MAGNETIC DRIVE BLENDER
MAGNETIC DRIVE
BLENDER
Cookbook
I have great pleasure in introducing the Magnetic
Drive Blender.
The legendary professional performance and iconic
KitchenAid design will change your blending experience
forever whether you use it to make fantastic smoothies,
foolproof mayonnaise, or healthy baby food.
As one of the most widely used appliances in the kitchen,
this phenomenal machine enables you to create nutrientrich, tasty drinks and food, irrespective of your skill level,
in super quick time, at just the push of a button.
In this cookbook you’ll find a wide range of easy-to-use,
tried and tested recipes to help you get the best out of
this versatile and powerful machine; drinks and smoothies,
soups, sauces and marinades, milkshakes and other
recipes. There are four pre-set recipe programs along with
variable speeds and a pulse function, so operation couldn’t
be easier.
I am in no doubt that you and the Magnetic Drive Blender
will make the perfect blend.
CONTENTS
Dirk Vermeiren
Managing Director
KitchenAid Europa, Inc.
PREFACE
3
CONTENTS
CONTENTS
PREFACE: Dirk Vermeiren 03
CONTENTS 05
HOW DOES THE BLENDER WORK 06
JUICE 12
PULSE 24
SOUPS/SAUCES 26
MILKSHAKES 38
ICY DRINKS/SMOOTHIES 50
MANUAL 68
ALPHABETICAL RECIPE INDEX 92
COLOPHON 96
HOW DOES THE MAGNETIC DRIVE BLENDER WORK?
PRESET RECIPE PROGRAM DIAL
This cookbook has been organised in accordance with the
Magnetic Drive Blender’s four pre-set recipe programs.
The recipes explain step by step how to proceed.
Once you know how to operate the appliance, you can
experiment and operate it any way you wish to develop
your own recipes.
The speed is set automatically when using one of the four
pre-set recipe programs. There’s also a manual speed
control, Pulse function - to create a rough texture such
as bread crumbs - and Soft Start feature which helps to
reduce splashing when adding ingredients.
The powerful 2.0 Peak HP Motor with Intelli-Speed
technology automatically optimises the blade speed for
silky smooth to extra-thick results.
This cookbook will help you to use your Magnetic Drive
Blender to maximum effect.
We made operating the Magnetic Drive Blender so simple,
with just one smart button.
We hope you enjoy a new blending experience.
Choose from four different settings based on preset
programs, uniquely designed for extraordinary results, to
help you create your own favourites.
Choose from
JUICE,
MILKSHAKES or
SOUPS/SAUCES,
ICY DRINKS/SMOOTHIES.
Each program - designed with varying speeds and times
based on the needs of the recipe – offers you the ability
to slide in the pitcher, push the button and walk away, as
the program will automatically shut off the Magnetic Drive
Blender when complete.
6
JUICE
CONTENTS
PRESET RECIPE PROGRAMS
AND ADDITIONAL FUNCTIONS
ICY DRINKS/SMOOTHIES
Crush large amounts of frozen food or ice with
quick pulses of power into a delicious smoothie
MAGNETIC DRIVE TECHNOLOGY
The pitcher slides
in and out just like
a coffee maker, in a
sleek design.
MILKSHAKES
Blend thick, sticky foods at a powerful low speed
to create smooth milkshakes with a uniform
consistency
Revolutionary SlideIn design and handsfree operation gives
you the freedom to
do something else
whilst the appliance
is hard at work.
SOUPS/SAUCES
Blend hot ingredients, such as a homemade pasta
sauce or tomato soup
JUICE
Achieve the right high-speed blending program to
create optimal texture for recipes high in fiber and
seeds, or with skins
PULSE
Allows precise control over the duration and
frequency of blending, and for customizing recipes,
such as chunky soups and sauces
LOCK-IN HANDLE
The 1.75 L BPA-free
pitcher magnetically
locks into a secure
position for easy
blending.
VARIABLE SPEEDS
Adjustable speeds for fine tuned chopping and
blending needs to prepare any recipe
START/PAUSE
Starts and stops the blending process with one
button
8
OFF
To blend longer, reset to the “O” (OFF) position
and run the Magnetic Drive Blender again as
needed
JUICE
CONTENTS
DIAMOND BLENDING SYSTEM
Diamond-shaped pitcher and stainless steel blade assembly
create a powerful vortex for fast and thorough blending.
The efficiency of the blades (positioned on different
planes), combined with the high performance motor,
ensures that all ingredients move down to the blades,
and blend together quickly and smoothly.
10
JUICE
CONTENTS
BERRY
APPLE JUICE
125g fresh raspberries
1
Place apples, raspberries, strawberries
and water in pitcher of KitchenAid
Magnetic Drive Blender. Cover and
blend on Juice setting.
150g fresh strawberries,
hulled
2Pour into two glasses; serve
immediately.
2 apples, cored
and cut into
2.5cm pieces
120ml water
12
JUICE
Makes 2 servings
CONTENTS
PINEAPPLE KALE
JUICE
⁄4 pineapple, peeled
and coarsely
chopped
1
4 leaves Swiss chard,
coarsely chopped
4 leaves kale,
coarsely chopped
60ml water (optional)
14
JUICE
1
Place pineapple, chard and kale in
pitcher of KitchenAid Magnetic
Drive Blender. Cover and blend
on Juice setting.
2Stir in water for thinner juice, if desired.
Pour into glass; serve immediately.
Makes 1 serving
CONTENTS
SWEET
POMEGRANATE
BLEND
1 Gala apple, cored
and cut into
2.5cm pieces
240gpomegranate
seeds
120ml water
16
JUICE
1
Place apple, pomegranate seeds
and water in pitcher of KitchenAid
Magnetic Drive Blender. Cover and
blend on Juice setting.
2Pour into two glasses; serve
immediately.
