5 blender recipes for the weekend

The blender is an appliance that has become a great ally in the kitchen, especially when it comes to preparing quick and practical recipes. With it, you can make a wide variety of delicious dishes, from desserts to creamy soups. With that in mind, we have separated five practical recipes that can be made using the blender and that will diversify your menu. Check out!

Chocolate pudding

Ingredients

• 790g sour cream
• 395 g condensed milk
• 4 eggs
• 4 tablespoons of chocolate powder
• 1 teacup of sugar
• 2 glasses of water
• Butter for greasing

Method of preparation

In the blender, place the cream, condensed milk, eggs and chocolate in powder. Beat for 5 minutes. Place the mixture in a greased mold and bake in a medium temperature oven for 45 minutes, in a bain-marie and covered with aluminum foil. Then wait to cool down, draw and take to the fridge until freezing. Serve immediately!

vapt-vupt pie

Ingredients

Pasta

• 2 eggs
• 1 tea cup of soybean oil
• 1 tea cup of milk
• 10 tablespoons of wheat flour
• 1/2 cup of grated parmesan
• 1 tablespoon chemical baking powder
• salt to taste
• 1 teaspoon of monosodium glutamate
• Oil for greasing
• Wheat flour for flouring

Filling

• 300 g of grated ham
• 300 g of mozzarella grated
• 2 tomatoes, seeded and chopped
• 1 chopped onion
• oregano to taste

Method of preparation

Beat all the ingredients in the blender until you get a soft dough. Place half in greased shape with oil and torn with wheat flour. Then distribute the ham, mozzarella, tomatoes, onion and oregano over the dough. Cover with the remaining dough and place in a preheated oven at 170°C. Bake until the pie is golden. Serve immediately!

Home peanut candy

Ingredients

• 200 g cornstarch biscuits
• 500 g roasted and skinless peanuts
• 1/2 teaspoon of salt
• 2 tablespoons of butter
• 395 g condensed milk
• Margarine to taste for greasing

Method of preparation

In a blender, crush the biscuit and peanut. Transfer to a container and, little by little, mix with the salt and butter. Pour the condensed milk into a thin stream and knead with your hands, until it forms an alloy. Unite a shape and spread the mixture, squeezing with a spoon. Cover with cling film and refrigerate for 2 hours or until firm. Cut into squares and serve or keep in a container with a lid.

Rice balls

Ingredients

• 1/2 tea cup of milk
• 2 eggs
• 1 teaspoon of salt
• 3 tablespoons grated parmesan cheese
• 1 tablespoon chopped parsley
• 3 tablespoons wheat flour
• 2 tea spoons of baking powder
• 3 cups of cooked rice
• Soy oil to taste for frying

Method of preparation

Blend the milk, eggs, salt, grated cheese, parsley, wheat flour and yeast in a blender. Gradually add the rice and whisk quickly just to mix. Place oil in a pan and heat over medium heat. Make spoonfuls of the dough and fry in the oil. Place the dumplings on paper towels to drain excess oil and serve.

Tip: serve with grated parmesan cheese and chopped chives.

creamy carrot soup

Ingredients

• 2 cups finely chopped raw carrots
• 1 onion cut into pieces
• 1 1/2 tea cup of milk
• 1 cup of beef broth
• 1/3 of a tea cup of butter
• 1/2 tea cup of water
• 2 cloves
• 2 tablespoons wheat flour
• 1/2 cup of milk cream
• Salt and ground black pepper to taste

Method of preparation

Put the carrot, onion, milk and meat broth in the blender. Beat until smooth. Drain and reserve the broth. In a pan, place the dough that was left in the colander, the butter, the water and the cloves. Place over medium heat and cook until soft. Remove the cloves. Put the mass of carrot, half the broth, the wheat flour and beat until smooth. Pour everything into a saucepan, add the rest of the broth and cook over low heat for approximately 10 minutes, stirring constantly. Season with salt and pepper. When ready to serve, add the cream.