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__RP73125_B6.book Seite 10 Montag, 13. Februar 2012 1:12 13
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.
10
GB
Herb dip
125 g quark (40% fat in dry matter)
125 g yoghurt
2-3 finely chopped cloves of garlic
100 g cucumber
Salt to taste
Pepper to taste
25 g herbs (frozen)
attachment: purée disc 9
1. Remove the seeds (inside) of the cucum-
ber and dice or grate the cucumber.
2. Put all ingredients into the container 4.
Cover with lid 3 and purée well.
3. Season with some more salt and pepper
to taste.
NOTE: If you want to add fresh herbs, use
the blade unit 5 first to chop the herbs. You
can also chop the pieces of cucumber and the
garlic cloves with the blade unit 5 first. Then,
add the quark and the yoghurt.
Fruit dream
100-200 g vanilla ice cream
fruit (fresh or frozen)
attachment: blade unit|5
• Put the vanilla ice cream and fruit into
the container|4. Fit the lid|3 and purée
finely until the fruit is fully mixed into the
ice cream.
To make a milkshake, add 100 ml milk.
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