Cook sauce over a low heat until it is almost boiling.

Serve sauce immediately with cooked pasta.

TIP: Substitute zucchini for mushrooms, add

250g mushrooms, sliced to make mushroom sauce.

Spicy peach sauce

410g canned sliced peaches

125ml white wine

2 cloves peeled garlic, chopped

2 teaspoons grated fresh ginger

1 small red chilli, chopped

1 tablespoon lemon juice

2 tablespoons sweet sherry

2 tablespoons honey

2 teaspoons light soy sauce

Use speed 2/chop, blend until smooth.

Serve with poultry or pork.

R5

DIPS, SAUCES, DRESSINGS, CURRY PASTES

Satay sauce

2 cloves garlic, peeled

1 small onion, peeled and quartered

2 teaspoons peanut oil

1/2 cup roasted peanuts

1 small chilli, halved and seeded

165ml water

2 tablespoons lemon juice

1 tablespoon dark soy sauce

2 tablespoons coconut milk

1 teaspoon brown sugar

Thai green curry paste

4 large green chillies, stems removed and roughly chopped

1 teaspoon black peppercorns

1 onion, roughly chopped

2 cloves peeled garlic

1 bunch coriander, including root, washed and chopped

1 stem lemongrass, trimmed and thinly sliced

1 teaspoon salt

2 teaspoons ground coriander

1 teaspoon ground cumin

2 teaspoons dried shrimp paste

1 teaspoons ground turmeric

250ml tablespoon oil jug, pulse until chopped.

garlic and onion mixture until lightly browned.

blender jug. Use speed 3/blend, blend until smooth. Pour combined mixture over garlic and onion mixture and stir over a gentle heat to warm through.

Serve immediately or cover and store in the refrigerator.

TIP: Satay sauce may thicken on standing, if this happens stir in a little more warm water.

speed 3/blend, blend to a smooth paste.

TIP: Scrape sides of blender jug with a spatula and add a little extra oil or tablespoon of water if necessary.

TIP: Store curry paste in an airtight container in the refrigerator.

TIP: Substitute 2 teaspoons chopped lemon rind for lemongrass.

TIP: This curry paste is best suited to poultry.

Allow 2 tablespoons paste per 500g poultry.

DIPS, SAUCES, DRESSINGS, CURRY PASTES

R6

Malaysian curry paste

1/2 cup coriander seeds

1 tablespoon cumin seeds

2 teaspoons fennel seeds

1/4 cup dried chillies, broken

6 cloves garlic, peeled

4 teaspoons chopped fresh ginger

5 candle nuts, chopped

2 tablespoons desiccated coconut

3 teaspoons blachan (shrimp paste)

2 teaspoons tamarind paste

2 teaspoons ground turmeric

4 stems fresh lemon grass, thinly sliced

400ml oil speed 3/blend, blend to a smooth paste.

TIP: Store curry paste an air tight container in the refrigerator.

TIP: Candle nuts, blachan and tamarind paste are all available in the Asian section of most supermarkets or Asian grocery stores.

another nut i.e. Peanut, macadamia.

TIP: This curry paste is best suited to fi sh and shellfi sh. Allow 2 tablespoons paste per 500g seafood or fi sh.

R7

DIPS, SAUCES, DRESSINGS, CURRY PASTES

STARTERS

Nachos

155g corn chips

2 tomatoes, peeled and fi nely chopped

1/2 cup grated tasty cheese

1/2 cup grated romano cheese

Avocado topping

1 large avocado, stoned, peeled and chopped

2 teaspoons lemon juice

1/2 cup sour cream

2 spring onions, chopped

2 teaspoons minced garlic

1 teaspoon chilli ovenproof dish, fi nishing with a layer of cheese.

cheese melts and is golden.

Cheese sticks with pesto

12 slices white sandwich bread, crusts removed

2 teaspoons grain mustard

4 tablespoons grated parmesan cheese

1/2 cup grated tasty cheese

1 tablespoon fi nely chopped fresh coriander

Cayenne pepper

1 egg, lightly beaten

Vegetable oil for cooking

Pesto

1 cup fresh basil leaves

2 cloves garlic

2 tablespoons lemon juice

60g pine nuts

1/2 cup olive oil

60g grated parmesan cheese juice, sour cream, spring onion, garlic, and chilli in blender jug. Use speed

2/chop, blend until smooth.

to fl atten as much as possible.

chips and serve immediately.

tasty cheese, coriander and cayenne pepper to taste in a bowl.

and spread over half of each slice. Brush unspread sides of bread slices with beaten egg.

seal rolls. Arrange side by side on a tray.

