Philips Comfort HR7600/1 Mode D'emploi page 15

Shred the cheese. Puree the broccoli with the
B
boiled potatoes and some of the cooking liquid of
the broccoli. Put the broccoli puree and the
remaining liquid and stock cubes into a measuring
beaker and fill it up to 750ml.Transfer the soup to
a pan and while stirring bring it to the boil. Stir in
the cheese and season with curry, salt, pepper and
nutmeg and add the cream.
Roquefort dressing
P
- For sour cream Roquefort dressing:
- 75g crumbled Roquefort or other blue cheese
- 250ml sour cream
- 2 drops Tabasco
- 1 tsp. wine vinegar
- 1 clove of garlic
- half tsp. sugar
- 1 tsp. celery salt
- pepper
- half tsp. mustard
Put all ingredients except for the cheese in the
B
bowl and mix well. Add cheese and continue the
process until the desired consistency has been
reached.
Yoghurt dressing
P
- 150ml yoghurt
- 2 tbsp. lemon juice
- one quarter tsp. salt
- pepper
- 2 tbsp. fresh herbs (parsley, garden cress,
watercress, chives, tarragon, basil)
Put all ingredients in the bowl and mix well.
B
Gazpacho (for 2 persons)
P
- 250g tomatoes
- 1 clove garlic
- 1 tbsp. red wine
- 1.5 tbsp. olive oil
- 1 tbsp. tomato puree
- 1 green pepper in pieces
- 1 onion in pieces
- 1 tbsp. mayonnaise
- half of a small cucumber in pieces
- 250ml chicken stock
- Garnish: chopped pepper, tomato and onion.
Put all the ingredients in the bowl and mix them
B
until a smooth puree is obtained. Chill the soup in
the refrigerator. Garnish with some chopped
pepper, tomato and onion.
Mashed potatoes
P
- 500g cooked potatoes
- approx. 160ml hot milk (90cC)
- 1 tbsp. butter
- salt
First mash the potatoes, then add milk, salt and
B
butter. Use speed 1 and process it for
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