rapido 8-in-1 Blender Instructions and Recipe Guide
Thank you for purchasing the Rapido 8-in-1 Blender from JML. To get the most out of this compact, powerful blender please make sure you read these instructions in full and keep them safe for future reference. Model Number: SL380E Contents Safety Warnings and Advice....................04 Your Rapido.............................................05 Using Rapido...........................................08 How to use Rapido...............................08 Choosing the Right Blade.....................
Bonkers Over Broccoli and Bleu........... 41 Luxurious Leek and Potato...................42 Sandwiches..............................................43 Rocket and Mayonnaise.......................44 Easy Egg Mayo and Cress....................45 Cheddar ‘n’ Chutney Spread................46 Tempting Tuna Salad............................47 Hungry For Ham...................................48 Curried Chicken Salad..........................49 Choice Chicken Salad Spread..............50 Sides......................
Safety Warnings & Advice • Keep out of the reach of children. • Rapido is not intended for use by anyone with reduced physical, sensory or mental, capabilities, or a lack of experience and knowledge, unless they have been given supervision or instruction concerning its use by a person responsible for their safety. • DO NOT immerse the power cord, plug or Power Base in water or any other liquids. • DO NOT pull or twist the power cord. • Avoid contact with moving parts.
Your Rapido A B E C F G I K A B C D E F G Power Base Blender Jug and Lid 500ml Tall Cup 300ml Short Cup Plunger Juice Extractor Cross Blade D H J L M H I J K L M Flat Blade 4 Serving Cups Cup Tops for Serving Cups Steamer Top Shaker top Stay-Fresh Storage Tops 5
Your Rapido Rapido Power Base Just place one of the cups or the Blender Jug and a blade on this high-torque base to process your food in just 10 seconds or less. Cross Blade and Flat Blade Rapido comes with two blades: The Cross Blade is great for chopping, grating and blending, while the Flat Blade is great for whipping and grinding. Tall and Short Cups These cups are used to mix, cook and store your ingredients. You screw on one of the blades, then place on the Power Base to blend your food.
Your Rapido Blender Jug and Lid This is perfect for making larger meals, and the lid has a pop-off section which allows you to add extra ingredients. Juice Extractor and Plunger Transforms your Rapido into a juice maker. Shaker Top Great for sprinkling herbs, spices and more. Steamer Top If you’re heating ingredients in the microwave, this top will allow steam to escape and prevent spitting. Before Use Make sure you clean all the Rapido attachments before use.
Using Rapido How to Use Your Rapido 1. Select your ingredients and place them inside one of the cups. 2. Choose one of the blades and screw tightly onto the cup (fig.1). Fig.1 3. Turn the cup over. There are three tabs on the cup – line these up with the three slots on the top of the Power Base, then gently place the cup on top (fig 2). 4. To turn on, simply press down on the cup and the blades will start spinning. To turn off, simply let go (fig.3). Fig.
Using Rapido Choosing the Right Blade The Cross Blade is ideal for: - Chopping - Blending - Mixing - Grating - Puréeing - Crushing ice and frozen fruits - Grinding meats - Juicing The Flat Blade is ideal for: - Grinding and chopping harder ingredients - Whipping Tips and Techniques The Rapido motor is very powerful and it’s very easy to turn your ingredients into mush if you’re not careful. Here are a few techniques that will help you to get the perfect consistency for all your recipes.
Using Rapido Shaking for thick, even results If you’re making thick sauces, smoothies, dips and marinades etc., then you may find some ingredients get trapped at the top of the cup without being processed by the blade (fig.5). To prevent this, lock the cup in place on Rapido for hands-free operation. Pick up Rapido and shake the blender just like a cocktail shaker to help the ingredients move to the bottom. Release the cup as soon as you are done. Fig.
Using Rapido Using the Juicer Screw the Cross Blade onto the bottom of the Blender Jug. Place the Extractor into the jug, making sure you line-up the three notches on the extractor with the three ribs at the bottom of the Jug. Place on the lid, but remove the pop-top (fig.8). Place the Blender and Juicer on the Power Base. Make sure your ingredients are close by so that you can feed them into the Juicer as soon as the power is on. Push the Juicer down and twist clockwise to turn on.
Technical Information Technical Information Model Number SL380E Degree of Protection IP20 Rated Voltage AC 220-240V~50Hz Short Cup capacity 300ml approx Rated Power Input 230W Tall Cup capacity 500ml approx Protection Class II Jug Cup capacity 1500ml approx replacing and you are d as instructed below. electrician. Fuse and Mains Plug Replacement (UK & Ireland only) This appliance is fitted with a BS 1363 5-amp plug.
Guarantee This product is unconditionally guaranteed for one year against all defects of workmanship and materials. This guarantee does not affect your statutory rights. If you have any problems or queries about this product please contact JML.
Rapido Recipes 17 31 38 43 51 56 66 74 84 88 92 95 102 Recipes 16 Breakfast Appetisers Soups Sandwiches Sides Dips and Dressings Dinners Desserts and Sweets Baby Food Smoothies Juices Adult Drinks Coffee Drinks
Breakfast
Pleasant Pancakes Makes about 6-8 pancakes Ingredients 70g plain flour ½ tsp baking powder ¼ tsp salt 1 tbsp caster sugar 70ml milk 1 large egg 1 tbsp butter plus extra for greasing Maple syrup 1. Melt 1 tbsp of butter in a pan. 2. Add flour, baking powder, salt, caster sugar, milk and the egg into the Short Cup and attach the Cross Blade. 3. Pulse several times until the batter is loose in consistency. 4. Add the melted butter to the batter and stir in. 5.
