Silvercrest SMZ 400 A1 Bedienungsanleitung PDF herunterladen (Seite 12)

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Pesto (green)

1-2 bunches of fresh basil

1-2 cloves of garlic

2 tablespoons pine kernels

150 ml olive oil

2 tablespoons Parmesan

salt + freshly ground black pepper

attachment: blade unit 5

1. Put the basil, garlic, pine kernels and

olive oil into the container 4. Fit the

lid 3 and purée finely.

2. Add Parmesan at the end. Season to

taste with salt and pepper.

Keep the pesto in a screw-top jar covered

with a layer of olive oil. That way it will keep

for up to a month in the refrigerator.

Guacamole

2 avocados (very ripe)

2 cloves of garlic

½ lemon

½ teaspoon mustard

1 teaspoon oil

1-2 tomatoes (quartered)

1 tablespoon cream cheese

sugar

salt

pepper

Tabasco

attachment: blade unit 5

1. Peel the avocado, remove the stone

and put the flesh into the container 4.

2. Then put the garlic, lemon juice, mus-

tard, oil, tomatoes and cream cheese

into the container 4. Fit the lid 3 and

purée finely.

3. Season to taste with salt and pepper

and then adjust the flavour with

Tabasco.

Barbecue sauce

200 g tomatoes (quartered)

2 tablespoons vegetable oil

salt

garlic salt or fresh garlic cloves

50 ml tomato ketchup

30 g tomato purée

2 tablespoon vinegar

2 tablespoons lemon juice

1 teaspoon sugar

cinnamon

attachment: blade unit 5

1. Put the quartered tomatoes, oil, salt

and garlic into the container 4. Fit the

lid 3 and blend for 2-3 brief pulses.

2. Take off the lid 3 and season to taste.

The garlic flavour has to be very strong.

3. Add the ketchup, tomato purée, vine-

gar, lemon juice, sugar and a pinch of

cinnamon. Fit the lid 3 and blend the

sauce until the mixture is smooth.

4. Take off the lid 3 and season to taste.

5. Put the sauce into a pan. Simmer for

about 45 minutes at a low temperature

until the mixture thickens.

If required, adjust the flavour of the barbe-

cue sauce with chilli powder.

__RP61714_B6.book Seite 10 Donnerstag, 3. März 2011 10:20 10

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