Makes 2 servings
CONTENTS
LEMONY CUCUMBER
BLEND
2cucumbers,
ends trimmed,
coarsely chopped
50g fresh spinach,
rinsed well
⁄2 lemon, peeled
and seeded
1
1
Place cucumbers, spinach and lemon
in pitcher of KitchenAid Magnetic
Drive Blender. Cover and blend
on Juice setting.
2Pour into two glasses; serve
immediately.
Makes 2 servings
Note: For a sweeter juice, add one
apple, cored and cut into 2.5cm
pieces.
18
JUICE
CONTENTS
PAPAYA
BERRY BLEND
190g fresh raspberries
1
⁄8 papaya, peeled
and seeded
1
⁄2grapefruit,
peeled, seeded
and separated
into sections
1
Place raspberries, papaya and
grapefruit in pitcher of KitchenAid
Magnetic Drive Blender. Cover and
blend on Juice setting.
2If desired, strain through fine mesh
strainer for juice with no pulp. Pour
into four glasses; serve immediately.
Makes 4 servings
20
JUICE
CONTENTS
SPICY CITRUS
CARROT JUICE
2grapefruit,
peeled, seeded
and separated
into sections
1
Place grapefruit, carrots and ginger
in pitcher of KitchenAid Magnetic
Drive Blender. Cover and blend
on Juice setting.
5 carrots, ends
trimmed, cut into
2.5cm pieces
2If desired, strain through fine mesh
strainer for juice with no pulp. Pour
into three glasses; serve immediately.
2.5cm fresh ginger,
peeled
22
JUICE
Makes 3 servings
CONTENTS
HOT AND SPICY
MUSTARD
60ml water
45g whole yellow
mustard seeds
85ghoney
3 tablespoons
cider vinegar
2 tablespoons
ground mustard
1 teaspoon salt
⁄8 teaspoon
ground cloves
1
1
Bring water to a boil in small saucepan
over high heat. Add mustard seeds.
Remove from heat. Cover and let
stand 1 hour or until liquid
is absorbed.
2Place mustard seeds, honey, vinegar,
ground mustard, salt and cloves in
pitcher of KitchenAid Magnetic Drive
Blender. Cover and pulse 1 minute
or until mixture is thickened and
mustard reaches desired consistency,
stopping once to scrape sides.
Transfer mustard to jar; cover and
refrigerate at least 1 day before
serving. Store in refrigerator up to
3 weeks.
Makes about 240ml
24
PULSE
CONTENTS
CHILLED CUCUMBER
SOUP
1 cucumber, peeled,
seeded and
coarsely chopped
300ml reduced salt
vegetable or
chicken stock
185g plain Greek yogurt
1
1
26
10g fresh dill
⁄2 teaspoon salt
(optional)
⁄8 teaspoon freshly
ground white
pepper (optional)
1
Place cucumber, stock, yogurt and
10g dill in pitcher of KitchenAid
Magnetic Drive Blender. Cover
and blend on Soups/Sauces setting.
2Taste and add salt and pepper,
if desired; blend on low speed
5 seconds.
3Transfer mixture to jug or large bowl.
Cover and refrigerate at least 2 hours
or up to 24 hours. Ladle into bowls;
garnish with dill sprigs.
Makes 4 servings
4 fresh dill sprigs
SOUPS/SAUCES
CONTENTS
DOUBLE
PEA SOUP
1tablespoon
vegetable oil
1 onion, finely
chopped
3 cloves garlic,
finely chopped
1.5 litres water or
vegetable stock*
430g dried split peas
1 bay leaf
1 teaspoon ground
mustard
180g frozen peas
1 teaspoon salt
⁄4teaspoon
freshly ground
black pepper
1
Soured cream
(optional)
*If using stock, reduce the
amount of salt to 1⁄4 teaspoon.
Taste and add more, if desired.
1
Heat oil in large saucepan over
medium-high heat. Add onion; cook
5 minutes or until tender, stirring
occasionally. Add garlic; sauté
1 minute.
2Add water, split peas, bay leaf and
mustard; bring to a boil over high
heat. Reduce heat to medium-low;
cover and simmer 45 minutes or
until split peas are tender, stirring
occasionally and adding additional
water if necessary.
3Stir in frozen peas, salt and pepper;
cover and simmer 10 minutes or until
frozen peas are tender. Remove and
discard bay leaf.
4Transfer soup to pitcher of KitchenAid
Magnetic Drive Blender. Cover and
blend on Soups/Sauces setting. Swirl
a dollop of soured cream into each
serving, if desired.
Makes 4 to 6 servings
Variation: For a smoky flavour, add a
dried chipotle pepper during the last
5 minutes of cooking. Remove the
pepper before blending.
28
SOUPS/SAUCES
CONTENTS
PRAWN
BISQUE
60gbutter
450g medium, raw
prawns, peeled,
deveined and cut
into 1.5cm pieces
2 spring onions,
sliced, plus
additional for
garnish
1 clove garlic,
finely chopped
30g plain flour
240ml chicken stock
290ml full fat milk
430ml single cream
2tablespoons
white wine
1
⁄2 teaspoon salt
1
1
Melt butter in large saucepan over
medium heat. Add chopped prawns,
2 spring onions and garlic; sauté until
prawns turn pink and opaque.
2Stir in flour until well blended; cook
just until bubbly. Stir in stock; cook
until bubbly. Cook 2 minutes, stirring
constantly.
3Transfer prawn mixture to pitcher of
KitchenAid Magnetic Drive Blender;
add 290ml milk. Cover and blend
on Soups/Sauces setting. Return to
saucepan; stir in 430ml single cream,
wine, salt, lemon peel and cayenne
pepper. Cook over medium-low heat
until heated through. Garnish with
whole prawn and additional spring
onions.
