15 interesting blender recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

From aromatic snacks and soups to delicious desserts.

Snacks that need a blender

The blender does a great job of making pasty snacks. They can be served at any time with toast or bread. But such dishes have a short shelf life, no longer than five days in the refrigerator.

1. Classic hummus

The protein-rich dish comes from Israeli cuisine. Until now, in Hebrew, the word "hummus" is translated both as a chickpea and as an appetizer.

Ingredients

• 100 g dry chickpeas;
• 2 tablespoons tahini (sesame paste) or 40 g sesame seeds
• 3 tablespoons olive oil
• ½ lemon;
• ½ teaspoon of cumin;
• ½ teaspoon of paprika;
• salt to taste;
• pine nuts - for serving.

Preparation

Rinse the chickpeas and soak in water for 8-10 hours. Place the pot of legumes over low heat and simmer for 1½ to 2 hours until softened. Drain the liquid and use your hands to remove the film from the chickpeas.

If you haven't found ready-made sesame paste, you can cook it yourself in 3 minutes. Brown the sesame seeds over low heat. Transfer the seeds to a bowl, add 1 tablespoon of olive oil and grind with a blender. The tahini is ready.

Add ready-made chickpeas to the pasta, 2 tablespoons of oil, lemon juice, cumin, paprika and blend until smooth. Season with salt to taste. If the mixture is thicker than the pate, add some water. Garnish with pine nuts when serving.

2. Chicken liver pate

This appetizer was invented 250 years ago, Germany and France are still fighting for the title of its homeland. In our country, pate appeared only in the middle of the last century.

Ingredients

• 1 onion;
• 1 carrot;
• 2 tablespoons of vegetable oil;
• 500 g chicken liver;
• salt, pepper - to taste;
• bay leaf to taste;
• 100 g butter.

Preparation

Peel the vegetables and cut the onion into rings and the carrots into slices. Saute the onions in vegetable oil over low heat for 7 minutes, then add the carrots.

Rinse the liver, chop into small pieces and add to vegetables. Season with salt, pepper and lavrushka, cover and simmer for 15-20 minutes until tender. When piercing the meat, clear juice should be released.

Transfer the liver to a deep bowl. Add oil and remove bay leaves. Punch with a blender until smooth. Cool the finished pate in the refrigerator before serving.

3. Guacamole

Someone thinks guacamole is a Mexican sauce, but still it is an independent snack. It is traditionally served with nachos or potato chips.

Ingredients

• 2 ripe avocados;
• 1 lime or lemon;
• 2 tablespoons olive oil
• 1 tomato;
• ½ onion;
• 3 sprigs of cilantro;
• ¼ chili peppers;
• salt to taste.

Preparation

Peel the avocados and pits, slice and add citrus juice to prevent browning. Use a blender to punch through the pieces with the olive oil.

Chop the tomato into small cubes. Chop the onion, cilantro and chili. If you want the appetizer to be similar in consistency to the sauce, puree the rest of the ingredients with a blender. However, this is not necessary: traditionally, guacamole looks more like a finely chopped salad than a sauce. Just mix everything, salt and serve.

Soups that need a blender

1. Gazpacho

Spanish light puree soup is especially good in the heat - it is served cold.

Ingredients

• 4-5 tomatoes;
• 1 cucumber;
• 1 onion;
• 1 bell pepper;
• 750 ml tomato juice;
• 3 sprigs of cilantro;
• 2 tablespoons of wine vinegar
• 4 tablespoons olive oil
• salt, pepper - to taste;
• tabasco - to taste;
• greens - for serving.

Preparation

Peel tomatoes, cucumbers, onions and seeds from peppers. Purée half of the vegetables with a blender, add tomato juice, chopped cilantro, vinegar and oil. Stir well, season with salt, pepper and add tabasco.

If the puree is thick, dilute it with water to a yogurt consistency. Cut the remaining vegetables into cubes and add to the soup. Then put the gazpacho in the refrigerator for half an hour. Serve with herbs such as parsley, celery or basil.

2. Cream cheese soup with chicken

A delicate dish can not only be prepared for lunch on any day, but also served during an exquisite family dinner.

