From aromatic snacks and soups to delicious desserts.
Snacks for which you need a blender
The blender copes with the preparation of pasty snacks perfectly. They can be served to the table at any time with toasts or bread. But such dishes have a short shelf life, no longer than five days in the refrigerator.
1. Classic Humus
A protein dish came to us from Israeli cuisine. Until now, the word “humus” is translated in Hebrew both as a chickpeas and as a snack.
Ingredients
- 100 g of dry chickpeas;
- 2 tablespoons of tahini (sesame paste) or 40 g of sesame seeds;
- 3 tablespoons of olive oil;
- ½ lemon;
- ½ teaspoon of Zira;
- ½ teaspoon of paprika;
- salt – to taste;
- cedar nuts – for serving.
Cooking
Wash the chickpeas and soak in water for 8-10 hours. Put a pan with legumes on a slow fire and cook 1½ – 2 hours until completely softened. Drain the liquid and peel the chickpeas from the film with your hands.
If you have not found ready -made sesame paste, you can cook it yourself in 3 minutes. Brown sesame sesame over low heat. Put the seeds into a bowl, pour 1 tablespoon of olive oil and chop the blender. Tahini is ready.
Add the finished chickpeas, 2 tablespoons of oil, lemon juice, ziru, paprika and blender to the paste. Salt to your taste. If the mass turned out to be thicker of the paste, pour a little water. When serving, you can decorate Humus with cedar nuts.
2. Chicken paste
Nblxer/Depositphotos.Com
This snack was invented 250 years ago, Germany and France are still fighting for the title of her homeland. We have pastes appeared only in the middle of the last century.
Ingredients
- 1 onion;
- 1 carrots;
- 2 tablespoons of vegetable oil;
- 500 g of chicken liver;
- salt, pepper – to taste;
- bay leaf – to taste;
- 100 g butter.
Cooking
Clean the vegetables and cut the onion with rings, and carrots – in circles. Fry the onion in vegetable oil over low heat for 7 minutes, then lay out the carrots.
Rinse the liver, chop in small pieces and add to vegetables. Season with salt, pepper and lavrushka, cover with a lid and simmer 15-20 minutes until cooked. When piercing meat, transparent juice should be released.
Put the liver into a deep bowl. Add oil and remove the bay leaf. Catch a blender until smooth. Before serving, cool the finished pate in the refrigerator.
3. Guacamole
Zi3000/Depositphotos.Com
Someone considers Guacamole to Mexican sauce, but still this is an independent snack. Traditionally, it is served with the beginning or potato chips.
Ingredients
- 2 ripe avocados;
- 1 lime or lemon;
- 2 tablespoons of olive oil;
- 1 tomato;
- ½ bulbs;
- 3 sprigs of cilantro;
- ¼ chili pepper;
- Salt – to taste.
Cooking
Peel the avocado from the peel and seeds, cut and pour citrus juice so that it does not darken. Blender break pieces with olive oil.
Chop the tomato with small cubes. Chop the onion, cilantro and pepper. If you want the consistency appetizer to look like a sauce, pure the rest of the ingredients with a blender. However, this is not necessarily: traditionally guacamole is more like a finely chopped salad than a sauce. Just mix everything, salt and serve to the table.
Surprise guests 🐔
- How to cook the perfect chicken paste
Soups for which you need a blender
1. Gazpacho
Spanish light puree soup is especially good in the heat-it is served cold.
Ingredients
- 4-5 tomatoes;
- 1 cucumber;
- 1 onion;
- 1 Bulgarian pepper;
- 750 ml of tomato juice;
- 3 sprigs of cilantro;
- 2 tablespoons of wine vinegar;
- 4 tablespoons of olive oil;
- salt, pepper – to taste;
- Tabasco – to taste;
- Greens – for feeding.
Cooking
Clean tomatoes, cucumber, onions from the skin, and pepper – from seeds. Pour half the vegetables with a blender, add tomato juice, cut cilantro, vinegar and oil. Mix thoroughly, salt, pepper and put Tabasco.
If the mashed potatoes turned out thick, dilute it with water to the consistency of yogurt. Cut the remaining vegetables with cubes and add to the soup. Then put the gspacho in the refrigerator for half an hour. Serve with greens: parsley, celery or basil.