Cover and refrigerate until ready to cook.

sticks, a few at a time until golden all over. Drain on absorbent kitchen paper.

into blender jug, blend on speed 3/blend until fi nely chopped and smooth.

Serve with cheese sticks.

TIP: Use wholemeal or grain bread instead of white bread.

STARTERS

R8

Prawn toast

6 slices white bread, crusts removed

250g green prawns, shelled and deveined

1 tablespoon soy sauce

2 teaspoons cornfl our

2 teaspoons snipped chives

1 teaspoon fi nely chopped fresh ginger

1 egg, lightly beaten

1 cup sesame seeds

Oil for cooking lengths. Set aside.

and ginger in blender jug. Use speed 2/ chop. Blend until smooth. Spread mixture on one side of each piece of bread. Brush with egg and sprinkle with sesame seeds.

a few at a time until golden. Remove from oil with a slotted spoon, drain on absorbent kitchen paper.

Serve immediately with a soy sauce dipping sauce.

R9

STARTERS

SOUPS

Wonton soup

125g lean pork meat, trimmed and roughly chopped

125g green prawns, shelled and deveined

2cm piece ginger, peeled and sliced

1 tablespoon soy sauce

1/2 teaspoon salt

1 clove garlic

1/4 teaspoon sesame oil

16 wonton wrappers

1 egg, lightly beaten

1 litre chicken stock

2 shallots, fi nely chopped

Sweet corn and bacon soup

1 tablespoon oil

1 onion, chopped

4 cloves garlic, peeled and crushed

2 teaspoons ground coriander

1 teaspoon cajun seasoning

2 cups fresh corn kernels, thawed

3 cups chicken stock

250ml milk

125ml cream

3 bacon rashers, rind removed and chopped

2 tablespoons snipped chives garlic and sesame oil in blender jug and pulse to a smooth paste.

onion, garlic, coriander and cajun seasoning.

below centre of wonton wrapper and brush edges of the wrapper with egg.

Fold wrapper in half to make a triangle and press edges to seal, excluding any air. Moisten the two edges of the triangle with egg, bring together and pinch to seal.

constantly until onion is soft; add corn, stock, milk. Bring to boil, then reduce heat and simmer, covered for 30 minutes.

drain on absorbent kitchen paper.

4. Allow mixtures to cool.

and cook for 10 minutes.

boil in a saucepan, reduce heat and simmer 2-3 minutes.

blender jug using speed 5/puree, blend until smooth. Return soup to pan, add cream, bacon and chives, heat through gently.

Serve immediately.

and place four wontons each in four individual bowls, spoon over chicken stock. Garnish with chopped shallots.

SOUPS

R10

Pumpkin soup

2 tablespoons cooking oil

1 brown onion diced

2 cloves garlic, crushed

400g butternut pumpkin, peeled and diced

1 litre chicken stock and garlic and sauté 5 minutes.

onion mixture, then add the stock and bring mixture to the boil.

and cook with the lid on until the pumpkin is cooked.

Sweet peppered tomato soup

1 tablespoon oil

2 cloves garlic, crushed

2 leeks, sliced

2 x 410g canned tomatoes

2 teaspoons chicken stock powder

1 tablespoon tomato paste

2 teaspoons brown sugar

1 bay leaf

1/4 teaspoon dried thyme

1 teaspoon chopped fresh mint

1 teaspoon chopped fresh coriander

1/4 teaspoon ground cloves

Pinch cayenne pepper

2 tablespoons chopped fresh parsley batches to blender jug.

5. Use speed 5/puree, blend until smooth.

through, check seasoning before serving.

and leeks, cook over medium heat for 2-3 minutes or until leeks are soft.

tomato paste, brown sugar, bay leaf, thyme, mint, coriander, cloves and pepper.

to boil, then reduce heat and simmer, uncovered for 20 minutes or until liquid has reduced by one third.

4. Allow the mixture to cool.

blender jug, using speed 5/puree, blend until smooth.

with parsley and serve immediately.

