Operation Manual

13
. Autumn Beauty
For 1 large glass:
1 red apple, quartered; 1 medium pear (150 g)
also quartered; 1/4 grapefruit peeled
thoroughly.
Add ice cubes to the juice and drink at once.
. Speed 3.
. Melon Kir
For 1 large glass:
200 g of melon pulp, 2 tablespoons of strained
blackcurrants.
To the juice extracted, drop ice cubes and if
wished one or two teaspoons of cane sugar
syrup.
. Speed 1.
V
EGETABLES COCKTAILS
. Setting Sun
For 1 large glass, in this order put in:
1 stick of celery with leaves; 1 washed and
scraped carrot, 200 g of tomatoes cut in four.
Into the juice drop ice cubes, a lemon slice
and to taste a few drops of Tabasco.
. Speed 4.
. Tomato cocktail
For 1 large glass, use in this order:
1 stick of celery with leaves, two sprigs of
parsley, two of watercress; 2 spinach leaves;
3 of lettuce; 1 small beetroot, boiled and cut
into small pieces; 1 washed and peeled carrot,
200 g of tomatoes cut in four.
Into the juice, add ice cubes, a lemon slice
and 2 pinch of celery salt.
. Speed 4.
C
HILDREN'S COCKTAILS
. Strawberry milk:
6 glasses:
250 g of strawberries hulled and washed;
6 tablespoons of icing sugar, 1 litre of cold
water.
Into the juice, from the strawberries only, add
the sugar and mix till dissolved.
Pour the mixture into 6 glasses and add the
water evenly. Instead of strawberries,
raspberries can be used.
. Speed 4.
. Peach delight
For 6 glasses:
6 white peaches, 6 yellow, 6 tablespoons of
cane syrup, twelve ice cubes.
Wash the peaches, cut in eight and stoned.
Put the peaches through the juice extractor.
Pour 1 tablespoon of syrup into each glass
and add the juice. Then mix, add the ice and
serve at once.
. Speed 3.
F
RUIT AND ALCOHOL COCKTAILS
. Mimosa
For 1:
200 g of oranges peeled and de-pithed; 1 dl
of champagne.
Cut up the oranges and juice (this should give
1 dl of juice). Pour the champagne onto a low
glass or a «flute» and add the orange juice.
Stir gently and serve at once. Oranges can
be replaced by mandarines or peaches.
. Speed 3.
. Kiwi punch
For 6:
500 g of kiwi; 1/2 a lime; 4 tablespoons of cane
syrup; 3 dl of white rum; ice cubes.
Reduce the kiwi to 4 dl of juice, then extract 2
teaspoons of lime juice. Mix the two with the
rum and the syrup in a jug, leave in the fridge
at least an hour before serving, pour into
glasses containing ice cubes.
. Speed 2.
S
OUPS
. Iced soup with yogurt
For 4:
500 g of tomatoes; 750 g of carrots, 2 sticks
of celery with leaves; whole lemon; 1 small
onion; 2 natural yogurts; 1 garlic clove, salt
and pepper.
Wash the vegetables and cut into small pieces,
half peel the lemon and cube it. Peel the onion
and the garlic and cut up. Put into the juice
extractor in the following order: tomatoes,
carrots, celery, lemon, onion, garlic. Collect
all the juice into a salad bowl and add the salt
and the yogurts, previously beaten with a fork.
Mix all well. Cool before serving, adding the
pepper just before serving.
. Speed 4.
. Gazpacho style soup
For 4:
750 g of tomatoes, 1 capsicum (red or green)
about 200 g in weight, 1 cucumber (300 g in
weight); 1 stick celery with leaves; 50 g onion;
1 garlic clove; 1/2 lemon; 1/2 a tablespoon of
wine vinegar; 2 tablespoons of olive oil; 100 g
of breadcrumbs; tabasco; salt and pepper.