Pleasant Pancakes and Blueberry-Licious Sauce Ingredients 75g of fresh or frozen blueberries 65ml whipping cream 15g icing sugar 1. Follow the Pleasant Pancake recipe, but add 75g of fresh or frozen blueberries into the batter before cooking. 2. For serving, whip-up 65ml of whipping cream and 15g of icing sugar using the Short Cup and Flat Blade. 3. Spoon cream and drizzle maple syrup over the stack of pancakes.
Blackberry Sauce Ingredients 250g blackberries 65g golden caster sugar Squeeze of lemon juice 1. 2. 3. 4. Put the blackberries and sugar into a small pan with 100ml water. Bring to the boil, then simmer for 5 minutes or until the fruit is soft. Stir in the lemon juice and remove from the heat. Allow to cool. Place the contents into the Tall Cup and attach the Cross Blade. Blend until smooth. 5. Strain the sauce through a sieve to remove the seeds.
Morning Muffins Makes 1-6 muffins Ingredients 1 egg (whisk one egg in order to divide) 50ml milk 2 tablespoons vegetable oil 120g plain flour 50g caster sugar 1 teaspoons baking powder ¼ tsp salt Requires 6 paper muffin/cake cases 1. Preheat your oven to 190°C. Place all ingredients into the Tall Cup and attach the Cross Blade. 2. Pulse the mixture several times. Batter should be lumpy - do not over-mix. 3. Place the paper cases in a cake tray and spoon the batter to fill 2/3 of each case. 4.
Apple Cinnamon Muffins Makes 1-6 muffins Ingredients 1 egg (whisk one egg in order to divide) 40g caster sugar 120ml milk 50g butter, melted 150g plain flour 1 tsp baking powder ¼ tsp salt Pinch of cinnamon 1 eating apple, peeled, cored and cut into quarters Requires 6 paper muffin/cake cases 1. Preheat your oven to 190°C. Place the apple pieces into the Small Cup and attach the Cross Blade. 2. Pulse until diced into small pieces. Remove, wash, and clean the Cross Blade. 3.
Maple Pecan Muffins Makes 1-6 muffins Ingredients 60g plain flour 20g caster sugar ¾ tsp baking powder ½ tsp salt 35ml milk 10ml vegetable oil 1 egg (whisked) 2 tbsp maple syrup 50g pecans Requires 6 paper muffin/cake cases 1. 2. 3. 4. Preheat oven to 190°C. Place pecans into the Short Cup and attach the Cross Blade. Pulse once to coarsely chop pecans. Remove, wash and clean the Cross Blade. Place the remaining ingredients into the Tall Cup and attach the Cross Blade. 5. Pulse the mixture several times.
Scrambled Eggs Serves 2 Ingredients 4 eggs 20ml milk Salt and pepper 1. Place ingredients into the Tall Cup and attach the Cross Blade. 2. Blend, then pour into a greased frying pan and stir with a rubber spatula until light, fluffy and cooked through.
Scrambled Eggs with Chives and Parmesan Serves 2 Ingredients 4 eggs 20ml milk 8-10 fresh chives 50g parmesan, cut into several chunks Salt and pepper 1. Place parmesan into the Short Cup and grate using the Cross Blade. Set aside. 2. Wash and clean the Cross Blade. Place the eggs, chives, milk, salt and pepper into the Tall Cup. 3. Blend until the chives become fine. Pour the mixture into a greased frying pan and sprinkle over the grated parmesan cheese, stirring with a rubber spatula just until melted. 4.
Omelette with Goat’s Cheese, Sundried Tomato and Basil Serves 2 Ingredients 75g goat’s cheese 5-6 basil leaves Handful sundried tomatoes 10 spinach leaves 6 eggs 20ml milk Salt and pepper 1. Place the goat’s cheese, basil leaves and sundried tomatoes into the Short Cup and attach the Cross Blade. 2. Blend until the goat’s cheese is whipped and until the basil and sundried tomato is mixed through. Remove, wash and clean the Cross Blade. 3.
Omelette with Cheddar and Ham Serves 2 Ingredients 75g chopped cooked ham 50g cheddar cheese, cut into several chunks 6 eggs 20ml milk Salt and pepper 1. Place cheddar into the Short Cup, attach the Cross Blade, then chop until finely grated. 2. Remove, wash, and clean the Cross Blade. Using the Tall Cup, blend the eggs, milk, salt and pepper. 3. Pour ½ the egg mixture into a hot greased frying pan and cook until the bottom side is set. 4.
Eggs Benedict with Hollandaise Sauce Serves 2 (NOTE: contains raw eggs) Ingredients 4 poached eggs 4 slices cooked streaky bacon, broken in half 2 English muffins, cut in half, toasted Butter For the Hollandaise Sauce 125g butter, cut into cubes 2 egg yolks ½ tbsp cold water ½ tbsp lemon juice Salt and freshly ground white pepper 1. Melt the butter very slowly and gently over a bain marie (hot water bath). 2.
Eggs Florentine with Hollandaise Sauce Serves: 2 (NOTE: contains raw eggs) Ingredients 4 poached eggs 2 large handfuls of spinach, steamed 2 English muffins, cut in half, toasted For the Hollandaise Sauce 125g butter, cut into cubes 2 egg yolks ½ tbsp cold water ½ tbsp lemon juice Salt and freshly ground white pepper 1. Melt the butter very slowly and gently over a bain marie (hot water bath). 2. Add the egg yolks, cold water, lemon juice and salt and pepper into the Blender with the Cross Blade attached.
