Cuisinart CSB 77C User Manual

INSTRUCTION/

RECIPE BOOKLET

Smart Stick^®Hand Blender CSB-77C

For your safety and continued enjoyment of this product,

always read the instruction book carefully before using.

14. The use of attachments or accessories not recommended by

Cuisinart may cause fire, electrical shock, or risk of injury.

IMPORTANT SAFEGUARDS

15. Do not use outdoors, or use for other than intended use.

When using an electrical appliance, basic safety precautions should

always be followed including the following:

16. Do not let any cord hang over the edge of the table or counter.

Do not let cord contact hot surfaces, including stovetop.

1. READ ALL INSTRUCTIONS.

17. Make sure the appliance is off, the motor has stopped completely,

and the appliance is unplugged from outlet before putting on or taking

off attachments, and before cleaning.

2. To protect against electrical shock, do not put the motor body, cord

or electrical plug of this hand blender in water or other liquid. The

detachable blending shaft of this appliance has been designed for

immersion into water or other liquids. Never submerge any other

portion of this unit. If hand blender falls into liquid, remove immediately.

Do not reach into the liquid without unplugging the unit first.

18. To reduce the risk of fire or electrical shock, do not operate any

heating appliance beneath the mounting unit.

19. Maximum rating of 200W is based on the chopper/grinder

attachment that draws the greatest power.

3. This appliance should not be used by children. To avoid possible

accidental injury, close supervision is necessary when any appliance

is used by or near children.

4. Unplug from outlet when not in use, before putting on or taking

off parts, and before cleaning. To unplug, grasp plug and pull

from electrical outlet. Never pull cord.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

5. Avoid contacting moving parts.

NOTICE

6. During operation keep hands, hair, clothing, as well as spatulas and

other utensils away from attachments and any mixing container, to

reduce risk of injury to persons, and/or damage to the appliance.

A spatula may be used, but must be used only when the unit is

not operating.

This appliance has a polarized plug (one blade is wider than the other).

As a safety feature, this plug will fit in a polarized outlet only one way. If the

plug does not fit fully in the outlet, reverse the plug. If it still does not fit,

contact a qualified electrician. Do not attempt to defeat this safety feature.

7. Do not operate any appliance with a damaged cord or plug, or after

the appliance has malfunctioned or has been dropped or damaged in

any way or is not operating properly. Return the appliance to the

nearest Cuisinart Repair Centre for examination, repair, or

mechanical or electrical adjustment.

TABLE OF CONTENTS

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Unpacking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Features and Benefits. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Whisk Tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Diagram. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Assembly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Blending Attachment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Chopper/Grinder Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Reversible Blade. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Whisk Attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Blending . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Whisking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Chopping/Grinding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Frequent Uses for Chopper/Grinder . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

8. Remove detachable shaft from the blender before washing the blades

or shaft.

9. Blades are SHARP. Handle carefully when removing, inserting

or cleaning.

10. When mixing liquids, especially hot liquids, use a tall container or

make small quantities at a time to reduce spillage, splattering and

possibility of injury from burning.

11. To reduce the risk of injury, never place chopper/grinder attachment

cutting blade on base without first putting prep bowl properly in place.

12. Be certain the chopper/grinder attachment cover is securely locked in

place before operating appliance. Do not attempt to remove cover

until blade has stopped rotating.

13. Check prep bowl for presence of foreign objects before using.

and other delectable treats.

INTRODUCTION

This Cuisinart^®Smart Stick^®Hand Blender is designed to handle a variety

of basic tasks, like blending, mixing, chopping, grinding, whipping,

pureeing – even processing bread crumbs – to give you time for more

creative culinary undertakings! The elegant brushed stainless steel body

houses a powerful motor, and the handy “stick” design lets you blend in a

pot, bowl, or pitcher. Operation is easy and cleanup is quick. What could

be better?

7. Chopper/Grinder Attachment: Chop, mince and grind with

the Cuisinart^®Chopper/Grinder attachment. Chopper/Grinder

attaches to the blender motor body in place of the blender shaft or

whisk attachment.

8. Mixing/Measuring Cup (Not shown on page 7): 2-cup (500 ml) mix-

ing beaker is microwave - and dishwasher safe. Use this container to

blend drinks, shakes, salad dressings and more. Designed for easy

gripping and drip-free pouring.

TIPS AND HINTS

UNPACKING INSTRUCTIONS

Place the package containing the Cuisinart^®Smart Stick^®Hand Blender

on a sturdy surface. Unpack the Smart Stick^®Hand Blender from its box

by removing the upper protective insert. Gently slide the unit from the

box. Remove all support materials from the box (see page 7 for diagram)

and replace the upper insert. Save packaging for possible repacking of

the unit.

1. Liquid should come within an inch (2.5 cm) of where the shaft

attaches to the motor housing.

2. Some spices may scratch the chopper/grinder attachment.

3. When using with a nonstick cooking surface, be careful not to scratch

the coating with the hand blender.

4. Do not immerse motor body housing, chopper/grinder cover, or whisk

gearbox in water or any other liquid.

5. Cut most solid foods into ¹⁄2" (1.25 cm) cubes for easy blending.

Suggestion: use chopper/grinder for chopping and grinding solid

foods.

Note: The blending blade is extremely sharp. Use caution when

removing and unpacking the storage stand. The blending blade is

stored in the storage stand.

Before using the Cuisinart^®Smart Stick^®Hand Blender for the first time,

we recommend that you wipe the unit with a clean, damp cloth to remove

any dirt or dust. Dry it thoroughly with a soft absorbent cloth. Handle

carefully; wash each individual blade attachment, mixing container and

detachable shaft by hand or in the dishwasher. Dry thoroughly before use.

Read all instructions completely for detailed operating procedures.

6. Pour liquid ingredients into the Mixing/Measuring Cup container first,

unless recipe instructs otherwise.

7. To avoid splashing, don’t turn the hand blender on until the blade is

beneath the surface of the mixture and do not pull the hand blender

out of the mixture while blender is running.

8. Do not let hand blender stand in a hot pot on stove while not in use.

FEATURES AND BENEFITS

9. Do not put fruit pits, bones, or other hard material into the blending

mixture, as these are liable to damage the blades.

1. One Touch On/Off Button: Allows you to activate the hand

blender at the touch of a button. Simply press and hold down on the

toggle switch to blend or pulse. Once the button is released, blending

will stop.

10. Do not fill mixing containers too full. The level of mixture will rise when

blending, and can overflow.

11. Adding liquids that are warm, not cold, facilitates blending solids

with liquids.

2. Comfort Handle: The handle allows you to control the hand blender

with ease.

12. For recipes calling for ice, use crushed ice (not whole cubes) for

best results.

3. Motor Body Housing

4. Detachable Shaft: By pressing the release button on the back of the

unit, the shaft will detach for easy cleaning.

13. Using a gentle up-and-down motion is the best way to blend and

incorporate ingredients uniformly.

5. Blending Attachment with Stainless Steel Blade and Blade

Guard: This attachment easily snaps into the motor body housing.

The stainless steel blade is partially covered by a stainless steel

housing that keeps splashing to a minimum.

14. To avoid spatter, turn the hand blender off and let the blade stop

completely before lifting the unit out of the mixture you are processing.

15. To whip air into a mixture, always hold the blade just under

the surface.

6. Whisk Attachment: Whisk attachment snaps into the motor body

housing. This attachment is great for whipping cream, egg whites

16. To make a soup creamy in texture, use the hand blender to purée

the soup solids to the desired consistency using a gentle up-and-down

motion right in the saucepan. You can quickly change your soup into a

thick and creamy blend.

Whisk Attachment

17. If you are making a dip or spread, it is not necessary to process

completely into a smooth purée; leave some texture for interest.

18. When making compound butters, remove the butter from the

refrigerator and let it come to room temperature before blending

the ingredients.

Comfort

Handle

19. The hand blender is perfect for frothing milk for cappuccino or lattes.

20. Use the hand blender to make smooth gravies and pan sauces.

Cord

Wrap

21. For best results when adding celery to a recipe, use a vegetable

peeler to remove tough outer strings from the celery before slicing.

Detachable

Gearbox

On/Off

Button

WHISK TIPS

Use the whisk attachment for beating heavy cream or egg whites. It may

also be used for whisking eggs for scrambled eggs or fluffy omelets.

BEATING EGG WHITES

When beating egg whites use a very clean metal or glass bowl, never

plastic. Plastic can contain hidden oils and fats that can ruin the delicate

egg white foam. To help stabilize the egg whites add 1/8 teaspoon (1 ml)

of cream of tartar per egg white prior to beating them. (If using a copper

bowl omit the cream of tartar). Beat the egg whites until soft peaks form

that do not droop over. Beating the egg whites longer causes them to dry

out and become even less stable. When adding sugar to beaten egg

whites add it slowly when soft peaks just begin to form and then continue

beating to form soft peaks that don’t droop over.

Motor

Body Housing

Chopper/Grinder

Attachment

Chopper/

Grinder

Cover

BEATING HEAVY CREAM

When beating heavy cream, if possible and time allows, use a chilled

bowl, and chill the whisk attachment. The best shaped bowl for whipping

cream is one that is deep with a rounded bottom. The cream should come

out of the refrigerator just before whipping. Hold the Whip attachment so

that it is just skimming the surface, and whip until the cream begins

to thicken and develop some body; then immerse the whisk totally into

the cream. Whipped cream may be used at either soft or firm peaks

depending on preference. It may be flavoured as desired. For best

results, whip cream just before using.

Detachable

Blending Shaft

Blade

Guard

If it must be whipped ahead, add a whipped cream stabilizer such as

Stainless

Steel

Blending

Blade

Oetker^®’s Whip It^™.

Oetker^®is a registered trademark owned by Dr. August Oetker Nahrungsmittel, KG, LP.

ASSEMBLY

REVERSIBLE BLADE

The Cuisinart^®Smart Stick^®Hand Blender chopper/grinder attachment is

equipped with a reversible blade. This blade is sharp on one side and

blunt on the other. The blade is attached to a plastic ring which slides

over the blade assembly shaft, so it can be easily turned over to select

the appropriate blade. A guide for proper blade selection follows in the

section, Frequent Uses for Chopper/Grinder (page 15.)

BLENDING ATTACHMENT

1. Align the motor body with the blending attachment and slide the

pieces together until you hear and feel the pieces click together.

It may be helpful to press the release button when assembling.

Before you process any food, assemble the parts.

1. Place the prep bowl on a flat, dry, stable surface. It should be close to

an electrical outlet of the same voltage as stated on the rating plate on

the Smart Stick^®Hand Blender.

2. The metal blade assembly shaft is attached to the bottom of the prep

bowl. If not already in place, slide the fully assembled blade assembly

over the top of the blade assembly shaft.

a. Putting together the blade assembly:

Connect the blade ring (F) to the plastic blade sheath (G). Line up the

blade ring opening with the plastic sheath. Let the blade ring slide to

the bottom of the plastic sheath. HOLD THE BLADE RING BY THE

CENTRAL HUB HOLDING RIBS (grips)(K) ONLY. DO NOT TOUCH

THE RAZOR-SHARP BLADES.

CHOPPER/GRINDER ATTACHMENT

A. Chopper/Grinder

Prep Bowl

Note these important features of the blade ring. The blade ring can be

placed over the plastic blade sheath in two different ways:

B. Cover Slots (3)

for Attaching

Cover

If you hold it this way (A), you will see the word “Sharp” on the blade.

Assemble the blade this side up to use the sharp edge. (see the section

on processing food for information about when to use the sharp edge.)

SHARP SIDE

C. Metal Blade

Assembly Shaft

D. Rubber Feet

E. Blade Assembly

F. Blade Ring

If you hold it this way (B), you will see no writing on the blade.

Assemble the blade this side up to use the blunt edge.

(See the section on processing food, for information about when

G. Plastic Blade

Sheath

H. Chopper/Grinder

Cover

to use the blunt edge.)

I. Lift Tabs

J. Chopper/Grinder

Spline

BLUNT SIDE UP

There are notches (C) on opposite sides of the interior of the hub. These

fit over ridges on the sides of the plastic blade sheath.

4b.

NOTCH

4a.

Inside View of

Chopper/Grinder

Cover

Pick up the blade ring by its hub holding ribs (grips) and line up the

notches in the interior of the blade ring hub with the ridges on the sides

of the plastic blade sheath. Let the blade ring slide down to the bottom

of the plastic blade sheath. The lower blade should almost touch the

bottom of the prep bowl.

Lift the prep bowl, holding it firmly from the bottom. Pick up the blader

ing by its hub holding ribs (grips) and turn it very slightly clockwise.

This locks it in place on the plastic blade sheath and prevents it from

sliding up during processing.

Inside View of

Prep Bowl

3. Connect the Smart Stick^®Hand

Blender motor body to the top of the

chopper/grinder attachment cover.

Align the spline in the chopper/grinder

cover’s drive shaft with the ribbed

opening on the underside of the motor

body. When aligned properly, slide the

two pieces together until you feel and

hear a slight click. It may be helpful to

press the rubber release button when

sliding these pieces together.

5. Plug the power cord of the Smart Stick^®Hand Blender into an

electrical outlet.

Motor

Body Bottom and

Chopper/Grinder

Cover Top View

6. Place one hand on the cover of the chopper/grinder attachment,

while gripping the Smart Stick^®Hand Blender motor body handle

with the other. Press the ON/OFF button with your fingers to start

the motor and run the chopper/grinder.

To turn the unit off, remove your fingers from the ON/OFF button.

7. WHEN THE BLADE STOPS MOVING, unplug the Smart Stick^®Hand

Blender, remove the motor body from the chopper/grinder cover, and

remove the cover from the prep bowl.

4. With the hand blender in place,

locate the chopper/grinder cover

and place it on top of the prep bowl.

a. Be sure that the 3 ridges at the top

of the blade assembly line up

WHISK ATTACHMENT

1. Align the end of the whisk with the small opening of

the whisk gearbox.

with the 3-arm propeller gear in the underside of the chopper/

grinder cover, and that the cover is seated all around the top of the

prep bowl.

b. To properly seat the cover, you must line up the three molded

pins from the cover with the 3 slots at the top of the prep bowl.

