Inspiration often strikes while you’re in the kitchen, and you may end up with an unexpected ingredient or two. If you’re looking for a tasty new way to use your immersion blender, explore these delicious recipes! With a little creativity and the right ingredients, you can easily turn your immersion blender into a versatile tool that is ready to tackle almost any cooking task. From soups and stews to sauces and drinks, these recipes are sure to inspire you.
Below are 14 delicious imoothie blender recipes for you:
1. Mayonnaise
Ingredients:
1 egg yolk
100ml sunflower oil
1 heaped tbsp Dijon mustard
1 pinch of salt
1 tsp lemon juice
Use suggestions:
Rotating head
Step:
1. Separate the yolk from the egg white.
Save the white for another recipe.
2. Add the ingredients to the beaker provided in the following order:
1 tbsp mustard
The egg yolk
1 tsp lemon juice
1 pinch of salt
100ml sunflower oil
All ingredients must
be at room temperature.
3. Fit the device with the “MIXER” tip.
Plunge the appliance into the bottom of the preparation, vertically, switch it on at speed 8.
Wait for the emulsion at the bottom of the container then lift slowly the device along the walls. Hold the dome completely immersed while emulsifying your mayonnaise.
Note:
It is important for the success of your mayonnaise to wait a few seconds the emulsion of the egg yolk and the mustard bottom of the container, before raising the device slowly to incorporate the oil gradually.
2. Leek Potato Velvet
Ingredients:
For 1.4 liters of velouté (4 people)
2 white leeks
200g potatoes
1 yellow onion
1 vegetable stock cube
2 pinches of salt
1 pinch of pepper
20g olive oil
500ml water
100 g heavy cream
Use suggestions:
CHOPPER KNIFE
Step:
1. Wash the 2 leek whites, the potatoes. Cut the leeks into rings and the potatoes into 4. Peel the onion, cut it into 4.
2. Add all the vegetables to a saucepan or pot.
Cover with water and add a stock cube and the oil.
3. Cook your food for 30 minutes over medium heat.
4. After cooking, add the fresh cream and seasoning.
5. Fit your appliance with the “CHOPPING KNIFE” end piece. Plunge it into the saucepan and swirl it in the soup, leaving the
dome well immersed in order to avoid any splashing. Chop on medium speed (8-12) until desired texture is achieved.
Note:
To facilitate mixing, pour the soup after cooking into a hemispherical container (“cul-de-poule” type). The liquid will be stirred more easily in this type of container.
3. Pesto Rosso
Ingredients:
80g dried tomatoes
30g tomato puree
20g slivered almonds
20g pine nuts
10 basil leaves
1 clove of garlic
25 g grated parmesan
25g ricotta
35g olive oil
0.5 pinch of salt
0.5 pinch of pepper
Use suggestions:
STAR KNIFE CHOPPER KNIFE
Step:
1. Peel the garlic clove, cut it into 4. Cut the dried tomatoes into small pieces and soak them in 35 g of olive oil.
2. Add to the beaker supplied with the appliance: 20 g of pine nuts, 20 g of slivered almonds, the garlic and 10 basil leaves.
3. Fit the appliance with the “CHOPPING KNIFE” end piece. Switch on the device and hold it tilted. Press it on the pieces to
chop, maintaining a fast speed (between 8 and 12).
Rotate the device slowly with your wrist and lift it slightly from time to time to reach all the pieces.
4. Add sun-dried tomatoes and oil. Chop for a few more seconds. Do not hesitate to take breaks and stir with a spoon the ingredients remaining at the bottom of the container before launching
the hash.
5. Pour the preparation into a jar with a diameter slightly larger than the mouthpiece of the device. Add: 30 g of tomato purée, 25 g of
parmesan, 25g ricotta and seasoning. Remove the chopping knife and fit the appliance with the “STAR KNIFE” end piece. Unplug the device when changing tips.
6. Press the nozzle on the ingredients and crush them at medium speed (between 4 and 8) until obtaining a paste. Turn
the device to homogenize the mixture.
Note:
Do not hesitate to take breaks during chopping to avoid overheating the appliance.
The texture being greasy, you will have to stop the mixing several times and remove, using a small utensil, the pieces stuck in the paddle: unplug the appliance at this time.
4. French Rouille
Ingredients:
1 egg yolk
100ml sunflower oil
1 heaped tbsp mustard
1 pinch of salt
1 tsp lemon juice
1 tsp paprika powder
0.2 g saffron (2 scoops)
3 cloves of garlic
Tips: All ingredients should be at room temperature.
Use suggestions:
STAR KNIFE Rotating head
Step:
1. Separate the yolk from the egg white. Save the white for another
recipe.
