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Iced Coffee
Makes 1 serve
30ml espresso
250ml milk
1 scoop ice cream
1 tsp vanilla syrup
1. Place the espresso, milk, ice cream
and vanilla syrup into the 600ml
bottle; securely attach the removable
blade holder to the bottle.
2. Secure the bottle onto the motor base
and press the ‘PULSE’/‘BLITZ’ button for
15 seconds or until smooth.
3. Unscrew the removable blade holder
and attach the drinking lid on top of
the bottle.
Carrot and Cumin Dip
Makes 2 cups
240g carrots, 1cm diced
360ml water
1 brown onion, thinly sliced
2 clove garlic, minced
1 tbsp extra virgin olive oil
2 tsp ground cumin
1 tsp flaked salt
¼ cup light olive oil
Sour dough bread, to serve
1. Preheat the extra virgin olive oil in
a frypan over a medium heat and
sauté the onions and garlic until
golden brown.
2. Place the carrots and water into the
600ml bottle; securely attach the
removable blade holder to the bottle.
3. Secure the bottle onto the motor base
and press the ‘PULSE’/‘BLITZ’ button for
5 seconds or until smooth.
4. Unscrew the removable blade holder
and pour the carrot mixture into the
frypan along with the cumin and salt
and allow to simmer until thickened,
approximately 10 minutes, stirring
occasionally.
5. Allow to stand until cooled and then
place back into the 600ml bottle
along with the light olive oil; securely
attach the removable blade holder.
6. Secure the bottle onto the motor base
and press the ‘PULSE’/‘BLITZ’ button for
15 seconds or until smooth.
7. Serve with sour dough bread.