Rotate cover counterclockwise to secure it to the prep bowl.

Rotate the cover until the pins are in the far left position in

the slots.

2. Push end into opening until it locks into position.

3. Align the motor body with the assembled whisk

attachment and slide the pieces together until

you hear and feel the pieces click together.

It may be helpful to press the release button

when assembling.

2. Place food in the prep bowl. Be sure the food is cut in small pieces,

and the bowl is not overloaded.

OPERATION

BLENDING

Blending & Mixing

3. Place the chopper/grinder cover on top of the prep bowl. Be sure

the cover is properly seated.

4. Press the ON/OFF button on the Smart Stick^®Hand Blender.

The specially designed blade is for mixing and stirring all kinds of

foods, including salad dressings, powdered drink products, and sauces.

It is ideal for combining dry ingredients, and can be used to emulsify

mayonnaise, too.

5. Do not operate the chopper/grinder attachment for longer than

15 seconds at a time.

Note: Due to the powerful motor provided with this unit, Cuisinart

recommends using one hand to support the chopper/grinder

during operation.

This blade mixes and stirs while adding only a minimum of air to

your mixture. A gentle up-and-down motion is all you need to make

the most flavourful, full-bodied liquid recipes. Be careful never to

remove the Cuisinart^®Smart Stick^®Hand Blender from the liquid

while in operation.

6. When you have finished processing the food, stop the machine by

taking your fingers off the ON/OFF button.

7. WHEN THE BLADE STOPS MOVING, remove the Smart Stick^®Hand

Blender motor body from the chopper/grinder cover, and remove the

cover from the chopper/grinder.

1. Insert the blending attachment into the motor body. (See Assembly

for Blending Attachment, page 8.)

2. Plug electrical cord into an electrical wall socket.

3. Place blending shaft into mixture that will be blended.

8. Unplug the unit.

9. Carefully remove the blade assembly, holding it by the gripping ridges

on the plastic sheath. NEVER TOUCH THE BLADE ITSELF.

4. Press and hold the ON/OFF button. The hand blender will continue

to run as long as the switch is pressed in. To turn hand blender OFF,

release the ON/OFF button and the motor will stop.

10. Remove food with the spatula.

Note: Do not operate the Smart Stick^®Chopper/Grinder attachment

without food contents in the prep bowl.

5. Do not hold the button ON for longer than 50 seconds at a time.

6. Unplug immediately after use.

WHISKING

CLEANING

1. Insert the whisk attachment into the motor body. (See Assembly for

Whisk Attachment, page 11.)

SMART STICK^®HAND BLENDER

2. Plug electrical cord into an electrical wall socket.

3. Place the whisk into mixture that will be blended.

Always clean the Smart Stick^®motor body and blending shaft thoroughly

after using.

4. Press and hold the ON/OFF button. The hand blender will continue

to run as long as the switch is pressed in. To turn hand blender OFF,

release the ON/OFF button and the motor will stop.

Remove the blending shaft from the motor body. Clean the motor body

only with a sponge or damp cloth. Do not use abrasive cleaners which

could scratch the surface. To clean the blending shaft, wash by hand in

hot water using mild detergent.

5. Do not hold the button ON for longer than 20 seconds at a time.

6. Unplug immediately after use.

Never immerse the motor body in water.

When the appliance has malfunctioned or has been dropped or damaged

in any way or it is not operating properly, return the appliance to the

nearest Cuisinart Repair Centre for examination, repair or mechanical

or electrical adjustment.

CHOPPING AND GRINDING

Processing Food

1. Place the prep bowl firmly on a flat sturdy surface like a countertop.

Be sure the blade is assembled to use the blade edge that is

appropriate for the food to be processed.

CHOPPER/GRINDER ATTACHMENT

To simplify cleaning, rinse the prep bowl, cover and blade immediately

after use, so that food won’t dry onto them. Wash blade ring, plastic

sheath, and prep bowl in warm soapy water. Rinse and dry.

Wipe the underside of the chopper/grinder cover with a sponge

or damp cloth to remove any food. Do not submerge the cover in

water or place in the dishwasher. Wash the blade carefully.

Avoid leaving it in soapy water where it may disappear from sight.

FREQUENT USES FOR CHOPPER GRINDER

Ingredient

Comments

Baby foods (always consult

pediatrician or family

physician for appropriate

food recommendations)

Place small amounts of cooked foods into

chopper/grinder bowl. Add small amount of

appropriate liquid. Use pulse action to chop,

then continuous-hold action to blend.

If you have a dishwasher, you can wash the prep bowl blade

assembly on the upper shelf. Insert the Prep Bowl upside down.

Put the blade in the cutlery basket. Unload the dishwasher carefully

to avoid contact with the sharp blade. Wipe the motor body and top

of the cover with a damp sponge or cloth. Dry it immediately.

Never submerge the motor body or the cover in water or other liquid.

Bread crumbs – fresh or dry

(day old)

Pulse to chop, then process until desired

consistency is reached.

The Smart Stick^®chopper/grinder attachment is intended for

HOUSEHOLD USE ONLY. Any service, other than cleaning and normal

user maintenance, should be performed by an authorized Cuisinart

Service Representative.

Hard Cheese (Asiago, Locatelli,

Parmesan, Romano, etc.)

(Not recommended for softer

cheeses unless making dip

or dressing.)

Cut into ¹⁄4-inch (0.6 cm) pieces. Pulse to

chop, then process until desired consistency

is reached, no more than 1 ounce (30 g) at a

time.

Cut into ¹⁄2-inch (1.25 cm) pieces; may chill in

freezer for 3 minutes before chopping. Pulse to

chop, then process, no more than 1 ounce (30

g) at a time, until desired texture is reached.

Chocolate

WHISK ATTACHMENT

To clean your whisk attachment, simply release the attachment

from the motor body housing. Once the whisk is removed, detach

the metal whisk from the gearbox by pulling pieces apart. To clean

the gearbox, simply wipe with a damp cloth. To clean the metal

whisk, wash with warm, soapy water or place in the dishwasher.

Do not submerge the gearbox in water or any other liquid.

Place ingredients in chopper grinder bowl; do

not cover or spill on stem. Use pulse action

to chop, then continuous-hold action to blend

as needed to desired consistency.

Creamy Dressings/Dips

Garlic

Peel cloves, up to 6 cloves. Pulse to chop.

Ginger root (fresh)

Peel, cut into ¹⁄2-inch (1.25 cm) pieces. Pulse

to chop, ¹⁄2 ounce (15g) at a time.

Herbs, fresh

Nuts

⁄2

cup (125 ml); must be clean and dry. Pulse

to chop.

Shelled, toast first for best flavour. Pulse to

chop, then process up to ¹⁄2 cup (125 ml) at a

time, until desired chop is reached from

coarse to fine. May be processed to nut-

butter stage.

Onion

Peel, cut into ¹⁄2-inch (1.25 cm) pieces. Pulse

to chop, up to ¹⁄2 cup (125 ml) at a time, until

desired chop is reached.

Vegetables (cooked)

Cut into ¹⁄2-inch (1.25 cm) pieces and cook

until fork tender. Pulse to chop, up to ¹⁄

cup

(125 ml) at a time. May need to add cooking

liquid, stock or milk to process to a vegetable

purée.

Not recommended for mashed potatoes.

FROZEN COFFEE FRAPPÉ

Makes one 12-ounce (340 ml) beverage

Vegetables (uncooked)

Meat (Beef, Pork)

Peel as needed, cut into ¹⁄2-inch (1.25 cm)

pieces. Peel celery with vegetable peeler to

remove tough strings. Chop / process up to ¹⁄2

cup (125 ml) at a time.

1³⁄4

cups (425 ml) coffee ice cream or ice milk

cup (125 ml) strong brewed coffee (may use espresso)

tablespoons (30 ml) fat-free milk

⁄

6 oz or 175 g, cut into ¹⁄2-inch (1.25 cm)

pieces.

Place ingredients in Mixing/Measuring Cup. Insert blender, making sure

the protective guard is submerged. Blend, using an up-and-down motion

until ingredients are well combined, about 20–30 seconds.

SMOOTHIES AND DRINKS

For a thicker style milkshake:

BLUEBERRY BANANA ANTI-OXIDANT SMOOTHIE

Fill Mixing/Measuring Cup with coffee ice cream up to the 1-cup (250 ml)

mark. Add ¹⁄4 cup (50 ml) brewed coffee and 1 tablespoon (15 ml) of

fat-free milk. Blend using the same technique as above.

Makes 2 cups (500 ml)

cup (250 ml) frozen blueberries

small [4¹⁄2 ounces (125 g)] banana, sliced

cup (75 ml) soy milk or fat-free milk

grams soy protein powder (or soy protein isolate)

teaspoon (5 ml) flaxseed oil

For a Mudslide variation:

Add 1 tablespoon (15 ml) each of Irish Cream Liqueur and Kahlua^®.

⁄

Nutritional information per shake:

Calories 215 (44% from fat) • carb. 26g • pro. 5g • fat 11g

• sat. fat 7g • chol. 45mg • sod. 105mg • calc. 172mg • fiber 0g

1–2

teaspoons (5 ml-10 ml) honey (optional)

Kahlua^®is a registered trademark owned by the Kahlua Company.

Place soy milk, protein powder, blueberries, banana, flaxseed oil and

honey if using in Mixing/Measuring Cup container. Insert the Cuisinart^®

Hand Blender, making sure the protective guard is submerged. Blend,

using a gentle up-and-down motion until ingredients are combined, about

35 seconds.

PEACH MARGARITA

Makes 2 cups (500 ml)

cup (250 ml) frozen peaches

cup (250 ml) citrus juice (orange, lime, lemon in any

combination)

cup (75 ml) good quality tequila

tablespoon (7 ml) Triple Sec or Grand Marnier^®

teaspoons (5 ml-10 ml) granulated sugar

Nutritional information per cup (250 ml) (made without honey):

Calories 159 (17% from fat) • carb. 26g • pro. 9g • fat 3g

• sat. fat 0g • chol. 0mg • sod. 12mg • calc. 89mg • fiber 4g

⁄

1–2

STRAWBERRY KIWI SMOOTHIE

Place ingredients into Mixing/Measuring Cup. Insert the blender, making

sure the protective guard is submerged. Blend, using an up-and-down

motion until ingredients are combined, about 30 seconds.

Makes one 14-ounce (400 ml) smoothie

cup (250 ml) frozen strawberries, partly thawed

kiwi, peeled, cut into eighths

cup (125 ml) fat-free vanilla yogurt

cup (125 ml) fat-free milk

Nutritional information per cup (250 ml):

Calories 177 (0% from fat) • carb. 25g • pro. 1g • fat 0g

• sat. fat 0mg • chol. 0mg • sod. 2mg • calc. 9mg • fiber 2g

⁄

Grand Marnier^®is a registered trademark owned by the Société des Produits Marnier-LaPostolle.

tablespoon (15 ml) honey

MEXICAN HOT CHOCOLATE

Place ingredients in the Mixing/Measuring Cup. Insert the blender, making

sure the protective guard is submerged. Blend, using a gentle up-and-

down motion until ingredients are well combined, about 30–35 seconds.

We made our Hot Chocolate with fat-free 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.

Nutritional information per smoothie:

Calories 286 (2% from fat) • carb. 63g • pro. 11g • fat 1g

• sat. fat 0g • chol. 4mg • sod. 133mg • calc. 371mg • fiber 6g

Makes 12–16 servings

quarts (1.9 L) fat-free milk

minutes. Do not allow the shallots and garlic to brown.

While shallots are cooking, cut the asparagus into ¹⁄2-inch (1.25 cm) 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

colour. 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.

3-sticks 3 inches (7.5 cm) cinnamon sticks

ounces (565 g) bittersweet chocolate (your favourite), broken

into chunks

tablespoon (15 ml) vanilla extract

Combine the milk and cinnamon sticks in a 3³⁄4 quart (3.5 L) Cuisinart^®

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 flavour into the

milk. Stir in the chocolate chunks. When chocolate is melted, remove cin-

namon 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.

While soup is cooking bring 2 cups (500 ml) of water to a boil. Add the

asparagus tips and cook for 2 minutes until bright green. Drain and

immediately plunge into an ice-water bath to stop cooking.

Serve soup hot, garnished with reserved asparagus tips.

For Hot Cinnamon Mocha, add 3–4 tablespoons (45 ml-60 ml) instant

espresso powder to the milk when steeping with the cinnamon sticks.

Nutritional information per 1/2 cup (125 ml) serving:

Calories 81 (28% from fat) • carb. 10g • pro. 4g • fat 3g

• sat. fat 1g • chol. 6mg • sod.525mg • calc. 36mg • fiber 2g

Nutritional information per serving:

Calories 215 (52% from fat) • carb. 23g • pro. 7g • fat 14g

• sat. fat 8g • chol. 2mg • sod. 68mg • calc 184mg • fiber 1g

CURRIED CAULIFLOWER SOUP

Makes 5 cups (1.25 L)

SOUPS, SAUCES, DIPS AND SPREADS

tablespoon (15 ml) olive oil

ounces (115 g) leeks, washed and trimmed, dark green parts

removed, sliced

ASPARAGUS SOUP

Makes 2¹⁄2 cups (625 ml)

teaspoon (5 ml) curry powder

teaspoon (1 ml) turmeric

teaspoon (2 ml) kosher salt

head of cauliflower [about 1³⁄4 pounds(795 g)] cut into small

florets

ounces (100 g) red potato peeled and cut into ¹⁄2-inch (1.25 cm)

cubes

cup (125 ml) white wine

cups (875 ml) chicken stock or vegetable stock

teaspoon (5 ml) lemon or lime juice

1¹⁄4

ounces (56 g) shallot, peeled

tablespoon (15 ml) unsalted butter

clove garlic, peeled and crushed

pounds (625 g) fresh asparagus, tough ends removed

ounces (85 g) red potato, peeled, cut in ¹⁄2-inch (1.25 cm) dice

cup (50 ml) dry white wine

cups (375 ml) fat-free low-sodium chicken broth

teaspoon (4 ml) kosher salt

⁄

3¹⁄2

⁄

1¹⁄2

⁄

3¹⁄2

⁄

teaspoon (1 ml) freshly ground pepper

teaspoon (1 ml) dried basil

cup (50 ml) heavy cream (optional)

⁄

Place a 4-quart (4 L) saucepan over medium heat and add olive oil. Add

leeks and “sweat” for about 6–8 minutes until very soft. Add curry powder,

turmeric, and salt to leek mixture and cook for about 1–2 minutes.