Makes 4 servings
⁄2 teaspoon grated
lemon peel
Dash of cayenne
pepper
Whole prawn
(optional)
30
SOUPS/SAUCES
CONTENTS
MUSHROOM
SOUP
15g dried porcini
mushrooms
240ml boiling water
1tablespoon
olive oil
320g chopped onions
225g sliced cremini
mushrooms,
plus additional
for garnish
2 cloves garlic,
finely chopped
⁄4teaspoon
dried thyme
1
30g plain flour
960ml vegetable stock
90ml double cream
2tablespoons
full fat milk
80ml Marsala wine
(optional)
Salt and freshly
ground black
pepper
32
SOUPS/SAUCES
1
Place dried mushrooms in small bowl;
pour boiling water over mushrooms.
Let stand 15 minutes or until soft.
2Meanwhile, heat olive oil in large
saucepan over medium heat. Add
onions; cook 5 minutes or until
translucent, stirring occasionally.
Add 225g cremini mushrooms, garlic
and thyme; cook 8 minutes, stirring
occasionally. Stir in flour until blended;
cook 1 minute, stirring constantly.
Stir in stock and porcini mushrooms
with soaking water. Bring to a boil.
Reduce heat to medium-low; simmer
10 minutes.
3Transfer soup to pitcher of KitchenAid
Magnetic Drive Blender. Cover and
blend on Soups/Sauces setting. Return
to saucepan; stir in cream, milk and
wine, if desired. Cook over mediumlow heat until heated through. Season
with salt and pepper. Garnish with
additional cremini mushrooms.
Makes 6 to 8 servings
CONTENTS
CHILLED
ROCKMELON SOUP
⁄2 medium to large
rockmelon melon,
rind removed,
seeded and cubed
1
100ml single cream
80ml full fat milk
65g plain Greek yogurt
Salt and freshly
ground white
pepper
Slivered rockmelon
(optional)
1
Place cubed melon, cream, milk
and yogurt in pitcher of KitchenAid
Magnetic Drive Blender. Cover and
blend on Soups/Sauces setting.
2Taste and season with salt and pepper;
blend on low speed 5 seconds.
Refrigerate until ready to serve.
Garnish with slivered rockmelon.
Makes 4 servings
Summer Honeydew Soup: Substitute
⁄2 medium honeydew melon for
rockmelon.
1
Tip: This refreshing soup makes a great
first course, light lunch or breakfast.
34
SOUPS/SAUCES
CONTENTS
CREAMY ROASTED
POBLANO SOUP
6 large poblano
peppers
1tablespoon
olive oil
120g chopped onion
50g thinly sliced celery
60g thinly sliced
carrots
1 clove garlic,
finely chopped
840ml vegetable or
chicken stock
225g cream cheese,
cubed
Salt and freshly
ground black
pepper
1
Preheat grill. Line grill pan or baking
sheet with foil; place poblano peppers
on baking sheet. Grill 13 to 15cm
from heat source 15 minutes or until
blistered and beginning to char,
turning occasionally with tongs. Place
peppers in medium bowl; cover bowl
with cling film. Let stand 20 minutes
to loosen skin. Remove loosened skin
from peppers with paring knife. Cut
off tops and scrape out seeds.
2Meanwhile, heat olive oil in large
saucepan over medium-high heat.
Add onion, celery, carrots and garlic;
sauté 4 minutes or until onion is
translucent. Add stock; bring to a boil.
Reduce heat to medium-low; cover
and simmer 12 minutes or until celery
is tender.
3Transfer soup to pitcher of KitchenAid
Magnetic Drive Blender; add
poblano peppers and cream cheese.
Cover and blend on Soups/Sauces
setting. Return to saucepan; cook
over medium heat 2 minutes or until
heated through. Season with salt and
black pepper.
Makes 4 servings
36
SOUPS/SAUCES
CONTENTS
DOUBLE CHOCOLATE
MILKSHAKE
720ml chocolate
ice cream
480ml milk
60g dark chocolate,
coarsely chopped
1 teaspoon vanilla
extract
1
Place ice cream, milk, chocolate and
vanilla extract in pitcher of KitchenAid
Magnetic Drive Blender. Cover and
blend on Milkshake setting.
2Pour into four glasses. Garnish with
chocolate curls; serve immediately.
Makes 4 servings
Chocolate curls
38
MILKSHAKES
CONTENTS
PUMPKIN PIE
MILKSHAKE
960ml vanilla ice cream
270g tinned pumpkin
pie mix
240ml milk
⁄2 teaspoon vanilla
extract
1
2 digestive biscuits,
separated into
4 pieces each,
divided
Whipped cream
(page 48)
40
MILKSHAKES
1
Place ice cream, pumpkin pie mix,
milk and vanilla extract in pitcher of
KitchenAid Magnetic Drive Blender.
Cover and blend on Milkshake setting.
2Add four digestive biscuit pieces; pulse
until blended.
3Pour into four glasses. Garnish with
whipped cream and remaining
digestive biscuit pieces; serve
immediately.
Makes 4 servings
CONTENTS
FROSTY FIVE-SPICE
COFFEE SHAKE
240g ice cubes
160ml vanilla ice cream
or frozen yogurt
75gsweetened
condensed milk
2tablespoons
instant coffee
granules
⁄2 teaspoon Chinese
five-spice powder
1
1
Combine ice, ice cream, condensed
milk, coffee granules and five-spice
powder in pitcher of KitchenAid
Magnetic Drive Blender. Cover and
blend on Milkshake setting.
2Pour into two glasses. Garnish with
whipped cream; serve immediately.
Makes 2 servings
Whipped cream
(page 48)
42
MILKSHAKES
CONTENTS
ESPRESSO
SHAKE
360ml vanilla ice cream
175ml double cream
65ml full fat milk
1 tablespoon instant
espresso powder
⁄2 teaspoon vanilla
extract
1
Whipped cream
(page 48) and
whole espresso
beans (optional)
44
MILKSHAKES
1
Combine ice cream, double cream,
full fat milk, espresso powder and
vanilla extract in pitcher of KitchenAid
Magnetic Drive Blender. Cover and
blend on Milkshake setting.
