Recipes - Bosch MES25 Serie Instrucciones De Uso

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.
Recipes en
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