Add cauliflower florets and potato. Stir to coat with spices and cook for

another 5 minutes to soften slightly. Add white wine and increase heat to

bring to a boil. Reduce the wine until there is a scant amount left. Add

stock just to cover. Bring to a boil and then reduce heat to medium low.

⁄

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 pulse 10 times to finely chop.

Melt butter in a 3-quart (3 L) saucepan over medium low heat. Add

shallots and crushed garlic and “sweat” over medium-low heat for about 5

Simmer for about 25 minutes or until the vegetables are very soft.

GREEN CHILE SAUCE

Insert the blender into the saucepan, making sure the protective guard is

submerged. Blend, using an up-and-down motion until ingredients are

well combined, about 45–50 seconds. Add lemon juice. Taste and adjust

seasoning accordingly.

This sauce is excellent served with your favourite Mexican dish–or use

it as a base for a delicious southwestern stew.

Makes 2¹⁄4 cups (550 ml)

Nutritional information per 1/2 cup (125 ml) serving:

Calories 71 (22% from fat) • carb. 10g • pro. 4g • fat 2g

• sat. fat 0g • chol. 0mg • sod. 350mg • calc. 39mg • fiber 3g

1¹⁄2

pounds (750 g) Anaheim or green New Mexican chiles

small onion [approximately 3¹⁄4 ounce (90 g)], cut into quarters

large garlic clove, peeled

jalapeño pepper [approximately ¹⁄2 ounce (14 g)], cut in half,

seeds and stem removed

SWEET RED PEPPER COULIS

tablespoon (15 ml) unsalted butter

tablespoon (15 ml) flour

cups (375 ml) chicken stock

This multipurpose sauce is great for chicken,

fish, crab cakes, and pastas

Makes 2¹⁄2 cups (625 ml)

1¹⁄2

⁄

teaspoon (4 ml) kosher salt

tablespoon (15 ml) olive oil

Preheat oven to 450°F (230°C). Place peppers on a baking sheet and

roast until very dark and skin is coming away from the pepper, about

30 minutes. Place roasted peppers in a mixing bowl and cover with plastic

wrap in order for the skins to loosen about 15 minutes.

medium yellow onion, peeled, roughly chopped

cloves of garlic, peeled and smashed

medium red peppers [about 6 ounces (175 g) each],

roughly chopped

teaspoon (2 ml) kosher salt

teaspoon (1 ml) freshly ground pepper

cup (50 ml) dry white wine

Insert the blade assembly in the prep bowl. Place the onion, garlic,

and jalapeño in the prep bowl and pulse approximately 8 times to a

rough chop.

⁄

Peel the cooled peppers, discarding all skin, seeds, and stems. Place in

prep bowl and pulse 6 times to chop.

⁄4

cup (50 ml) chicken stock

Place a 3¹⁄2 quart (3.3 L) sauté pan over medium heat and add the butter.

Add the onion, garlic and jalapeño mixture and sauté for about 4–5

minutes and soft. Stir in chopped chiles and cook for another minute. Add

flour and stir and cook for 2 minutes. Add stock and bring to a boil. Add

salt and reduce to a simmer for about 25 minutes. Insert the blender into

the saucepan, making sure the protective guard is submerged. Blend,

using an up-and-down motion until ingredients are well combined, about

40–60 seconds, until the sauce reaches desired consistency.

Heat the olive oil in a 2¹⁄2-quart (2.3 L) saucepan over medium-low heat.

Add the onion, garlic, red pepper, salt, and pepper and stir to coat.

Reduce heat to low, cover loosely and “sweat” slowly until softened for

about 15–20 minutes. Take care that the vegetables do not pick up any

colour.

When vegetables are soft, add wine and increase the temperature so that

the wine comes to a boil. Reduce the wine until about 1 tablespoon

(15 ml) remains. Add stock and bring to a boil. Reduce heat to medium

low and simmer for about 10 minutes. Insert the blender into the

saucepan, making sure the protective guard is submerged. Blend, using

an up-and-down motion until ingredients are smooth and well combined,

about 50–60 seconds.

Nutritional information per 1/4 cup (50 ml) serving:

Calories 39 (35% from fat) • carb. 5g • pro. 1g • fat 2g

• sat. fat 1g • chol. 3mg • sod. 476mg • calc. 59mg • fiber 1g

Nutritional information per 1/2 cup (125 ml) serving:

Calories 41 (33% from fat) • carb. 5g • pro. 1g • fat 2g

• sat. fat 0g • chol. 0mg • sod. 148mg • calc.13mg• fiber 1g

GARDEN VEGETABLE TOMATO SAUCE

A fresh and healthy pasta sauce that is excellent served with

whole-wheat pasta and topped with crumbled feta cheese.

Makes 4 cups (1 L)

tablespoon (15 ml) olive oil

3¹⁄2

ounces (125 g) yellow onion cut into quarters

garlic cloves, peeled and crushed

ounces (100 g) red pepper, cut into 1-inch (2.5 cm) pieces

ounces (85 g) eggplant, peeled and cut into 1-inch (2.5 cm)

pieces

ounces (85 g) zucchini, cut into 1-inch (2.5 cm) pieces

ounces (85 g) summer squash, cut into 1-inch (2.5 cm) pieces

small carrot, peeled and cut into ¹⁄2-inch (1.25 cm) pieces

cup (50 ml) dry white wine

Place all ingredients in the Mixing/Measuring Cup. Process until

combined, about 10–15 seconds. Keep unused portions in an airtight

container in the refrigerator up to 2 weeks.

Nutritional analysis per tablespoon (15 ml):

Calories 91(98% from fat) • carb. 0g • pro. 0g • fat 10g

• sat. fat 1g • chol. 0mg • sod. 23mg • calc. 0mg • fiber 0g

CREAMY PARMESAN & ROASTED GARLIC DRESSING

⁄

Similar to a Caesar dressing, but made with roasted garlic to

give the dressing a more mellow flavour.

Makes about 1¹⁄3 cups (325 ml)

⁄4

sprig fresh thyme

teaspoon (4 ml) salt

28-ounce (875 g) can diced tomatoes

ounce (30 g) Parmigiano-Reggiano cheese, cut in ¹⁄2-inch

(1.25 cm) cubes

Insert the blade assembly in the prep bowl. Place the onion in the prep

bowl and pulse approximately 8 times to a rough chop.

cloves roasted garlic*

Heat the olive oil in a 3-quart (3 L) saucepan over medium heat. Add the

chopped onion and the crushed garlic cloves to the pan and reduce heat

to low. One at a time, place the remaining vegetables in the prep bowl

and chop with 8 even pulses and then add to the pan, stirring between

each addition. After carrot is added, stir and allow vegetables to cook over

low heat for about 15 minutes. Add white wine and reduce wine to 1 table-

spoon. Add thyme, salt, and tomatoes. Simmer for 25 minutes longer.

tablespoons (30 ml) fresh lemon juice

tablespoons (30 ml) red or white wine vinegar

tablespoons (30 ml) lowfat mayonnaise or pasteurized liquid

egg product (such as EggBeaters^®)

tablespoon (15 ml) Dijon mustard

tablespoon (15 ml) anchovy paste

Insert the blender into the saucepan, making sure the protective guard is

submerged. Blend, using an up-and-down motion until ingredients are

well combined, about 50–60 seconds.

teaspoon (5 ml) Worcestershire sauce

teaspoon (5 ml) freshly ground pepper

cup (250 ml) extra virgin olive oil

Nutritional information per 1/4 cup (50 ml) serving:

Calories 60 (25% from fat) • carb. 9g • pro. 2g • fat 2g

• sat. fat 0g • chol. 0mg • sod. 351mg • calc. 29mg • fiber 3g

Tabasco^®or other hot sauce (to taste)

Insert the blade assembly in the prep bowl. Place the cheese cubes in the

prep bowl. Pulse to chop, 10 times, then process to chop finely, about

15–20 seconds. Add remaining ingredients to prep bowl. Process for

about 30–40 seconds, until creamy and totally emulsified.

BASIC VINAIGRETTE

Use this basic vinaigrette as a guide and change your vinegar/oil

flavours to come up with appropriate combinations to create exciting

salads. You may add other flavours such as crushed or roasted garlic,

chopped shallots, fresh or dried herbs, sun-dried tomatoes, honey,

lemon juice, or flavoured vinegars.

Nutritional analysis per tablespoon (15 ml):

Calories 53 (89% from fat) • carb. 1g • pro. 1g • fat 5g

• sat. fat 1g • chol. 4mg • sod. 82mg • calc. 18mg • fiber 0g

*To roast garlic: Place 12 or more peeled cloves in a double thickness of

aluminum foil, toss with a tablespoon of olive oil and fold the foil to seal.

Place in 375˚F (190°C) oven for 30–40 minutes, until tender and

browned. If you do not wish to roast the garlic, you may blanch it until

tender.

Makes 1 cup (250 ml)

⁄

cup (50 ml) wine vinegar

tablespoon (15 ml) Dijon mustard

cup (175 ml) salad or olive oil

Egg Beaters^®is a registered trademark owned by Nabisco Inc.

⁄

kosher salt and freshly ground pepper to taste

MAYONNAISE

Transfer to a 1-quart (1 L) bowl and reserve. Add the garlic, jalapeño

pepper and onion to the prep bowl, pulse 5 to 10 times to chop. Remove

and add to chopped red pepper. Add mango and cilantro to prep bowl and

pulse until mango reaches desired chopped consistency, about 10 to 20

pulses. Transfer to the bowl with the chopped red pepper and reserve.

Stir in the lime juice, vinegar, and honey. Cover and let sit for 30 minutes

to allow the flavours to blend. If not using immediately, cover and

refrigerate. Mango Salsa is best when served the day it is prepared, but

may be prepared up to one day ahead. Remove from the refrigerator 30

minutes before serving for best flavour.

Make quick mayonnaise in just moments.

Makes about 1¹⁄4 cups (300 ml)

⁄

cup (50 ml) pasteurized liquid egg product (such as

EggBeaters^®)

tablespoon (15 ml) fresh lemon juice

tablespoon (15 ml) Dijon mustard

cup (250 ml) vegetable oil

⁄

teaspoon (1 ml) kosher salt

teaspoon (1 ml) ground white pepper

Nutritional information per 1/4 cup (50 ml) serving:

Calories 45 (3% from fat) • carb. 12g • pro. 1g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 28mg • calc. 11mg • fiber 1g

⁄

Place all ingredients in Mixing/Measuring Cup in order listed. Insert

blender holding blade against bottom of container and process until

mixture begins to thicken, about 15 seconds. Continue processing with a

gentle up-and-down motion until thick, about 20–30 seconds longer.

GUACAMOLE

An all-time favourite, serve guacamole with tortilla chips or vegetable crutités.

Makes ²⁄3 cups (150 ml)

Nutritional information per tablespoon (15 ml):

Calories 98 (98% from fat) • carb. 0g • pro. 0g • fat 11g

• sat. fat 1g • chol. 2mg • sod. 29mg • calc 1mg • fiber 0g

clove garlic, peeled and smashed

⁄2

green onion, trimmed and cut in ¹⁄2-inch (1.25 cm) pieces

jalapeño pepper, cored, seeded and cut in ¹⁄2-inch (1.25 cm)

pieces

MANGO SALSA

ripe avocado [about 10 ounces (285g), peeled and pitted,

cut into ³⁄4-inch (1.9 cm) chunks

tablespoon (15 ml) fresh lime juice

teaspoon (1 ml) cumin powder

teaspoon (1 ml) powdered coriander

teaspoon (1 ml) kosher salt

Mango Salsa is excellent served over grilled fish such as salmon, tuna,

swordfish or scallops, and grilled chicken, duck or pork tenderloin.

It can also be served like traditional tomato salsa with tortilla chips.

Makes 1 cup (250 ml)

⁄

red bell pepper [about 1 ounce (30 g)], cut in ¹⁄2-inch (1.25 cm)

pieces [¹⁄4 cup (50 ml)]

⁄

⁄2

small clove garlic, peeled

Insert the blade assembly in the prep bowl. Place the garlic, green onion

and jalapeño pepper in the prep bowl. Pulse to chop, 10–12 times. Add

avocado, lime juice, cumin, coriander and salt. Pulse to chop avocado,

10 times, then process continuously until desired consistency is reached,

stopping every 20 to 30 seconds to scrape the bowl.

jalapeño pepper, stemmed and seeded, cut in ¹⁄2-inch (1.25 cm)

pieces

⁄

small red onion [about 1¹⁄2 ounces (42 g)], peeled,

cut in ¹⁄2-inch (1.25 cm) pieces

mango [12–14 ounces (50 g)], peeled and pitted, cut in ¹⁄2-inch

(1.25 cm) pieces

tablespoons (25 ml) fresh cilantro leaves

teaspoons (10 ml) fresh lime juice

teaspoons (7 ml) rice vinegar (may use raspberry or

white balsamic vinegar)

Transfer to a serving bowl, cover with plastic wrap placed directly on the

guacamole and refrigerate for 30 minutes before serving to allow the

flavours to blend.

1¹⁄2

Nutritional analysis per tablespoon (15 ml):

Calories 25 (72% from fat) • carb. 2g • pro. 0g • fat 2g

• sat. fat 0g • chol. 0mg • sod. 65mg • calc 3mg • fiber 1g

⁄

teaspoon (2 ml) honey

Insert the blade assembly in the prep bowl. Place the red bell pepper

pieces in the prep bowl and use the pulse to coarsely chop, 6–8 pulses.