2Pour into three glasses. Garnish with
whipped cream and espresso beans;
serve immediately.
Makes 3 servings
CONTENTS
FROZEN
MUDSLIDE
480ml vanilla ice cream
60mlvodka
60ml coffee liqueur
60ml Irish cream liqueur
2 tablespoons single
or double cream
Maraschino
cherries
46
MILKSHAKES
1
Place ice cream, vodka, liqueurs
and cream in pitcher of KitchenAid
Magnetic Drive Blender. Cover and
blend on Milkshake setting.
2Pour into two glasses; garnish with
cherries. Serve immediately.
Makes 2 servings
CONTENTS
VANILLA
MILKSHAKE
480ml vanilla ice cream
240ml milk
⁄2 teaspoon vanilla
extract
1
Whipped cream
(recipe follows,
optional)
1
Place ice cream, milk and vanilla
extract in pitcher of KitchenAid
Magnetic Drive Blender. Cover and
blend on Milkshake setting.
2Pour into two glasses; garnish with
whipped cream. Serve immediately.
Makes 2 servings
Whipped Cream: Place 240ml cold
double cream and 2 tablespoons
icing sugar in pitcher of KitchenAid
Magnetic Drive Blender. Cover and
blend on Manual medium-high speed
15 to 20 seconds or until thickened
and whipped cream holds soft peaks.
48
MILKSHAKES
CONTENTS
BERRY SOYA-CREAM
BLEND
270g frozen mixed
berries
395gtinned
blackberries in
juice or 135g fresh
blackberries
240ml soya milk or
almond milk
240ml apple juice
1
Place frozen berries, blackberries,
soya milk, apple juice and tofu in
pitcher of KitchenAid Magnetic Drive
Blender. Cover and blend on
Icy Drinks/Smoothies setting.
2Pour into two glasses; serve
immediately.
Makes 2 servings
115g soft tofu
50
ICY DRINKS/SMOOTHIES
CONTENTS
CREAMY
FRUIT BLEND
1banana
240ml milk
1 small ripe peach,
peeled, pitted
and quartered
110g fresh or frozen
unsweetened
sliced strawberries
120ml white grape juice
2tablespoons
packed brown
sugar
1 tablespoon fresh
lemon juice
52
⁄2teaspoon
almond extract
1
ICY DRINKS/SMOOTHIES
1
Place banana, milk, peach,
strawberries, grape juice, brown
sugar, lemon juice and almond extract
in pitcher of KitchenAid Magnetic
Drive Blender. Cover and blend on
Icy Drinks/Smoothies setting.
2Pour into two glasses; serve
immediately.
Makes 2 servings
Variations: Try substituting other
fruit for the peaches and strawberries
in this versatile recipe. Raspberries,
blueberries, nectarines, pineapple and
mango all work well. If fresh peaches
are not available, substitute 170g
partially thawed frozen peach slices.
CONTENTS
PINEAPPLE
CRUSH
370g frozen pineapple
chunks
125g plain yogurt
120ml milk
120ml coconut milk
54
2 ice cubes
2 teaspoons sugar
1 teaspoon vanilla
extract
ICY DRINKS/SMOOTHIES
1
Place pineapple, yogurt, milk, coconut
milk, ice, sugar and vanilla extract in
pitcher of KitchenAid Magnetic Drive
Blender. Cover and blend on
Icy Drinks/Smoothies setting.
2Pour into two glasses; serve
immediately.
Makes 2 servings
CONTENTS
MOCHA LATTE
CHILLER
120ml chocolate
ice cream
120ml cold brewed
coffee
60mlmilk
1tablespoon
chocolate syrup,
plus additional
for garnish
Whipped cream
(page 48)
1
Place ice cream, coffee, milk and
1 tablespoon chocolate syrup in
pitcher of KitchenAid Magnetic Drive
Blender. Cover and blend on
Icy Drinks/Smoothies setting.
2Pour into glass. Garnish with whipped
cream and additional chocolate syrup;
serve immediately.
Makes 1 serving
Minty Mocha: Substitute mint
chocolate ice cream for the chocolate
ice cream.
Malted Mocha: Substitute dried malt
extract for the chocolate syrup.
56
ICY DRINKS/SMOOTHIES
CONTENTS
ICED CHAI
LATTE
960ml water
100g sugar
16 whole cloves
⁄4 teaspoon
cardamom seeds
(from about
1 pod)
1
5 cinnamon sticks
8 slices fresh ginger
6 black tea bags
180ml double cream
300ml milk
2 teaspoons grated
fresh ginger
1 teaspoon vanilla
extract (optional)
1
Combine water, sugar, cloves,
cardamom, cinnamon sticks and sliced
ginger in large saucepan. Bring to a
boil over high heat, stirring to dissolve
sugar. Add tea bags. Reduce heat;
simmer, covered, about 30 minutes or
until very fragrant.
2Strain tea through fine mesh strainer
into 1 litre glass measuring jug; cool to
room temperature. Pour mixture into
two ice cube trays, 14 (2-tablespoon)
cubes each. Freeze overnight or
until solid.
3For each serving, combine seven
chai cubes, 45ml cream, 75ml milk,
½ teaspoon grated fresh ginger and
¼ teaspoon vanilla extract, if desired,
in pitcher of KitchenAid Magnetic
Drive Blender. Cover and blend on
Icy Drinks/Smoothies setting.
Pour into glasses; serve immediately.
Makes 4 servings
58
ICY DRINKS/SMOOTHIES
CONTENTS
CLASSIC
MARGARITA
Lime slices
Coarse salt
1
Rub rim of two glasses with lime slices;
dip in salt.
60ml triple sec
2Place ice, tequila, triple sec and
lime juice in pitcher of KitchenAid
Magnetic Drive Blender. Cover and
blend on Icy Drinks/Smoothies setting.
