Rules of work with immersion blender
Compact and lightweight immersion blender lets you blend soups right in the pot, not pouring them into other containers. With the help of this device can be turned into puree cooked or raw vegetables, to make mince, whip mousse, sauce or cream. To perform all these operations will help to a set of interchangeable nozzles, which are equipped with every blender.
For cooking you can use any container. We should proceed carefully - in the absence of the protective cover, the liquid and small pieces of food can spread throughout the kitchen. The unit is suitable for grinding or whipping small batches of products not intended for long continuous operation.
Choosing model, consider the power and weight of the device, as well as the number of nozzles and additional accessories, for example glasses for the storage of finished products.
Best recipes: squash soup
Try to cook soup - the blender will ensure a delicate texture and lightness meals. You will need:
- 2 chicken Breasts;
- 1 sweet pepper;
- 1 small zucchini;
- 0.5 cups cream;
- freshly ground black pepper.
The cream can be replaced with milk, the soup will be more diet.
In a saucepan put the washed chicken Breasts, fill them with water, bring to a boil. Remove the foam, add salt and cook the chicken until tender over moderate heat. Then, remove the breast, cut the meat and set aside.
Zucchini peel, the pepper, remove the partitions and seeds. Chop the vegetables and place them in the broth. Cook until tender, return to the pot the chicken and preroute soup immersion blender. Pour in a saucepan the cream, add salt to taste and mix. Heat soup without boiling, and then sprinkle with freshly ground black pepper and pour into plates.
With an immersion blender, you can quickly prepare a delicious dessert - mousse fresh berries with a layer of cookies.
You will need:
- 250 g of berries (strawberry, raspberry, blueberry);
- 100 g of sugar;
- 2 egg whites;
- 100 g shortbread;
- fresh mint for decoration.
Berries wash and dry. Place them in a deep bowl and blend with an immersion blender. Stir in the sugar and then one by one add the egg whites while whipping. You get lush homogeneous mass.
In a mortar mash shortbread biscuits, broken into pieces. In wide glasses, place a layer of berry mousse, then a layer of shortbread crumbs and another portion of the berry mixture. Decorate each portion with leaves of fresh mint. Before serving dessert keep in the fridge.