ROASTED PEPPER TAPENADE

Makes 1 cup (250 ml)

TOMATO AND BASIL TOPPING FOR BRUSCHETTA

Makes 1 cup (250 ml)

small garlic clove, peeled

12-ounce (375 g) jar of roasted peppers, drained, cut into 1-inch

(2.5 cm) pieces

sun-dried tomato (oil packed)

tablespoons (30 ml) green pimento-stuffed olives, drained

teaspoon (2 ml) fresh thyme

teaspoon (2 ml) extra virgin olive oil

pinch salt

small garlic clove, peeled

1¹⁄2

tablespoon (25 ml) fresh basil leaves

pint (500 ml) grape tomatoes

teaspoons (15 ml) extra virgin olive oil

teaspoon (2 ml) salt

⁄

Insert the blade assembly in the prep bowl. Place garlic in the prep bowl

and run for 30 seconds. Add basil and pulse 4 times.

⁄

Add remaining ingredients to prep bowl pulse about 10–15 times to reach

desired consistency. Season to taste. Serve as topping for bruschetta.

pinch pepper

Nutritional information per serving:

Calories 50 (61% from fat) • carb. 4g • pro. 1g • fat 4g

• sat. fat 1g • chol. 0mg • sod. 301mg • calc. 8mg • fiber 1g

Insert the blade assembly in the prep bowl. Place garlic in the prep bowl

and process for 10–15 seconds; scrape bowl.

Add remaining ingredients to prep bowl pulse evenly 10–15 times to reach

desired consistency. Season to taste. Serve with crackers or crostini.

Nutritional information per 1/4 cup (50 ml) serving:

Calories 50 (42% from fat) • carb. 5g • pro. 1g • fat 2g

• sat. fat 0g • chol. 0mg • sod. 481mg • calc. 16mg • fiber 1g

WHITE BEAN SPREAD

Makes 1¹⁄4 cups (300 ml)

small garlic clove, peeled

⁄2

fresh sage leaves

ounce (14 g) tomato

can [19 ounces (540 g)] of cannellini beans (or other white

beans), rinsed and drained

⁄2

teaspoons (10 ml) extra virgin olive oil

teaspoon (2 ml) kosher salt

fresh ground pepper to taste

Insert the blade assembly in the prep bowl. Place garlic in the prep bowl

and process for 30 seconds. Add sage and pulse 4 times. Add tomato

and pulse 4 times. Add remaining ingredients to prep bowl pulse evenly

6–10 times to reach desired consistency. Season to taste. Serve with

crackers or as a topping for bruschetta. For a smoother spread, add

2–4 tablespoons (30-60 ml) water and process until smooth and creamy.

Nutritional information per 1/4 cup (50 ml) serving:

Calories 120 (15% from fat) • carb. 20g• pro. 6g • fat 2g

• sat. fat 0g • chol. 0mg • sod. 239mg • calc. 67mg • fiber 4g

Place the cream, sugar, and vanilla in a large stainless or glass mixing

bowl. Insert the blender fitted with the whisk attachment. Start the blender

but be careful to have the whisk just skim the surface of the cream. Blend

until the cream gains some body and then move the blender in an up-

and-down motion throughout the bowl. Whipped cream will reach soft

peaks between 50–60 seconds.

DESSERTS

CHOCOLATE PISTACHIO MACAROONS

A change from the traditional almond macaroon.

Makes about 30 cookies

Nutritional information per serving [2 tablespoons (30 ml)]:

Calories70 (86% from fat) • carb. 2g • pro. 0g • fat 7g

• sat. fat 4g • chol. 25mg • sod. 7mg • calc 12mg • fiber 0g

⁄

cup (175 ml) granulated sugar

cup (125 ml) shelled pistachios, unsalted

cup (50 ml) Dutch processed cocoa

large egg whites

⁄

Variation:

Cocoa Whipped Cream: Place 1¹⁄4 cups (300 ml) heavy cream, 3 table-

spoons (45 ml) granulated sugar, 1 tablespoon (15 ml) unsweetened

cocoa, and 1 teaspoon (5 ml) vanilla in mixing bowl. Whip as directed.

cup (250 ml) mini chocolate morsels

Preheat oven to 325°F (160°C). Line two 15 x 11¹⁄2 -inch (38 x 30 cm)

baking sheets with parchment paper.

Insert the blade assembly in the prep bowl. Place ¹⁄4 cup (50 ml) of the

sugar and the pistachios in the prep bowl and process for 30–40 seconds

until finely ground. Add cocoa and pulse 6 times to incorporate.

BERRY COULIS

This versatile dessert sauce could not be easier.

Makes 1¹⁄4 cup (300 ml)

Place egg whites in a glass or stainless mixing bowl. Insert the blender

fitted with the whisk attachment and beat whites. After 1¹⁄2 minutes add the

remaining ¹⁄2 cup (125 ml) of sugar. Whites should reach firm peaks after

3 minutes.

12-ounce (375 g) bag of frozen mixed berries thawed

cup (50 ml) granulated sugar

teaspoon (2 ml) fresh lemon juice

⁄

Fold the pistachio and cocoa mixture into the egg whites in three

increments with a rubber spatula. Gently fold in the chocolate morsels,

taking care not to deflate.

⁄

Place all ingredients in a 2¹⁄2 quart (2.3 L) saucepan. Over medium heat

bring mixture to a simmer and cook for about 5 minutes to melt the sugar.

Insert the blender into the saucepan, making sure the protective guard is

submerged. Blend, using an up-and-down motion until ingredients are

well combined, about 30–40 seconds. Strain the sauce through a fine

mesh strainer and serve.

Drop the batter in spoonfuls [2 tablespoons (30 ml)] onto the prepared

baking sheets. Bake in preheated 325°F (160°C) oven for 35–40 minutes,

until the cookies lift easily from the baking sheet and cookie bottoms are

smooth.

Transfer the parchment with the cookies from the hot pan to a cool

surface. Peel off the paper and store in airtight container once cooled.

Nutritional information per 1/4 cup (50 ml) serving:

Calories 86 (4% from fat) • carb. 22g • pro. 0mg • fat 0g

• sat. fat 0g • chol. 0mg • sod. 25mg • calc. 14mg • fiber 4g

Nutritional information per macaroon:

Calories 76 (38% from fat) • carb. 11g • pro. 1g • fat 3g

• sat. fat 1g • chol. 0mg • sod. 11mg • calc. 4mg • fiber 2g

SWEET WHIPPED CREAM

Sweetened whipped cream is the perfect finish for just about any

dessert, or spoon a dollop over coffee or hot chocolate.

Makes 2 cups (500 ml)

1¹⁄4

1¹⁄2

cups (300 ml) heavy cream, chilled

tablespoons (30 ml) granulated sugar

teaspoons (7 ml) vanilla extract

This warranty does not cover any damage caused by accident,

misuse, shipment or other ordinary household use.

WARRANTY

This warranty excludes all incidental or consequential damages.

Limited Three-Year Warranty

This warranty is available to consumers only. You are a consumer

if you own a Cuisinart^®Smart Stick^®Hand Blender that was

purchased at retail for personal, family or household use.

Except as otherwise required under applicable law, this warranty is

not available to retailers or other commercial purchaser or owners.

We warrant that your Cuisinart^®Smart Stick^®Hand Blender will be

free of defects in materials and workmanship under normal home

use for 3 years from the date of original purchase.

We suggest you complete and return the enclosed product

registration card promptly to facilitate verification of the date of

original purchase. However, return of the product registration card

does not eliminate the need for the consumer to maintain the

original proof of purchase in order to obtain the warranty benefits.

In the event that you do not have proof of purchase date, the

purchase date for purposes of this warranty will be the date

of manufacture.

If your Cuisinart^®Smart Stick^®Hand Blender should prove to be

defective within the warranty period, we will repair it, or if we think

necessary, replace it. To obtain warranty service, simply call our

toll-free number 1-800-472-7606 for additional information from our

Customer Service Representatives or send the defective

product to Customer Service at Cuisinart, 156 Parkshore Drive,

Brampton, Ontario L6T 5M1.

To facilitate the speed and accuracy of your return, please enclose

$10.00 for shipping and handling of the product.

NOTE: For added protection and secure handling of any

Cuisinart^®product that is being returned, we recommend you use

a traceable, insured delivery service. Cuisinart cannot be held

responsible for in-transit damage or for packages that are not

delivered to us. Lost and/or damaged products are not covered

under warranty.

Please be sure to include your return address, daytime phone

number, description of the product defect, product model #

(located on bottom of product), original date of purchase,

and any other information pertinent to the product’s return.

Your Cuisinart^®Smart Stick^®Hand Blender has been manufactured

to the strictest specifications and has been designed for use with

the authorized accessories and replacement parts.

This warranty expressly excludes any defects or damages caused

by accessories, replacement parts, or repair service other than

those that have been authorized by Cuisinart.

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Cuisinart offers an extensive assortment of top quality products to make life in the

kitchen easier than ever. Try some of our other countertop appliances and

cookware, and Savor the Good Life .

Cuisinart offre une vaste gamme de produits de première qualité pour vous faciliter la

tâche dans la cuisine. Essayez quelques-uns de nos petits appareils et notre batterie

de cuisine et...savourez la bonne vie .

www.cuisinart.ca

Cuisinart^®is a registered

trademark of Cuisinart

Cuisinart^®est une marque

de commerce déposée de Cuisinart

Cuisinart Canada

156 Parkshore Drive

156, chemin Parkshore

Brampton, Ontario

L6T 5M1

Printed in China

Imprimé en Chine

04CC18117

IB-5338-CAN

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t i o n d e

d ’ i n s c r i

N o u s v

p é r i o d e

c o n t r e l e s C v i u c e i s s i n d a

i n d i r e c t .

d e

N o u s g

C e t t e g a r a n t i e f a i t e x c l u s i o n d e t o u t d o m m a g e a c c e s s o i r e o u

a c h e t e

. C e g t e t e r g a r

a c h e t é

p r o p r i é

f e o r t f e q u ’ a

M é l a n g

d o m m a g e a u t r e q u e l ’ u s a g e m é n a g e r n o r m a l .

a c c i d e n t s , u n e m a u v a i s e u t i l i s a t i o n , l e t r a n s p o r t o u t o u t a u t r e

C e s g a r a n t i e s n e c o u v r e n t p a s l e s d o m m a g e s c a u s é s p a r d e s

d e C u i s i n a r t

t u é e s p a r u n c e n t r e ^®d e r é p a r a t i o n ^®n o n a u t o r i s é p a r C u i s i n a r t .

f e c -

n o n r e c o m m a n d é s p a r C u i s i n a r t , o u p a r d e s r é p a r a t i o n s e f

. C e t t e g a r a n d t i e C n ’ u e i s s t i n a r t

o u d o m m a g e c a u s é p a r l ’ u t i l i s a t i o n d e p i è c e s o u d ’ a c c e s s o i r e s

a u t o r i s é s p a r C u i s i n a r t . C e t t e g a r a n t i e n e c o u v r e p a s t o u t d é f a u t

C e t t e g

o i s a n s

G a r a n

u t i l i s é q u ’ a v e c d e s a c c e s s o i r e s e t d e s p i è c e s d e r e c h a n g e

^{s e l o n d e s n o r m e s s t r i c t e s d e}A ^{q u}N ^{a l i}S ^{t é e t a é t é c o n ç u p o u r n ’ ê t r e}

G A R

a é t é f a b r i q u é d e C u i s i n a r t

o t V r e M é l a n g e u r à m a i n S m a r t S t i c k

3 1

3 0

( 1 / 2 c . à t h 2 é m ) d l e j u

( 1 / 4 t a s s e ) 5 0 d e m s l u c

( 1 2 o z ) d e 3 p 7 e 5 t i g t s f

D o n n e e

C e t t e e x q u i s e s a u c

C O U L I S A U X P E T I T

F o u e t t e

c a c a o n

é p a i s s e

C r è m e f

a r V i a n t e :

e s : 0 g

• c a l c i u m : 1 2 m g • f i b r

e s g r a s m s a e t s i è : r 7 g • g r

e s g r a s s e s ) • g l u c i d e s : 2 g • p C r o a t l é o i n r i e s : 0 7 0 g ( 8 • 6

A n a l y s e n u t r i t i o n n e l l e p a r p o r t i o n :

f o u e t t é e

m e n t d e

é p a i s s i r

s u r f a c e

D é m a r r e

v e r r e o u

P l a c e z l

( 1 - 1 / 2 c . à 7 t h m é l ) d ’ e

( 2 c . à t a b 3 l e 0 ) m d e l s

( 1 - 1 / 4 t a s s 3 e 0 ) 0 d m e l c

D o n n e 5

o u p r e s q u e

L a c r è m e

C R È M E F O U E T T É E D

e s : 2 g

• c a l c i u m : 1 4 m g • f i b r

e s g r a s m s a e t s i è : r 0 g • g r a s s a t u r é s : 0 g • c h o l e s t é r o l : 0 m g • s o d i u m : 5 m g

e s : 2 g

• c a l c i u m : 4 m g • f i b r

e s g r a s m s a e t s i è : r 3 g • g r

e s g r a s s e s ) • g l u c i d e s : 1 1 g • p C r a o l o t é r i n e e s s : : 7 1 8 g ( 3 8 •

A n a l y s e n u t r i t i o n n e l l e p a r p o r t i o n :

e s g r a s s e s ) • g l u c i d e s : 3 3 m g C • a p l o r r o i e t é s i n : e 1 s 2 : 8 1 ( 0 g % • d e s m a t i è r

A n a l y s e n u t r i t i o n n e l l e p a r p o r t i o n :

e n v i r o n . P a s s e z l a s a u c e a u c h i n o i s e t s e r v e z .

j u s q u ’ à c e q u e l e s i n g r é d i e n t s s o i e n t b i e n c o m b i n é s , d e 3 0 à 4 0 s e c o n d e s

p r o t è g e - l a m e e s t i m m e r g é . M é l a n g e z d a n s u n m o u v e m e n t d e h a u t e n b a s

s u c r e . I n s é r e z l e m é l a n g e u r d a n s l a c a s s e r o l e , v o u s a s s u r a n t q u e l e

F a i t e s c u i r e l e m é l a n g e à p e t i t f e u p e n d a n t 5 m i n u t e s p o u r f a i r e f o n d r e l e

M e t t e z t o u s l e s i n g r é d i e n t s d a n s u n e c a s s e r o l e d e 2 , 3 L

r é c i p i e n

c h a u d e

r a T n s f é r e z

2 ( - 1 / 2 p i n t e s ) .

f a c i l e m e

2 9

) F

2 8

p e t i t e g o u s 1 s e d ’ a i

D o n n e e

p e n d a n t 3 5 à 4 0 m i n u t e s , j u s q u ’ à c e q u e l e s m a c a r o n s s e d é t a c h e n t

. F a i t e s c u i r e d a v n e s r t l e s f o d u e r p a r é p c i e h r a u f

( 3 C 2 5 °

f é à 1 6 0 °

D é p o s e z 3 0 m l à l a f o i s ( 2 c . à t a b l e ) s u r l e s p l a q u e s à b i s c u i t s r e c o u -

B A S I L I C P O U R B R U

G A R N I T U R E A U X T

f l e r l e s b l a n c s d ’ œ u f s .

