Ninja Cooking


This section is devoted to preparing dishes by using a Ninja blender and soup maker. It can make soups, sauces and jams, drinks, desserts and ice cream.

                                                      The Ninja HB150UK Blender & Soup Maker.


BUTTERNUT SQUASH SOUP

PREP: 15 Minutes | COOK TIME: 35 Minutes | PROGRAM: Pre-cook and Smooth Soup.
SERVES: 2 - 3.

Ingredients:

2 tablespoons of olive oil.
1 small/medium onion, peeled and chopped.
120g of raw cashew nuts.
1/2 apple peeled, cored, and cut into quarters.
400g butternut squash, peeled, de-seeded and cut into 2.5cm pieces.
750ml hot vegetable stock.


                                                              Butternut squash smooth and tasty soup.

Directions:

Place the olive oil, onion and a pinch of sea salt in the jug.
Select CHOP (it will run automatically).
Select SAUTE (it will run automatically).
Add the remaining ingredients then select SMOOTH SOUP.

Sit back and it will be all done and ready for pouring in around 30 minutes.

Our YouTube video can be seen on this link.


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CHICKEN NOODLE SOUP


PREP: 15 Minutes | COOK TIME: 30 Minutes | PROGRAM: Chunky Soup | SERVES: 2 - 3

 Ingredients:

1 small onion ends trimmed, peeled and cut into pieces.
2 strips of celery, trimmed up and cut into pieces.
2 carrots, peeled, trimmed and cut into pieces.
750ml of chicken stock.
1/2 teaspoon sea salt.
1/4 teaspoon of ground black pepper.
255g uncooked chicken, cut into pieces.
45g dry egg noodles.




                                                                                       Chicken noodle soup.

Directions:

Place all ingredients, except noodles in the jug.
Select CHUNKY SOUP.
With 6 minutes remaining in the program, add the egg noodles. Serve immediately.
 Good for freezing.
Our YouTube video can be seen on this link.


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MUSHROOM SOUP

PREP: 5 Minutes | COOK TIME: 20 Minutes | PROGRAM: Manual | SERVES: 1 - 2

Ingredients:

1 tablespoon of olive oil.
3 shallots, peeled.
1 teaspoon or sprig of dried thyme.
1 teaspoon of dried parsley or one sprig.
50g sliced shitake mushrooms.
150g sliced chestnut mushrooms.
100g sliced button mushrooms.
500ml hot vegetable stock (2 knorr or oxo vegetable cubes dissolved).
150ml double cream.
Sea salt and ground black pepper to taste.

                                                                              Cream of mushroom soup.

Directions:

Place oil, shallots, parsley & thyme in to the jug.
Select CHOP.
Select SAUTE.

Add the remaining ingredients in the order listed above and select COOK, HIGH and cook for
15 minutes.

Select BLEND, HIGH and allow to blend for one minute which will give a good degree of smoothness. If necessary this step can be repeated.

Serve with crusty bread or Ryvita crackers.

Our YouTube video can be seen on this link.


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 LEEK AND POTATO SOUP


PREP: 5 Minutes | COOK TIME: 20 Minutes | PROGRAM: Manual | SERVES: 1 - 2 

Ingredients:

2 tablespoons of olive oil.
2 cloves of garlic.
2 leeks, with green part removed, cut into quarters and washed.
2 medium sized white potatoes, peeled and cut into 2.5cm pieces.
Pinch of sea salt and ground black pepper. Can also be added at the end to taste.
500ml of hot vegetable stock (2 knorr or oxo vegetable cubes dissolved).
250ml of double cream.

                                        Leek and potato soup with sprig of parsley for decoration.

Directions:

Place olive oil, garlic, leeks, salt and pepper into the jug.
Select CHOP.
Select SAUTE.

When program is completed add remaining ingredients and select COOK, HIGH and allow to cook
for 15 minutes.

Select BLEND, HIGH and allow to blend for one minute or to your particular taste.

Check the taste and add more ground black pepper to taste. Our YouTube video can be seen on this link.

Chefs note: You can add other herbs if you wish.


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WHITE BEAN MINESTRONE


PREP: 15 Minutes | COOK TIME: 35 Minutes | PROGRAME: Pre-cook and chunky soup
SERVES: 2 - 3

Ingredients:

2 tablespoons of extra virgin olive oil.
1 medium onion, peeled and cut into quarters.
2 stalks of celery or a leek, white part, cut into chunks.
1 carrot peeled and chopped.
5 cloves of garlic.
180g tinned tomatoes.
130g chopped kale leaves.
2 tablespoons of grated Parmeasan cheese.
800ml of hot vegetable stock (knorr cubes).
2 teaspoons of tomato puree.
2 teaspoons of garlic puree.
1 generous pinch of sea salt flakes.
1/2 teaspoon ground pepper.
1/2 teaspoon dried thyme.
1/2 teaspoon dried rosemary.
1 tin (400g) cannellini beans drained.
1/2 tin of chick peas drained.

 

                                                                 White bean minestrone with crusty bread.

Directions:

Place the olive oil, onion, garlic cloves and pinch of salt in the jug. Place lid.

Select CHOP.
Select SAUTE.

Add all of the ingredients except the cannellini beans and chick peas. Select CHUNKY SOUP.

When 8 minutes left open the lid and place in the cannellini beans and chick peas. Replace lid and continue the chunky soup programme for the remainder of the time.

When finished check for chunkyness and perhaps PULSE for one or two seconds. Serve with crusty bread. This is suitable for home freezing.

Our YouTube video for this can be seen on this link.

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