Ingredients

• 250 g chicken fillet;
• 2 liters of water;
• salt to taste;
• 1 onion;
• 2 tablespoons of vegetable oil;
• 2 tablespoons flour;
• 50 g butter;
• 400 g of hard cheese;
• 250 ml cream, 33% fat;
• greens - for serving.

Preparation

Cover the chicken with water and cook for 30 minutes to create a broth. Arrange the fillets and season with salt to taste.

Peel the onion and chop finely. Fry over low heat in vegetable oil for 7 minutes. Toss in the flour and stir until the onion softens.

Add chicken, onion and butter to the broth and beat with a blender until smooth. On a coarse grater, grate the cheese into a saucepan. Pour in cold cream and mix thoroughly. Put the soup on low heat and cook until the cheese is completely dissolved.

Serve the dish with herbs.

3. Vichisoise

Vichisoise or onion soup in France is usually served cold. Like gazpacho in Spain, it not only saves from hunger, but also refreshes in the heat.

Ingredients

• 1 onion;
• 400 g potatoes;
• 400 g leeks;
• 100 g butter;
• 1 liter of chicken broth;
• salt to taste;
• 7 tablespoons of cream, 15% fat;
• greens - for serving.

Preparation

Peel the onions and potatoes, wash the leeks. Melt the butter in a saucepan and add both finely chopped onions. Saute until vegetables are tender. Pour in broth, salt and add diced potatoes. Simmer for half an hour over low heat.

Whisk the finished vichyssoise with a blender, adding cold cream. Cool the soup in the refrigerator for 30 minutes. When serving, you can decorate the dish with herbs.

Sauces that need a blender

Homemade sauces will last no longer than five days in the refrigerator. But they are much tastier and healthier than store-bought ones: they do not contain thickeners and artificial additives.

1. Homemade mayonnaise

Garlic and mustard sauces, tartare and a thousand islands can be prepared on the basis of homemade provence.

Ingredients

• 2 chicken eggs;
• 1 teaspoon mustard
• sugar, pepper, salt - to taste;
• 1 tablespoon lemon juice
• 100 ml of olive oil;
• 100 ml of sunflower oil.

Preparation

Use a blender to beat eggs, mustard, sugar, pepper and salt. Add lemon juice and gradually add both types of oil while continuing to mix. Store mayonnaise in the refrigerator.

2. Pesto

Italian sauce is perfect for pasta, sandwiches, cheese, meat and vegetables.

Ingredients

• 2 cloves of garlic;
• a pinch of sea salt;
• 30 g fresh basil;
• 10 g fresh parsley;
• 40 g pine nuts;
• 70 g parmesan;
• 100 ml of olive oil.

Preparation

Peel the garlic and grind it in a mortar with sea salt. If the size of the mortar allows, add finely chopped herbs. Otherwise, punch everything with a blender.

Put the pine nuts in a dry hot frying pan and dry until the aroma appears. Grate the cheese on a fine grater.

Combine all the ingredients and gradually add the oil. Stir with a blender on the lowest speed possible to avoid spoiling the flavor of the sauce. In the refrigerator, the finished pesto will thicken slightly.

3. Adjika

Caucasian sauce will come in handy during the barbecue season. The severity of homemade adjika can be adjusted independently.

Ingredients

• 1 bell pepper;
• 2 cloves of garlic;
• 5 tomatoes;
• 1 bunch of cilantro;
• 40 g horseradish;
• 2 chili peppers
• ½ tablespoon of salt.

Preparation

Peel the bell peppers and garlic. Chop them, as well as tomatoes, cilantro, horseradish, and chili peppers. Mix the ingredients with a blender. It is better to gradually add chili so as not to overdo it with spiciness. Season with salt.

Smoothies that need a blender

One of the benefits of a smoothie is that you can make it with whatever is left in the fridge. Plus, it's delicious, nutritious, and will help you get the day off to a good start.

1. Banana Milk Smoothie with Chia Seeds

Any plant-based milk can be used as the basis for a milk smoothie. Choose oatmeal for a richer flavor. Rice has a bitter taste, and coconut resembles birch sap.