Exquisite Eggy Bread Ingredients: 6 slices of day-old crusty French bread or white bloomer 100ml heavy cream 4 eggs ½ tsp vanilla ¼ tsp cinnamon 30g butter Maple syrup or your favourite jam 1. Place all ingredients except for the bread, butter and maple syrup into the Small Cup, attach the Cross Blade and blend until the batter is mixed through. 2. Pour the batter into a shallow bowl or baking dish. Dip and coat both sides of each slice of bread into the batter. 3.
Appetisers
Fig Tapenade and Goat’s Cheese Spread Ingredients 225g chopped stemmed dried figs, cut in half 75g chopped pitted Kalamata olives 2 tbsp extra-virgin olive oil 1 tbsp balsamic vinegar 1 tbsp drained capers 1.5 tsp fresh thyme leaves For the Goat’s Cheese Spread 2x 150g logs of soft fresh goat cheese (such as Montrachet), each cut crosswise into 1cm-thick rounds 100g toasted walnuts Drizzle of honey Fresh thyme sprigs and toasted walnuts (optional) 1.
Honey Mustard Mini-Sausages Ingredients 48 cocktail sausages 1 tbsp wholegrain mustard 1 tbsp honey 1 clove garlic, peeled and crushed 1 tsp balsamic vinegar 2 tbsp cider vinegar 6 tbsp sunflower oil or vegetable oil Cocktail sticks 1. Roast or fry the cocktail sausages according to the pack instructions. 2. For the sauce, place all the other ingredients into the Short Cup, attach the Cross Blade and blend until mixed. 3. Pour the sauce over the cooked sausages while they are still hot. 4.
Smokin’ Salmon and Dill Fishcakes Ingredients 2 large baking potatoes 2 tbsp olive oil Grated zest ½ lemon 1 egg 140g smoked salmon 1 tbsp fresh dill Salt and pepper 2 tbsp plain flour 6 tbsp vegetable oil or sunflower oil, for frying Lemon wedges Tartar sauce 1. Bake the potatoes until cooked. Allow to cool. Remove the skin and cut into quarters. 2.
Mean Mushroom Pâté Ingredients 250g chestnut mushrooms 1 garlic clove 1 tbsp of chopped fresh thyme leaves 100g unsalted butter 50g double cream Salt and pepper Fresh crusty bread to serve 1. Place the mushrooms in the Short Cup, attach the Cross Blade and chop until finely diced. 2. Add butter to a frying pan and heat. Once the butter is sizzling, add the mushrooms and sauté for about 5 minutes over a medium to high heat. 3.
Perfect Pesto, Tomato and Mozzarella Antipasto Ingredients 50-60 basil leaves 1-2 cloves garlic 50g parmesan, cut into chunks Handful of pinenuts Salt and pepper to taste 100-125ml extra virgin olive oil Squeeze of lemon juice 200g fresh mozzarella, sliced ½ cm thick 200g fresh vine-ripe tomatoes, sliced ½ cm thick 1. Place all ingredients into the Tall Cup and use the Cross Blade to blend ingredients until the pesto has a texture of a slightly grainy paste. 2.
Tasty Thai Crabcakes Ingredients 2 x 170g tins crabmeat, drained 150g raw peeled king prawns (or other peeled raw prawns) 1 tbsp Thai green curry paste 1 tbsp flour, plus extra for dusting 4 spring onions, cut into quarters 25g fresh coriander leaves 6 tbsp sunflower oil or vegetable oil, for frying Salt and freshly ground black pepper Sweet chili sauce Lime wedges and coriander for garnish 1.
Soups
Great Gazpacho Makes 2 cups of soup Ingredients ½ cucumber, peeled, seeded and cut into quarters 1 red bell pepper, cored, seeded and cut into quarters 2 plum tomatoes, seeded and cut into quarters ½ red onion, cut into quarters 2 garlic cloves 4 tbsp tomato juice 2 tbsp white wine vinegar 2 tbsp good olive oil ½ tsp salt ½ tsp freshly-ground black pepper Crème fraîche (optional) Garlic toast (optional) 1. Place all the ingredients, except for the white wine vinegar and salt and pepper, into the Tall Cup.
Springy Asparagus Makes 2 cups of soup Ingredients 250g asparagus, roughly chopped with bottoms trimmed 1 shallot, roughly chopped 25g butter 300ml chicken stock 1 tsp chopped fresh thyme leaves 100ml double cream Salt and pepper 1. Fry the shallot in butter until soft. 2. Add asparagus and fry for another 2 minutes. 3. Add stock and thyme leaves, then bring to the boil. Lower the heat to simmering and continue to cook the asparagus until tender for about 6-8 minutes. 4.
Bonkers Over Broccoli and Bleu Makes 2 cups of soup Ingredients ½ onion, roughly chopped 1 tbsp olive oil 150g potatoes, peeled and cubed 250ml vegetable stock 1 head broccoli, about 200g, roughly chopped 50g blue cheese, such as Stilton or Roquefort, crumbled Salt and pepper 1. Cook the onion in a large pan with the olive oil until soft (about 5 minutes). 2. Add the potato and stock and simmer until the potato is tender (about 10 minutes). 3.
Luxurious Leek and Potato Makes 2 cups of soup Ingredients 15g butter ½ onion, roughly chopped 100g potatoes, cubed 1 medium leek, roughly sliced 250ml vegetable stock 50ml double cream or crème fraîche Salt and freshly ground black pepper 1. Place the potatoes in a small saucepan over heat with enough water to cover them. 2. Bring to the boil, then simmer and cook for about 10 minutes or until tender. Drain and set aside. 3.
