Bedienungsanleitung Solis Foamer 3 in 1 (Seite 27 von 29) (Deutsch, Englisch, Holländisch, Französisch, Italienisch)

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Tangy Sweet & Sour Sauce

(about 1 cup)

For chicken, pork, shrimp, rice, or noodles.

¾ cup pineapple juice

¼ cup ketchup

¼ cup water

1 teaspoon vinegar

½ cup sugar

2 teaspoons soy sauce

2 tablespoons cornstarch

1. Put Sauce Whip in pitcher and add pine-

apple juice, ketchup, water, vinegar, sugar,

soy sauce, and cornstarch. Hold top of whip

and rotate in both directions until it moves

easily and distributes cornstarch. Cover

pitcher with lid and press start button.

2. When unit shuts off automatically,

remove pitcher from base and use a heat

resistant rubber spatula to stir sauce at

bottom of pitcher for about 10 seconds.

3. Pour and scoop out sauce.

Swiss Fondue Sauce (about ¾ cup)

Dip chunks of crusty bread or chips into

warm cheese sauce for appetizers, pour

over buttered toast for a light lunch, or

ladle onto hot cooked vegetables.

½ cup dry white wine

2 teaspoons cornstarch or potato starch

½ teaspoon dry bouillon powder or

moist bouillon paste

1 packed cup (125 g) shredded Swiss,

Emmenthaler, or Gruyere cheese

1. Put Sauce Whip in pitcher and add wine,

bouillon powder and cornstarch. Hold top

of whip, and rotate in both directions until

it moves easily and distributes cornstarch

evenly. Cover pitcher with lid and press start

button.

2. After about 30 seconds, lift pitcher from

base to stop unit, open lid, and sprinkle Vs

of the cheese into the wine mixture. Use

a heat resistant rubber spatula to stir and

distribute cheese into mixture.

3. Return pitcher to base, push whip down,

cover pitcher with lid, press the start button,

and let run until whip is spinning freely.

4. Repeat adding cheese 2 more times.

(If whip stalls, lift pitcher from base, use

heat resistant rubber spatula to distribute

ingredients.)

5. When unit shuts off automatically,

remove pitcher from base and use a heat

resistant rubber spatula to stir sauce vigo-

rously against the bottom of pitcher for

about 30 seconds.

6. Use spatula to scoop and pour into a

bowl or, if serving as a dip for appetizers,

into a chaﬁng dish over hot water.

7. Serve the sauce hot or warm.

reduces the volume and they become thicker.

If the custard is thinner than desired, let cool,

add 2 teaspoons cornstarch, return to the

pitcher, and cook again as directed. When

making custard again, simply add the cornst-

arch to the ingredients before cooking.

1 cup reduced fat or whole milk

2 to 3 tablespoons sugar

2 large eggs

1 teaspoon vanilla extract

Flavouring (choices follow) added to ﬁnished

custard

1. Put Sauce Whip in pitcher and add milk,

sugar, eggs and vanilla extract. Cover pitcher

with lid and press start button. (The cycle is

usually about 5 minutes.)

2. When unit shuts off automatically, remove

pitcher from base and use a heat resistant

rubber spatula to stir vigorously against

bottom of pitcher for about 60 seconds. Use

spatula to pour and scoop custard into a

bowl.

3. Stir to blend and add ﬂavouring to taste

with syrup, brandy, or liqueur.

4. Serve hot, warm, or cold; mixture

thickens as it cools.

5. Cover airtight and chill to serve cold, or

to store up to 3 days; stir to blend before

serving.

Reduced fat milk custard makes about

4 cups when hot and stirs down to about 2½

cups when cold. Whole milk custard makes

about 3½ cups when hot and stirs down

to about 1½ cups when cold. Flavouring

choices: Froth Au Lait Flavoured Syrups (1 to

3 tablespoons), 1 teaspoon vanilla extract,

¼ teaspoon almond extract, citrus oils or

extracts to taste, and liqueurs to taste (1 to

3 tablespoons) such as Grand Marnier, Coin-

treau, Kirsch, Amaretto, Frangelico, Brandy,

Benedictine, rum, coffee or chocolate ﬂavour

liqueurs, and creme de cassis.

Intense Orange Curd (about 1 cup)

¹/

cup (125 g) butter / 2 large eggs

3 tablespoons fresh orange juice

1 tablespoon frozen orange juice

concentrate, thawed

1 tablespoon fresh lemon juice

¹/

cup sugar

2 teaspoons grated orange peel

1 tablespoon Cointreau (optional)

1. Heat butter in microwave between

35 to 50 seconds until it melts. Stir to melt

remaining butter; it should not be hot.

Refrigerate in measuring cup to cool for

2 to 3 minutes.

2. Put Sauce Whip in pitcher and add eggs,

orange juice, orange juice concentrate,

lemon juice, sugar, and orange peel. Stir to

distribute ingredients. Have melted butter in

measuring cup available but do not add it

at this time. Cover pitcher with lid and press

start button.

3. After about 1 minute, while unit is

running, slightly lift and tilt Flavour Hatch

towards you and slowly pour melted butter

through opening into pitcher. Lock Flavour

Hatch into place.

4. When unit shuts off automatically, remove

pitcher from base and use a heat resistant

rubber spatula to stir curd vigorously against

bottom of pitcher for about 60 seconds.

5. Scoop and pour curd into a bowl and stir.

6. If desired, rub curd through strainer and

discard peel. Flavour curd with Cointreau.

7. Serve warm or cover airtight and chill to

serve cold or to store up to 3 days.

Brandy Sauce (about 3 cups)

Serve hot with fruit salad, ice cream, or

sliced fruit cake.

2 tablespoons brandy

1. Follow recipe for Good old Fashioned

Custard or Cream Custard.

2. When custard is complete, scoop into a

bowl, add brandy, and stir to blend.

Elegant Custards

Froth‘n Sauce custards cook in about 5 minutes and are consistent in quality and texture.

When the unit shuts off automatically, use a heat resistant rubber spatula to stir sauce vigo-

rously against the bottom of pitcher for about 60 seconds. Use spatula to pour the custards

from the pitcher. Serve soft custards as a sauce, hot or cold, on fruit, ice cream, or over des-

serts. Enjoy thick custards as desserts or as a nourishing breakfast.

Fashioned Custard

You can use reduced fat or whole milk to

make this custard; the reduced fat milk

sauce tends to be thinner and more

delicate. The custards are at their foamiest

(uniform tiny bubbles throughout) when

hot; stirring after cooking or when cool

Solis Foamer 3 in 1 Seite 27

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