2. Add the ingredients to the beaker provided in the following order:
1 tbsp mustard
The egg yolk
1 tsp lemon juice
1 pinch of salt
100ml oil
3. Fit the device with the “MIXER” tip.
Plunge the device into the bottom of the preparation, vertically, switch it on
at speed 8 and whisk in mayonnaise. Wait for the emulsion at the bottom of the container then slowly lift the appliance along the walls.
4. After obtaining a mayonnaise, add the 3 peeled garlic cloves, 1 tsp of paprika and 2 pods of saffron to the cup. Remove the MIXER tip and replace it with the “STAR KNIFE” tip. Unplug the device when changing tips.
5. Press the nozzle on the garlic cloves, engage at high speed (8 to 12) and turn it in the preparation to crush them well, until the mixture is homogenized.
5.Whipped egg whites
Ingredients:
Eggs at room temperature
A pinch of salt
Use suggestions:
WHISK
Step:
1. Separate the egg yolks from the whites.
2. Add the egg whites in the beaker provided then a pinch
salt.
3. Fit the device with the “WHIP” tip.
Immerse the appliance in the bottom of the container and engage speed 12.
Very slowly raise and lower the unit into the mixture until a firm consistency is achieved.
Note:
If you use the cup provided, you can climb in snow up to 4 egg whites.
Make sure your cup is dry and free of fat.
6. Salmon tartare
Ingredients:
For 1 serving
A fillet of salmon
1 shallot
juice of a lime
2 tbsp olive oil
A few sprigs of chives
Use suggestions:
CHOPPER KNIFE
Step:
1. Peel the shallot, cut it in half and chop the chives. Roughly cut the salmon fillet into pieces.
2. Add the ingredients to the cup of 600ml.
3. Fit the device with the mouthpiece “CHOPPING KNIFE”. Switch on the device and hold it inclined. Press the tip onto the pieces to chop them. Maintain a speed between 1 and 4 for pieces coarsely chopped (tartar), faster for a frothy texture. Rotate the device slowly
with the wrist and lift it slightly from time to time to reach all the pieces.
4. Marinate the salmon chilled 30 mins.
5. Serve on a bed of rice and avocado then season.
Note:
The pieces of salmon being fatty, sometimes you will have to pause device for removing pieces which would be stuck in the blade of the chopper.
You can also do this recipe with trout, walnuts St-Jacques…
7. Mashed potatoes
Ingredients:
For 4 people
1 kg of potatoes
300ml skimmed milk
1 tsp nutmeg
A knob of butter
Salt
Pepper
Use suggestions:
Star Knife Roated Head
Step:
1. Peel the potatoes, cut them in half.
2. Put them in a saucepan or pot, cover with cold water and bring to a boil. Bake 25 to 30 minutes depending on the variety of potatoes.
3. Drain the potatoes, put them in a salad bowl or a container with a hemispherical edge (“cul-de-poule” type) with 300 ml
of lukewarm milk.
4. Fit the device with the “STAR KNIFE” tip.
Press the machine onto the potatoes and turn to puree, on medium speed (4 to 8).
5. Add the knob of butter and the seasoning.
Remove the “STAR KNIFE” tip and put the “MIXER” tip in its place.
Unplug the device when changing tips.
6. Immerse the device in your mash, engage a slow speed (1 to 4) and mix by rotating your wrist to homogenize it
and make it smoother.
8. Meringues
Ingredients:
2 egg whites at room temperature About 120 g icing sugar
(the amount of sugar should be doubled compared to the weight of the egg whites)
3 drops of lemon juice
Use suggestions:
Whisk
Step:
1. Separate the egg yolks from the whites. Save the yolks for another recipe.
2. Weigh the egg whites and add them to the beaker supplied with the appliance.
Add 3 drops of lemon juice. Provide the device with the tip
“WHISK”.
Immerse the appliance in the bottom of the container and engage speed 12. Raise the appliance very slightly until a very firm consistency is obtained.
Break the egg whites using the device.
3. Add the quantity of sugar adapted to the weight of the egg whites.
Immerse the device and slowly raise it along the walls for a few seconds: your preparation should be firm, smooth and shiny.
4. Preheat the oven to 100°C. Fill a piping bag with the meringue device and form them on parchment paper.
5. Bake them immediately for 1 hour to 1 hour 30 minutes depending the size of your meringues, convection heat. Watch the cooking carefully.
Note:
Make sure your cup is dry and free of fat.
9. Matcha latte
Ingredients:
For a cup
180ml milk
75ml water
1 tsp matcha green tea powder
Use suggestions:
MOUSSEUR
Step:
1. Boil the water to 70°C.
2. Meanwhile, pour into the 600 ml cup provided:
180ml milk
1 tsp matcha green tea
3. Put on the “FOAMING” tip.
Immerse the appliance in the bottom of the preparation, switch it on at speed 4 then lift it slowly from the bottom of the container, holding it slightly tilted.