Sandwiches
Smokin’ Smoked Turkey, Rocket and Mayonnaise Makes 4 sandwiches Ingredients 115g mayonnaise 4 handfuls rocket leaves ½ shallot 1 tbsp fresh parsley leaves ½ teaspoon grated lemon peel 275g thinly sliced smoked turkey breast 8 slices of white or brown sandwich bread 1. Place the mayonnaise, shallot, parsley leaves and lemon peel into the Small Cup and, using the Cross Blade, pulse until mixed. 2. Add 2 handfuls of rocket and pulse until coarsely blended into the mayonnaise mixture.
Easy Egg Mayo and Cress Makes 4 sandwiches Ingredients 4-6 hard-boiled eggs 125g mayonnaise Salt and pepper 1 bunch watercress 1. Except for the watercress, add the ingredients in the order they’re listed to the Tall Cup and twist on the Cross Blade. 2. Pulse until the cooked egg is evenly small-diced and the mixture is still a bit chunky. 3. Spread on your favourite sandwich bread, garnish with watercress, and serve.
Cheddar ‘n’ Chutney Spread Makes 4 sandwiches Ingredients 150g mature cheddar, cut into pieces 7-8 chives, roughly chopped 100g cream cheese 4 tbsp of your favourite chutney Salt and pepper 1. Place cheddar cheese and chives into the Tall Cup and, using the Cross Blade, pulse until finely chopped. 2. Add the cream cheese and chutney and blend until a smooth consistency is reached. 3. Season with salt and pepper. Spread over your favourite sandwich bread.
Tempting Tuna Salad Makes 4 sandwiches Ingredients 2x 160g tins of tuna in oil, drained 2 sticks of celery, stringy parts removed, cut into thirds ¼ red onion, roughly chopped 4 sweet gherkins or 1 tbsp sweet pickle relish 100g mayonnaise Salt and pepper 1. Add the ingredients in the order they appear to the Tall Cup and twist on the Cross Blade. 2. Pulse until you’ve reached a spreading consistency. 3. Spread over your favourite sandwich bread and serve.
Hungry For Ham Makes 4 sandwiches Ingredients 225g ham, roughly chopped 2 sticks celery, stringy parts removed, cut into thirds 50g pickled onions 2 tsp Dijon mustard or wholegrain mustard 2 hard-boiled eggs, diced 125g mayonnaise Salt and pepper 1. Add the ingredients in the order they’re listed to the Tall Cup and twist on the Cross Blade. 2. Pulse enough to chop and mix the ingredients thoroughly. 3. Spread over your favourite sandwich bread and serve.
Curried Chicken Salad Makes 4 sandwiches Ingredients 2 chicken breasts, cooked and cut into pieces 150g mayonnaise 1/4 cup mango chutney 2 tbsp curry powder 1 stick celery, celery string removed, and cut into thirds 2 spring onions 45g raisins 60g whole roasted salted cashews, roughly chopped Salt and pepper 1. Add the ingredients in the order they‘re listed except for the raisins and the cashews to the Tall Cup and twist on the Cross Blade. 2. Pulse to chop and mix the ingredients thoroughly. 3.
Choice Chicken Salad Spread Makes 4 sandwiches Ingredients 2 cooked boneless, skinless chicken breasts, cut up into pieces 150g mayonnaise 25g walnuts 25g dried cranberries 1 stick of celery, stringy parts removed and cut into thirds 2 spring onions, roughly chopped Zest of ½ lime Salt and pepper 1. Add the ingredients in the order they appear to the Tall Cup and twist on the Cross Blade. 2. Pulse until you’ve reached a spreadable consistency. Season with salt and pepper. 3.
Sides
Minted Mushy Peas Ingredients 400g frozen peas 30g butter 1 shallot, Handful chopped fresh mint leaves Salt and pepper 1. Place the shallot in the Short Cup and, using the Cross Blade, pulse for 10 seconds. 2. Place the chopped shallot in a pan with the butter and fry for 1 minute or until the shallot is soft. Remove from heat. 3. Place the peas into the Large Cup and, with the Steamer Top on, microwave according to the pea packaging instructions. 4. Remove the lid and add the shallots to the cooked peas.
Potato Mash Ingredients 350g peeled potatoes, cut up into pieces 10ml water 75ml double cream 25g melted butter Salt and pepper 1. Place the potatoes and water into the Tall Cup with the Steamer Lid on and cook through in the microwave (about 4-5 minutes) until the pieces are soft and cooked. 2. Remove the Steamer Lid. Add double cream, melted butter and salt and pepper. 3. Use the Cross Blade to blend until puréed.
Southern Sweet Potato Mash Ingredients 1 sweet potato, peeled, cut into quarters 30g butter 1 tbsp brown sugar 1 tbsp whipping cream Pinch cayenne pepper Salt and pepper 1. Place the sweet potato into the Tall Cup and with the Steamer Top, microwave for 8-10 minutes or until soft. 2. Remove the lid. Add the butter, brown sugar, whipping cream and cayenne pepper. 3. Use the Cross Blade, purée until a mash consistency is reached. 4. Season with salt and pepper.
Tex-Mex Creamed Corn Ingredients 12 ears fresh corn, shucked 1 green bell pepper, deseeded, cut into quarters 1 red bell pepper, deseeded, cut into quarters 1 jalapeno, deseeded, cut into quarters (optional) 50g double cream 125g butter Salt and pepper 1. 2. 3. 4. Remove the corn from the cob using a corn grater or knife. Place the corn, peppers, jalapeno (optional) and cream in the Tall Cup. Attach the Cross Blade and pulse until about half of the corn is mashed.