2. Cheese cream with chicken
A delicate dish can not only be cooked for lunch on any day, but also served during the exquisite family dinner.
Ingredients
- 250 g of chicken fillet;
- 2 l of water;
- salt – to taste;
- 1 onion;
- 2 tablespoons of vegetable oil;
- 2 tablespoons of flour;
- 50 g of butter;
- 400 g of solid cheese;
- 250 ml of cream with fat content of 33%;
- Greens – for feeding.
Cooking
Pour the chicken with water and boil for 30 minutes to get the broth. Put the fillet and salt to taste.
Clean the onion and chop finely. Fry over low heat in vegetable oil for 7 minutes. Throw flour and interfere with softening onions.
Add chicken, onions and butter to the broth and beat with a blender until smooth. On a large grater, grate the cheese in a pan. Pour in cold cream and mix thoroughly. Put the soup on the slow fire and cook until the cheese is completely dissolved.
Serve with greens.
3. VISHISUAZ
Vishisuaz or onion soup in France is customary to serve cold. Like Gaspacho in Spain, he not only saves from hunger, but also refreshes in the heat.
Ingredients
- 1 onion;
- 400 g of potatoes;
- 400 g of onions;
- 100 g of butter;
- 1 liter of chicken broth;
- salt – to taste;
- 7 tablespoons of cream with fat content of 15%;
- Greens – for feeding.
Cooking
Peel onions and potatoes, wash the tears. Melt the butter in the pan and add both types of finely chopped onions. Fry until the vegetables become soft. Pour broth, salt and add potatoes chopped into cubes. Cook half an hour over low heat.
Beat the finished vichisuaz with a blender, adding cold cream. Send the soup to cool in the refrigerator for 30 minutes. When serving, you can decorate the dish with greens.
Treat your loved ones 🍲
- 10 cream-soups with delicate creamy taste
Sauces for which you need a blender
Home sauces are stored no longer than five days in the refrigerator. But they are much tastier and more useful than store: they do not have thickeners and artificial additives.
1. Home mayonnaise
Based on homemade Provencal, you can prepare garlic and mustard sauces, Tartar and a thousand islands.
Ingredients
- 2 chicken eggs;
- 1 teaspoon of mustard;
- sugar, pepper, salt – to taste;
- 1 tablespoon of lemon juice;
- 100 ml of olive oil;
- 100 ml of sunflower oil.
Cooking
Whip eggs, mustard, sugar, pepper and salt with a blender. Add lemon juice and gradually pour both types of oils, continuing to mix. Store mayonnaise in the refrigerator.
2. Pesto
Italian sauce is suitable for pasta, sandwiches, cheese, meat and vegetables.
Ingredients
- 2 cloves of garlic;
- a pinch of sea salt;
- 30 g of fresh basil;
- 10 g of fresh parsley;
- 40 g of cedar nuts;
- 70 g of Parmesan;
- 100 ml of olive oil.
Cooking
Clean the garlic andit in a mortar with sea salt. If the size of the mortar allows, add finely chopped greens. Otherwise, break through everything with a blender.
Put the pine nuts on a dry hot pan and dry until the aroma appears. Grate cheese on fine grater.
Combine all the ingredients and gradually pour in the oil. Mix the blender at the lowest speed so as not to spoil the taste of the sauce. In the refrigerator, the finished pesto will thicken a little.
3. Adzhika
Caucasian sauce will have to be especially in handy in the season of barbecue. The severity of the homemade adjika can be adjusted independently.
Ingredients
- 1 Bulgarian pepper;
- 2 cloves of garlic;
- 5 tomatoes;
- 1 bunch of cilantro;
- 40 g of horseradish;
- 2 chili pepper;
- ½ tablespoon of salt.
Cooking
Clean the bell pepper and garlic. Cut them, as well as tomatoes, cilantro, horseradish and chili pepper. Mix the ingredients with a blender. It is better to gradually add chili so as not to overdo it with acuteness. Salt the resulting sauce.
Try it 🍝
- 7 recipes of sweet and sour sauce for real gourmets
Smuses for which you need a blender
One of the advantages of the darkness – it can be prepared from everything that remains in the refrigerator. In addition, it is tasty, nutritious and will help to start a day.
1. Bananovo-milk smoothie with chia seeds
You can take any vegetable milk as a basis for milk smoothie. For a more saturated taste, choose oatmeal. Rice has a bitter taste, and coconut resembles birch juice.
