Silvercrest SSM 600 A1 - Manual (Page 10)

8 GB
Contact details CY:
Service hotline (freephone):
800/94400
(Monday to Friday
between 9 a.m. and 5 p.m. CET)
E-mail: [email protected]
Contact details IE:
Service hotline (freephone):
00800/4212 4212
(Monday to Friday
between 9 a.m. and 5 p.m. CET)
E-mail: [email protected]
11. Recipes
Pesto (red)
Ingredients:
150 g tomatoes (sun-dried)
1 bunch of basil
1 red onion (quartered)
2 tablespoons pine kernels
1-2 cloves of garlic
2 teaspoons balsamic vinegar
5 tablespoons olive oil
salt
pepper
Preparation:
1. Put the tomatoes, stripped basil
leaves, pine kernels, garlic and onion
into a container.
2. Immerse the blender 8 in the mixture,
press and hold the On/Off switch “II” 4
and purée until fine.
3. Add the vinegar and oil and mix on a
low speed (press and hold the On/Off
switch “I” 3 and adjust the speed on the
sliding scale using the speed regula-
tor 1).
4. Season to taste with salt and pepper.
Keep the pesto in a screw-top jar covered
with a layer of olive oil. It will keep for up to
a month in the refrigerator.
Pesto (green)
Ingredients:
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
Preparation:
1. Put the stripped basil leaves, garlic,
pine kernels and olive oil into a con-
tainer.
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