Dips and Dressings
Salsa Fresca Ingredients 3 medium-sized, vine-ripened tomatoes, quartered ½ purple onion, cut in half 1 jalapeno pepper Handful of fresh coriander Juice of one lime Drizzle of olive oil Salt and pepper 1. Place all the ingredients into the Tall Cup and attach the Cross Blade. 2. Pulse several times to create a chunky salsa. 3. Serve with tortilla chips or as a garnish for nachos, black beans, or any type of meat or fish.
Healthy Hearty Hummus Ingredients 1 can of chickpeas ¼ cup of liquid from a can of chickpeas 2-4 tbsp lemon juice (depending on taste) 1½ tbsp tahini 2 cloves garlic, crushed ½ tsp salt 2 tbsp olive oil Fresh parsley to garnish 1. Add all ingredients, except for the olive oil and parsley, to the Tall Cup. 2. Using the Cross Blade, blend until smooth. 3. Serve by pouring the hummus into a bowl. Drizzle with the olive oil and garnish with the parsley.
SoCal Guacamole Ingredients 4 ripe avocados, pit and skin removed, cut in half ½ white onion, cut in half 1 jalapeno, cut in half, seeds removed 1 handful of fresh coriander Juice of 1 lemon Salt and pepper 2 tbsp ready-made tomato salsa 1. Place the first five ingredients into the Tall Cup and season with salt and pepper. Blend until smooth with the Cross Blade. 2. Spoon into a bowl and spoon over the tomato salsa. 3.
Greek-Style Tomato Salsa Ingredients 4 large red-ripe plum tomatoes, cut into quarters ½ small red onion, cut in half 12 kalamata olives, pitted 2 garlic cloves 2 tbsp fresh parsley 1 tbsp balsamic vinegar 2 tbsp olive oil 1 tbsp drained capers Salt and pepper to taste 1. Place all the contents into the Tall Cup and, using the Cross Blade, pulse several times to create a chunky salsa. 2. Serve with pita chips, over a Greek salad, inside pita wraps or as an accompaniment to grilled fish.
Zesty Green Goddess Dip Ingredients 225g mayonnaise 6-7 spring onions, white and green parts, cut into quarters 30 fresh basil leaves 65g freshly-squeezed lemon juice 2 cloves crushed garlic 2 tsp anchovy paste 2 tsp kosher salt 1 tsp freshly ground black pepper 150g sour cream 1. Place all the ingredients into the Tall Cup and, using the Cross Blade, blend together all the ingredients until smooth. 2.
Hot Three-Cheese Artichoke Dip Ingredients 125g cream cheese 250g mayonnaise 65g parmesan 220g mozzarella 225g artichoke hearts, drained 2 spring onions, cut into quarters Dash of hot sauce Dash of Worcestershire sauce Salt and pepper 1. Place the cream cheese, mayonnaise, parmesan and mozzarella into the Tall Cup. 2. Pulse using the Cross Blade until the cheeses are finely blended through. Add onions and artichoke hearts and pulse until coarsely chopped and the mixture is chunky. 3.
Creamy Caesar Dressing Ingredients 50g parmesan, cut into several chunks, plus more to serve 2 garlic cloves 4 anchovy fillets 1 tsp salt 1 tsp freshly-ground pepper 1 tbsp freshly-squeezed lemon juice 1 tsp Worcestershire sauce ½ tsp Dijon mustard 125g mayonnaise 125g cup extra-virgin olive oil Romaine leaves (optional) Croutons (optional) Cherry tomatoes (optional) 1. Place parmesan into the Short Cup, and using the Cross Blade, pulse until the cheese is finely grated. Set aside. 2.
Magnificent Marie Rose Ingredients 200g mayonnaise 3-4 tbsp tomato ketchup Pinch of cayenne pepper Squeeze of lemon juice Dash of Tabasco, to taste Dash of Worcestershire sauce, to taste Freshly-ground pepper 1. Place all ingredients into the Tall Cup and, using the Cross Blade, blend until smooth. 2. Serve as a dipping sauce for cooked prawns or crab, as a condiment for burgers, or toss with mixed leaves and cherry tomatoes to make a great salad.
Dignified Dijon Vinaigrette Ingredients 2 tsp white wine vinegar 2 tsp lemon juice 1 tbsp Dijon mustard Pinch of salt Pinch of pepper 100ml olive oil or vegetable oil Fresh herbs such as chives, tarragon, parsley, and/or basil (optional) 1. Place all ingredients into the Tall Cup and, using the Cross Blade, blend until smooth. This vinaigrette is very light and a highly versatile dressing for any type of salad.
Dinners
Herbaceous Salmon Fillet Serves 2 Ingredients ½ cup firmly packed fresh flat-leaf parsley, thick stems removed 1-2 garlic cloves 1 tbsp fresh oregano leaves (can substitute with 1 tsp of dried oregano) ¼ cup olive oil 1 tbsp red or white wine vinegar ½ tsp sea salt Pinch black pepper Pinch red pepper flakes 2 grilled or baked salmon fillets 1. Place all the ingredients, except for the salmon, into the Short Cup. 2.