R11

SOUPS

SALADS

Prawn salad with raspberry sauce

500g cooked prawns, peeled and deveined

100g salad mix

100g snow pea sprouts

1 orange, peeled and segmented

2 kiwi fruit, peeled and sliced

Fresh vegetable salad with pepita dressing

2 carrots, cut into thin strips

1 parsnip, cut into thin strips

125g green beans, sliced

1 cooked beetroot, cut into thin strips

1 red apple, chopped

2 teaspoons lemon juice

1 tablespoon chopped fresh coriander

Raspberry Sauce

125g fresh or frozen raspberries, thawed

2 tablespoons balsamic vinegar

2 tablespoons vegetable oil

1 teaspoon fi nely chopped fresh mint

1 tablespoon sugar orange segments and kiwi fruit attractively on a serving platter and chill until required.

Pepita dressing

100g pepita (Mexican pumpkin) seeds, toasted

1 tablespoon lemon juice

2 tablespoons balsamic vinegar

1 clove garlic, chopped

1 tablespoon dijonaise mustard beetroot, apple, lemon juice and coriander. Toss well then arrange in a serving bowl. Chill until required.

blender jug, using speed 2/chop, blend until smooth. Push through sieve to remove seeds. Combine raspberry puree with vinegar, oil, mint and sugar. Pour sauce over salad and serve immediately.

TIP: Substitute prawns for 2 lobster tails, cooked and shells removed. Cut lobster tail fl esh into thick medallions approximately

1cm thick.

into blender jug, use speed 1/mix, and blend until smooth. Transfer to a bowl and serve with vegetable salad.

SALADS

R12

Egg salad with fresh herb dressing

1 bunch rocket leaves, washed and trimmed

6 hard boiled eggs, peeled and quartered

2 italian tomatoes, quartered

1 avocado, stoned, peeled and cut into slices

12 black olives, pitted

Fresh Herb dressing

1 cup light sour cream

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil leaves

1 tablespoon chopped fresh coriander

2 tablespoons apple juice

1/4 teaspoon ground nutmeg

Ground black pepper avocado slices and olives attractively on a serving platter. Chill until required.

parsley, basil, coriander, apple juice, nutmeg and pepper to taste into blender jug, using speed 2/chop, blend until smooth.

Pour dressing over salad and serve immediately.

R13

SALADS

MAIN MEALS

Crispy batter for fi sh

1 egg

2/3 cup water

3/4 cup milk

2 tablespoons vinegar

11/2 cups plain fl our

Pinch salt speed 3/blend, blend until smooth. Allow to stand for 15 minutes before using to coat fi sh for deep frying.

125g button mushrooms

1 spanish onion, peeled and quartered

2 sticks celery, roughly chopped

100g pistachio nuts, shelled

4 sprigs parsley

125g rindless bacon, roughly chopped

75g leg ham, roughly chopped

4 slices bread, torn in pieces

100g butter, melted

2 eggs

1/4 teaspoon salt

Freshly ground black pepper parsley, bacon and ham into blender jug.

Use speed 2/chop, blend until chopped.

Add bread, butter, eggs, salt and pepper.

Pulse until well combined.

pork.

MAIN MEALS

R14

Thai fi sh cakes

1 small onion, peeled and quartered

2 cloves garlic, peeled

2 thick slices peeled ginger

2 red chillies

2cm piece fresh lemongrass

1/4 bunch coriander, roughly chopped

350g white boneless fi sh fi llets, cubed

1 egg

2 tablespoons water

1 tablespoon fi sh sauce

8 green beans, sliced

Oil for shallow frying lemongrass, lime leaves and coriander in blender jug, pulse until a smooth paste.

pulse and blend until smooth.

Rosemary parmesan crusted lamb steaks

4 slices white bread, crusts removed

1/4 cup grated fresh parmesan cheese

2 teaspoons fresh rosemary leaves

4 lamb leg steaks

Plain fl our

1 egg, lightly beaten

2 tablespoons oil

60g butter

1 tablespoon lemon juice

2 tablespoons drained capers blender jug with parmesan cheese and rosemary leaves. Pulse until fi ne bread crumbs form. Transfer crumb mixture to a large plate.

sliced beans.

4. Shape mixture into 24 fi sh cakes.

cakes on a medium heat until golden on both sides and cooked through, approximately 10 minutes.

