Recipes Melon yoghurt smoothie (For 4 drinks) 200 g natural yoghurt 2 tsp. vanilla pulp 2 tbs. honey, to taste 400 g water melon fruit pulp, without skin and pips Mix the yoghurt with the vanilla pulp and honey until smooth and pour into a tall glass. Cut the melon into suitable pieces and juice. Pour onto the yoghurt and garnish with a piece of melon if required. Cucumber kefir drink (For 4 drinks) 2 cucumbers 800 g kefir 200 g yoghurt 2 tsp. olive oil 2 tbs. lemon juice 4 tbs. freshly chopped dill Sea salt Freshly ground pepper Wash the cucumber, clean and cut with a peeler into four strips. Juice the rest of the cucumber.
Then mix the juice with the kefir, yoghurt, oil and lemon juice. Then stir in the dill and season the drink with salt and pepper to taste. Thread the cucumber strips in a concer- tina shape onto wooden skewers. Pour the drink into glasses and place the cucumber skewers over the glasses. Pepper vegetable smoothie (For 4 drinks) 2 red peppers 8 fully ripe tomatoes 1 tsp. paprika powder, sweet Ѕ tsp. olive oil salt Cayenne pepper 2 tsp. lemon juice Szechuan pepper, to garnish Wash and halve the pepper, remove the seeds and white inner peel and cut into large pieces. Wash the tomatoes, cut out the core and cut into pieces. Juice tomato and pepper.
Mix with the paprika powder and the olive oil and season with salt, cayenne pepper and lemon juice to taste. Pour into a cold glass and serve with a garnish of grated Szechuan pepper. Juice „Tropical“ 1 orange Ѕ mango 1 slice of pineapple 1 slice of water melon 5 berries (e.g. strawberries) Peel orange, pineapple and water melon and remove stone from the mango. Juice everything on setting 1. Serve the drink in a glass. Carrot cake 4 eggs 4 tbs. warm water 200 g sugar 100 g flour 500 g carrots (use the leftover juiced carrots (200–300 g) only – they can be found in the pulp container.) 200 g ground hazelnuts 1 tsp. baking powder Juice the carrots at setting 2 for approx.
5 seconds. (When processing larger quantities, leave the appliance to cool down to room temperature each time after emptying the pulp container.) Mix eggs, water and sugar for approx. 5 minutes. The mixture must have a frothy appearance. Slowly add flour, baking powder, hazel nuts and carrots. The pieces of carrot must not be too large. Put the dough in a baking tin (e.g. spring- form tin, diameter 260 mm) and bake for 30–35 minutes at 180 degrees. en Subject to alterations. Robert Bosch Hausgerдte GmbH 15