60ml fresh lime or
lemon juice
3Pour into prepared glasses. Garnish
with lime slices. Serve immediately.
240g ice cubes
120ml tequila
Additional
lime slices
Makes 2 servings
Frozen Strawberry Margarita:
Prepare glasses as directed in step
1, if desired. Place 150g frozen
strawberries, 120g ice cubes,
tequila, triple sec and lime juice in
blender pitcher. Cover and blend on
Icy Drinks/Smoothies setting. Pour into
prepared glasses; garnish with lime
slices and strawberries.
60
ICY DRINKS/SMOOTHIES
CONTENTS
BANANA-PINEAPPLE
BREAKFAST SHAKE
490g plain yogurt
225g tinned crushed
pineapple in
juice, undrained
1banana
120g ice cubes
2 tablespoons sugar
1 teaspoon vanilla
extract
1
Place yogurt, pineapple, banana,
ice cubes, sugar, vanilla and nutmeg
in pitcher of KitchenAid Magnetic
Drive Blender. Cover and blend on
Icy Drinks/Smoothies setting.
2
Pour into four glasses; serve
immediately.
Makes 4 servings
⁄8 teaspoon ground
nutmeg
1
62
ICY DRINKS/SMOOTHIES
CONTENTS
PIÑA
COLADA
90ml coconut cream
1
Place pineapple juice, ice cubes,
rum and coconut cream in pitcher
of KitchenAid Magnetic Drive
Blender. Cover and blend on
Icy Drinks/Smoothies setting.
Pineapple wedges
and maraschino
cherries
2
Pour into two glasses; garnish with
pineapple and cherries. Serve
immediately.
240ml pineapple juice
120g ice cubes
90ml light rum
Makes 2 servings
64
ICY DRINKS/SMOOTHIES
CONTENTS
CHOCOTINI
360g ice cubes
290g cream of coconut
240ml milk
140g chocolate syrup
120ml vodka
⁄2teaspoon
almond extract
1
Fresh raspberries
(optional)
66
ICY DRINKS/SMOOTHIES
1
Place ice cubes, cream of coconut,
milk, chocolate syrup, vodka
and almond extract in pitcher
of KitchenAid Magnetic Drive
Blender. Cover and blend on
Icy Drinks/Smoothies setting.
2Pour into four glasses; garnish with
raspberries. Serve immediately.
Makes 4 servings
CONTENTS
BAKED FISH
WITH THAI PESTO
35g fresh basil leaves
15g fresh coriander
leaves
4 spring onions,
coarsely chopped
5g fresh mint leaves
35g roasted peanuts
1 to 2 jalapeño peppers,
seeded and
coarsely chopped
2tablespoons
chopped fresh
ginger
2tablespoons
flaked coconut
2 tablespoons fresh
lemon juice
3 cloves garlic
1
⁄2 teaspoon grated
lemon peel
1
⁄2 teaspoon sugar
120ml peanut oil
900g boneless salmon
or other fish fillets
1
Preheat oven to 190°C/375°F/gas 5.
Lightly oil baking sheet.
2Place basil, coriander, spring
onions, mint, peanuts, jalapeños,
ginger, coconut, lemon juice, garlic,
lemon peel and sugar in pitcher of
KitchenAid Magnetic Drive Blender.
Cover and blend on Manual mediumlow speed until finely chopped,
stopping once to scrape sides. While
blending on medium speed, add oil in
thin steady stream through ingredient
adder on top. Blend 30 seconds or
until well blended.
3Rinse fish and pat dry with paper
towels; place on prepared baking
sheet. Spread pesto over each fillet.
4
Bake 10 minutes or just until fish
begins to flake when tested with fork
and centre is opaque. Garnish with
lemon and cucumber slices.
Makes 4 to 6 servings
Lemon and
cucumber slices
68
MANUAL
CONTENTS
1
Preheat oven to 200°C/400°F/gas 6.
Line baking sheet with parchment
paper.
FIG
BARS
80g dried figs
90ml hot water
3tablespoons
granulated
sugar, divided
85g plain flour
45g rolled oats
3
⁄4 teaspoon baking
powder
1
⁄4 teaspoon salt
2tablespoons
vegetable oil
4tablespoons
milk, divided
30g cream cheese,
softened
40g icing sugar
⁄2 teaspoon vanilla
extract
1
2Place figs, water and 1 tablespoon
granulated sugar in pitcher of
KitchenAid Magnetic Drive Blender.
Cover and blend on Manual mediumlow speed 30 seconds or until smooth.
Set aside.
3Combine flour, oats, baking powder,
salt and remaining 2 tablespoons
granulated sugar in medium bowl.
Stir in oil and 3 tablespoons milk,
1 tablespoon at a time, until mixture
forms a ball.
4Roll dough into 30x23cm rectangle on
lightly floured surface. Place dough
on prepared baking sheet. Spread fig
mixture in 6.5cm-wide strip lengthwise
down centre of rectangle. Make cuts
almost to filling at 1.5cm intervals on
both long sides. Fold strips over filling,
overlapping and crossing in centre.
Bake 15 to 18 minutes or until lightly
browned. Cool completely on wire
rack. Cut into bars.
5Place cream cheese, icing sugar, vanilla
extract and remaining 1 tablespoon
milk in clean blender pitcher. Cover
and blend on Manual medium speed
until smooth. Drizzle over bars.
Makes 12 bars
70
MANUAL
CONTENTS
SPANISH TAPAS
POTATOES
(PATATAS BRAVAS)
80ml plus 2 tablespoons
olive oil, divided
1
Preheat oven to 220°C/425°F/gas 7.
Combine potatoes, 2 tablespoons
olive oil, 1 teaspoon salt and rosemary
in large bowl; toss to coat. Spread in
roasting tray.
11⁄4 teaspoons coarse
salt, divided
2Roast 35 to 40 minutes or until crisp
and brown, turning every 10 minutes.
