Owner's Manual

CHOCOLATE HAZELNUT SPREAD
MAKES 1 1/2 CUPS (375 ML)
INGREDIENTS
1/3 cup (80 ml) water
2 cups (500 ml) toasted hazelnuts
2/3 cup (160 ml) sugar
1/3 cup (80 ml) cocoa powder
1 tbsp (15 ml) oil
DIRECTIONS
1. Remove skin off the hazelnuts.
2. Place all the ingredients in the blender jar in the order listed above.
3. Secure the lid.
4. Set the speed control to the lowest speed and turn the blender on.
5. Slowly increase the speed to the highest setting, using the tamper
to push the nuts into the blades.
6. Continue to blend until it develops an even and creamy consistency.
Buffalo Chicken Dip
SERVES 4
INGREDIENTS
1 (250g) brick cream cheese
3/4 cup (180 ml) plain greek yogurt
1/3 cup (80 ml) mayonnaise
1/3 cup (80 ml) hot sauce
1/4 cup (60 ml) crumbled blue cheese
1 cup (250 ml) cooked chicken breast, chopped
DIRECTIONS
1. Place the first four ingredients in the blender jar in the order listed
above.
2. Secure the lid.
3. Set the speed control to the lowest speed and turn the blender on.
4. Slowly increase the speed to the middle setting and blend for about
1 minute.
5. Add the blue cheese and chicken. Secure the lid.
6. Press the pulse button for 1 second and release it. Do this about 4-5
times so the chicken is incorporated into the dip, but still chunky.
7. Dump the dip into a small baking dish.
8. Bake in a 350F preheated oven for 20-30 minutes, or until the dip is
starting to bubble up the sides of the dish.
ROASTED RED PEPPER HUMMUS
SERVES 4
INGREDIENTS
3 cups (750 ml) canned chick peas, drained
3 tbsp (45 ml) tahini
2 roasted red peppers
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) olive oil
1 garlic clove
1 tsp (5 ml) salt
1 (250 ml) water
DIRECTIONS
1. Place all ingredients in the blender jar in the order listed above.
2. Secure the lid.
3. Set the speed control to the lowest speed and turn the blender on.
4. Slowly increase the speed to the highest setting and blend for about
1 minute, using the tamper to push ingredients into the blades.
5. If a thinner consistency is desired, add a little extra water and blend
for another 20 seconds.
STRAWBERRY FREEZER JAM
MAKES 6 250ML JARS
INGREDIENTS
4 cups (1000 ml) fresh strawberries
1 1/2 cups (375 ml) sugar
1 tbsp (15ml) lemon juice
1 (45g) package of freezer jam pectin or 5 tbsp (75 ml) instant pectin
DIRECTIONS
1.
Place all ingredients in the blender jar in the order listed above.
2. Secure the lid.
3. Set the speed control to the lowest speed and turn the blender on.
4. Slowly increase the speed to the highest setting and blend for about
1 minute.
5. Pour the jam into glass or plastic freezer jars and secure with lids.
6. Refrigerate up to 3 weeks or freeze for up to 1 year.
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