I absolutely love blenders, immersion blenders, and food processors. They are probably the only kitchen gadget I could use almost daily.
Now I’ve probably repeated this many times in my videos, but I just wanted to reiterate why they are such a great tool to have around.
1. They are easy to clean and barely make a mess.
2. They make chopping and blending a thing of the past. Imagine making your curry base with a pestle and mortar, I’ve done it and its great, but your arms will complain.
3. They make batch cooking so much easier. Speed is everything for daily cooking and their chopping capabilities and puree functions can turn anything into a soup, or take a bunch of peeled ingredients and get them ready for your quick 5 mins stir fry.
4. It makes good nutrition more efficient. What do I mean by this? Imagine you are running out of your house and have no time to grab lunch. Do what I do, throw in a bunch of fruit in a blender with a little bit of almond milk and you’ve got a powerhouse smoothie that is good to go.
I use a blender for sauces and smoothies and I use an immersion blender, mostly for soups, vegetable chopping, potages, whisking and some sauces as well.
Here are some great quick recipes that you can make in under 15 minutes with the help of a good blender and a good immersion blender.
Lassis: Lassis are delicious and pack so much nutrition. Take any fruit, I prefer mangoes, frozen berries, bananas and pineapples, add in ½ cup of greek yogurt, 1 cup of full cream milk, 1 tsp of grated ginger, the juice of 1 lime and spices such as cardamom, cayenne, cinnamon or nutmeg.
Nut Bread: 1 cup of milk, ½ cup of chopped walnuts, 2 large eggs, 2/3 cups of sugar, 1 cup peanut butter, 1 tbsp baking powder, 1 cup flour, ¾ cups almond flour. Blend all together and bake in a bread pan for about 40 minutes at 350 farenheit.
Orange Honey Oatmeal Bread: 2 eggs, 1 tsp almond extract, ¼ cup coconut oil, 1 cup full cream milk, 1 tsp salt, 1 tsp nutmeg, 1 tbsp baking powder, ½ cup oat flour, ¾ cup rolled oats, 1 cup all purpose flour, 1 tsp vanilla extract, 3 tbps orange zest, ½ cup honey. Place in a bread pan for 30 minutes at 380 Fahrenheit.
Tomato Pesto: 1 cup of rehydrated sun dried tomatoes, 1 tbsp pine nuts, 1 tbps walnuts, 2 cloves of garlic, ½ cup parsley, ½ cup basil, ¼ cup parmesan cheese, 5 tbsp of extra virgin olive oil, ¼ cup of gouda. Blend all together.
Aioli: 4 garlic cloves minced, 1 pinch of salt, 2 large egg yolks, 1 tbsp of lemon juice, 1 tsp Dijon mustard, 1 cup of olive oil slowly drizzled in. Blend and add in the olive slowly.
Immersion Blender Recipes
Bean Dips or Hummus: 2 cups of any bean soaked and /or cooked (edamame, chickpea, black beans, etc…), 4 tbsp of extra virgin olive oil, juice of 1 lemon, 4 tbsp of tahini, 2 cloves of minced garlic, 1 pinch of cumin, 1 pinch of salt. Blend with the immersion blender and add in olive oil as needed for the consistency you need.
Cauliflower Rice, using the chopper extension: 1 medium sized cauliflower, rinsed and stripped, 3 garlic cloves minced, 3 tbsp of olive oil. Chop everything up finely. Toss in with the juice of 1 lime, a pinch of salt and some chopped scallions.
Banana Chocolate “Ice Cream”: Using your immersion blender, blend 2 frozen and chopped bananas, 3 tbsp of peanut butter, 1 tbsp of cocoa powder, 2 tsp of honey and almond milk as needed to make it smoother.
Pumpkin Soup: 3 cups of roasted pumpkins (chopped into small pieces, seasoned with salt and olive oil and baked in the oven at 200 c. for about 30 minutes until charred), 1/2 cup of coconut milk, 2 tsp of cumin powder, 2 tsp of cayenne, 2 cups of vegetable broth, 2 tbsp of grated ginger. Blend together. Salt or fish sauce to taste.
These are the blenders and immersion blenders I use at home:
Versatile enough to crush ice, grind nut butters, puree hot soups, and whip up sorbets and more.
With several attachments for blending, chopping, emulsyfying, pureeing, and whisking, it’s practically my most used kitchen gadget.
Give these recipes a go and tell me how you like it!