1.125kg small red
potatoes,
quartered
⁄2 teaspoon dried
rosemary
2 tablespoons red
wine vinegar
3 cloves garlic
1tablespoon
chilli powder
1tablespoon
paprika
3Meanwhile, place tomatoes, remaining
80ml olive oil, vinegar, garlic,
chilli powder, paprika, remaining
1
⁄4 teaspoon salt, chipotle chilli powder
and cayenne pepper in pitcher of
KitchenAid Magnetic Drive Blender.
Cover and blend on Manual medium
speed 20 to 30 seconds or until
smooth. Transfer to small saucepan.
Cover and cook over medium-high
heat 5 minutes or until slightly
thickened. Cool slightly.
⁄4 teaspoon chipotle
chilli powder
4Drizzle sauce over potatoes or serve
sauce in separate bowl for dipping.
1
395g tinned chopped
tomatoes
1
1
⁄8to 1⁄4 teaspoon
cayenne pepper
Makes 10 to 12 servings
Note: Sauce can be made a day in
advance. Cover and refrigerate. Bring
to room temperature or reheat before
serving.
72
MANUAL
CONTENTS
ROASTED AUBERGINE
(EGGPLANT) SPREAD
1aubergine
(eggplant)
(about 450g)
1 medium tomato,
stem end trimmed
1 tablespoon fresh
lemon juice
1tablespoon
chopped fresh
basil or 1 teaspoon
dried basil
2teaspoons
chopped fresh
thyme or
3
⁄4 teaspoon
dried thyme
1 clove garlic
⁄4 teaspoon salt
1
1 tablespoon extra
virgin olive oil
Pita bread or
focaccia, cut
into wedges
74
MANUAL
1
Preheat oven to 200°C/400°F/gas 6.
2Pierce aubergine (eggplant) with fork
in several places; place in roasting
pan. Roast 10 minutes. Add tomato to
roasting pan. Roast vegetables
40 minutes. Let stand until cool
enough to handle. Peel aubergine
(eggplant) and tomato.
3Place aubergine (eggplant), tomato,
lemon juice, basil, thyme, garlic
and salt in pitcher of KitchenAid
Magnetic Drive Blender. Cover and
blend on Manual medium speed
until well blended. While blending
on medium speed, add olive oil in
thin steady stream through top and
blend 5 to 10 seconds or until well
blended. Refrigerate at least 3 hours
or overnight.
4Serve spread with pita bread.
Makes 10 servings
CONTENTS
MUSTARD
DRESSING
180ml olive oil
3tablespoons
seasoned rice
vinegar
1tablespoon
balsamic vinegar
1tablespoon
Dijon or coarse
grain mustard
1
Place olive oil, rice vinegar, balsamic
vinegar, mustard and thyme in pitcher
of KitchenAid Magnetic Drive Blender.
2Cover and blend on Manual medium
speed 30 seconds or until blended.
Season with salt and pepper.
Makes about 240ml dressing
⁄4teaspoon
dried thyme
1
Salt and freshly
ground black
pepper
76
MANUAL
CONTENTS
CORIANDER-STUFFED
CHICKEN BREASTS
30g fresh coriander
leaves
2tablespoons
olive oil
1 tablespoon plus
2 teaspoons soy
sauce, divided
2 cloves garlic
4 skin-on boneless
chicken breasts
(about 140g each)
1 tablespoon dark
sesame oil
1
Preheat oven to 180°C/350°F/gas 4.
Place coriander, olive oil, 2 teaspoons
soy sauce and garlic in pitcher of
KitchenAid Magnetic Drive Blender.
Cover and blend on Manual mediumhigh speed until paste forms.
2Loosen skin from chicken breasts. Rub
coriander mixture all over chicken
under skin, taking care not to
puncture skin.
3Place chicken on rack in shallow,
foil-lined roasting tray. Combine
remaining 1 tablespoon soy sauce and
sesame oil in small bowl. Brush half of
mixture evenly over chicken.
4Bake 25 minutes; brush remaining soy
sauce mixture evenly over chicken.
Bake 10 minutes or until no longer
pink in centre.
Makes 4 servings
78
MANUAL
CONTENTS
FRAGRANT BEEF
WITH GARLIC SAUCE
1 boneless beef
rump steak
(about 570g)
80ml teriyaki sauce*
10 cloves garlic
120ml beef stock
630g hot cooked
white rice
*Is a Japanese way of grilling
and glacing. (“Teri” = shiny
and “yaki” = bake/grill).Is a
mixture of soya sauce, saké,
mirin and sugar, mainly used
to marinade.
1
Place beef in large resealable food
storage bag; add teriyaki sauce.
Seal bag; turn to coat. Marinate in
refrigerator at least 30 minutes or up
to 4 hours.
2Meanwhile, combine garlic and stock
in small saucepan. Bring to a boil over
high heat. Reduce heat to medium.
Simmer, uncovered, 5 minutes. Cover
and simmer 8 to 9 minutes until
garlic is softened. Transfer to pitcher
of KitchenAid Magnetic Drive Blender.
Cover and blend on Manual mediumhigh speed 5 to 10 seconds or
until smooth.
3Preheat grill. Drain beef; reserve
marinade. Place beef on rack of grill
pan. Brush with half of reserved
marinade. Grill 13 to 16cm from heat
6 minutes. Turn beef; brush with
remaining marinade. Grill 6 minutes
or until desired doneness.
4Transfer beef to chopping board; let
stand 5 minutes. Cut against the grain
into thin slices. Serve with garlic sauce
and rice.
Makes 4 servings
80
MANUAL
CONTENTS
MEXICAN OMELETTE
ROLL-UPS WITH
AVOCADO SAUCE
8eggs
2 tablespoons milk
⁄4 teaspoon salt,
divided
3
15gbutter
170g grated Monterey
Jack cheese
1 large tomato,
seeded and
chopped
15g chopped fresh
coriander
8 corn tortillas
390g salsa (optional)
2 medium avocados,
chopped
60ml soured cream
2 tablespoons finely
chopped onion
1 jalapeño or
serrano pepper,
seeded and
chopped (optional)
2tablespoons
lime juice, plus
additional if
necessary
82
⁄4 teaspoon finely
chopped garlic
1
MANUAL
1
Preheat oven to 180°C/350°F/gas 4.
