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Chopper recipes

Coriander & Lime Mayonnaise

Coriander & Lime Mayonnaise

Ingredients

  • 1 whole egg and 1 egg yolk
  • 1 tsp Dijon mustard
  • 1 tbsp lime juice
  • 300 ml sunflower oil
  • 2 tbsp finely chopped coriander
  • Zest of 2 limes
  • Salt & pepper
  • clock10 minutes
  • spoonsMedium
  1. Add the eggs, mustard and lime juice to the beaker and use the whisk attachment to gently whisk together on speed 1 (depending on the model).
  2. With the blender still running, slowly drizzle the oil into the beaker and continue to whisk until the mixture becomes thick and smooth.
  3. Once you have the correct consistency, finely chop the fresh coriander (this can be done using the chopper attachment if available).
  4. Add the coriander, lime zest, salt and pepper and whisk until the ingredients are incorporated.
  5. Remove the rubber mat from the beaker and use as a lid for storage.
  6. Note: Fresh mayonnaise can be stored in the refrigerator for up to 7 days.

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Guacamole

Guacamole

Ingredients

  • 1/2 small onion
  • 4 tomatoes, skinned and seeded
  • 1 fresh green chilli, seeded
  • 1/2 small green pepper, seeded
  • 1 tbsp chopped coriander
  • 2 large ripe avocadoes
  • Salt and pepper
  • 2 teaspoons lemon juice
  • 1 tbsp olive oil
  • Tortilla chips or crudités to serve
  • clock5-10 minutes
  • spoonsEasy
  1. Place the onion and tomatoes into the chopper with the green chilli, green pepper and coriander and process on speed 1-2 until coarsely chopped.
  2. Add the avocado and use the turbo button to mix together.
  3. Season with salt and pepper, and stir in the lemon juice.
  4. Transfer to a serving bowl and lightly drizzle with olive oil. Serve immediately with tortilla chips or crudités.
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Tomato Sauce

tomato sauce

Ingredients

  • 500 g peeled tomatoes
  • 1 clove garlic
  • pinch of sugar
  • salt and freshly ground pepper
  • 50 ml (4 tbsp) olive oil
  • clocheServes 4
  • clock55 minutes
  • spoonsMedium
  1. Immerse the tomatoes in a bowl of boiling water for 15 seconds; remove using a slotted spoon, cool slightly then peel away the skins and cut into quarters.
  2. Heat the oil in a pan. Add the tomatoes, garlic, sugar and seasoning and bring to the boil. Cover and reduce to a simmer for 45 minutes.
  3. Remove the pan from the heat and using the Triblade Soup XL wand, push into the mixture to submerge. Blend on speed 5 for approximately 1½ minutes until smooth.
  4. Serve with pasta.
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Steamed Salmon and Vegetables

tomato sauce

Ingredients

  • 4 salmon fillets
  • 2 onions
  • 2 carrots
  • 10 g fresh ginger peeled
  • 50 ml dry white wine
  • 2 tablespoons butter
  • Salt and pepper
  • 1/2 tsp rosemary or thyme
  • 1 green lemon zest
  • clocheServes 4
  • clock45 minutes
  • spoonsMedium
  1. Slice the onions thinly with the light green cone. Grate the carrots with the orange cone. Chop the peeled fresh ginger.
  2. Marinate the salmon fillets in the white wine, green lemon zest, salt, pepper and herbs for 10 to 15 minutes depending on the thickness of the salmon fillets.
  3. Place the fillets in a steamer basket with the sliced onions and grated carrots.
  4. Cut the butter into pieces and sprinkle on the salmon fillets. Add the chopped fresh ginger.
  5. Steam for about 10 minutes.
  6. Tip: You can replace salmon with white fish, oysters or scallops. To vary the tastes, serve with lemon juice or soy sauce.

    Tip: If you don’t have a steamer, you can place the ingredients in tin foil and cook in the oven at 180°C or in a dry frying pan.

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Vegetable Rice

Vegetable Rice

Ingredients

  • 500 g cooked rice
  • 2 eggs
  • 1 courgette, washed
  • 1 onion, peeled
  • 1 clove of garlic, peeled
  • 10 g fresh ginger, peeled and chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon curry powder
  • 1 tablespoon vegetable stock powder
  • 2 tbsp oil
  • Salt and pepper
  • clocheServes 4
  • clock55 minutes
  • spoonsMedium
  1. Cut the onion and garlic with the light green cone. Grate the courgette with the red cone. Grate the carrot with the orange cone.
  2. Heat a frying pan with 1 tablespoon of oil and scramble the eggs. Set aside in a dish.
  3. Heat oil again in a frying pan, add the garlic, ginger and curry and cook for one minute. Add the vegetables and the stock powder and cook for another two minutes.
  4. Add the cooked rice and sauté for two to three minutes while stirring. Finally, add the scrambled eggs and soy sauce, mix and adjust seasoning to taste.
  5. Tip: Add shrimps or ham for more flavour and texture.

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