Serve with cucumber sauce made by combining 1/3 cup warmed honey with 1 tablespoon lime juice and 1 tablespoon fi nely chopped, peeled cucumber.

dip into egg and coat with bread crumb mixture. Heat oil in a fry pan, add meat, cook over medium heat until golden brown. Remove from pan and drain on absorbent kitchen paper. Set aside and keep warm. Wipe pan clean, heat butter, stir in lemon juice and capers, cook until heated through. Serve lamb steaks with lemon sauce.

R15

MAIN MEALS

Fish Bites with egg and lemon sauce

500g white fi sh fi llets, chopped

3/4 cup stale breadcrumbs

2 cloves garlic, chopped

1/2 teaspoon turmeric

1 tablespoon paprika

1 teaspoon ground cumin

1 tablespoon chopped fresh coriander

1 teaspoon grated fresh ginger

1 egg, lightly beaten

3 cups chicken stock

Egg and lemon sauce

1 egg

1 egg yolk

1/4 cup lemon juice coriander and ginger into blender jug, using speed 2/chop, blend until smooth.

Remove from blender, shape into small balls approximately 2-5cm in diameter.

to the boil.

batches for 5-6 minutes or until cooked through. Remove from pan with a slotted spoon. Set aside and keep warm. Reserve

1/2 cup of hot stock.

in a small bowl until thick and creamy, gradually add lemon juice and reserved stock. Pour egg mixture into a pan, add fi sh bites, cook gently until heated through.

Serve immediately.

MAIN MEALS

R16

Lamb and tabbouleh pita pockets

500g minced lamb

2 eggs, lightly beaten

1 cup stale breadcrumbs

1 onion, fi nely chopped

2 tablespoons chopped fresh mint

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1/2 teaspoons ground cumin

1 small red chilli, fi nely chopped

2 teaspoons turmeric

1/2 teaspoon garam masala

6 pita pockets

1/2 cup plain yoghurt

Tabbouleh

2/3 cup burghul

2 cups chopped fresh parsley

2 tablespoons chopped fresh mint

1 tomato, seeded, chopped

1 yellow capsicum, seeded and chopped

1/4 cup oil

2 tablespoons lemon juice

2 cloves garlic, chopped onion, mint, cinnamon, coriander, cumin, chilli and garam masala in a bowl.

sausage shapes. Grill or barbecue until cooked through.

a bowl, cover with hot water, stand for

30 minutes. Drain and squeeze dry.

capsicum, oil, lemon juice and garlic into blender jug, pulse until ingredients are fi nely chopped. Transfer mixture to a bowl, cover and refrigerate until required.

sharp knife. Place spoonful of tabbouleh into each pocket, top with lamb sausage then drizzle with yoghurt.

Serve immediately.

TIP: Burghul is cracked wheat and is available at health food stores and delis.

R17

MAIN MEALS

Tandoori style fi sh

Rind and juice of 1 lemon

125g natural yoghurt

1 onion, cut into quarters

4 cloves garlic, peeled

1 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon paprika

Sprinkle of cayenne pepper

4 atlantic salmon cutlets the blender jug. Use speed 2/chop, blend until smooth paste.

glass or ceramic dish. Coat salmon with smooth paste, cover and refrigerate for 2 hours.

or barbeque for 3 minutes each side or until fi sh is cooked when tested.

Serve with rice or lemon wedges and tossed salad greens.

Hamburgers

1 tablespoon fresh herb sprigs (parsley, coriander or rosemary)

1 slice bread, crusts removed

1/2 small onion, quartered

200g trim lamb, diced

1 tablespoon mint sauce

Salt and pepper, to taste speed 2/chop, until well blended.

and refrigerate 20-30 minutes.

pan fry for 5 minutes each side or until cooked when tested.

MAIN MEALS

R18

SWEET TREATS

Chilled cheesecake

250g pkt plain sweet biscuits, broken

125g butter, melted

250g cream cheese, cubed and softened

400g can sweetened condensed milk

1/2 cup cream

1 tablespoon grated lemon zest

1/3 cup lemon juice

1 punnet raspberries, washed

2/chop until fi nely crushed. Add melted butter to blender jug and continue to blend until well combined.

of a greased 20cm spring form pan. Chill until fi rm.

cream, lemon zest and juice in blender jug. Use speed 3/blend, blend until smooth. Pour into prepared crumb crust, cover and refrigerate for at least 24 hours before serving.