Ingredients

• 1 banana;
• 250 ml of oat milk;
• 1 tablespoon chia seeds
• cinnamon to taste.

Preparation

Peel and cut the banana into slices and add to the oat milk. Whisk the ingredients with a blender.

Add chia seeds, stir and refrigerate for 10 minutes to swell slightly. The banana smoothie can be sprinkled with cinnamon on top.

2. Blueberry oatmeal smoothie

An oatmeal smoothie can replace your usual breakfast cereal. There is no need to pre-cook the flakes.

Ingredients

• 50 g oatmeal;
• 125 ml of water;
• 100 g fresh or frozen blueberries
• 250 ml of milk;
• 2 tablespoons of berry syrup, honey or jam.

Preparation

Pour the oatmeal with hot water and microwave for 2 minutes at 850 watts. Add blueberries to the finished porridge and puree with a blender. Pour the milk over the mixture and whisk again.

For a sweeter smoothie, add honey, berry syrup, or jam.

3. Smoothie with strawberries and beets

Ingredients

• 1 apple;
• ½ beets;
• 250 ml strawberries;
• ½ avocado;
• 1 tablespoon lemon juice
• 125 ml of cold water.

Preparation

Peel and coarsely chop the apple and beetroot. Add strawberries, avocado, lemon juice to them and mix with a blender. Pour in cold water gradually until it becomes a liquid yogurt consistency.

Desserts that need a blender

A blender will help you chop nuts and beat eggs and sugar for desserts.

1. Chocolate nut spread

From childhood, your favorite "Nutella" can be cooked on your own in about 40 minutes.

Ingredients

• 2 eggs;
• 750 ml sugar;
• 4 tablespoons flour;
• 2 tablespoons of cocoa;
• 250 ml of walnuts, peanuts or hazelnuts;
• 1 teaspoon butter
• a pinch of vanillin;
• 500 ml of milk.

Preparation

Beat eggs at room temperature with sugar in a blender. When the sand dissolves, gradually add flour and stir, then add cocoa.

Peel and grind the nuts with a blender. Add the egg mixture, butter and vanillin to the nuts. Pour the resulting mass with milk, mix until smooth.

Put the pasta on low heat and simmer for about 20 minutes. Stir constantly so that it does not burn. Pour the finished dessert into jars and refrigerate for 1 hour.

2. Orange confiture

Dessert can be eaten with bread or biscuits. Some gourmets combine jam with cheese, meat and liver pate.

Ingredients

• 5 oranges;
• 3 tablespoons lemon juice
• 2 liters of cold water;
• 1 kg of sugar.

Preparation

Wash the oranges and peel off the zest with a vegetable peeler. Cut the skin into strips and pour boiling water over to remove the bitterness. Leave it on for a couple of hours. During this time, change the water twice, and then drain.

Divide the oranges into wedges. If you want to leave the pieces in the dessert whole, peel them off. For a smooth dessert, grind the citrus with a blender.

Bring the resulting mass or orange slices with lemon juice, water and zest to a boil over low heat. When the volume of the mixture is halved, gradually add the sugar. Cook for 10 minutes, then take a spoonful of jam and cool. If the consistency of jelly is obtained, the dessert is ready. Otherwise, cook the mass for another 10 minutes.

3. Brownie

A traditional American brownie resembles a brownie with a very soft center.

Ingredients

• 200 g of dark chocolate;
• 120 g butter;
• 170 g sugar;
• 3 chicken eggs;
• ½ teaspoon of vanilla extract;
• 120 g flour;
• 60 g cocoa;
• ¼ teaspoon of sea salt.

Preparation

Melt the chocolate and butter in a water bath. Beat sugar, eggs and vanilla extract with a blender until lightweight. Pour the chocolate and butter into the mixture.

Add flour, 50 g of cocoa, salt to the resulting mass and mix. Line a baking sheet with baking paper and lay out the dough. Align the edges of the mass with a knife.

Bake the brownies in a preheated oven to 180 ° C for 25-27 minutes. Cut the finished dessert into rectangles and sprinkle with the remaining cocoa.