Blender recipes: 440 easy recipes explained step by step, with timings, cost per person and nutritional values. On the menu: Passion fruit cocktail, a Peruvian cocktail made with pisco, Velvety ground apple soup with Azerbaijani spices, Spicy Tempeh Beignets, Oat, date, and pumpkin seed smoothie…
By appliance and cooking method
Average score* 95/100A refreshing and quick Peruvian cocktail: pisco quebranta mixed with passion fruit juice and plenty of crushed ice, served in a tulip-shaped glass.
Average score* 93/100A smooth and creamy apple soup made with beef broth, thickened with egg yolk and milk, and served with a touch of butter and mild chili pepper.
Average score* 98/100Indonesian tempeh fritters, made with mashed tempeh mixed with a spiced batter containing garlic, shallots, and chili peppers, shaped into elongated balls…
Average score* 60/100A thick smoothie made with soaked oats, cooked and then blended with carob and ground flaxseed, and thickened as needed with toasted oat flour.
Average score* 73/100Pan-fried, salted cod, simmered for five minutes in a sauce of red and green tomatoes and peppers, in an earthenware pot.
Average score* 32/100A bold Catalan recipe: rice pudding ice cream, tender pork sausage braised in Grenache, apple compote, and Catalan cream, for an original presentation.
Average score* 95/100A refreshing summer cocktail: Campari, softened with vanilla ice and lemon-lime soda, served very cold with a lemon wedge.
Average score* 63/100Mi koclok, a specialty from Cirebon: fresh noodles served in a chicken and coconut milk broth, topped with shredded chicken, egg, and sambal.
Average score* 61/100Noodles with eggs in a rich, flavorful beef broth, garnished with cabbage, chives, and beef, a Wonosobo specialty, served hot at the table.
Average score* 58/100Yellow noodles coated in a rich sauce made with shrimp and coconut milk, topped with egg, soybean sprouts, and French-style fried shallots, from Palembang.
Average score* 95/100Coconut chutney, a classic accompaniment to dosas and idlis: a mixture of coconut, chili peppers, and ginger, enhanced with a spice-infused tempering.
Average score* 97/100A slightly thickened tomato soup, cooked in a broth and then blended to the desired consistency: this is the ideal base that can be endlessly varied.