Hearty Healthy Halibut with Fennel and Red Pepper Sauce Serves 2 Ingredients 1 head fennel, chopped into quarters 1 red pepper, deseeded, cut into quarters ½ onion, cut into two pieces 1 clove garlic 1 tbsp olive oil 350 ml vegetable stock 1 bay leaf 150ml double cream Salt and pepper 2 halibut fillets, baked or pan-fried 1. Place the onion and garlic into the Short Cup, attach the Cross Blade and pulse until finely chopped. 2. Begin heating a saucepan and add 1 tbsp of olive oil. 3.
Pub-Inspired Burger Serves 2 Ingredients 300g beef mince 50g shallot, cut into quarters 25g fresh parsley 1 tbsp breadcrumbs 1 tbsp ketchup ½ tsp mustard Dash of Worcestershire sauce Salt and pepper 2 hamburger buns, sliced in half and toasted 2 slices tomato 2 large lettuce leaves 2 slices onion 1. Place the shallot and parsley into the Tall Cup and pulse until finely chopped using the Cross Blade. 2.
Meatballs with Tomato Sauce Serves 2 For the tomato sauce Ingredients ½ onion, cut into 3-4 pieces 1 clove garlic 2 tbsp olive oil 2 tsp tomato paste Pinch chili flakes 1 bay leaf 1 sprig fresh thyme 500ml passata (tomato sauce) Salt and pepper Your favourite spaghetti or any dried long-stranded pasta Grated parmesan cheese (optional). 1. Place the onion, garlic and olive oil into the Short Cup and attach the Cross Blade. 2. Pulse until the ingredients are finely chopped. 3.
For the meatballs (makes about 4-6 meatballs) Ingredients 1 tbsp olive oil ½ onion, cut into several pieces 1 clove of garlic 500g freshly minced beef 1 tbsp fresh parsley leaves 1 tbsp breadcrumbs 1 free-range egg, beaten Salt and freshly-ground black pepper 3 tbsp olive oil 1. Preheat your oven to 180°C. 2. Using the Tall Cup and the Cross Blade, mix the garlic, onion, parsley and olive oil until they are finely minced. 3.
Fantastic Four Cheese Pizza Serves 2 Ingredients 50g parmesan 50g fontina 50g pecorino 100g sliced mozzarella Your favourite ready-made pizza dough, baked, or any plain flat bread 150g ready-made pasta sauce 8-10 slices pepperoni 1. Preheat your oven to 220°C. 2. Place the parmesan, fontina and pecorino cheeses into the Tall Cup and pulse until finely grated using the Cross Blade. 3. Spoon ready-made pasta sauce over the baked pizza dough (or flat bread). 4.
Chicken Milanese Serves 2 Ingredients 4 slices day-old crusty bread, cut into quarters 1 tbsp fresh marjoram leaves 50g parmesan cheese, cut into large chunks Salt and pepper 2 eggs, whisked 100g flour Lemon wedges 2 boneless, skinless chicken breasts, pounded and flattened using a meat tenderiser 1 tbsp olive oil 25g butter 1. Place the bread, marjoram leaves, parmesan, and salt and pepper into the Tall Cup. 2. Using the Cross Blade, pulse until the mixture is very fine and sand-like.
Desserts and Sweets
No-Bake Mini-Cheesecake Serves 2 Ingredients For the base 100g digestive biscuits 50g butter, melted For the cheesecake 200g condensed milk 150g full-fat soft cheese Juice of ½ lemon For the topping 150g punnet of fresh strawberries 1½ tbsp strawberry jam 1. 2. 3. 4. 5. 6. 7. 8. 9. Place the digestive biscuits into the Short Cup and attach the Cross Blade. Pulse until the texture becomes a fine crumb mixture. Add the melted butter and pulse until mixed through.
Apple Crumble Serves 2 Ingredients 3 Granny Smith or Bramley apples, peeled, cored and diced ¼ tsp cinnamon Squeeze of lemon juice 125g caster sugar 100g plain flour 60g butter, cold, cut into small pieces 1. Preheat your oven to 180°C. Place the apples, cinnamon, lemon juice and half of the sugar into the Short Cup. 2. Attach the Cross Blade and pulse a few times. 3. Remove the blade, and microwave for 3-4 minutes or just until the apples begin to soften. 4.
Tiramisu Serves 2 Ingredients 150ml double cream 65g mascarpone 1 large egg white, beaten until thick 18ml Marsala wine 22g golden caster sugar 75ml strong coffee, made with 1 tbsp coffee granules and 75ml boiling water 45g packaged sponge fingers 10g dark chocolate, grated 1 tsp cocoa powder 1. Make coffee, pour into a small bowl, and let it cool. 2. Put the cream, mascarpone, Marsala and sugar in the Tall Cup.
Mary Berry’s Bakewell Tart Serves 2 Ingredients For the shortcrust pastry 175g plain flour 75g chilled butter, cut into small pieces 2-3 tbsp cold water 1. Using the Short Cup and the Cross Blade, pulse together the flour and butter for the shortcrust pastry until you reach the texture of fine sand. 2. Place into a bowl and add water. Mix by hand just until a soft dough is achieved. 3. Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin.
Ingredients For the filling 1 tbsp raspberry jam 125g butter 125g caster sugar 125g ground almonds 1 egg, beaten ½ tsp almond extract 50g flaked almonds For the icing 80g icing sugar 2½ tsp cold water 1. For the filling, spread the base of the cooled tart generously with raspberry jam. 2. Melt the butter in a pan, take off the heat and then add to the Tall Cup containing sugar, ground almonds, egg and almond extract. 3. Use the Cross Blade to blend until mixed.
