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Robot Ultimate Stick Blender

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Lemonade

Ingredients

  • 3 small very ripe lemons cut into 8 pieces
  • 1 cup sugar
  • 1/2 cup cold water

Method

Place the lemons into the bowl of the stick blender.

……. Add the sugar and water and blitz till smooth.

Pour the lemon puree into a glass jug filled with ice and top with sparkling mineral water or sad water, stir and serve with a sprig of mint in a long tall glass.

© Jenny Morris 2010

Spicy Hot Chocolate

Ingredients

  • 2 litres fat-free milk
  • 7.5 cm cinnamon sticks
  • 550 grams bittersweet chocolate(your favorite), broken into chunks
  • 1 tablespoon vanilla extract

We made our Hot Chocolate with fatfree milk and it was a big hit. For a richer chocolate, make it with whole or reduced- fat milk.
Now and then indulgence is good for the soul.
Makes 12–16 servings

 Method

Combine the milk and cinnamon sticks in a saucepan. Place over medium heat and stir constantly to heat until steamy and just beginning to bubble around the edges. Reduce heat to low and simmer for 10 minutes to infuse the cinnamon flavor into the milk. Stir in the chocolate chunks. When chocolate is melted, remove cinnamon sticks and stir in vanilla extract. Insert the blender and process about 1 minute using a gentle up-and-down motion.
Continue blending until the mixture is creamy and frothy. Spoon into cups or mugs and top with a dollop of freshly whipped cream if desired.
For Hot Cinnamon Mocha, add 3–4 tablespoons instant espresso powder to the milk when steeping with the cinnamon sticks.

Asparagus Soup

Ingredients

  • 55 grams shallot, peeled
  • 1 tablespoon unsalted butter
  • 1 clove garlic, peeled and crushed
  • 500grams fresh asparagus, tough ends removed
  • 85 grams red potato, peeled and diced
  • 1/4 cup dry white wine
  • 11/2 cups fat-free low-sodium chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon dried basil
  • 1/4 cup heavy cream (optional
  • Makes 21/2 cups

Method

Insert the blade assembly in the prep bowl. Place the shallot in the prep bowl, connect hand blender motor body to the top of the chopper/grinder attachment cover, cover
prep bowl and blend to finely chop. Melt butter in a saucepan over medium low heat. Add shallots and crushed garlic
and “sweat” over medium-low heat for about 5 minutes.
Do not allow the shallots and garlic to brown. While shallots are cooking, cut the asparagus into pieces and reserve the tips. When shallots are soft, add asparagus and potato to saucepan and cook for about 6 minutes
longer, until asparagus is bright in color. Add wine and raise the heat to bring the wine to a boil. Reduce the wine until a scant tablespoon remains. Add chicken stock.
Bring to a boil and then reduce heat to low. Simmer for about 20 minutes until the vegetables are soft. Insert the blender into the saucepan, making sure the protective
guard is submerged. Blend, using a gentle up-and-down motion until ingredients are well combined, about 40-50 seconds. Season with salt, pepper and basil. Stir in cream if using. While soup is cooking bring 2 cups of water to a boil. Add the asparagus tips and cook for 2 minutes until bright green. Drain and immediately plunge into an icewater bath to stop cooking. Serve soup hot, garnished with reserved asparagus tips.