Description blender - cooking device for grinding and mixing of products, consisting of a vertical jar with a moving knife and workers at the bottom of the motor.
Stephen Poplawski blender was invented in 1922. He was the first to put the spinning blade on the bottom of the container. He used this device for making soda carbonated drinks. In 1935, Fred Osius improved Poplavskiy idea and invented the famous blender Waring.
Before you use a blender, all productsshould be cut into small pieces, not fold into it the whole fruit. It takes a few seconds but the pieces just do not get stuck between the blades and glass and are best milled.
Blenders cope with fewer ingredients than the food processors, so they are better suited for the preparation of juices and cocktails.
Recipes containing some amount of liquid, such as soups or sauces, are best suited for cooking in a blender.
Recipes for Blender:
1. velvety SOUP with zucchini
2 medium zucchini, cut into slices
2 tbsp. tablespoons butter
2 tbsp. tablespoons finely chopped onion
1 large clove garlic
1 teaspoon curry powder
1/2 cup cream
1/2 liter of chicken broth
Stew of zucchini, onion and garlic in a skillet with butter, without closing the lid.
Vegetables should be soft, but not toasted. In a blender put steamed vegetables, chop. Add broth, cream and curry, and again mix well in a blender.
Gently heat to light boil and serve.
2. Pea soup with crispy bacon
1 tbsp olive oil
1 onion, chopped
2 celery sticks
1 tbsp paprika (pepper)
675 g (1 lb 8 oz) frozen peas
1.2 liter (2 pt) vegetable broth
1/2 lemon, juice only
8 pieces of bacon or Italian pancetta
1. Heat the oil in a frying pan. Sauté onion and celery over low heat for 10-15 minutes. Add the paprika and cook for 1 minute. Add peas.
2. Add broth, bring to a boil. Reduce the heat and simmer for 10-12 minutes. Pour into a blender (or mixer), scroll to homogeneity.
3. Pour the soup into a clean saucepan, heat, then add the lemon juice and seasoning. Fry the bacon until golden brown and crisp.
4. Pour the soup into bowls, put the pieces of bacon.
3. Potato soup with broccoli and cheese
Ingredients: Serves 4:
2 tbsp olive oil
2 potatoes, diced
1 onion, finely chopped
225 g broccoli
125g blue cheese (Roquefort type)
1 liter of vegetable broth
150 ml whipping cream
a pinch of paprika, salt and pepper
1. Heat the oil in a large pan, add the potatoes and onion. Fry, stirring, 5 minutes. Postpone a few sprigs of cabbage for decoration, the rest of the cabbage add to the pot. Add cheese and vegetable soup.
2. Bring to a boil, reduce heat and simmer for 25 minutes until cooked potatoes. Put the soup in a food processor or blender and grind portions of puree. This can be done by wiping the vegetables through a sieve with a wooden spoon.
3. Return the soup to the saucepan, add the cream and season.
4. Boil the lazy cabbage in boiling salted water just a couple of minutes.
5. Pour the soup into bowls and garnish with cabbage, sprinkled with paprika and serve.
4. Cream of spinach and GINGER
2 tbsp sunflower oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2.5 cm piece of root ginger, finely chopped
250 g (9 oz) fresh spinach leaves
1 small piece of lemon grass
1 liter chicken or vegetable broth
1 small potato, peeled and chopped
1 tbsp rice wine or dry sherry
1 tbsp sesame oil
salt, pepper, fresh chopped spinach for decoration
This is not very sharp, thick green soup with a light aroma of ginger and lemongrass is perfect to start dinner or for a summer meal.
1. Heat the oil in a large saucepan. Add garlic, onion and ginger and fry for 3-4 minutes until soft.
2. Postpone 2-3 small leaves of spinach. Add remaining spinach and lemon grass in a saucepan, stirring until the spinach does not wither. Add broth and potatoes, bring to a boil. Reduce the heat, cover and cook 10 minutes.
3. Pour into a blender or food processor and puree to make uniform.
4. Return the soup to the pot and add the ri
cial wine, then season with salt and pepper to taste. Boil.
5. Chop the spinach and sprinkle them on top. Drizzle with a few drops of sesame oil and serve hot, garnished with spinach leaves.
On a note:
To make the creamy spinach soup, add soup 4 tbsp coconut or replace 300 ml of broth with the same amount of coconut milk. Garnish with coconut flakes.