Spray 33x23cm baking dish with
non-stick cooking spray.
2Place eggs, milk and 1⁄2 teaspoon salt in
pitcher of KitchenAid Magnetic Drive
Blender. Cover and blend on Manual
medium speed 30 seconds or until
blended. Melt butter in large frying
pan over medium heat. Add egg
mixture; cook 5 minutes or until eggs
are set but still soft, turning to form
large curds. Remove from heat. Stir in
cheese, tomato and coriander.
3Spoon about 80ml egg mixture evenly
down centre of each tortilla. Roll up
tortillas and place seam side down in
prepared dish. Pour salsa evenly over
tortillas, if desired.
4Cover baking dish tightly with foil.
Bake 10 to 15 minutes or until
heated through.
5Meanwhile, place avocados, soured
cream, onion, jalapeño, if desired,
2 tablespoons lime juice, remaining
1
⁄4 teaspoon salt and garlic in clean
blender pitcher. Cover and blend on
Manual medium speed 30 seconds or
until smooth, adding additional lime
juice to reach desired consistency, if
necessary. Serve with roll-ups.
Makes 8 servings
CONTENTS
FILLETS
WITH MOLE VERDE
4tablespoons
vegetable oil,
divided
40g chopped white onion
1 to 2 jalapeño
peppers, seeded
and finely chopped
165g chopped husked
fresh tomatillos or
225g (undrained
weight) tinned
tomatillos, drained
and chopped
2 cloves garlic,
finely chopped
⁄4teaspoon
ground cumin
1
15g coarsely chopped
fresh coriander
80ml plus 1 tablespoon
water, divided
⁄2 teaspoon salt,
divided
1
40g plain flour
⁄8 teaspoon freshly
ground black pepper
1
2eggs
675 to 900g small red
snapper fillets or
skinless sole fillets
1
Heat 2 tablespoons oil in medium
frying pan over medium heat. Add
onion and jalapeños; cook and stir
4 minutes or until softened. Add
tomatillos, garlic and cumin; sauté
1 minute. Add coriander, 80ml water
and ¼ teaspoon salt; bring to a
boil over high heat. Reduce heat to
low; cover and simmer 20 minutes.
Transfer to pitcher of KitchenAid
Magnetic Drive Blender. Cover and
blend on Manual medium-high
speed until smooth. Return sauce to
frying pan; heat over low heat until
hot. Keep warm.
2Combine flour, remaining
¼ teaspoon salt and black pepper
in shallow bowl. Beat eggs and
remaining 1 tablespoon water in
another bowl. Coat fish with flour
mixture, then with egg mixture.
3Heat butter and remaining
2 tablespoons oil in large frying pan
over medium-high heat until foamy.
Cook fish in batches 4 to 8 minutes
or until golden brown on outside
and opaque in centre, turning once.
Serve fish with warm sauce.
Makes 4 to 6 servings
30gbutter
84
MANUAL
CONTENTS
EGGS BENEDICT WITH
SMOKED SALMON AND
HOLLANDAISE SAUCE
4 toasting muffins,
split and toasted
115g sliced smoked
salmon
8 tomato slices
115gbutter
3 egg yolks
2tablespoons
lemon juice
⁄4 teaspoon salt
1
1 teaspoon white
vinegar
8eggs
2tablespoons
chopped fresh dill
1
Preheat oven to 90°C/200°F/gas ¼.
Place two muffin halves, split side up,
on each of four serving plates. Top
with smoked salmon and tomato
slices. Place plates in oven; turn
off oven.
2Melt butter in small saucepan over
low heat; keep warm. Place egg
yolks, lemon juice and salt in pitcher
of KitchenAid Magnetic Drive
Blender. Cover and blend on Manual
medium-high speed until smooth and
thickened. While blending on medium
speed, add butter in very thin steady
stream through ingredient adder on
top. Blend until thickened.
3Fill large frying pan with 5cm of water;
add vinegar and bring to a simmer
over medium heat. Break 4 eggs into
separate small bowls or ramekins.
Hold close to surface of water;
slip eggs into water. Cook about
3 minutes or until whites are
completely set and yolks begin to
thicken but are not hard. Remove
eggs with slotted spoon; drain over
paper towel. Place eggs on prepared
muffins. Repeat with remaining eggs.
4Top each serving with hollandaise
sauce and sprinkle with fresh dill;
serve immediately.
Makes 4 servings
86
MANUAL
CONTENTS
CINNAMON-HONEY
ICE LOLLIES
310g plain Greek yogurt
170ghoney
60mlmilk
1
⁄2 teaspoon ground
cinnamon
1
⁄2 teaspoon vanilla
extract
1
Place yogurt, honey, milk,
cinnamon and vanilla extract in
pitcher of KitchenAid Magnetic Drive
Blender. Cover and blend on Manual
medium-high speed 10 to 15 seconds
or until smooth.
2Pour mixture into six ice lolly moulds.
Cover top of each mould with small
piece of foil. Freeze 2 hours.
3Insert sticks through centre of foil.
Freeze 4 hours or until firm.
4To remove ice lollies from moulds,
remove foil and place bottoms of
lollies under warm running water until
loosened. Press firmly on bottoms to
release. (Do not twist or pull sticks.)
