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A Perfect Pantry

In the Kitchen with Cook and Kid

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    I recently had the privilege of trying out the Kambrook Blitz2Go and making some recipes. Thanks Kambrook.

    It is the first such blender I’ve had the pleasure to use. This design is for blending juices, smoothies and shakes in a personal container to then take with you. After having used Blitz2Go for its intended purpose – think frappe, juices and even a lassi, watching the way the stainless steel blades smashed through ice and frozen fruit I began to wonder what other purpose this great little gadget might serve.

    Salad dressing. No trouble bringing roasted garlic, vinegar and olive oil together beautifully.

    The best test of the machine was a fresh green curry paste. Fibrous stalks, leaves and roots were no match (after a little preparation of course.)

    I considered that the spices may taint the plastic (BPA free) containers or that oil may stain them, but nothing of the kind occurred. The Blitz2Go comes with three separate containers anyway, so if you are concerned about this, there is a way around it. As it is, after each use I simply filled the container with warm soapy water, placed it on the machine and ‘blitzed’ for a few seconds. Clean every time.

    The rubber suction feet keep the Blitz2Go firmly in place while you do your blending. You can even grab the whole machine and invert it (turn it off first,) if the ingredients need a little encouragement.

    On the whole I’m impressed with the strength and speed of a machine this size. It is designed for individual portions after all. Its diminutive size also works to its advantage; it takes up no room at all. Having 3 containers is great too. For example, I like mango, my partner doesn’t. 2 separate smoothies. Easy.

    So that’s my initial Blitz2Go experience. I’ve got a list a mile long of other ideas; dips, vegetable purees, sorbets and soups even.  I’ll probably even make some juices in it. Thanks.           

    Here are a few of my recipes:

    Red Dragon Lemonade Slushy

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    INGREDIENTS

    • 100gm chopped Red Dragon fruit (also called Pitaya)
    • 6-8 raspberries (fresh preferably)
    • 350ml Lemonade (look for ‘traditional’ style – non-fizzy)
    • ½ a fresh lemon
    • ½ cup ice cubes

    DIRECTIONS

    1. Peel, chop and freeze some ripe dragon fruit overnight. Dragon fruit are a tropical fruit with a sweet pear-like flavour, unique floral aroma and outstanding colour. They feature prominently in East Asian cuisine and come in a couple of different colours. Either red or yellow outside and red or white inside. Ask your grocer if you’re unsure
    2. Place the ingredients above into the large personal blending jug; securely seal the blade assembly inside the blending jug.
    3. Lock the blending jug onto the motor base by aligning the arrows and press the ‘PULSE’ button for 15 seconds or until smooth.
    4. Remove the blade base and serve in a tall glass with a straw. It's the summer treat you've been looking for.

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    Sweet Mango and Rosewater Lassi

    Lassi is a traditional Indian yoghurt-based smoothie from the Punjab region. The title says ‘sweet’ purely to differentiate from a ‘salted’ lassi. Our version is not overly sweet. The ripeness and quality of your mango will play a big part, as will the sweetness of the yoghurt. If using a sweetened yoghurt, you could easily leave out the honey. This recipe makes 2 serves.

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    INGREDIENTS

    • 1 medium ripe mango – peeled and chopped
    • 200gm natural yoghurt
    • 2-3 drops rosewater
    • 1 tablespoon honey
    • 2 cardamom pods
    • 100ml Fresh milk.

    DIRECTIONS

    1. Place all the ingredients above into the large personal blending jug; securely seal the blade assembly inside the blending jug.
    2. Lock the blending jug onto the motor base by aligning the arrows and press the ‘PULSE’ button for 15 seconds or until smooth.
    3. Remove the blade base and enjoy as a dessert or even a morning breakfast smoothie. Use the Blitz2Go container to take your lassi to work for a great morning snack. Simple, tasty and refreshing. 

     

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    Passionfruit, Lychee and Mint Frappe

    Fresh fruit frappes are a great way to cool down on a hot day. This combination is pretty much summer in a glass. The Blitz2Go shreds through the ice like anything. Lychees are at their best in late summer, all sweet and juicy. Pineapple will make an excellent substitute (or addition) also. This recipe makes 2 serves.

