Recipes - Bosch MES25 Serie Instrucciones De Uso

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Recipes

Melon and yoghurt smoothie
(For 4 beverages)
  – 200 g natural yoghurt
  – 2 pinches vanilla pulp
  – 2 tbsp honey to taste
  – 400 g watermelon fruit pulp, without skin 
and pips
  ■ Mix the yoghurt with the vanilla pulp and 
honey until smooth and pour into a tall 
glass.
  ■ Cut the melon into suitable pieces and 
juice.
  ■ Pour onto the yoghurt and garnish with 
a piece of melon if required.
Cucumber kefir drink
(For 4 beverages)
  – 2 cucumbers
  – 800 g kefir
  – 200 g yoghurt
  – 2 tsp olive oil
  – 2 tbsp lemon juice
  – 4 tbsp freshly chopped dill
  – Sea salt
  – Freshly ground pepper
  ■ Wash the cucumbers, clean and cut off 
four strips with a peeler.
  ■ Juice the rest of the cucumber.
  ■ Then mix the juice with the kefir, 
yoghurt, oil and lemon juice.
  ■ Then stir in the dill and season the drink 
with salt and pepper to taste.
  ■ Thread the cucumber strips in a 
concertina shape onto wooden skewers. 
Pour the drink into glasses and place 
the cucumber skewers over the glasses.
Pepper and vegetable smoothie
(For 4 beverages)
  – 2 red peppers
  – 8 fully ripe tomatoes
  – 1 tsp ground paprika, sweet
  – ½ tsp olive oil
  – Salt
  – Cayenne pepper
  – 2 tsp lemon juice
  – Szechuan pepper, to garnish
  ■ Wash and halve the peppers, remove 
the seeds and white inner peel and cut 
into rough pieces.
  ■ Wash the tomatoes, cut out the core 
and cut into pieces.
  ■ Juice the tomatoes and peppers.
  ■ Mix with the ground paprika and the 
olive oil and season with salt, cayenne 
pepper and lemon juice to taste.
  ■ Pour into a cold glass and serve with a 
garnish of grated Szechuan pepper.
Tropical juice
  – 1 orange
  – ½ mango
  – 1 slice pineapple
  – 1 slice watermelon
  – 5 berries (e.g. strawberries)
  ■ Peel orange, pineapple and watermelon 
and remove stone from the mango.
  ■ Juice everything on setting 1.
  ■ Serve the drink in a glass.
Carrot cake
  – 4 eggs
  – 4 tbsp warm water
  – 200 g sugar
  – 100 g flour
  – 500 g carrots 
Use only the leftover juiced carrots 
(200-300 g) – they can be found in 
the pulp container.
  – 200 g ground hazelnuts
  – 1 tsp baking powder
  ■ Juice the carrots at the highest speed in 
approx. 5 seconds. (When processing 
larger quantities, leave the appliance 
to cool down to room temperature each 
time after emptying the pulp container.)
  ■ Mix eggs, water and sugar for approx. 
5 minutes. The mixture must have a 
frothy appearance.
  ■ Slowly add flour, baking powder, 
hazelnuts and carrots. The pieces of 
carrot must not be too large.
  ■ Put the dough into a tin (e.g. springform 
tin with a diameter of 260 mm) and bake 
at 180 °C for 30-35 minutes.
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