Silvercrest SMZ 400 A1 - Manual (Page 12)

10 GB
Pesto (green)
1-2 bunches of fresh basil
1-2 cloves of garlic
2 tablespoons pine kernels
150 ml olive oil
2 tablespoons Parmesan
salt + freshly ground black pepper
attachment: blade unit 5
1. Put the basil, garlic, pine kernels and
olive oil into the container 4. Fit the
lid 3 and purée finely.
2. Add Parmesan at the end. Season to
taste with salt and pepper.
Keep the pesto in a screw-top jar covered
with a layer of olive oil. That way it will keep
for up to a month in the refrigerator.
Guacamole
2 avocados (very ripe)
2 cloves of garlic
½ lemon
½ teaspoon mustard
1 teaspoon oil
1-2 tomatoes (quartered)
1 tablespoon cream cheese
sugar
salt
pepper
Tabasco
attachment: blade unit 5
1. Peel the avocado, remove the stone
and put the flesh into the container 4.
2. Then put the garlic, lemon juice, mus-
tard, oil, tomatoes and cream cheese
into the container 4. Fit the lid 3 and
purée finely.
3. Season to taste with salt and pepper
and then adjust the flavour with
Tabasco.
Barbecue sauce
200 g tomatoes (quartered)
2 tablespoons vegetable oil
salt
garlic salt or fresh garlic cloves
50 ml tomato ketchup
30 g tomato purée
2 tablespoon vinegar
2 tablespoons lemon juice
1 teaspoon sugar
cinnamon
attachment: blade unit 5
1. Put the quartered tomatoes, oil, salt
and garlic into the container 4. Fit the
lid 3 and blend for 2-3 brief pulses.
2. Take off the lid 3 and season to taste.
The garlic flavour has to be very strong.
3. Add the ketchup, tomato purée, vine-
gar, lemon juice, sugar and a pinch of
cinnamon. Fit the lid 3 and blend the
sauce until the mixture is smooth.
4. Take off the lid 3 and season to taste.
5. Put the sauce into a pan. Simmer for
about 45 minutes at a low temperature
until the mixture thickens.
If required, adjust the flavour of the barbe-
cue sauce with chilli powder.
__RP61714_B4.book Seite 10 Donnerstag, 3. März 2011 10:36 10