Big on blending
Stuck on a smoothie loop with your blender? Get creative with our blogger recipes, all of which you can create in a blender.
Berrylicious raw cheesecake
"I was surprised how quiet yet powerful the Magimix Le Blender is, even when whizzing up and breaking down solid and tough ingredients like ice, nuts and dates. The heat-resistant glass jug has a 1.8L capacity – plenty of space – and I found the pulse setting ideal for extra control."
- First make the base: Place 110g of Medjool dates, 100g almonds and 50g rolled oats(can be gluten free) into the Magimix Le Blender and use the Pulse setting to grind down.
- You should end up with a ‘dough’ that comes together. Tip this into a 20cm loose-bottomed round tin and press down with your fingers to cover the base evenly. Place in the freezer while you make the cheesecake filling.
- Drain the 100g of soaked cashew nuts and place back in the clean Magimix Le Blender jug along with 150ml of full-fat coconut milk, juice of 1 lemon, 100g of fresh or frozen mixed berries, 2 tabelspoons of melted coconut oil, 6 tablespoons of maple syrup (or honey if not vegan) and 1 teaspoon of vanilla extract. Use the frozen dessert setting.
- Pour this on top of the firmed-up base and place back in the freezer for at least 4 hours to set.
- When you’re ready to serve, remove the cheesecake from the freezer 5 minutes beforehand. Carefully remove from the tin and place onto a serving board. Decorate with your choice of fruit and melt some white or dark chocolate (can be dairy-free, vegan, sugar-free) then drizzle over.
- Slice up, serve and enjoy! Keep any remaining slices in the freezer for up to 2 weeks.
Pea, mint and tahini dip
- Blanche 2 cups of fresh peas or frozen petit pois in some boiling water for a couple of minutes before running under cold water, draining and setting aside.
- On a chopping board, roughly chop one small garlic clove (or half a large one) and sprinkle a little salt on it. With the blade of a large knife, start to press down on it and slowly squash it until it becomes a puree. (The salt softens it, and it will be better dispersed in the dip, since you will only be pulsing it in the blender).
- Add all the ingredients (except salt and pepper) - zest of 1/2 lemon, 2 tbsp tahini, 2 tbsp olive oil, 2 tbsp lemon juice
1/4 tsp cumin into the blender and pulse gently until a chunky mixture forms. Taste and season – you may like to add more cumin or garlic if you prefer a stronger flavour. More tahini will result in a creamier dip.
- Transfer to a bowl, garnish with a little salt, pepper, lemon zest and 1/4 cup of fresh mint leaves, and serve cold or at room temperature.
- Keep covered in the fridge for up to three days
The bold and the beautiful cocktail
“Shaken or stirred is so old-school when you can use the Kenwood kMix blender to quickly combine a variety of ingredients. Plus, the blender’s 1.6 litre glass goblet can crush ice cubes easily – in fact the function is one of its four pre-set programmes.”
Instructions for making two servings
- Measure out 50ml Bold London Spirit, 25ml elderflower cordial, 15ml fresh lemon juice and pour into the blender
- Pop on the lid and add the 8 washed raspberries through the pouring spout to avoid splashes
- Blend for 10 seconds on the pre-set drinks function
- Add in a handful of ice cubes through the pouring spout and whizz for 10 seconds on the pre-set ice crush function
- Pour into chilled glasses through a fine strainer to remove any raspberry seeds
- Garnish with a few extra raspberries
Note: If you prefer a less strong version, simply add 50ml of cloudy apple juice along with the other liquid ingredients at the start
"I love that with the Nutribullet Rx Blender Soup Maker there is no need to cut anything up. All you do is throw all the ingredients in. This blender can blitz through anything!"
- Leave the optional toppings, 1/2 lemon juice and maple syrup on the side
- Put 1 handful of spinach leaves [45g / 1.6 oz], 90g of carrots [3.2 oz], 90g of cauliflower florets [3.2 oz], 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp fresh grated ginger, 1 garlic clove, 250ml vegetable stock - cooled to room temperature [US 1cup], 250ml almond milk [US 1cup] into the SouperBlast Pitcher
- Extract on the 7-Minute Heated Cycle
- Once done, season/sweeten to taste with lemon juice, coconut blossom nectar or maple syrup (to taste)
- Serve with the toppings of your choice such as sunflower seeds, pumpkin seeds and shelled hemp seeds. Add a generous sprinkle of freshly chopped coriander leaves.