Party-time – time for dips
Why not send your guests on a culinary voyage around the world? They can visit Mexico with guacamole and the Mediterranean with artichokes and aioli.
Braun believes that even preparing these delicacies will be memorable – with the Braun Multiquick. It makes cooking so enjoyable! With this hand blender, you can create a super-light mayonnaise in just a few minutes. And the choppers and mixing cups of the appliance come in handy for preparing a whole range of dips in no time at all. Just what you need when your guests are about to arrive on the doorstep.
Tostaditos with crabmeat and guacamole
6 tbsp mayonnaise (see recipe below: "Making Your Own Mayonnaise")
4 tbsp crème fraîche
1-2 tbsp sambal oelek (hot)
900 g crabmeat (or surimi)
salt, freshly ground black pepper
1. Mix the mayonnaise (self- or ready-made), crème fraîche and sambal oelek in a large bowl.
2. Add the crabmeat. Season with salt and pepper and store in a cool place.
4 large avocados
2 small onions
2 chilli pods, seeded and cut in narrow strips
6 tbsp chopped coriander leaves (chopped in the compact chopper)
coriander leaves for garnishing
4 tbsp olive oil
6 tbsp fresh lime juice
10 dozen round tortilla chips
2 large tomatoes, cut finely for garnishing
1. Blend the quartered and peeled avocados, peeled onions, seeded chilli pods, lime juice and olive oil to make a purée in the large chopper.
2. Add salt, pepper and the chopped coriander leaves. Store in a cool place for several hours.
Tip: To serve, place some guacamole on each tortilla chip and arrange them on a plate. Garnish with tomato pieces and coriander leaves.
Make Your Own Mayonnaise
1 fresh egg
juice of 1 lemon
250 ml sunflower oil (or light olive oil)
1. Fill all ingredients into the Braun beaker.
2. Place the hand blender upright on the base of the measuring jug and hold it at the highest setting until the ingredients start emulsifying, i.e. combining.
3. Then move the hand blender up and down until the mayonnaise is ready.
4. If the mayonnaise is used as a dip, you can season it with mustard, garlic and herbs or mix it with yoghurt to make it a little lighter. The mayonnaise will keep in the fridge for about 1 week.
Aioli tastes better if prepared several hours in advance, so that the garlic can develop its full aroma.
2 peeled garlic cloves
1 fresh egg
½ tbsp salt
250 ml olive oil
1. Fill all ingredients into the Braun beaker. Place the hand blender upright on the base of the beaker and hold it at the highest setting until the ingredients start emulsifying, i.e. combining. Then move the hand blender up and down until the aioli is ready.
Ingredients for approx 500 ml:
500 g fresh chopped spinach
100 ml and 2 tbsp native olive oil
4 large shallots
1 to 2 chilli pods (hot), halved, seeded and diced
1 bunch coriander
100 ml sour cream
4 tbsp fresh lemon juice
1. Place the wet spinach in a large pot, close lid, and let it collapse at medium heat. Drain, cool and press out liquid.
2. Heat 2 tbsp oil and sweat shallots and chilli for app 2 minutes.
3. Fill into the large chopper, adding the spinach and all other ingredients. Blend to form a light purée. Season with salt and pepper.
4. Serve in small bowls.
This tasty dip is served with seasonal vegetables like carrots, radish, blanched cauliflower, broccoli, green beans, asparagus or celeriac sticks. It can be prepared in advance and will keep in the fridge for up to 2 days.