T E S E T

m e n t l e s p é p i t e s d e c h o c o l a t , e n f a i s a n t b i e n a t t e n t i o n d e n e p a s d é g o n -

t r o i s a j o u t s a u m o y e n d ’ u n e s p a t u l e e n c a o u t c h o u c . M é l a n g e z d é l i c a t e -

I n c o r p o r e z l e m é l a n g e d e p i s t a c h e s e t d e c a c a o d a n s l e s b l a n c s d ’ œ u f e n

e s : 4 g

• c a l c i u m : 6 7 m g • f i b r

e s g r a s m s a e t s i è : r 2 g • g

e s g r a s s e s ) • g l u c i d e s : 2 0 m g • C p a r l o r t i é e i s n e : s 1 : 2 0 6 ( g

3 m i n u t e s .

d e s u c r e q u i r e s t e . L e s œ u f s d e v r a i e n t f o r m e r d e s p i c s f e r m e s a u b o u t d e

l ’ a i d e d u f o u e t p e n d a n t 1 - 1 / 2 m i n u t e s , p u i s a j o u t e z l e s 1 2 5 m l ( 1 / 2 t a s s e )

A n a l y s e n u t r i t i o n n e l l e p a r 5 0 m l (

D a n s u n b o l e n v e r r e o u e n a c i e r i n o x y d a b l e , f o u e t t e z l e s b l a n c s d ’ œ u f à

q u e l e m

l i s s e , a j

c r a q u e l i

p u l s a t i o n , 6 f o i s .

A j o u t e z l a p o u d r e d e c a c a d o e e s t j u c o s q m u b ’ à i n e m z o p u a t u r r e f i n e .

d e s u c r e e t l e s p i s t a c h e s d a n s l e b o l e t h a c h e z p e n d a n t 3 0 à 4 0 s e c o n -

A s s a i s o n n e z a u g o û t . S e r v e z a o v b e t e c n d i r e

d e s i n g r

A j o u t e z 4 l f a o i t s o . m

A j o u t e z l a s a u g e e t m a l a x e z p a r m p a u l l a s x a e t i z

. P l a c e z 5 0 m l ( 1 / 4 t a s s e )

1 - 1 / 2 p o ) d e p a p i e r s u d l f e u r 3 i s 8 é . x 3 0 c m ( 1 5 x 1

a T p i s s F e ) z . d e u ( x 3 C p 2 l 5 a ° q u e s à b i s c u i t s f e z l e f o u P r r à é c 1 h 6 a 0 u ° f

I n s é r e z l a l a m e d a n s l e b o l d u h a c h o i r - b r o y e u r

A j o u t e z l e r e s t e

. P l a c e z l ’ a i l d a n s l e b o l e t

I n s é r e z

( 1 t a s s e ) d 2 e 5 0 m m i n l i p é p i t e s d e c h o c o l a t s

b l a n c s d ’ œ 4 u f s ( g r o s )

( 1 / 4 t a s s e ) 5 0 d e m p l o u d r e d e c a c a o a l c a l i n i s é

( 1 / 2 t a s s e ) 1 2 d 5 e m p i l s t a c h e s é c a i l l é e s , n o n s a l é e s

( 3 / 4 t a s s e ) 1 7 d 5 e m s u l c r e

P o i v r e f r a i s m o u l u

( 1 / 2 c . à t h 2 é m ) d l e s

( 2 c . à t h é 1 ) 0 d ’ m h u l i l e

( 5 4 0 g – 1 9 o z ) , r i

b o î t e d e f è 1 v e s c a n

( 1 / 2 o z ) d e 1 4 t o g m a t e

f e u i l l e s d e 6 s a u g e

p e t i t e g o u s 1 s e d ’ a i

D o n n e e n v i r o n 3 0 m a c a r o n s

U n d é l i c i e u x c h a n g e m e n t d e s m a c a r o n s a u x a m a n d e s t r a d i t i o n n e l s .

A C H E S

T E T P I S T

M A C A R O N S A U C H O C O L A

D o n n e e

T S / S A U D C E E S S S S E U R C R É E S

T I R N A A T D E A U X F È V E S

e s : 1 g

• c a l c i u m : 8 m g • f i b r

e s 1 g

• C a l c i u m 1 6 m g • F i b r

e s g r a s m s a e t s i è : r 4 2 g • g r a s s a t u r é s : 1 g • c h o l e s t é r o l : 0 m g • s o d i u m : 3 0 1 m g

e s g r a s s e s ) • g l u c i d e s : 4 m g • C p a r l o r t i é e i s n e : s 5 : 0 1 ( 6 g 1 • % d e s m a t i è r

A n a l y s e n u t r i t i o n n e l l e p a r 5 0 m l ( 1 / 4 t a s s e ) :

e s g r a s M s a e t s i è 2 r g • G r a s

C a l o r i e s 5 0 ( 4 2 %

A n a l y s e n u t r i t i o n n e l l e p a r 1 5 m l

c r a q u e l i

g a r n i t u r e p o u r b r u s c h e t t a .

A s s a i s o n n e z a u g o û t . S e r t c o m m e p o u r o b t e n i r l a c o n s i s t a n c e v o u l u e .

A j o u t e z l e r e s t e d e s i n g r é d i e n t s e t m a l a x e z p a r p u l s a t i o n , 1 0 à 1 5 f o i s

A j o u t e z l e b a s i l i c e t m a p l a e x n e d z a n p t a 3 r 0 p u s l e s c a o t i n o d n e , s 4 . f o i s .

. P l a c e z - y l ’ a i l e t m a l a x e z I n s é r e z l a l a m e d a n s l e b o l d u h a c h o i r - b r o y e u r

( 1 / 2 c . à t h 2 é m ) d l e s e l

A s s a i s o n n e z a u g o û t . S e r v e z a o v b e t e c n d i r e l s

A j o u t e z

m a l a x e z

I n s é r e z

. P l a c e z l ’ a i l d a n s l e b o l e t

P i n c é e d e p o i v r e

P i n c é e d e s e l

( 1 / 2 c . à t h 2 é m ) d l ’ h u

( 1 / 2 c . à t h 2 é m ) d l e t h

( 3 c . à t a b 1 l e 5 ) m d l ’ h u i l e d ’ o l i v e v i e r g e e x t r a

c h o p i n e d e 1 t o m a t e s e n g r a p p e s

( 1 - 1 / 2 c . à 2 t 5 a b m l e l ) d e b a s i l i c f r a i s

2 7

2 6

m a n g u e

p a s i m m

m i n u t e s

v i n a i g r e

r a T n s f é r e z

( 2 c . à t a b 3 l e 0 ) m d ’ l o l i v e s f a r c i e s d e p i m e n t v e r t s , é g o u t t é e s

. L a S a u c e a u x

. S i v o u s n e l ’ u t i l i s e z

t o m a t e s é c 1 h / 2 é e a u s o l e i l ( c o n s e r v é e d a n s l ’ h u i l e )

d e 2 , 5 c m ( 1 p o )

b o c a l d e 3 1 7 5 g ( 1 2 o z ) d e p i m e n t s r ô t i s , é g o u t t é s , e n m o r c e a u x

p e t i t e g o u s 1 s e d ’ a i l , p e l é e

A j o u t e z e n s u i t e l e j u s d e l i m e , l e

l a m a n g

A j o u t e z

p u l s a t i o

D o n n e e n v i r o n 2 5 0 m l ( 1 t a s s e )

, h a c h e z p a r

A j o u t e z l ’ a i l , l e

p i m e n t

r a T n s f é f r o é i z s . d a n

p o i v r o n

A T P E N A D E A U X P I M E N T S R Ô T I S

( 1 p i n t e ) e t r é s e r v e z .

. P l a c e z l e s m o r c e a u x d e

I n s é r e z

e s 1 g

• C a l c i u m 3 m g • F i b r

e s g r a s M s a e t s i è 2 r g • G r a s s a t u r é s 0 g • C h o l e s t é r o l 0 m g • S o d i u m 6 5 g

C a l o r i e s 2 5 ( 7 2 % p r o v e n a n t d u g r a s ) • G l u c i d e s 2 g • P r o t é i n e s 0 g •

A n a l y s e n u t r i t i o n n e l l e p a r 1 5 m l ( 1 c . à t a b l e ) :

( 1 / 2 c . à t h 2 é m ) d l e m

v i n a i g r e b a l s a m i q

( 1 - 1 / 2 c . à 7 t h m é l ) d e

( 2 c . à t h é 1 ) 0 d e m j l u s

( 1 - 1 / 2 c . à 2 t 5 a b m l e l )

d e 1 , 2 5 c m ( 1 / 2 p

m a n g u e ( 5 1 0 g – 1

d e 1 , 2 5 c m ( 1 / 2 p

p e t i t o i g n o 1 n / 2 r o u g e

( 1 / 2 p o )

p o u r e n r e h a u s s e r l a s a v e u r

m e n t s u r l a g u a c a m o l e e t r é f r i g é r e z p e n d a n t 3 0 m i n u t e s a v a n t d e s e r v i r

r a T n s f é r e z à u n b o l d e s e r v i c e , p l a c e z u n e p e l l i c u l e d e p l a s t i q u e d i r e c t e -

v o u l u e , a r r ê t a n t t o u t e s l e s 2 0 à 3 0 s e c o n d e s p o u r r a c l e r l e r é c i p i e n t .

e n v i r o n 1 0 f o i s p u i s p r o c é d e z p a r a c t i o n c o n t i n u e j u s q u ’ à c o n s i s t a n c e

j u s d e l i m e , l e c u m i n , l a c o r i a n d r e e t l e s e l . H a c h e z l ’ a v o c a t p a r p u l s a t i o n

l e p i m e n t j a l a p e ñ o ; h a c h e z p a r p u l s a t i o n , 1 0 a 1 2 f o i s .

A j o u t e z l ’ a v o c a t , l e

, l ’ é c h a l o t e e t . M e t t e z - y l ’ a i r

I n s é r e z l a l a m e d a n s l e b o l d u h a c h o i r - b r o y e u r

( 1 / 4 c . à t h 1 é m ) l d e s e l c a c h e

( 1 / 4 c . à t h 1 é m ) l d e c o r i a n d r e e n p o u d r e

( 1 / 4 c . à t h 1 é m ) d l e c u m i n m o u l u

( 1 c . à t h é 1 ) 5 d e m j l u s d e l i m e f r a î c h e

m o r c e a u x d e 1 , 9 c m ( 3 / 4 p o )

p i m e n t j a l a 1 p / 2 e ñ o ,

p e t i t e g o u s 1 s e d ’ a i

( 1 / 2 p o ) , e n v i r o n 1

d e p o i v r o n 1 / r 4 o u g e

a v o c a t m u 1 r ( e n v i r o n 2 8 5 0 1 0 o z ) , p e l é , d é n o y a u t é , e n

( 1 / 2 p o )

p i m e n t j a l a 1 p / 2 e ñ o , é p é p i n é e t é v i d é , e n m o c e a u x d e 1 , 2 5 c m

o i g n o n v e r 1 t , é p l u c h é , e n m o r c e a u x d e 1 , 2 5 c m ( 1 / 2 p o )

g o u s s e d ’ a 1 i l , p e l é e e t é c r a s é e

D o n n e

s u r l e s c h i p s t o r t i l l a s .

o u l a l o n g

l e s p é t o n

S u c c u l e

D o n n e e n v i r o n 1 5 0 m l ( 2 / 3 t a s s e )

S A U C E À L A M A N G U E

o T u j o u r s p o p u l a i r e , l a g u a c a m o l e s e s e r t a v e c l e s c h i p s t o r t i l l a s o u l e s c r u d i t é s .

G U A C A M O L E

e s 0 g

• C a l c i u m 1 m g • F i b r

e s g r a s M s a e t s i è 1 r 1 g • G r a s

C a l o r i e s 9 8 ( 9 8 % p

e s 1 g

• C a l c i u m 1 1 m g • F i b r

A n a l y s e n u t r i t i o n n e l l e p a r 1 5 m

e s g r a s M s a e t s i è 0 r g • G r a s s a t u r é s 0 g • C h o l e s t é r o l 0 m g • S o d i u m 2 8 g

C a l o r i e s 4 5 ( 3 % p r o v e n a n t d u g r a s ) • G l u c i d e s 1 2 g • P r o t é i n e s 1 g •

A n a l y s e n u t r i t i o n n e l l e p a r 5 0 m l ( 1 / 4 t a s s e ) :

b a s j u s q

, d a n s u n l é g e r m o u v e m e n t d e h a u s t e e c o n n d

m é l a n g

, e n v i r o n 1 5

a v a n t d e s e r v i r p o u r e n r e h a u s s e r l e g o û t .

