Blender recipes

Ingredients

• 100 ml Baileys Irish Cream
• 50 ml Frangelico
• 2 scoops vanilla ice cream
• 100 ml whipping cream
• Chocolate shavings to garnish

• Serves 2-3
• 5 minutes
• Easy

1. Place the Irish Cream, Frangelico and ice cream into your blender and pulse until combined.
2. Pour the mixture into the serving glasses.
3. Grate curls from a chocolate bar using a vegetable grater
4. Top with whipped cream and chocolate shavings.

Ingredients

• 100 g white grapes
• 50 g yoghurt
• 50 g blueberries
• Crushed ice (from 5 ice cubes)

• Serves 2
• 5 minutes
• Easy

1. Put the grapes, yoghurt and berries into the blender and blend until smooth.
2. Pour over crushed ice and serve immediately.

Ingredients

• 2 tbsp butter
• 2 onions
• 2 garlic cloves
• 1 leek
• 200 g potatoes
• 4 chicken breasts
• 750 ml chicken stock
• 70 ml cream
• 2 tbsp sorrel
• Seasoning to taste

• Serves 4-6
• 35 minutes
• Medium

1. Remove the bones and skin from the chicken breasts.
2. Slice the onions, garlic, leek, and the potato.
3. Heat the butter in the saucepan
4. Add the onion, garlic, leek and seasoning to the saucepan and cook until soft.
5. Add the potatoes, chicken, herbs and stock to the saucepan.
6. Bring the soup to a simmer and gently cook until the chicken and vegetables are cooked.
7. Take the pan off the heat and allow to cool to room temperature.
8. Remove some of the meat and chop into a small dice.
9. In stages place the soup into the blender and purée.
10. Add the chopped meat back into the puréed soup.
11. Reheat and serve with a swirl of double cream and a scattering of chopped sorrel.

Ingredients

• 500 g potatoes
• 1 litre chicken stock
• 6 spring onions
• 2 tablespoons olive oil
• 100 ml cream
• 50 g blue cheese (for example gorgonzola)

• Serves 4
• 2 1/2 hours
• Medium

1. Peel and dice the potatoes, then boil them for 15 - 20 minutes in the chicken stock.
2. Clean and chop up the spring onions.
3. Heat the olive oil in a frying pan and sauté the spring onions over a high heat until they turn golden brown, then season to taste. Leave to cool for a few minutes.
4. Puree the potatoes with the stock and the sping onions in the blender on MAX for at least 1 minute.
5. Add the chilled cream during blending to make the soup silky smooth.
6. Leave to cool for at least 2 hours; this soup is served cold.

Ingredients

• 200 ml Tequila blanco
• 50 ml Curaçao trip sec
• Juice of 2 limes
• 12 ice cubes

• Serves 4
• 5 minutes
• Easy

1. Place all of the ingredients into the blender and process until all the ingredients are combined and the ice is crushed.
2. Serve immediately.

Ingredients

• 1 handful strawberries
• 1 handful raspberries
• 1 handful blackberries
• 1 handful blueberries
• 1 tablespoon of raspberry syrup
• 1 tablespoon of lime juice
• 200 ml sparkling soda water
• 4-6 ice cubes

• Serves 1
• 5 minutes
• Easy

1. Mix all the fruit to a smooth pulp in the blender and pour through a sieve to make clear juice.
2. Add the syrup, lime juice and ice to the fruit juice and mix in the blender to make a delicious drink.

Ingredients

• 2 unwaxed lemons
• 140 g caster sugar
• 500 ml water
• 4 ice cubes

• Serves 2-4
• 5 minutes
• Easy

1. Place the all the ingredients into the liquidiser.
2. Blend until smooth
3. Pour the mixture through a sieve into a serving jug

Tip : Try adding sparkling water to add an extra fizz.

Ingredients

• 200 ml ruby orange juice, chilled
• 1/4 watermelon (about 450 g flesh)
• Mint sprigs to garnish

• Serves 2-3
• 5 minutes
• Easy

1. Pour the orange juice into the blender goblet.
2. Remove the seeds from the watermelon and chop the flesh. Add to the goblet.
3. Blend on Speed 1 for 10 seconds then on Speed 2 for 20 seconds then serve.
4. Serve in chilled glasses garnished with mint sprigs