Prepare like a pro: If you’re organizing and want to do multiple courses, soup (hot or cold) is an easy solution for you. Any seasonal vegetable boiled with softened onions, garlic, and stock makes the perfect base. Then mix with a little cream, crème fraîche, coconut milk or toasted nuts for a super smooth texture. It can be made a day in advance, then mix and adjust seasoning and taste to your own timing. Then reheat and serve.
Perfect your sauce: What often separates the chef from the home cook are the sauces, spices and silky smooth purees. With their vivid and impressive colors, they are best made in a blender. Try some smooth spiced apple chutney on a plate with liver parfait (also made in a blender). Or homemade tomato sauce to eat with BBQ meat. A good blender will help take your presentation to the next level.
Enjoy cocktail hour: When the sun is out, your blender is ideal for mixing cocktails. Try making a Pisco Sour in a blender with Peruvian Pisco, fresh lime juice, sugar syrup, egg whites, and ice. Done by hand, you’ll get two portions at a time, but a blender will give you a frothy consistency with 10 portions at once.
Freezing to avoid food waste: Make a smoothie with the last remaining fruit. Cut fruits such as pineapple, mango, peach, banana into small pieces and place them on a tray to freeze. Once frozen, put them in a sandwich bag and you’ll have pieces small enough to mix with juice or milk whenever you need them.
Effective cleaning: If you’re blending strong flavors like garlic, be sure to clean the blender before putting it away. Mix a cup of warm water with a drop of citrus juice. Citrus acids will cut through grease, garlic and stains, and this will remove the worst of the stains inside the blender, which is now ready to be washed with hot soapy water.