Ingredients
- 1 banana;
- 250 ml of oatmeal;
- 1 tablespoon of chia seeds;
- cinnamon – to taste.
Cooking
Clean and cut the banana in circles, add to oatmeal. Beat the ingredients with a blender.
Put chia seeds, mix and refrigerate for 10 minutes so that they swell a little. Banana smoothie can be sprinkled on top with cinnamon.
2. Blueberry smoothie with oatmeal
Smoothies with oatmeal can replace the usual porridge for breakfast. You don’t need to cook flakes first.
Ingredients
- 50 g of oatmeal;
- 125 ml of water;
- 100 g of fresh or frozen blueberries;
- 250 ml of milk;
- 2 tablespoons of berry syrup, honey or jam.
Cooking
Pour oatmeal with hot water and send for 2 minutes to a microwave at a power of 850 watts. Add blueberries to the finished porridge and pure the blender. Pour the mixture with milk and beat again.
To make a smoother sweeter, add honey, berry syrup or jam.
3. Smoothies with strawberries and beets
Ingredients
- 1 apple;
- ½ beets;
- 250 ml of strawberries;
- ½ avocado;
- 1 tablespoon of lemon juice;
- 125 ml of cold water.
Cooking
Clean and chop the apple and beets coarsely. Add strawberries, avocados, lemon juice to them and mix with blender. Gradually pour cold water until the consistency of liquid yogurt.
Prepare for breakfast 🥤
- 10 recipes of delicious dairy cocktails
Desserts for which you need a blender
The blender will help grind nuts and beat eggs with sugar for preparing desserts.
1. Chocolate-naughty paste
From childhood, your favorite Nutella can be prepared independently in about 40 minutes.
Ingredients
- 2 eggs;
- 750 ml of sugar;
- 4 tablespoons of flour;
- 2 tablespoons of cocoa;
- 250 ml of walnuts, peanuts or hazelnuts;
- 1 teaspoon of butter;
- Vanilin’s pinch;
- 500 ml of milk.
Cooking
Beat at room temperature eggs with sugar blender. When the sand dissolves, gradually fill the flour and mix, then add cocoa.
Peel the nuts and chop the blender. Put the egg mixture, butter and vanillin to the nuts. Pour the resulting mass with milk, mix until smooth.
Put the paste on a slow fire and cook for about 20 minutes. Mix constantly so that it does not burn. Pour the finished dessert into jars and send it to the refrigerator for 1 hour.
2. Orange confiture
Dessert can be eaten with bread or cookies. Some gourmets combine confiture with cheese, meat and paste from the liver.
Ingredients
- 5 oranges;
- 3 tablespoons of lemon juice;
- 2 l of cold water;
- 1 kg of sugar.
Cooking
Wash the oranges and remove the zest with a knife for cleaning vegetables. Cut the skin into strips and pour boiling water so that the bitterness leaves. Leave for a couple of hours. During this time, change the water twice, and then drain.
Divide orange into slices. If you want to leave the pieces in the dessert whole, clean them from the film. For a homogeneous consistency of dessert, chop the citrus blender.
The resulting mass or orange slices with lemon juice, water and zest bring to a boil over low heat. When the volume of the mixture doubles, gradually add sugar. Cook for 10 minutes, then take a spoon of confiture and cool. If the consistency of jelly turned out, the dessert is ready. Otherwise cook the mass for another 10 minutes.
3. Brownie
The traditional American brownie resembles a cake with a very soft center.
Ingredients
- 200 g of bitter chocolate;
- 120 g of butter;
- 170 g of sugar;
- 3 chicken eggs;
- ½ teaspoon of vanilla extract;
- 120 g of flour;
- 60 g of cocoa;
- ¼ teaspoon of sea salt.
Cooking
Melt the chocolate and butter in a water bath. Sugar, eggs and vanilla extract beat with a blender until a light mass is obtained. Pour chocolate with butter into the mixture.
Add flour to the resulting mass, 50 g cocoa, salt and knead. Cover the baking sheet with baking paper and lay out the dough. Comers the edges of the mass with a knife.
Brown Brownie in the oven pre -heated to 180 ° C for 25-27 minutes. Cut the finished dessert into rectangles and sprinkle the remaining cocoa.