Sensational Summer Berry Trifle Serves 2 Ingredients 130g strawberries, sliced 1 tsp icing sugar 100g raspberries 100g cherries, pitted and cut in quarters 85g store-bought Madeira or vanilla sponge cake Strawberry jam 20ml sherry (optional) 100ml double cream 175g pouring custard 1. Put the strawberries, raspberries and cherries into a bowl and sprinkle with the icing sugar. 2. Cut the Madeira (or vanilla sponge) cake into slices.
Chocolate Raspberry Mousse Serves 2 Ingredients 125g double cream 60g chocolate syrup 45g frozen raspberries 1. Add the ingredients to the Short Cup and, using the Flat Blade, blend until the cream is whipped. 2. Serve in wine glasses or tumblers. Vanilla Milkshake Serves 2 Ingredients 4 scoops good quality vanilla ice cream 1 tsp vanilla extract 225g milk, less for thicker milkshakes 1. Using the Blender Jug and the Cross Blade, blend all the ingredients until smooth. 2.
Strawberry Milkshake Serves 2 Ingredients 100g fresh strawberries 4 scoops good quality vanilla ice cream 1 tsp vanilla extract 225g milk, less for thicker milkshakes 1. Using the Blender Jug and the Cross Blade, blend all the ingredients until smooth. 2. Divide into two tall glasses with a straw in each and serve. Oreo Cookie Milkshake Serves 2 Ingredients 3 scoops vanilla ice cream 350g milk 6-8 Oreo cookies 1. Using the Blender with the Cross Blade, blend all the ingredients until smooth. 2.
Café Mocha Milkshake Serves 2 Ingredients 45g dark chocolate 10g coffee granules 350ml milk 2 scoops vanilla ice cream, plus extra to serve (optional) 1. Roughly chop the chocolate and put into a large jug with the coffee. 2. Pour half the milk into a saucepan and bring just to the boil. 3. Pour over the chocolate and coffee mix, stirring to melt. Once melted, allow to cool. 4. Tip the cooled mocha milk into the blender, equipped with the Cross Blade. 5. Add the ice cream and remaining milk. 6.
Baby Food
Apple Sauce Ingredients 4 cooking apples, peeled, seeded and cored, cut into quarters 1 tbsp sugar 2 tsp lemon juice 1 tbsp water 1. Place the apples, sugar, lemon juice and water into the Tall Cup and place the Steamer Lid on. 2. Microwave for about 8 minutes or until the apples are completely soft. 3. Using the Cross Blade, blend until completely puréed. 4. Serve warm or cold. Sweet Potato Ingredients 350g sweet potato, peeled, and cut into eighths 1 tbsp water 1.
Mango Ingredients 1 ripe mango, peeled and deseeded Apple or pear juice or water 1. Place the ingredients into the Tall Cup and, using the Cross Blade, blend until completely puréed. 2. Add more apple, pear juice or water if necessary. Peas and Carrots Ingredients 200g frozen peas, thawed 200g peeled carrots, cut into thirds 2 tbsp water Pinch of salt 1. Place the carrots and 1 tbsp of water into the Tall Cup and place the Steamer Lid on. 2.
Turkey and Sweet Potato Special Ingredients 300g sweet potato, peeled, and cut into eighths 1 tbsp water 100g cooked turkey breast Pinch salt 1. Place the sweet potato pieces and 1 tbsp of water into the Tall Cup and place the Steamer Lid on. 2. Microwave for about 5-6 minutes or until the sweet potato is completely tender. Allow to cool. 3. Add the turkey and a pinch of salt, and blend using the Cross Blade until completely puréed. 4. Serve warm or cold.
Smoothies
Blueberry, Strawberry and Banana Ingredients Handful of fresh or frozen blueberries Handful of fresh or frozen strawberries 1 banana, broken into pieces 1 cup of homemade ice Splash of orange juice 1. Add all the ingredients to the Tall Cup or Party Mug and twist on the Cross Blade. 2. Lock-on and mix until smooth, then serve.
Kiwi, Banana, Raspberry and Lime Ingredients 2 kiwis, peeled and halved 1 banana, broken into pieces Handful of raspberries ½ lime, peeled 1 cup ice Splash of orange juice 1. Add all the ingredients to the Tall Cup or Party Mug and twist on the Cross Blade. 2. Lock-on and mix until smooth, then serve.
Breakfast Smoothie Ingredients 2 oranges, peeled, deseeded, cut into quarters 1 banana, broken into pieces Handful blueberries 50ml plain low fat yogurt Drizzle of honey 1 cup of ice 150g granola 1. Add all the ingredients except for the granola to the Tall Cup or Party Mug and twist on the Cross Blade. 2. Lock-on and mix until smooth. 3. Pour over the granola and serve.
Juices
Orange, Banana and Pineapple Ingredients 2 oranges, peeled and quartered, seeds removed 1 banana ½ pineapple, skin removed and cut into quarters 1. 2. 3. 4. Assemble the Juicer. Put Rapido into Hands-Free mode. Add the ingredients into the Extractor and push down with the Pusher. Pour the juice into a glass and serve. Make sure you keep the lid of the blender on whilst pouring.
Vivacious Carrot and Orange Ingredients 3 oranges, peeled, deseeded and cut into quarters 2 large carrots, cut into thirds with the tops removed 1. 2. 3. 4. Juices 94 Assemble the Juicer. Put Rapido into Hands-Free Mode. Add the ingredients into the Extractor and push down with the pusher. Pour the juice into a glass to serve, making sure to keep the lid of the blender on whilst pouring.