Mixed berry crepes

2 eggs

250ml milk

1 tablespoon butter, melted

1 cup plain fl our

2 teaspoons caster sugar

1/4 cup caster sugar, extra

1/4 cup water

250g mixed fresh berries (strawberries, raspberries, blueberries), washed and hulled sugar into blender jug. Use speed 3/ blend, blend until smooth. Allow to stand for 1 hour.

crepe pan. Pour 1/4 cup batter into pan, swirling to cover base. Cook on medium heat until underside is golden, approximately 1 minute. Remove from pan and place on a plate. Repeat with remaining batter, stacking crepes onto plate and interweaving with grease proof paper. Set aside.

puree. If desired, sweeten raspberry puree with a little icing sugar.

Serve with whipped cream and raspberry puree.

TIP: Cream cheese is best softened at room temperature.

sugar and water in a small saucepan until dissolved. Add mixed berries and cook until soft.

blend until smooth, using speed 3/blend.

an ovenproof dish overlapping layers.

Pour over sauce and bake in a preheated oven at 200ºC for 10-15 minutes.

Serve with scoops of vanilla ice cream.

TIP: Brandy can be added to mixed berry sauce if desired.

R19

SWEET TREATS

COCKTAILS

Margarita

60ml tequila

60ml cointreau

80ml lime juice

12 ice cubes cubes into blender jug.

blend until well combined and ice is crushed.

Serve in salt rimmed glasses.

Daiquiris

Basic Recipe

Fruit (approximately 1 cup) (see TIP)

120ml white spirits (white rum, vodka or kirsch)

60ml sugar syrup

1 cup ice until smooth.

TIP: Most fresh fruit and berries can be used, if using frozen fruit defrost before use. Fruit with hard skins or stones must have them removed before pureeing. Large fruit must be diced fi rst.

Frozen sangria

250ml fruity red wine, chilled

125ml cranberry or red grape juice

125ml lemon sorbet

80ml orange concentrate

1/2 cup fresh seedless grapes, frozen

1 cup tinned plums, drained

1. Place all the ingredients in a blender jug.

until smooth.

Pina colada

2 tablespoons white rum

2 tablespoons coconut cream

2 teaspoons sugar

3/4 cup unsweetened pineapple juice

10 ice cubes

1. Place all ingredients into blender jug.

until well combined and ice is crushed.

Serve immediately.

Sunset cooler

375ml sauternes

2 cups frozen pears, peeled, cored and diced

1 cup frozen apricots, de-seeded and diced

1 tablespoon lemon juice

1. Place all ingredients in blender jug.

blend until smooth.

TIP: Sauternes is a sweet dessert wine.

TIP: Place diced fruit in a plastic bag and freeze until fi rm.

COCKTAILS

R20

NON ALCOHOLIC DRINKS

Wild thing

1 cup orange juice, chilled

1 punnet strawberries, hulled

1/2 teaspoon grated orange rind

1 tablespoon oatmeal

2 large scoops wildberry vitari or another frozen fruit based yoghurt

1. Place all ingredients into blender jug.

until smooth and thick.

Rockmelon and pineapple frappé

1 cup chopped rockmelon

1 cup canned pineapple pieces

1 cup ice

Mint leaves, to serve the blender jug.

until all ingredients are crushed and mixture is smooth and thick.

Serve with chopped mint leaves.

immediately.

Golden orchard

1 cup apple juice

1/2 cup thick plain yoghurt

310g mandarin segments, drained

11/2 tablespoons golden syrup

1. Place all ingredients into blender jug.

Raspberry, orange and passionfruit frappé

1 punnet fresh raspberries or 2 cups frozen

(allow to thaw until just soft)

Juice of 2 oranges

Pulp of 2 passionfruit

2 cups ice

1. Place all ingredients into blender jug.

until smooth and well combined.

3. If desired, add honey or sugar to sweeten.

and thick.

3. Pour and serve immediately.

TIP: Try using natural yoghurts with live acidophilus and bifi dus cultures. They promote a healthy intestinal system and good digestion.

Fruit cocktail

250ml pineapple juice

1 banana, peeled and chopped

1 orange, skin and pith removed then quartered

250ml soda water

2 tablespoons passionfruit pulp soda and passionfruit.

combined.

and serve immediately in cocktail glasses.