Snacks for which you need a blender
The blender copes with the preparation of pasty snacks perfectly. They can be served to the table at any time with toasts or bread. But such dishes have a short shelf life, no longer than five days in the refrigerator.
1. Classic Humus
A protein dish came to us from Israeli cuisine. Until now, the word “humus” is translated in Hebrew both as a chickpeas and as a snack.
Ingredients
- 100 g of dry chickpeas;
- 2 tablespoons of tahini (sesame paste) or 40 g of sesame seeds;
- 3 tablespoons of olive oil;
- ½ lemon;
- ½ teaspoon of Zira;
- ½ teaspoon of paprika;
- salt – to taste;
- cedar nuts – for serving.
Cooking
Wash the chickpeas and soak in water for 8-10 hours. Put a pan with legumes on a slow fire and cook 1½ – 2 hours until completely softened. Drain the liquid and peel the chickpeas from the film with your hands.
If you have not found ready -made sesame paste, you can cook it yourself in 3 minutes. Brown sesame sesame over low heat. Put the seeds into a bowl, pour 1 tablespoon of olive oil and chop the blender. Tahini is ready.
Add the finished chickpeas, 2 tablespoons of oil, lemon juice, ziru, paprika and blender to the paste. Salt to your taste. If the mass turned out to be thicker of the paste, pour a little water. When serving, you can decorate Humus with cedar nuts.
2. Chicken paste
Nblxer/Depositphotos.Com
This snack was invented 250 years ago, Germany and France are still fighting for the title of her homeland. We have pastes appeared only in the middle of the last century.
Ingredients
- 1 onion;
- 1 carrots;
- 2 tablespoons of vegetable oil;
- 500 g of chicken liver;
- salt, pepper – to taste;
- bay leaf – to taste;
- 100 g butter.
Cooking
Clean the vegetables and cut the onion with rings, and carrots – in circles. Fry the onion in vegetable oil over low heat for 7 minutes, then lay out the carrots.
Rinse the liver, chop in small pieces and add to vegetables. Season with salt, pepper and lavrushka, cover with a lid and simmer 15-20 minutes until cooked. When piercing meat, transparent juice should be released.
Put the liver into a deep bowl. Add oil and remove the bay leaf. Catch a blender until smooth. Before serving, cool the finished pate in the refrigerator.
3. Guacamole
Zi3000/Depositphotos.Com
Someone considers Guacamole to Mexican sauce, but still this is an independent snack. Traditionally, it is served with the beginning or potato chips.
Ingredients
- 2 ripe avocados;
- 1 lime or lemon;
- 2 tablespoons of olive oil;
- 1 tomato;
- ½ bulbs;
- 3 sprigs of cilantro;
- ¼ chili pepper;
- Salt – to taste.
Cooking
Peel the avocado from the peel and seeds, cut and pour citrus juice so that it does not darken. Blender break pieces with olive oil.
Chop the tomato with small cubes. Chop the onion, cilantro and pepper. If you want the consistency appetizer to look like a sauce, pure the rest of the ingredients with a blender. However, this is not necessarily: traditionally guacamole is more like a finely chopped salad than a sauce. Just mix everything, salt and serve to the table.
Surprise guests 🐔
- How to cook the perfect chicken paste
Soups for which you need a blender
1. Gazpacho
Spanish light puree soup is especially good in the heat-it is served cold.
Ingredients
- 4-5 tomatoes;
- 1 cucumber;
- 1 onion;
- 1 Bulgarian pepper;
- 750 ml of tomato juice;
- 3 sprigs of cilantro;
- 2 tablespoons of wine vinegar;
- 4 tablespoons of olive oil;
- salt, pepper – to taste;
- Tabasco – to taste;
- Greens – for feeding.
Cooking
Clean tomatoes, cucumber, onions from the skin, and pepper – from seeds. Pour half the vegetables with a blender, add tomato juice, cut cilantro, vinegar and oil. Mix thoroughly, salt, pepper and put Tabasco.
If the mashed potatoes turned out thick, dilute it with water to the consistency of yogurt. Cut the remaining vegetables with cubes and add to the soup. Then put the gspacho in the refrigerator for half an hour. Serve with greens: parsley, celery or basil.
2. Cheese cream with chicken
A delicate dish can not only be cooked for lunch on any day, but also served during the exquisite family dinner.