, t e n a n t l a l a m e a u f o n d d u b o l e i n t d i q u é

p e u t ê t r e p r é p a r é e u n j o u r à l ’ a v a n c e . R e t i r e z d u r é f r i g é r a t e u r 3 0 m i n u t e s

M e t t e z

2 5

2 4

( 1 o z ) d e f 3 r o 0 m g a g e

D o n n e e

( 1 / 4 c . à t h 1 é m ) d l e p o i v r e b l a n c m o u l u

( 1 / 4 c . à t h 1 é m ) d l e s e l c a c h e r

( 1 t a s s e ) d 2 ’ 5 h 0 u i l m e l v é g é t a l e

f i n é .

u n g o û t p l u s r a f

( 1 / 2 c . à t a 7 b m l e l ) d e m o u t a r d e D i j o n

( 1 c . à t a b 1 l e 5 ) m d e l j u s d e c i t r o n f r a i s

E g g b e a t e r s ® )

, m a i s l ’ a i l g r i l l é l u i d o n n e

S e m b l a b l e à u n e

A R M E S A N C R É M E G U A X R E N T I T

( 1 / 4 t a s s e ) 5 0 d e g p r o d u i t d ’ œ u f l i q u i d e p a s t e u r i s é ( t e l q u e

e s 0 g

• C a l c i u m 0 m g • F i b r

e s g r a s M s a e t s i è 1 r 0 g • G r a s

C a l o r i e s 9 1 ( 9 8 % p

D o n n e e n v i r o n 3 0 0 m l ( 1 - 1 / 4 t a s s e )

S e p r é p a r e e n q u e l q u e s m i n u t e s s e u l e m e n t .

A n a l y s e n u t r i t i o n n e l l e p a r 1 5 m l

Y O N M N A A I S E

r é f r i g é r a

p o r t i o n

o T u t e

j u s q u ’ à

P l a c e z t

. M é l a n g e z

e s t u n e m a r q u E e g d g é b p e o a s t e é r e s ® d e N a b i s c o I n c .

S e l c a c h e r e t p o i v

q u ’ i l s o i t t e n d r e .

( 3 / 4 t a s s e ) 1 7 h 5 u i l m e l d

( 1 c . à t a b 1 l e 5 ) m l o u

( 1 / 4 t a s s e ) 5 0 v i n m a l i g r

v o u s p r é f é r e z n e p a s g r i l l e r l ’ a i l , v o u s p o u v e z l e f a i r e b l a n c h i r j u s q u ’ à c e

d a n t 3 0 à 4 0 m i n u t e s , j u s q u ’ à c e q u ’ e l l e s s o i e n t t e n d r e s e t d o r é e s . S i

l i v e e t r e p l i e z l e p a p i e r p o u r s c e l l e r

é p a i s s e u r d e p a p i e r a l u m i n i u m , a r r o s e z d e 1 5 m l ( 1 c . à t a b l e ) d ’ h u i l e d ’ o -

* P o u r g r i l l e r l ’ a i l : P l a c e z 1 2 g o u s s e s d ’ a i l p e l é e s o u p l u s d a n s u n e d o u b l e

F ) p e n - ( 3 C 7 5 °

. P l a c e z a u f o u r à 1 9 0 °

D o n n e e

d u j u s d e c i t r o n o u d e s

o u d é s h y d r a t é e s

é c r a s é o u

e s 0 g

• C a l c i u m 1 8 m g • F i b r

e s g r a s M s a e t s i è 5 r g • G r a s s a t u r é s 1 g • C h o l e s t é r o l 4 m g • S o d i u m 8 2 g

C a l o r i e s 5 3 ( 8 9 % p r o v e n a n t d u g r a s ) • G l u c i d e s 1 g • P r o t é i n e s 1 g •

p o u v e z é g a l e

A n a l y s e n u t r i t i o n n e l l e p a r 1 5 m l ( 1 c . à t a b l e ) :

o u s

f i t d e I l r e s m u f p l a c e r l ’ h u i l

U t i l i s e z c e

m é l a n g e s o i t o n c t u e u x e t e n t i è r e m e n t é m u l s i f i é .

q u i r e s t e n t e t m é l a n g e z p e n d a n t 3 0 à 4 0 s e c o n d e s , j u s q u ’ à c e q u e l e

A j o u t e z l e s i n g r é d i e n t s

p o u r h a c h e z f i n e m e n t , e n v i r o n 1 5 à 2 0 s e c o n d e s .

d a n s l e r é c i p i e n t . H a c h e z p a r p u l s a t i o n , 1 0 f o i s , p u i s p a r a c t i o n c o n t i n u e

V I N A I G R E T T E T Y P E

. P l a c e z l e s d é s d e f r o m a g e

I n s é r e z l a l a m e d a n s l e b o l d u h a c h o i r - b r o y e u r

e s : 3 g

• c a l c i u m : 2 9 m g • f i b r

o u a u t r e s a a T b u a c s e c o p ® i q S u a a u n c t e a u c h o i x

( 1 t a s s e ) d 2 ’ 5 h 0 u i l m e l d ’ o l i v e v i e r g e e x t r a

e s g r a s m s a e t s i è : r 2 g • g

e s g r a s s e s ) • g l u c i d e s : 9 m g • C p a r l o r t i é e i s n e : s 6 : 0 2 ( 2 g

A n a l y s e n u t r i t i o n n e l l e p a r 5 0 m l (

( 1 c . à t h é 5 ) d m e l p o i v r e f r a i s m o u l u

( 1 c . à t h é 5 ) d m e l s a u c e W

( 1 c . à t a b 1 l e 5 ) m d e l p â t e d ’ a n c h o i s

( 1 c . à t a b 1 l e 5 ) m d e l m o u t a r d e D i j o n

p a s t e u r i s é ( t e l q u e E g g b e a t e r s ® )

o r c e s t e r s h i r e

e n v i r o n .

j u s q u ’ à

l a m e e s

I n s é r e z

p e n d a n

A j o u t e z t a l e b l e t h ) . y m

A j o u t e z l e v i n b l a n d c a n e t t 1 f a 5 i

c a r o t t e s

( 2 c . à t a b 3 l e 0 ) m d e l m a y o n n a i s e a l l é g é e o u d e p r o d u i t d ’ œ u f l i q u i d e

( 2 c . à t a b 3 l e 0 ) m d e l v i n a i g r e d e v i n b l a n c o u r o u g e

( 2 c . à t a b 3 l e 0 ) m d e l j u s d e c i t r o n f r a i s

g o u s s e s d 4 ’ a i l g r i l l é *

a j o u t e z -

d e 2 , 5 c m ( 1 / 2 p o )

h a c h o i r -

2 3

2 2

, e n v i r o n 1 5 m i n u t e s .

p e r m e t t

g r i l l é s d

l a p e a u

p l a q u e à

l a c h a l e u r à b a s . P l a c e z l e r e s t e d e s l é g u m e s , u n à l a f o i s , d a n s l e b o l d u

A j o u t e z l ’ m o i o g d n é o r n é . h a c h é e t l e s g o u s s e s d ’ a i l é c r a s é e s e t r é d u i s e z

f e r l ’ h u i l e d ’ o F l i a v e i t e d s a c n h s a u u n f e c a s s e r o l e d e 3 L

( 3 p i n t e s ) s u r f e u

. P l a c e z l ’ o i g n o n d a n s l e

r é c i p i e n t e t h a c h e z p a r p u l s a t i o n e n v i r o n 8 f o i s .

I n s é r e z l a l a m e d a n s l e b o l d u h a c h o i r - b r o y e u r

F ) . P l a c ( e 4 C z 5 0 l e ° s p i m e n t s v e r t f s e z s u l e r u f o n u e P r r à é c 2 h 3 a 0 u °

( 3 / 4 c . à t h 4 é m ) d l e s

( 1 - 1 / 2 t a s s 3 e 7 ) 5 d m e l b

( 1 c . à t a b 1 l e 5 ) m d e l f a

b o î t e d e t o 1 m a t e s e n c u b e s ( 8 7 5 g – 2 8 o z ) d u c o m m e r c e

( 3 / 4 c . à t h 4 é m ) d l e s e l

t i g e d e t h y 1 m f r a i s

( 1 c . à t a b 1 l e 5 ) m d e l b

p e t i t e c a r o 1 t t e , p e l é e , e n m o r c e a u x d e 2 , 5 c m ( 1 p o )

( 3 o z ) d e c 8 o 5 u g r g e d ’ é t é , e n m o r c e a u x d e 2 , 5 c m ( 1 p o )

( 3 o z ) d e z 8 u 5 c g c h i n i , e n m o r c e a u x d e 2 , 5 c m ( 1 p o )

( 3 o z ) d ’ a u 8 b 5 e g r g i n e , p e l é e e n m o r c e a u x d e 2 , 5 c m ( 1 p o )

( 3 - 1 / 2 o z ) 1 d 0 e 0 p g o i v r o n s r o u g e s , e n m o r c e a u x d e 2 , 5 c m ( 1 p o )

g o u s s e s d 2 ’ a i l , p e l é e s e t é c r a s é e s

é p é p i n é , p é d o n c u

p i m e n t j a l a 1 p e ñ o ( 1

g r o s s e g o u 1 s s e d ’ a

p e t i t o i g n o 1 n ( 9 2 g

A n a h e i m o u d u N o u v e a u - M ( e 1 x - 1 i q / 2 u e l b ) d 7 e 5 0 p i g m e

D o n n e 5

( 4 o z ) d ’ o i 1 g 2 n 5 o n g s j a u n e s c o u p é s e n q u a r t i e r s

( 1 c . à t a b 1 l e 5 ) m d ’ l h u i l e d ’ o l i v e

é g a l e m e n t s e r

C e t t e s a u c e e x

( 4 t a s s e s )

D o n n e e n v i r o n 1 L

T S

S A U C E A U X P I M E N

d e b l é e n t i e r g a r n i e s d e f r o m a g e f ê t a é m i e t t é

U n e s a u c e t o m a t e s a n t é , f r a î c h e e t d é l i c i e u s e s u r l e s p â t e s

e s : 1 g

• c a l c i u m : 1 3 m g • f i b r

e s g r a s m s a e t s i è : r 2 g • g

T E J A R D I N I È R S E A U C E T O M A

e s g r a s s e s ) • g l u c i d e s : 5 8 m g C • a p l o r r o i e t é s i n : e 4 s 1 : ( 3 1

A n a l y s e n u t r i t i o n n e l l e p a r 1 2 5 m

e s : 1 g

• c a l c i u m : 5 9 m g • f i b r

e s g r a s m s a e t s i è : r 2 g • g r a s s a t u r é s : 1 g • c h o l e s t é r o l : 3 m g • s o d i u m : 4 7 6 m g

e s g r a s s e s ) • g l u c i d e s : 5 m g • C p a r l o r t i é e i s n e : s 3 : 9 1 ( 3 g 5 • % d e s m a t i è r

A n a l y s e n u t r i t i o n n e l l e p a r 5 0 m l ( 1 / 4 t a s s e ) :

s e c o n d e

e n b a s

p r o t è g e

e n v i r o n .

c h a l e u r

q u e l a s a u c e a t t e i g n e l a c o n s i s t a n c e v o u l u e .

i n g r é d i e n t s s o i e n t b i e n c o m b i n é s , 4 0 à 5 0 s e c o n d e s , e n v i r o n , j u s q u ’ à c e

M é l a n g e z d a n s u n l é g e r m o u v e m e n t d e h a u t e n b a s j u s q u ’ à c e q u e l e s

d a n s l a c a s s e r o l e , v o u s a s s u r a n t q u e l e p r o t è g e - l a m e e s t i m m e r g é .

c h a l e u r ; f a i t e s c u i r e à f e u d o u x p e n d a n t 2 5 m i n u t e s . I n s é r e z l e m é l a n g e u r

A j o u t e z l e b o u i l l o m n l e ( t 1 m c e .

p o u r p o

U n e f o i s

c h a n g e n

A j o u t e z l e s e l e t r é d u i s e z l a

A j o u t e z l e b o u i l l o n e t p o r t e z à é b u l l i t i o n .

A j o u t e z l a f a r i n e m e i t n r u e t e m u d e z p p l u o s u . r c u i r e p e n d a n t 2 m i n u t e s .

A j o u t e d z r e e s n . r e m u a n t l e s p i m e n t s v e r t s e t f a i t e s c u i r e p e n d a n t 1

A s s u r e z - v o u s q u e l e s l é g u m e s n e d r e s , d e

m e n t e t

. R é d u i s e z l a c h a l e u r à b a s , c p o o u i v r e z e

s a u t e r p e n d a n t 4 à 5 m i n u t e s , j u s q u ’ à c e q u e l e s i n g r é d i e n t s s o i e n t t e n -

A j o u t e z l ’ o i g n o n , l ’ a i l , l e s u p r o f i e v r u o

A j o u t e z l e m y é l e a n b g e e u d r r ’ e o . i g n o n , d ’ a i l e t d e j a l a p e ñ o e t f a i t e s

( 2 - 1 / 2 p i n t e s )

f e r l ’ h u i l e d ’ o F l i a v e i t e d s a c n

( 3 - 1 / 2 p i n t e s ) s u r u n f e u m o y e n M e t t a e j z o u t n e e z - s a u t e u s e d e 3 , 3 L

( 1 / 4 t a s s e ) 5 0 d e m b l o u

( 1 / 4 t a s s e ) 5 0 d e m v l i n

( 1 / 4 c . à t h 1 é m ) p l o i v

( 1 / 2 c . à t h 2 é m ) d l e s

P l a c e z d a n s l e r é c i p i e n t e t h a c h e z p a r p u l s a t i o n , 6 f o i s .

P e l e z l e s p i m e n t s r e f r o i d i s , j e t e z l a p e a u , l e s g r a i n e s e t l e s p é d o n c u l e s .

l e p i m e n t j a l a p e ñ o e t h a c h e z p a r p u l s a t i o n , e n v i r o n 8 f o i s .