The cupola must remain completely submerged during the emulsion to avoid splashing.
4. Repeat the operation until you obtain milk froth.
5. Pour the milk froth into a cup and slowly add the hot water.
10. Chocolate and zucchini cake
Ingredients:
200g zucchini
200g dark pastry chocolate
80 g T45 flour
90g fine powdered sugar
3 medium sized eggs
1 packet of dry yeast
1 pinch of salt
Use suggestions:
Star knife Whisk
Step:
1. Cut the chocolate into pieces and melt it in a bain-marie. Peel the courgettes, cut them into large pieces.
2. Put the zucchini pieces in the cup provided. Fit the device with the “STAR KNIFE” tip.
Press the nozzle on the pieces and engage speed 8 to 12 to puree the zucchini. To homogenize the preparation, rotate the appliance slowly with your wrist and lift it slightly from time to time.
3. In a container with a hemispherical edge (“cul-de-poule” type), pour the zucchini purée then add:
melted chocolate
90g sugar
1 packet of dry yeast
3 eggs
80g flour
1 pinch of salt
4. Remove the “STAR KNIFE” tip and replace it with the “WHIP” tip Unplug the appliance when you change the tip.
5. Immerse the appliance in the preparation, switch it on to speed 4 to 8
and swirl until the mixture is homogenized. 6 Pour into a buttered and floured mold and bake for 25 minutes at 180°C.
Note:
Make sure your cup is dry and free of fat.
11. Energy smoothie(banana and peanuts)
Ingredients:
For a tall glass
1 peeled banana
250ml milk
2 tbsp peanuts
1 tbsp of honey
Use suggestions:
Star knife Mousseur
Step:
1. Peel the banana and cut it into pieces.
2. Add the banana and peanuts to the supplied 600ml beaker.
3. Fit the device with the “STAR KNIFE” tip.
Switch on the device and hold it tilted. Immerse it in the preparation to purée the banana and peanuts.
To homogenize the preparation, rotate the appliance slowly with your wrist and lift it slightly from time to time.
4. Add 250 ml of milk and 1 tbsp of honey.
5. You can mix your preparation by hand or use the “FOAMING” tip for a few seconds to finalize the texture of your smoothie.
12. Rose Lassi
Ingredients:
For 1 to 2 people
200g Greek yoghurt
200ml milk
3 tbsp rose water
2 tbsp sugar
Pink/red food coloring
(optional)
Use suggestions:
Mousseur
Step:
1. Add all ingredients to the 600ml beaker provided.
2. Put on the “FOAMING” nozzle.
Immerse the appliance in the bottom of the preparation, switch it on at speed 4 then lift it slowly from the bottom of the container, holding it slightly tilted.
The cupola must remain completely submerged during the emulsion.
3. Repeat the operation until you obtain a slightly foamy texture.
Note:
Make sure your cup is dry and free of fat.
13. Mango Lassi
Ingredients:
For 2 people
250g mango cubes
100ml natural yoghurt
100ml cold water
1 tsp sugar
1 pinch ground garam masala
1 pinch of ground cardamom
Use suggestions:
Star knife Roated head
Step:
1. Put in the 600 ml cup:
250g mango cubes
1 tsp sugar
1 pinch of garam masala
1 pinch of ground cardamom
2. Fit the device with the “STAR KNIFE” tip.
3. Switch on the device and hold it at an angle. Immerse it in the preparation to purée the mango pieces.
To homogenize the preparation, rotate the appliance slowly with your wrist and lift it slightly from time to time.
4. After obtaining a mango puree, add to the cup
100 ml of cold water and 100 ml of yogurt.
5. Mix the preparation by hand or use the “MIXER” nozzle for a few seconds.
Note:
The mango being fibrous, you will sometimes have to pause the appliance to remove pieces stuck in the tip: unplug the appliance during this operation.
14. Instant raspberry ice cream
Ingredients:
For 1 to 2 people
200g frozen raspberries
50 g heavy cream
10 g sugar (about 1 tbsp)
Use suggestions:
Star knife
Step:
1. In the cup supplied with the appliance, put half the raspberries then 50 g of cream and 10 g of sugar. Cover with the other half of raspberries.
2. Fit the device with the “STAR KNIFE” tip.
Switch it on at medium speed (from 4 to 8) and press gently fruits to crush them.
Immerse the device in ice, swirling it until a smooth texture is obtained.
Note:
You can decline this recipe with all possible frozen fruits and combine several.
You can also freeze fresh fruit to make this ice cream.
For more delicacies, top this whipped cream ice cream, chocolate shavings or liqueur.