Ingredients
- 250 g of chicken fillet;
- 2 l of water;
- salt – to taste;
- 1 onion;
- 2 tablespoons of vegetable oil;
- 2 tablespoons of flour;
- 50 g of butter;
- 400 g of solid cheese;
- 250 ml of cream with fat content of 33%;
- Greens – for feeding.
Cooking
Pour the chicken with water and boil for 30 minutes to get the broth. Put the fillet and salt to taste.
Clean the onion and chop finely. Fry over low heat in vegetable oil for 7 minutes. Throw flour and interfere with softening onions.
Add chicken, onions and butter to the broth and beat with a blender until smooth. On a large grater, grate the cheese in a pan. Pour in cold cream and mix thoroughly. Put the soup on the slow fire and cook until the cheese is completely dissolved.
Serve with greens.
3. VISHISUAZ
Vishisuaz or onion soup in France is customary to serve cold. Like Gaspacho in Spain, he not only saves from hunger, but also refreshes in the heat.
Ingredients
- 1 onion;
- 400 g of potatoes;
- 400 g of onions;
- 100 g of butter;
- 1 liter of chicken broth;
- salt – to taste;
- 7 tablespoons of cream with fat content of 15%;
- Greens – for feeding.
Cooking
Peel onions and potatoes, wash the tears. Melt the butter in the pan and add both types of finely chopped onions. Fry until the vegetables become soft. Pour broth, salt and add potatoes chopped into cubes. Cook half an hour over low heat.
Beat the finished vichisuaz with a blender, adding cold cream. Send the soup to cool in the refrigerator for 30 minutes. When serving, you can decorate the dish with greens.
Treat your loved ones 🍲
- 10 cream-soups with delicate creamy taste
Sauces for which you need a blender
Home sauces are stored no longer than five days in the refrigerator. But they are much tastier and more useful than store: they do not have thickeners and artificial additives.
1. Home mayonnaise
Based on homemade Provencal, you can prepare garlic and mustard sauces, Tartar and a thousand islands.
Ingredients
- 2 chicken eggs;
- 1 teaspoon of mustard;
- sugar, pepper, salt – to taste;
- 1 tablespoon of lemon juice;
- 100 ml of olive oil;
- 100 ml of sunflower oil.
Cooking
Whip eggs, mustard, sugar, pepper and salt with a blender. Add lemon juice and gradually pour both types of oils, continuing to mix. Store mayonnaise in the refrigerator.
2. Pesto
Italian sauce is suitable for pasta, sandwiches, cheese, meat and vegetables.
Ingredients
- 2 cloves of garlic;
- a pinch of sea salt;
- 30 g of fresh basil;
- 10 g of fresh parsley;
- 40 g of cedar nuts;
- 70 g of Parmesan;
- 100 ml of olive oil.
Cooking
Clean the garlic andit in a mortar with sea salt. If the size of the mortar allows, add finely chopped greens. Otherwise, break through everything with a blender.
Put the pine nuts on a dry hot pan and dry until the aroma appears. Grate cheese on fine grater.
Combine all the ingredients and gradually pour in the oil. Mix the blender at the lowest speed so as not to spoil the taste of the sauce. In the refrigerator, the finished pesto will thicken a little.
3. Adzhika
Caucasian sauce will have to be especially in handy in the season of barbecue. The severity of the homemade adjika can be adjusted independently.
Ingredients
- 1 Bulgarian pepper;
- 2 cloves of garlic;
- 5 tomatoes;
- 1 bunch of cilantro;
- 40 g of horseradish;
- 2 chili pepper;
- ½ tablespoon of salt.
Cooking
Clean the bell pepper and garlic. Cut them, as well as tomatoes, cilantro, horseradish and chili pepper. Mix the ingredients with a blender. It is better to gradually add chili so as not to overdo it with acuteness. Salt the resulting sauce.
Try it 🍝
- 7 recipes of sweet and sour sauce for real gourmets
Smuses for which you need a blender
One of the advantages of the darkness – it can be prepared from everything that remains in the refrigerator. In addition, it is tasty, nutritious and will help to start a day.
1. Bananovo-milk smoothie with chia seeds
You can take any vegetable milk as a basis for milk smoothie. For a more saturated taste, choose oatmeal. Rice has a bitter taste, and coconut resembles birch juice.