I n s é r e z l a l a m e d a n s l e b o l d u h a c h o i r - b r o y e u r

. P l a c e z - y l ’ o i g n o n , l ’ a i l e t

2 1

2 0

e t h a c h é s g r o s

p o i v r o n s r o 3 u g e s m o y e n ( e n v i r o 1 7 5 g – 6 o z c h a c u n ) é v i d é s

g o u s s e s d 6 ’ a i l , p e l é e s e t é c r a s é e s

o i g n o n j a u 1 n e m o y e n , p e l é e t h a c h é g r o s

( 1 c . à t a b 1 l e 5 ) m d ’ l h u i l e d ’ o l i v e

( 5 t a s s e s )

D o n n e 1

S O U P E A U C H O U

e s : 2 g

• c a l c i u m : 3 6 m g • f i b r

D o n n e 6 2 5 m l ( 2 - 1 / 2 t a s s e s )

e s g r a s m s a e t s i è : r 3 g • g

e s g r a s s e s ) • g l u c i d e s : 1 0 g • C p a r o l o t r é i e i n s e : s 8 : 1 4 ( 2 g 8

A n a l y s e n u t r i t i o n n e l l e p a r p

q u e l e p o i s s o n , l a v i a n d e d e c r a b e e t l e s p â t e s

C e t t e s a u c e a c c o m p a g n e t o u t a u s s i b i e n l e p o u l e t

S e r v e z

C O U L I S D E P O I V R O N S R O U G E S

f r o i d e p

s o i e n t v

l e s p o i n

P e n d a n

e s : 3 g

• c a l c i u m : 3 9 m g • f i b r

e s g r a s m s a e t s i è : r 2 g • g r a s s a t u r é s : 0 g • c h o l e s t é r o l : 0 m g • s o d i u m : 3 5 0 m g

e s g r a s s e s ) • g l u c i d e s : 1 0 g • C p a r o l o t r é i e i n s e : s 7 : 1 4 ( 2 g 2 % d e s m a t i è r

A n a l y s e n u t r i t i o n n e l l e p a r p o r t i o n d e 1 2 5 m l ( 1 / 2 t a s s e ) :

A j o u t e z

A j o u t e z e n s u i t e l a c r è s m e l e , p ( f o a i c v

c o m b i n e

A s s a i s o n n e z d e

i m m e r g é

A j o u t e z l e n j v u i s r o d n e . c i t r o n . G o û t e z e t a s s a i s o n n e z a u g o û t .

m é l a n g e

d a n t 2 0

c e q u ’ i l

j u s q u ’ à c e q u e l e s i n g r é d i e n t s s o i e n t b i e n c o m b i n é s , d e 4 5 à 5 0 s e c o n d e s

l a m e e s t i m m e r g é . M é l a n g e z , d a n s u n l é g e r m o u v e m e n t d e h a u t e n b a s

I n s é r e z l e m é l a n g e u r d a n s l a c a s s e r o l e , v o u s a s s u r a n t q u e l e p r o t è g e -

t e z l a c h

p l u s , j u s

a s p e r g e

p o ) e t r é

P e n d a n

q u e l e s l é g u m e s s o i e n t t r è s t e n d r e s .

m o d é r é / b a s . F a i t e s c u i r e à f e u d o u x p e n d a n t 2 5 m i n u t e s o u j u s q u ’ à c e

r e c o u v r i r l e s l é g u m e s . P o r t e z à é b u l l i t i o n p u i s r é d u i s e z l a c h a l e u r à

A j o u t e z l e v i n e t m o n -

A j o u t e z j u s t e a s s e z d e b o u i l l o n p o n u ’ e r n r e s t e q u ’ u n e p e t i t e q u a n t i t é .

l a c h a l e u r p o u r p o r t e r à é b u l l i t i o n . F a i t e s r é d u i r e l e v i n j u s q u ’ à c e q u ’ i l

u t e s d e p l u s p o u r l e s a t t e n d r i r l é g è r e m e n t .

l e s p o m m e s d e t e r r e . R e m u e z p o u r c o u v r i r d ’ é p i c e s e t f a i t e s c u i r e 5 m i n -

m i n u t e s

A j o u t e z l e s é c h m a o l o y t e e n s à

F a i t e s f o

A j o u t e z l e v i n b l a n c e t m o n t e z

( 3 p i n t e s ) s u r f e u

A j o u t e z l e s f l e u r o n s d e c h o u - f l e u r e t s e l e t f a i t e s c u i r e d e 1 à 2 m i n u t e s .

A j o u t e z l a p o u d r e d e c a r i , l e c e u r q c u ’ m i l s a s e o t i e l e n t t r è s t e n d r e s .

A j o u t e z l e s p o l i ’ r h e u a i l u e x d e ’ o t l f i a v i e t e . s s u e r d e 6 à 8 m i n u t e s j u s q u ’ à

t i o n .

, p l a c e z - l e s u r l e h a b c o h l o e i t r -

é c h a l o t e

( 4 p i n t e s ) s u r u n f e u m o y e n e P t l a j c o e u z t e u z n - y e c a s s e r o l e d e 4 L

. P l a c e z l e s

I n s é r e z

( 1 c . à t h é 5 ) d m e l j u s d e c i t r o n o u d e l i m e

( 3 - 1 / 2 t a s s 8 e 7 ) 5 d m e l b o u i l l o n d e p o u l e t o u d e l é g u m e s

( 1 / 2 t a s s e ) 1 2 d 5 e m v i n l r o u g e

d e 1 , 2 5 c m ( 1 / 2 p o )

( 3 - 1 / 2 o z ) 1 d 0 e 0 p g o m m e s d e t e r r e r o u g e , p e l é e s , e n d é s

c h o u - f l e u r 1 d ’ e n v i r o n 7 9 5 g ( 1 - 3 / 4 l b ) e n p e t i t s f l e u r o n s

( 1 / 2 c . à t h 2 é m ) s l e l c a c h e r

( 1 / 4 c . à t h 1 é m ) d l e c u r c u m a

( 1 c . à t h é 5 ) d m e l p o u d r e d e c a r i

t r a n c h é s

( 1 / 4 t a s s e ) 5 0 d e m c l r è

( 1 / 4 c . à t h 1 é m ) d l e b

( 1 / 4 c . à t h 1 é m ) d l e p

( 3 / 4 c . à t h 4 é m ) d l e s

( 1 - 1 / 2 t a s s 3 e 7 ) 5 d m e l b

( 1 / 4 t a s s e ) 5 0 d e m v l i n

d e 1 , 2 5 c m ( 1 / 2 p

( 3 o z ) d e p 8 o 5 m g m e s

( 1 - 1 / 4 l b ) d 6 ’ 2 a 5 s p g e r g

g o u s s e d ’ a 1 i l , p e l é

( 1 c . à t a b 1 l e 5 ) m d e l b

( 4 o z ) d e p 1 o 2 i 5 r e g a u x , l a v é s e t p a r é s , p a r t i e v e r t e e n l e v é e ,

( 1 c . à t a b 1 l e 5 ) m d ’ l h u i l e d ’ o l i v e

1 9

1 8

( 2 o z ) d ’ é c 5 h 6 a l g o t e s , é m i n c é e s

D o n n e 6 2 5 m l ( 2 t a s s e s )

i n g r é d i e

M é l a n g e

, v o u s a s s u r a n t q u e l e I p n r s o é t è r e g z e -

M e t t e z t

V E L O U T É A U X A S P E R G E S

T I R N A A D E E S T T

( 1 - 2 c . à 5 t a - b 1 l e 0 ) m d

( 1 / 2 c . à t h 7 é m d l e t r

S O U P E S , S A U C E S , T R E M P E T T E S

e T q u i l a d e b o n n e ( 1 q / u 3 a t l a i t s é s e ) 7 5 d e m l

c o m b i n a i s o n )

e s : 1 g

• c a l c i u m : 1 8 4 m g • f i b r

e s g r a s m s a e t s i è : r 1 4 g • g r a s s a t u r é s : 8 g • c h o l e s t é r o l : 2 m g • s o d i u m : 6 8 m g

e s g r a s s e s ) • g l u c i d e s : 2 3 g • p C r o a t l o é r i n i e e s s : : 2 7 1 5 g ( • 5 2 % d e s m a t i è r

A n a l y s e n u t r i t i o n n e l l e p a r p o r t i o n :

( 1 t a s s e ) d 2 e 5 0 j u m s d l

( 1 t a s s e ) d 2 e 5 0 p ê m c l h

D o n n e 5

c a n n e l l e .

A A U X P Ê C M H A E R S G A R I T

t a b l e ) d e p o u d r e d e c a f é e x p r e s s a u l a i t p e n d a n t l ’ i n f u s i o n d e s b â t o n s d e

P o u r u n c h o c o l a t c h a u d à l a c a n n e l l e , a j o u t e z 4 5 à 6 0 m l ( 3 à 4 c . à

e s t u n e m K a a r q h u l u e a ® d é p o

l é r é e d e c r è m e f o u e t t é e , a u c h o i x .

r a T n s f é r e z à l a c u i l l e r d a n s d e s t a s s e s o u g o b e l e t s e t d é c o r e z d ’ u n e c u i l -

m é l a n g e r j u s q u ’ à c e q u e l e m é l a n g e s o i t c r é m e u x e t m o u s s e u x .

e s : 0 g

• c a l c i u m : 1 7 2 m g • f i b r

e s g r a s m s a e t s i è : r 1 1 g •

e s g r a s s e s ) • g l u c i d e s : 2 6 g • p C r o a t l o é r i n i e e s s : : 2 5 1 5 g ( •

1 m i n u t e d a n s u n l é g e r m o u v e m e n t d e h a u t e n b a s . C o n t i n u e z d e

v a n i l l e , e n r e m u a n t t o u j o u r s . I n s é r e z - y l e m é l a n g e u r e t p r o c é d e z p e n d a n t

f o i s l e c h o c o l a t f o n d u , r e t i r e z l e s b â t o n s d e c a n n e l l e e t a j o u t e z l ’ e x t r a i t d e

A j o u t e z l e s m o r c e a u x d d e e l c a h c o a c n o n l a e t l l e e n a r u e m f a u i t a . n t . U n e

A n a l y s e n u t r i t i o n n e l l e p a r l a i t f r a p p é

A j o u t e z

b a s e t f a i t e s c u i r e à f e u d o u x p e n d a n t 1 0 m i n u t e s p o u r i n f u s e r l a s a v e u r

b u l l e s c o m m e n c e n t à s e f o r m e r a u t o u r d e l a c a s s e r o l e . R é d u i s e z à f e u

a r V i a n t e «

f e r j u s q u ’ à c e q u e l a v a p n e u u e r l l e m m o e n n t e t , e f a t i q t e u s e c d h e a s u f

. P l a c e z s u r u n f e u m o y ( e 3 n - 3 e / t 4 , e p n i n t r e e s m ) u C a u n i t s i c n o a n r t i -

c i - d e s s u

f i l t r e e t

j u s q u ’ a u

R e m p l i s

C o m b i n e z l e l a i t e t l e s b â t o n s d e c a n n e l l e d a n s u n e c a s s e r o l e d e 3 , 5 L

A j o u t e z 5 0 m l ( 1 / 4 t a s s e ) d e c a f é

( 1 c . à t a b 1 l e 5 ) m d ’ l e x t r a i t d e v a n i l l e

P o u r u n

( 2 0 o z ) d e 5 c 6 h 5 o g c o l a t s e m i - s u c r é ( a u c h o i x ) e n m o r c e a u x

b â t o n s d e 3 c a n n e l l e d e 7 , 5 c m ( 3 p o )

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i n g r é d i e

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, v o u s a s s u r a n t q u e l e I p n r s o é t è r e g z e -

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m a t i è r e s g r a s s e s . U n e p e t i t e g â t e r i e d e t e m p s e n t e m p s n e f a i t p a s d e

u n e v e r s i o n p l u s r i c h e , u t i l i s e z d u l a i t e n t i e r o u à b a s s e t e n e u r e n

N o t r e c h o c o l a t c h a u d p r é p a r é a v e c d u l a i t é c r é m é a p l u à t o u s , m a i s p o u r

D o n n e 1

T C H A U D C M H E O X C I C O A L I A N

e s t u n e m a r q u e G d é r a p n o d s é M e a , r p n r i o e p r r i e t é d e S o c i é t é d e s P r o d u i t s M a r n i e r - L a P o s t o l l e .

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e s : 2 g

• c a l c i u m : 9 m g • f i b r

e s g r a s m s a e t s i è : r 0 g • g r a s s a t u r é s : 0 g • c h o l e s t é r o l : 0 m g • s o d i u m : 2 m g

e s g r a s s e s ) • g l u c i d e s : 2 5 g • C p a r o l o t r é i e i n s e : s 1 : 1 7 7 g ( 0 • % d e s m a t i è r

A n a l y s e n u t r i t i o n n e l l e p a r t a s s e :

e s : 6 g

• c a l c i u m : 3 7 1 m g • f i b r

e s g r a s m s a e t s i è : r 1 g • g

e s g r a s s e s ) • g l u c i d e s : 6 3 g • C p a r o l o t r é i e i n s e : s 2 : 8 1 6 1 (

A n a l y s e n u t r i t i o n n e l l e p o u r u n l a i t

1 7

1 6

i n g r é d i e n t s s o i e n t c o m b i n é s , d e 3 0 à 3 5 s e c o n d e s e n v i r o n .

l e s p o m m e s d e t e r r e e n p u r é e .

M é l a n g e z , d a n s u n l é g e r m o u v e m e n t d e h a u t e n b a s j u s q u ’ à c e q u e l e s

l o n p o u r o b t e n i r u n e p u r é e . N o n r e c o m m a n d é p o u r

n é c e s s i t e r l ’ a j o u t d e l i q u i d e d e c u i s s o n , l a i t o u b o u i l -

, v o u s a s s u r a n t q u e l e I p n r s o é t è r e g z e - - y l a l m e e m e é s l a t n i m g e m u e r r g é .