Peppermint tea and citrus whip

250ml strong brewed peppermint tea, chilled

1 cup lemon or citrus sorbet

11/2 cups fresh orange segments, frozen

1 cup fresh grapefruit segments, frozen

1. Place all ingredients into blender jug.

2. Use speed 2/chop, blend until smooth.

Serve immediately.

TIP: Place citrus segments in a plastic bag and freeze until fi rm.

R21

NON ALCOHOLIC DRINKS

SMOOTHIE AND MILKSHAKES

Banana smoothie

2 bananas, peeled and chopped

1 cup unfl avoured yoghurt

250ml milk

1/3 cup honey

Mango smoothie

2 mangoes, peeled and sliced

11/2 cups unfl avoured yoghurt

250ml orange juice

1. Place all ingredients into blender jug.

into blender jug.

combined.

Serve immediately.

combined.

Serve immediately.

Peanut smoothie

500ml milk

2 large scoops ice cream

2 tablespoons smooth peanut butter

1 tablespoon protein powder

1. Place all ingredients into blender jug.

Strawberry and passionfruit milkshake

1 punnet strawberries, hulled

Pulp of 4 passionfruit

500ml milk, chilled

4 scoops passionfruit ice cream

2 tablespoons strawberry topping

1. Place strawberries in blender jug.

2. Use speed 2/chop, puree until smooth.

combined.

Serve immediately.

ice cream scoops.

Power shake

2 tablespoons cocoa powder

1 teaspoon instant coff ee

2 tablespoons boiling water

2 tablespoons sugar

1 egg

1 teaspoon what germ

500ml milk and thick.

remaining ice cream and passionfruit pulp and strawberry topping.

Serve immediately.

water.

and milk.

3/blend until smooth and frothy.

Serve immediately.

SMOOTHIE AND MILKSHAKES

Chocolate malted smoothie with caramel sauce

500ml milk, chilled

3 tablespoons malted milk powder

4 scoops vanilla ice cream

4 scoops chocolate ice cream

4 tablespoons caramel sauce

Chocolate curls for garnish (optional) vanilla ice cream in blender jug. Use smoothie function until well combined.

chocolate ice cream. Top with caramel sauce and garnish with chocolate curls.

TIP: Create chocolate curls to garnish your drinks by using a potato peeler.

TIP: Substitute the dairy products to suit you: i.e. replace milk or ice cream with soy or low fat variations.

TIP: Milkshakes and smoothies are a great way to get your kids to eat fruit.

SMOOTHIE AND MILKSHAKES

MEALS FOR BABY

Apple and carrot

1 apple, peeled and cored

1 carrot, peeled and chopped oven or steamer until tender. Cool.

little water and use speed 5/puree until smooth.

Golden puree

1/2 small sweet potato, peeled and sliced

3 baby squash, trimmed and halved microwave oven or steamer until tender.

Cool.

little water and use speed 5/puree until smooth.

Apple and banana custard

1/2 small apple, cored

1 small banana, peeled and diced

1/2 cup prepared baby custard

1. Cook apple until just soft. Cool.

blender jug and use speed 5/puree until smooth.

3. Fold fruit into custard.

TIP: Serve immediately to avoid fruit discolouring.

Avocado and pear

1/2 ripe pear, peeled and halved

1/2 avocado, stoned and peeled use speed 5/puree until smooth.

TIP: Serve immediately to avoid fruit discolouring.

MEALS FOR BABY

MEALS FOR TODDLERS

Fast fi sh

100g tuna or other cooked fl aked fi sh, bones removed

1 zucchini, sliced and cooked

1/2 potato, diced and cooked

Baby muesli

1 tablespoon rolled oats

2 tablespoons baby rice cereal

1 teaspoon sultanas

1/2 small apple, peeled, sliced

4 tablespoons prepared formula milk and use speed 5/puree until smooth.

Serve chilled or warm.

apples in blender jug. Use speed 2/chop until roughly chopped.

Warm before serving.

Creamy chicken and apricot

5 dried apricots

75g boneless chicken, diced

200ml chicken stock or water

1 tablespoon natural yoghurt saucepan, except yoghurt. Bring to boil, reduce heat and simmer 10-12 minutes or until chicken is cooked. Cool slightly.

and use speed 5/puree until smooth.

Warm before serving.

MEALS FOR TODDLERS

NOTE:

Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product.

ELECTRONIC

B L E N D E R

W W W . C A T L E R . E U

CUSTOMER SERVICE

I N F O @ C A T L E R . E U

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