Ingredients
- 1 banana;
- 250 ml of oatmeal;
- 1 tablespoon of chia seeds;
- cinnamon – to taste.
Cooking
Clean and cut the banana in circles, add to oatmeal. Beat the ingredients with a blender.
Put chia seeds, mix and refrigerate for 10 minutes so that they swell a little. Banana smoothie can be sprinkled on top with cinnamon.
2. Blueberry smoothie with oatmeal
Smoothies with oatmeal can replace the usual porridge for breakfast. You don’t need to cook flakes first.
Ingredients
- 50 g of oatmeal;
- 125 ml of water;
- 100 g of fresh or frozen blueberries;
- 250 ml of milk;
- 2 tablespoons of berry syrup, honey or jam.
Cooking
Pour oatmeal with hot water and send for 2 minutes to a microwave at a power of 850 watts. Add blueberries to the finished porridge and pure the blender. Pour the mixture with milk and beat again.
To make a smoother sweeter, add honey, berry syrup or jam.
3. Smoothies with strawberries and beets
Ingredients
- 1 apple;
- ½ beets;
- 250 ml of strawberries;
- ½ avocado;
- 1 tablespoon of lemon juice;
- 125 ml of cold water.
Cooking
Clean and chop the apple and beets coarsely. Add strawberries, avocados, lemon juice to them and mix with blender. Gradually pour cold water until the consistency of liquid yogurt.
Prepare for breakfast 🥤
- 10 recipes of delicious dairy cocktails
Desserts for which you need a blender
The blender will help grind nuts and beat eggs with sugar for preparing desserts.
1. Chocolate-naughty paste
From childhood, your favorite Nutella can be prepared independently in about 40 minutes.
Ingredients
- 2 eggs;
- 750 ml of sugar;
- 4 tablespoons of flour;
- 2 tablespoons of cocoa;
- 250 ml of walnuts, peanuts or hazelnuts;
- 1 teaspoon of butter;
- Vanilin’s pinch;
- 500 ml of milk.
Cooking
Beat at room temperature eggs with sugar blender. When the sand dissolves, gradually fill the flour and mix, then add cocoa.
Peel the nuts and chop the blender. Put the egg mixture, butter and vanillin to the nuts. Pour the resulting mass with milk, mix until smooth.
Put the paste on a slow fire and cook for about 20 minutes. Mix constantly so that it does not burn. Pour the finished dessert into jars and send it to the refrigerator for 1 hour.
2. Orange confiture
Dessert can be eaten with bread or cookies. Some gourmets combine confiture with cheese, meat and paste from the liver.
Ingredients
- 5 oranges;
- 3 tablespoons of lemon juice;
- 2 l of cold water;
- 1 kg of sugar.
Cooking
Wash the oranges and remove the zest with a knife for cleaning vegetables. Cut the skin into strips and pour boiling water so that the bitterness leaves. Leave for a couple of hours. During this time, change the water twice, and then drain.
Divide orange into slices. If you want to leave the pieces in the dessert whole, clean them from the film. For a homogeneous consistency of dessert, chop the citrus blender.
The resulting mass or orange slices with lemon juice, water and zest bring to a boil over low heat. When the volume of the mixture doubles, gradually add sugar. Cook for 10 minutes, then take a spoon of confiture and cool. If the consistency of jelly turned out, the dessert is ready. Otherwise cook the mass for another 10 minutes.
3. Brownie
The traditional American brownie resembles a cake with a very soft center.
Ingredients
- 200 g of bitter chocolate;
- 120 g of butter;
- 170 g of sugar;
- 3 chicken eggs;
- ½ teaspoon of vanilla extract;
- 120 g of flour;
- 60 g of cocoa;
- ¼ teaspoon of sea salt.
Cooking
Melt the chocolate and butter in a water bath. Sugar, eggs and vanilla extract beat with a blender until a light mass is obtained. Pour chocolate with butter into the mixture.
Add flour to the resulting mass, 50 g cocoa, salt and knead. Cover the baking sheet with baking paper and lay out the dough. Comers the edges of the mass with a knife.
Brown Brownie in the oven pre -heated to 180 ° C for 25-27 minutes. Cut the finished dessert into rectangles and sprinkle the remaining cocoa.