M e t t e z t o u s l e s i n g r é d i e n t s d a n s l e g o b e l e t à m e s u r e r / m é l a n g e r

p u l s a t i o n , j u s q u ’ à 1 2 5 m l ( 1 / 2 t a s s e ) à l a f o i s . P e u t

c u i r e j u s q u ’ à c e q u ’ i l s s o i e n t t e n d r e s . H a c h e z p a r

( 1 c . à t a b 1 l e 5 ) m d e l m i e l

( 1 / 2 t a s s e ) 1 2 d 5 e m l a l i t é c r é m é

L é g u m e s (

C o u p e z e n m o r c e a u x d e 1 , 2 5 c m ( 1 / 2 p o ) e t f a i t e s

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k i w i , p e l é , 1 c o u p é e n h u i t

( 1 t a s s e ) d 2 e 5 0 f r a m i s l e s s u r g e l é e s , d é c o n g e l é e s e n p a r t i e

l a f o i s , j u s q u ’ a u h a c h a g e v o u l u e .

H a c h e z p a r p u l s a t i o n , j u s q u ’ à 1 2 5 m l ( 1 / 2 t a s s e ) à

P e l e z , c o u p e z e n m o r c e a u x d e 1 , 2 5 c m ( O 1 / i 2 g n p o o n ) s .

j u s q u ’ à c o n s i s t a n c e d e b e u r r e .

D o n n e 1 l a i t f r a p p é d e 4 0 0 m l ( 1 4 o n c e s )

g r o s s e à f i n e m o u t u r e . P e u v e n t ê t r e h a c h é e s

t a s s e ) à l a f o i s , j u s q u ’ à c o n s i s t a n c e v o u l u e d e

p u l s a t i o n p u i s t r a n s f o r m e z j u s q u ’ à 1 2 5 m l ( 1 / 2

É c a i l l é e s , g r i l l é e s p o u r p l u s d e s a v e u r N o i x

L A I T F R A P P É A U X F R A I S E S E T K I W I

. H a c h e z p a r

c h o l e s t é r o l : 1 2 m g • s o d i u m : 1 2 m g • c a l c i u m : 8 9 m g • f i b r

e s g r a s m s a e t s i è : r 3 g • g r a s s a t u r é s : 0 g • c h o l . 0 m g •

e s : 4 g

p u l s a t i o n .

H e r b e s f r a î

1 2 5 m l ( 1 / 2 t a s s e ) ; p r o p r e s e t s è c h e s . H a c h e z p a r

e s g r a s s e s • g l u c i d e s : 2 6 • p r o C t é a i n l o e r s i e : s 9 : g 1 5 • 9 ( 1 7 % d e s m a t i è r

A n a l y s e n u t r i t i o n n e l l e p a r t a s s e ( s a n s m i e l ) :

H a c h e z p a r p u l s a t i o n 1 5 g ( 1 / 2 o z ) à l a f o i s .

i n g r é d i e n t s s o i e n t c o m b i n é s , e n v i r o n 3 5 s e c o n d e s .

, v o u s a s s u r a n t q u e l e I p n r s o é t è r e g z e - - y l a l m e e m e é s l a t n i m g e m u e r r g é .

P e l e z , c o u p e z e n m o r c e a u x d e 1 , 2 5 c m ( R 1 / a 2 c i p n o e ) . d e g

M é l a n g e z , d a n s u n l é g e r m o u v e m e n t d e h a u t e n b a s j u s q u ’ à c e q u e l e s

P e l e z l e s g o u s s e s ; j u s q u ’ à 6 . H a c h e z p a r A p i l u l s a t i o n .

l ’ h u i l e d e l i n e t l e m i e l ( f a c u l t a t i f ) d a n s l e g o b e l e t à m e s u r e r / m é l a n g e r

v o u l u e .

M e t t e z l e l a i t d e s o y a , l a p o u d r e d e p r o t é i n e , l e s b l e u e t s , _pl a _{u i s}b _pa _an _ra _{a c}n _te _{i o}, _{n c o n t i n u e j u s q u ’ à l a c o n s i s t a n c e}

b r o y e u r ; N e c o u v r e z p a s . H a c h e z p a r p u l s a t i o n ,

( 1 à 2 c . à 5 - t 1 h 0 é ) m d l e m i e l ( f a c u l t a t i f )

( 1 c . à t h é 5 ) d m ’ h l u i l e d e l i n

P l a c e z l e s i n g r é d i e n t s d a n s l e r é c i p i e n t d S u a h u a c c e h s o c i r r - é

t a n c e v o u l u e .

d e p o u d r e 1 d 4 e g p r o t é i n e d e s o y a ( o u d ’ i s o l a t d e p r o t é i n e d e s o y a )

( 3 / 4 t a s s e ) 1 7 d 5 e m l a l i t d e s o y a o u d e l a i t é c r é m é

p e t i t e b a n a 1 n e , ( 1 2 5 g – 4 - 1 / 2 o z ) e n t r a n c h e s

( 1 t a s s e ) d 2 e 5 0 b l m e u l e t s c o n g e l é s

( 1 o z ) à l a f o i s p u i s t r a n s f o r m e z j u s q u ’ à l a c o n s i s -

. H a c h e h z a c p h a e r r p u l s a t i o n , p a s p l u s d e 3 0 g

m i s a u c o n g é l a t e u r p e n d a n t 3 m i n u t e s a v a n t d e l e

C h o c o l a t

C o u p e z e n m o r c e a u x d e 1 , 2 5 c m ( 1 / 2 p o ) ; p e u t ê t r e

t r e m p e t t e s

f o i s .

m o u s , s a u f

D o n n e 5 0 0 m l ( 2 t a s s e s )

c o n s i s t a n c e v o u l u e , p a s p l u s d e 3 0 g ( 1 o r e z c ) o à m l a m a n

H a c h e z p a r p u l s a t i o n , p u i s t r a n s f o r m e z j u P s a q r u m ’ à e s l a a n ,

C o u p e z e n m o r c e a u x d e 0 , 6 c m ( 1 / 4 p o ) . F r o m a g e s

L A I T F R A P P É A U X B L E U E T S E T B A N A N E S

E T B O I S S O N S G L A C É E S

L A I T S F R A P P É S A U Y

c o n s i s t a n c e v o u l u e .

( v i e i l l e s d ’ u

A O U R

H a c h e z p a r p u l s a t i o n , p u i s t r a n s f o r m e z j u M s q i e u t t ’ à e s l a d e

t i o n , p u i s p a r a c t i o n c o n t i n u e p o u r m é l a n g e r

q u a n t i t é s d e l i q u i d e a p p r o p r i é . H a c h e z p a p r o p u u r l l s e a s - a l i

A . j o u t e z d e p e t i t e s

r é c i p i e n t d u h a c h o i r - b r o y e u r

v o t r e p é d i a

1 7 5 g ( 6 o z ) , e n m o r c e a u x d e 1 , 2 5 c m ( i 1 a V / n 2 d p e o s ) ( . b œ u f , p o r c )

P l a c e z d e p e t i t e s q u a n t i t é s d ’ a l i m e n t s d a A n s l i m l e e n t s d e

1 2 5 m l ( 1 / 2 t a s s e ) à l a f o i s .

q u e s

I n g r é d

p o u r e n l e v e r l e s f i l s . H a c h e z e t t r a n s f o r m e z j u s q u ’ à

( 1 / 2 p o ) . P e l e z l e c é l e r i a v e c u n c o u p e - l é g u m e s

P e l e z a u b e s o i n ; c o u p e z e n m o r c e a u x d e L é 1 g , 2 u 5 m c e m s ( c r u s )

U S A G E

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d e l ’ e a u c h a u d e s a v o n n e u s e o u p l a c e z - l e d a n s l e l a v e - v a i s s e l l e .

m o y e n d ’ u n l i n g e h u m i d e . P o u r n e t t o y e r l e f o u e t d e m é t a l , l a v e z - l e d a n s

b o î t e d ’ e n g r e n a g e . P o u r n e t t o y e r l a b o î t e d ’ e n g r e n a g e , e s s u y e z - l a a u

U n e f o i s l ’ a s s e m b l a g e d e f o u e t d é t a c h é , r e t i r e z l e f o u e t d e m é t a l d e l a

P o u r n e t t o y e r l ’ a s s e m b l a g e d e f o u e t , d é t a c h e z - l e s i m p l e m e n t d u m a n c h e .

s a n s a S l i m t i c e k n t s

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M Ê M E .

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t i e n n o r m a l d o i t ê t r e c o n f i é à u n r e p r é s e n t a n t a u t o r i s é C u i s i n a r t .

e n l e v e z l e c

o T u . t s e r v i c e a u t r e q u e l e n e t t M o y É a N g e A G e t E l R ’ e n S t E r e U - L E M E N T

, p u i s

d u c o u v e r c l e d u h a c h o i r - b r o y e u r m é l a n g e u r

’ U S A G E

n ’ e s t p r é v u q u e p o u r L

L e h a c h o i r - b r o y e u r S m a r t S t i c k

d a n s l ’ e a u o u a u c u n l i q u i d e .

N e p l o n g e z p a s l e m a n c h e S n é i c l h e e c z o - l u e v s e i m r c m l e é d i a t e m e n t .

O T U R ^®N E R , d é t a c h e z L l e A M m E a n C c E h e S S d E u L D O E 7 R . S Q U E

t e r r u p t e u r

U n 6 e . f o i s l e s

e t l e d e s s u s d u c o u v e r c l e à l ’ a i d e d ’ u n e é p o n g e o u d ’ u n l i n g e h u m i d e .

a v e c s o i n p o u r é v i t e r d e t o u c h e r l a l a m e t r a n c h a n t e . E s s u y e z l e m a n c h e

m e t t e z l a l a m e d a n s l e p a n i e r à u s t e n s i l e s . D é c h a r g e z l e l a v e - v a i s s e l l e

l a m e a s s e m b l é e s u r l e r a y o n s u p é r i e u r

b r o y e u r

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. P l a c e z l e r é c i p i e n t à l ’ e n v e r s e t

S i v o u s a v e z u n l a v e - v a i s s e l l e , v o u s p o u v e z y m e t t r e l e r é c i p i e n t e t l a

o n d e s à l a f

N e 5 f . a i t e s p a

d a n s u n e e a u s a v o n n e u s e o ù v o u s p o u r r i e z l a p e r d r e d e v u e .

L a v e z l a l a m e a v e c s o i n . É v i t p e a z s d d e a l a n s p l l a e c l e a r v e - v a i s s e l l e .

S t i c k

A p 4 p . u y e z s u

N e p l o n g e z p t o a u s t l a e l i m c o e u n v t . e r c l e d a n s l ’ e a u e t n e l e m e t t e z

d u h a c h o i r - b r o y e u r a v e c u n e é p o n g e o u u n l i n g e h u m i d e p o u r e n l e v e r

c h a u d e s a v o n n e u s e . R i n c e z e t s é c h e z . E s s u y e z l e d e s s o u s d u c o u v e r c l e

L a v e z l a b a g u e , l e b o u c l i e r d e p l a s t i q u e e t l e r é c i p i e n t d a n s d e l ’ e a u

i m m é d i a t e m e n t a p r è s l ’ u s a g e p o u r e m p ê c h e r l e s a l i m e n t s d e s ’ y a t t a c h e r

P o u r s i m p l i f i e r l e n e t t o y a g e , r i n c e z l e r é c i p i e n t , l e c o u v e r c l e e t l a l a m e

v o u s q u ’ i l s o

P l a 3 c . e z l e c o

p e t i t s m o r c e

M e 2 t t . e z l e s a

A s s u r e z - v o u s q u ’ i l s s o i e n t e n

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r a T n s f o r m a t i o n d e s a l i m e n t s

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A p p u y e r s u r l e p e t i t

o i r R e c f o e i t s t e . s V .

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s e v e r r o u i l

m o t e u r s ’ a r r ê t e r a .

, r e l â c h e z l ’ i n t e r r u p t e u r e n « f o O n N c é / . O P F o F u r » l ’ a e r t r l ê e t e r

m é l a n g e r à m a i n f o n c t i o n n e r a t a n t q u e v o u s t e n e z l ’ i n t e r r u p t e u r

2 . P o u s

A p p 4 u . y e z s u r l ’ i n t e r r u p t e u r « O N / O F F » e t t e n e z - l e e n f o n c é . L e

b o î t e d ’ e n g

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, r e l â c h e z l ’ i n P t e o r u r u r p l ’ t a e r u r ê r t e

f o i s .

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m o t e u r s ’ a r r ê t e r a .

, r e l â c h e z l ’ i n t e r r u p t e u r e n « f o O n N c é / . O P F o F u r » l ’ a e r t r l ê e t e r

d e l ’ a u t r e . C h o i s i s s e z l a

, e n a g r i p p ^®a n t l a

m é l a n g e r à m a i n f o n c t i o n n e r a t a n t q u e v o u s t e n e z l ’ i n t e r r u p t e u r

A p 4 p . u y e z s u r l ’ i n t e r r u p t e u r « O N / O F F » e t t e n e z - l e e n f o n c é . L e

d a n s u n e p r

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d u r é c i p i e n t

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m é l a n g e u r à l a p a g e 8 ) .

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1 . I n s é r e z l ’ a x e d e m é l a n g e d a n s l e m a n c h e ( v o i r

d e s l i q u i d e C s u p i s e i n n d a a r t n t q u ’ i l f o n c t i o n n e .

b i e n a t t e n t i o n d e n e j a m a i s r e t i r e r l e m é l a n g e u r à m a i n S m a r t S t i c k

r é a l i s e r l e s r e c e t t e s l i q u i d e s l e s p l u s s a v o u r e u s e s e t v e l o u t é e s . F a i t e s

m é l a n g e . U n l é g e r m o u v e m e n t d e h a u t e n b a s e s t t o u t c e q u ’ i l f a u t p o u r

C e t t e l a m e m é l a n g e e t a g i t e e n a j o u t a n t u n m i n i m u m d ’ a i r d a n s l e

é m u l s i f i e r l e s m a y o n n a i s e s .

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a u m a n c h e à l a p l a c e d e l ’ a x e a m o v i b l e e t d u f o u e t .

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a p r é v u t o u C t u c i s e i n q a u r ’ t i l A c 7 c . e s s o i r e d e h a c h o i r - b r o y e u r :

, f o u e t - , b r o y e r , h a c h e r

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a u t r e s d é l i c i e u s e s p r é p a r a t i o n s .

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l a m e à d e m i e p o u r l ’ e m p ê c h e r d ’ é c l a b o u s s e r

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