Makes 6 lollies
88
MANUAL
CONTENTS
MINI MEATBALLS
WITH RED PEPPER
DIPPING SAUCE
1 jarred roasted
red pepper
60gmayonnaise
2 cloves garlic,
divided
⁄8 teaspoon red
chilli flakes
1
115g minced beef
115g minced pork
120g plain dry bread
crumbs, divided
1 shallot, finely
chopped
1
1
⁄4 teaspoon salt
⁄8teaspoon
freshly ground
black pepper
1 egg, beaten
60ml vegetable oil
1
Place roasted red pepper, mayonnaise,
1 clove garlic and red chilli flakes in
pitcher of KitchenAid Magnetic Drive
Blender. Cover and blend on Manual
medium speed 20 seconds or until
smooth. Transfer to small bowl;
set aside.
2Finely chop remaining clove garlic.
Combine minced beef, minced pork,
30g bread crumbs, shallot, chopped
garlic, salt and black pepper in
medium bowl. Add egg; gently mix
just until blended.
3
Place remaining 90g bread crumbs in
shallow bowl. Shape meat mixture
into 32 balls, each about 2.5cm in
diameter; roll in bread crumbs.
4Heat oil in large frying pan over
medium-high heat. Cook meatballs in
batches 8 minutes or until browned
on all sides and cooked through
(71°C/160°F), turning frequently.
Drain on paper towel-lined plate.
Serve with sauce.
Makes about 32 meatballs
90
MANUAL
CONTENTS
ALPHABETICAL RECIPE INDEX
B
E
M
R
Baked fish with Thai pesto 68
Eggs benedict with
smoked salmon and
hollandaise sauce 86
Malted mocha 56
Roasted aubergine (eggplant)
spread 74
Banana-pineapple
breakfast shake 62
Berry apple juice 12
Berry soya-cream blend 50
C
Chilled cucumber soup 26
Chilled rockmelon soup 34
Espresso shake 44
Mini meatballs with
red pepper dipping sauce 90
Spanish tapas potatoes
(patatas bravas) 72
Fig bars 70
Minty mocha 56
Spicy citrus carrot juice 22
Fillets with mole verde 84
Mocha latte chiller 56
Summer honeydew soup 34
Fragrant beef with
garlic sauce 80
Mushroom soup 32
Sweet pomegranate blend 16
Frosty five-spice coffee shake 42
Cinnamon-honey lollies 88
Frozen mudslide 46
H
Creamy fruit blend 52
I
D
Mustard dressing 76
P
Papaya berry blend 20
Frozen strawberry margarita 60
Coriander-stuffed
chicken breasts 78
Creamy roasted poblano soup 36
Piña colada 64
Pineapple crush 54
Hot and spicy mustard 24
Pineapple kale juice 14
Prawn bisque 30
Iced chai latte 58
L
Double chocolate milkshake 38
Pumpkin pie milkshake 40
Lemony cucumber blend 18
Double pea soup 28
92
JUICE
S
F
Choco-tini 66
Classic margarita 60
Mexican omelette roll-ups
with avocado sauce 82
CONTENTS
V
Vanilla milkshake 48
W
Whipped cream 48
RECIPE INDEX
APPETISER
FRUIT
MILKSHAKES
SOUPS
Roasted aubergine (eggplant)
spread 74
Banana-pineapple
breakfast shake 62
Double chocolate milkshake 38
Chilled cucumber soup 26
Berry apple juice 12
Espresso shake 44
Chilled rockmelon soup 34
BREAKFAST
Berry soya-cream blend 50
Frosty five-spice coffee shake 42
Creamy roasted poblano soup 36
Banana-pineapple
breakfast shake 62
Frozen mudslide 46
Double pea soup 28
Berry soya-cream blend 50
Creamy fruit blend 52
Pumpkin pie milkshake 40
Mushroom soup 32
Eggs benedict with
smoked salmon and
hollandaise sauce 86
Papaya berry blend 20
Vanilla milkshake 48
Prawn bisque 30
POULTRY
Summer honeydew soup 34
DESSERTS
Pineapple kale juice 14
Coriander-stuffed
chicken breasts 78
VEGETARIAN
Cinnamon-honey lollies 88
Spicy citrus carrot juice 22
SAUCES
Fig bars 70
Summer honeydew soup 34
Creamy roasted poblano soup 36
Hot and spicy mustard 24
Pumpkin pie milkshake 40
Sweet pomegranate blend 16
Double pea soup 28
Mustard dressing 76
FISH AND SEAFOOD
JUICES
SIDE DISH
Mexican omelette roll-ups
with avocado sauce 82
Baked fish with Thai pesto 68
Berry apple juice 12
Eggs benedict with
smoked salmon and
hollandaise sauce 86
Lemony cucumber blend 18
Spanish tapas potatoes
(patatas bravas) 72
Papaya berry blend 20
SMOOTHIES
Pineapple kale juice 14
Banana-pineapple
breakfast shake 62
Fillets with mole verde 84
Prawn bisque 30
Chilled rockmelon soup 34
Pineapple crush 54
Spicy citrus carrot juice 22
Chilled cucumber soup 26
Mushroom soup 32
Roasted aubergine (eggplant)
spread 74
Spanish tapas potatoes
(patatas bravas) 72
Berry soya-cream blend 50
Sweet pomegranate blend 16
Creamy fruit blend 52
MEAT
Fragrant beef with
garlic sauce 80
Mini meatballs with
red pepper dipping sauce 90
94
JUICE INDEX
RECIPE
CONTENTS
RECIPE INDEX95
COLOPHON
MAGNETIC DRIVE
BLENDER COOKBOOK
Published by Publications International, Ltd.
First edition: May 2015
© 2015
Publications International, Ltd.
7373 North Cicero
Lincolnwood, IL 60712, USA
KitchenAid Europa, Inc
Nijverheidslaan 3 bus 5
B-1853 Strombeek-Bever, Belgium
www.kitchenaid.eu
ENG
KitchenAid is a registered trademark
in the USA and in other countries.
©2015 All rights reserved
All rights reserved. This publication may not
be reproduced or quoted in whole or in part
by any means whatsoever without written
permission from the publisher.
96
JUICE
COLOPHON
CONTENTS
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