Adult Drinks
Mai Tai Makes 2 cocktails Ingredients 60ml light rum 30ml triple sec 60ml passion fruit juice 60ml guava juice 60ml pineapple juice Homemade ice cubes 30ml dark rum Lime wedges 1. 2. 3. 4. Add all the ingredients except for the dark rum and lime into the Tall Cup. Attach the Cross Blade and pulse until the ice is coarsely blended through. Divide the mix between two glasses and pour the dark rum over each glass. Garnish each with a lime wedge.
Hurricane Makes 2 cocktails Ingredients 60ml light rum 60ml dark rum 20ml grenadine, or passion fruit syrup 90ml fresh orange juice 30ml sour mix, or fresh lime juice 30ml sugar, or more to taste 1 large orange, cut into 1/4-inch thick slices Ice cubes 1. Place all the ingredients except for the ice and orange into the Tall Cup. 2. Attach the Cross Blade and mix all the ingredients until the sugar is dissolved. 3. Pour into cocktail glasses and add the ice cubes and orange segments.
Bloody Mary Makes 2 cocktails Ingredients 60ml vodka 1 tsp prepared horseradish 250ml good tomato juice 2-3 dashes of Tabasco 1 dash Worcestershire sauce Sprinkle of celery salt Freshly ground pepper 1 ½ tsp amontillado or cream sherry (cream is sweeter) Ice cubes For the garnish 1/2 lemon, cut into wedges Celery (optional) 2 slices bacon (optional) Pickled onion (optional) 1. Place all the ingredients, except for the ice, lemon, and garnishes into the Tall Cup. 2.
Pina Colada Makes 2 cocktails Ingredients Ice cubes 60ml rum 60g coconut cream 30ml coconut milk 30g cup pineapple chunks For the garnish Sliced pineapple, for garnish, (optional) Maraschino cherry, for garnish (optional) 1. 2. 3. 4. Fill the Tall cup halfway with ice cubes. Add rum, coconut cream, coconut milk and pineapple chunks. Blend using the Cross Blade. Garnish with a slice of pineapple and maraschino cherry, if desired, and serve.
Blended Frozen Margarita Makes 2 cocktails Ingredients 45ml tequila 15ml triple sec 15ml lime juice 45ml sour mix Ice cubes Lime wedges Salt for rimming glass (optional) 1. To begin, rub the rim of two margarita glasses with a lime wedge. 2. Dip the rim into a plate of salt to coat. 3. Fill a 1/3 of the Tall Cup with ice. Add all the other ingredients, except for lime wedges and salt. 4. Blend until smooth. Pour the mixture into the glasses and serve with a lime wedge on each rim.
Lava Flow Makes 1 cocktail Ingredients 30ml light rum 60ml pineapple juice 180ml pina colada mix (coconut cream and pineapple juice) 30g strawberry Purée Ice cubes 1 small chunk pineapple (optional) 1. Place the rum, pineapple juice and pina colada mix in the Tall Cup with 225g of ice. Blend using the Cross Blade. 2. Take a glass and coat the inside with strawberry Purée. 3. Pour in the colada blend. 4. Finally, use a spoon to drag the strawberry Purée up through the colada drink, creating a pink stripe. 5.
Coffee Drinks
Espresso Makes 2 cups of coffee Ingredients 50g of your favourite dark roasted espresso beans Demerara sugar, loose or cubed (optional) 1. Grind espresso beans using the Flat Blade. Grind until very fine. 2. Make espresso in an espresso machine and pour into two espresso cups, adding the sugar, if preferred.
Cappuccino Makes 2 cups of coffee Ingredients 50g your favourite dark roasted espresso beans 175ml milk ½ tsp cocoa powder 1. Grind your favourite blend of dark roasted beans using the Flat Blade. Grind, until very fine. 2. Make the espresso and pour into two coffee cups. 3. Fill the Short Cup full of milk and blend with the Cross Blade for 5-10 seconds. 4. Microwave the milk on high for 35-45 seconds, taking care not to let the milk foam up out of the cup. If this happens, stop the microwave. 5.
Dark Chocolate Mocha Makes 2 cups of coffee Ingredients 50g of your favourite dark roasted espresso beans 2 tbsp sugar 2 tbsp unsweetened cocoa powder 100ml milk 1. Place 1 tbsp of cocoa powder and 1 tbsp of sugar into each coffee cup. 2. Grind your favourite blend of dark roasted beans using the Flat Blade. Grind until very fine. 3. Make espresso, and pour into 2 coffee cups. 4. Stir the cocoa, sugar and espresso in each cup. 5.
White Chocolate Mocha Makes 2 cups of coffee Ingredients 50g of your favourite dark roasted espresso beans 175ml milk 65g white chocolate, broken into pieces White chocolate shavings 1. Grind your favourite blend of dark roasted beans in the Short Cup using the Flat Blade. Grind until very fine. 2. Make espresso and pour into 2 coffee cups. 3. Fill the Short Cup full of milk and blend with the Cross Blade for 5-10 seconds. 4.
Fat-Free Recipes Breakfast Blackberry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Soups Great Gazpacho . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Dips and Dressings Salsa Fresca . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Healthy Hearty Hummus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Vegetarian Recipes Breakfast Pleasant Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Blueberry-Licious Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Blackberry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Morning Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hot Three-Cheese Artichoke Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 Creamy Caesar Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 Magnificent Marie Rose . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 Dignified Dijon Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Kid-Friendly Recipes Breakfast Morning Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Apple Cinnamon Muffins… . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Maple Pecan Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Sandwiches Cheddar ‘n’ Chutney Spread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Recipe Favourites 111
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