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    INGREDIENTS

    • 10 lychees – skinned and de-seeded
    • 4 passionfruit - pulped
    • 20 mint leaves
    • 2 cups ice cubes
    • 100ml soda water

    DIRECTIONS

    1. Place the lychees and mint into the small personal blending jug; securely seal the blade assembly inside the blending jug.
    2. Lock the blending jug onto the motor base by aligning the arrows and press the ‘PULSE’ button for until pulpy.
    3. Now add the ice, then blend until slushy.
    4. Add the soda water and passionfruit pulp, replace the cap and shake well. Do not blend as the passionfruit seeds may leave a black grit in your drink.
    5. Serve in your favourite glass with a long spoon on the side.

     

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    Fresh Green Curry Paste

    Thai Green Curry is the first curry I learnt to make as a chef. Sweet, fragrant and spicy all at once, it’s still a favourite.  I was taught by a wonderful Thai woman who showed me the best way to prepare all of the fibrous spices and leaves that go into this dish. It really can be a bit of work. The Blitz2Go however, takes away a lot of that work.

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    INGREDIENTS

    • Lime leaves - shredded
    • Galangal – about 50g – grated roughly
    • Lemongrass – 2 stalks – bruised and chopped roughly
    • 5 garlic cloves
    • 2 Spring onions stalks – washed.
    • ½ a bunch fresh coriander – roots and all. Chopped roughly.
    • 1 tablespoon whole cumin seeds
    • 1 tablespoon whole coriander seeds
    • 1 teaspoon white pepper
    • 1 tablespoon palm sugar
    • 3 tablespoons oil – canola, grapeseed or similar

    DIRECTIONS

    1. Place the lime leaves, dry spices, galangai, lemongrass and oil into the large personal blending jug; securely seal the blade assembly inside the blending jug.
    2. Lock the blending jug onto the motor base by aligning the arrows and press the ‘PULSE’ button for combined. You may need to turn the machine off and give the bottle a little shake occasionally to keep them moving.
    3. Now add the remaining ingredients and blitz until smooth.
    4. For a great, easy vegetarian curry - sauté the curry paste in a frypan until aromatic. Fresh paste takes longer to cook than tinned. Add 500gm chopped potatoes and stir for 3-4 minutes. Add 1 small, chopped eggplant. Add 1 tin of coconut milk and simmer until the potatoes are just soft. Add a handful of green beans, 1 chopped zucchini and 1 sliced red capsicum. Simmer until the vegetables are tender. Finish the curry with a handful of Thai basil leaves and 2 tablespoons of dark soy. Enjoy with steamed rice and a wedge of fresh lime. 

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    Roast Garlic and Balsamic Vinaigrette

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    INGREDIENTS

    • 1 bulb cold smoked garlic – unsmoked is also fine.
    • 2 tablespoons balsamic vinegar
    • 150ml olive oil
    • 1 small sprig rosemary
    • 1 teaspoon sea salt

    DIRECTIONS

    1. Separate the garlic into cloves - skin intact. Roast on 160 degrees C for 15 minutes or until soft. Cool and peel the garlic.
    2. Once the garlic has completely cooled, add all the above ingredients into the small personal blending jug; securely seal the blade assembly inside the blending jug.
    3. Lock the blending jug onto the motor base by aligning the arrows and press the ‘PULSE’ button for about a minute. You may need to turn off the machine and occasionally gently agitate the bottle to encourage the ingredients away from the sides. Blitz until well combined.
    4. You can take this with you to say, a BBQ, and dress a salad when you’re ready to eat using the pouring spout. The Blitz2Go does all the hard work for you. Even cleaning is easy.

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    b2ap3_thumbnail_Adam-Clements.jpgRecipes created and shared by Adam.

    Adam is a qualified chef with over 20 years' experience. He blogs with his daughter at https://cookandkid.com/. His vision is for a world where we all know where our food comes from and Stephen Fry is Supreme Leader.

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