Your kitchen is not complete if it does not own the most convenient and elegant gadget called the immersion blender. Its popularity is somewhat underrated as most households go for the standard blender for all their blending requirements but those who own it, understand the convenience and speed it brings to most of their everyday recipes and can’t imagine a life without it. If you have just brought home a brand new immersion blender, and want to try out new recipes with it, here are few of the most delicious and easiest ones that you can try. Your family will love the versatility it brings to your cooking!
French Press Vanilla Cappuccino
Total Time: 15 minutes Preparation Time: 1 minute Inactive Time: 4 minutes Cooking Time: 10 minutes
Yields: 4 cups of coffee
- 1 cup of whole milk
- 1 cup of good quality coffee beans
- Pour milk in a sauce pan and heat it. Be careful not to bring it to boil.
- Use a grinder to grind the coffee beans.
- Transfer these ground coffee beans to the French press. Pour 3.5 cups of boiling water and attach the filter. Push the plunger down gradually, until it can no longer be pressed.
- Place the saucepan, which has the warm milk, on a cloth placed over the kitchen counter so that it is slightly tilted.
- Immerse the hand blender on the shallow side of the saucepan and blend on high speed setting for about 2 minutes until the milk turns creamy and frothy.
- Evenly distribute the coffee into 4 serving mugs with the froth you made in step 5 on top. Serve right away.
Potato and Leek Soup
Total Time: 35 minutes Preparation Time: 10 minutes Cooking Time: 25 minutes
Yields: 6 servings
- 2 tbsp of butter
- 2 leeks, chopped
- 2 potatoes, skin removed and cubed
- 1 quart chicken broth
- 1/2 cup of cream
- Salt and pepper
- Chopped chives for garnishing
- Sauté the leeks with butter in a saucepan for about 5 minutes until they turn soft.
- Include potatoes and broth to the saucepan and cook for about 20 minutes until they turn soft.
- Immerse the hand blender and blend until you get a smooth but slightly chunky mixture.
- Transfer cream to the saucepan and blend until it mixes with the contents.
- Season with a little salt and pepper and transfer it to soup bowls. Garnish with chives before serving.
Total Time: 20 minutes Preparation Time: 20 minutes
Yields: 4 servings
- 3 avocados, pitted and chopped
- 1 minced garlic clove
- 2 tbsp fresh coriander
- 4 tbsp of yogurt
- Lime juice from 1 lime
- ½ chili
- Salt and pepper
- Transfer the contents to a bowl and blend for about half a minute using an immersion blender until you get a smooth mixture.
- Transfer them into individual serving bowls and serve.
Yields: 1 cup Total Time: 10 minutes Preparation Time: 10 minutes
- 2 eggs
- 2 tsp of lemon juice
- 1 cup of olive oil (or any other light tasting oil)
- Salt as required
- Transfer the egg whites from 2 eggs into a tall pitcher.
- Add lemon juice to the pitcher and blend the contents using your immersion blender.
- With the blender still running, add oil, bit by bit, till the mayonnaise turns thick.
- If the oil starts to settle over the mayonnaise, don’t add any more of it. Blend the oil that has already been added until it has completely mixed.
- Season with a little salt. You can refrigerate the mayonnaise and use it for up to 3 days.
Total Time: 1 hr 5 minutes Preparation Time: 5 minutes Cooking Time: 1 hour
Yields: 16 servings
- 2 tbsp of olive oil
- 1 chopped onion
- 1 clove of garlic, minced
- 28 ounces of tomato puree
- 1/2 cup of brown sugar
- 1/4 cup of vinegar
- 1 tbsp of tomato paste
- 1 tsp of salt
- 1/2 tsp of ground mustard
- 1/8 tsp of ground cloves
- 1/4 tsp of allspice powder
- 2 tsp of red pepper flakes
- 1/2 tsp of cayenne pepper
- Add oil to a large saucepan and heat it. Add onions to the oil and sauté for about 5 minutes until they turn soft.
- Add garlic and mix the ingredients.
- Now add brown sugar, tomato paste, tomato puree, mustard, cloves, salt, vinegar, red pepper flakes, cayenne pepper and allspice powder to the same saucepan. Stir to mix the contents.
- Bring the mixture to boil and then let it cook for about one hour, while stirring occasionally until the mixture becomes thick.
- Immerse the immersion blender into the saucepan and puree the contents until you get a smooth paste.
- Taste the ketchup and adjust the seasonings accordingly.
- Transfer it to an airtight jar and store it in the refrigerator. Homemade ketchup stays fresh in the fridge for up to 1 month.
Chocolate Banana Milkshake
Yields: 2 servings Total Time: 3 minutes Preparation Time: 3 minutes
- 1 1/2 cups of vanilla flavored ice cream
- 3/4 cup of whole milk
- 2 tbsp of cocoa powder
- 1 banana, cut into pieces
- 1/2 tsp of vanilla extract
- whipped cream and candy bar for garnishing
- Transfer vanilla ice cream, milk, cocoa powder, banana and vanilla extract to a tall pitcher.
- Immerse the hand blender into the pitcher and blend the contents until you get a smooth mixture.
- Crush the candy bar and keep aside.
- Pour the milkshake evenly into two serving glasses. Garnish using whipped cream and crushed candy you made in step 3.