Today we’re kicking off a celebration of National Vegetarian Week by giving away a truly fantastic prize – Froothie’s wonderful Optimum 9200 power blender, a boon for any cook’s kitchen.

Regular readers will already know how much I love my Optimum 9400, the predecessor model to the 9200. I’ve used it for all manner of recipes from energising breakfast smoothies to super silky custard bases that make the most delicious ice creams to fast, fresh and piping hot soups made from vegetables picked straight from the garden and allotment. And there is so much, much, much more on my list!

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Jungle Juice Sorbet

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Quick Courgette & Blue Cheese Soup

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White Chocolate Ice Cream

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Banana, Matcha & Prune Smoothie

You might also enjoy my rich, dense and dark power blender chocolate ice cream (perfect for fudgy ice lollies) or my butternut squash soup with bacon brittle (and a pumpkin seed alternative for vegetarians).

Optimum 9200 Next Gen Blender Giveaway

The Optimum 9200 next generation blender is a commercial-grade super blender designed for longevity, versatility and brawn. Stronger, faster and more powerful than a Vitamix, the Optimum 9200 is perfect for making amazing soups and smoothies, super silky dips, nut butters, ice cream and more. This is the best blender you’ll ever use and the last blender you’ll ever need. Once you try it, you’ll wish you’d had it all your life. A few features you’re going to love:

  • Crushes ice in seconds
  • Easy to use, with three speeds, three timer settings and a pulse button
  • 6 blade assembly creates a vortex that will suck your ingredients down and make blending a breeze
  • Super easy to clean and maintain by simply blending water in the jug at high speed

The Optimum 9200 retails for £429 but will be on sale for £349 during National Vegetarian Week. Visit Froothie’s website for details and don’t forget to enter “Special Ambassador Offer” on checkout for an additional 2 year warranty free of charge. Please use my affiliate link (here and in my sidebar) to support Kavey Eats.

Froothie Optimum 9200 nvw2015

Entry to the giveaway is via Rafflecopter and we’ve provided lots of ways to gain extra entries and increase your chances of winning!

a Rafflecopter giveaway

Fellow Froothie Ambassadors are also giving away Optimum blenders and juicers – visit these sites to enter each giveaway.

You can also ncrease your chances by entering the Optimum 9200 giveaway on Facebook.

Kavey Eats received an Optimum 9400 blender from Froothie last year. I affiliate with and recommend only brands and products I truly believe in.

 

Green smoothies are all the rage.

But I’ve just not developed a taste for kale, spinach, broccoli or any other green vegetable in my smoothies and prefer to stick to my fruit concoctions.

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A banana is a great start to the day. In recent years, bananas have received some bad press because they do not score as low on the Glycaemic Index (GI) as many other fruits and vegetables. But, as this really excellent guide explains, there are weaknesses in using the GI to assess food – you have to eat a lot more of some foods to hit the 50 grams of digestible carbs on which the score is calculated than you do for others – although bananas have a GI score of around 50 (depending on ripeness) you’d need to eat 3 bananas to hit that 50 grams of digestible carbs. It’s also worth remembering that the GI doesn’t take into account the nutritional benefits (or lack of them) of different types of food – crisps are only a touch higher than bananas in terms of their GI score! A banana for breakfast not only keeps me feeling full for quite a few hours, it is also a good source of fibre, potassium, magnesium and vitamins C and B6.

Recently I’ve been drinking even more matcha than usual, after writing an article all about it for a recent issue of Good Things magazine. Although the method of grinding tea leaves into a powder originated in China, it was not until the practice reached Japan by way of Zen Buddhist monks that it developed into the drink we know today. Matcha is traditionally made by stone grinding green leaves of shade-grown tea (gyokuro). Before grinding the leaves are dried, de-veined and de-stemmed, in this state they are known as tencha. Growing tea in shade slows down the growth, stimulating an increase in chlorophyll levels. This turns the leaves a darker shade of green and causes the production of amino acids, in particular L-Theanine, which provides a distinctive umami flavour. L-Theanine is also claimed to reduce stress, sharpen cognitive performance and improve mood, especially when combined with caffeine, as it is in matcha.

Prunes – dried plums – have long been used as a mild natural laxative, although there’s no real evidence that they’re any more effective than other fruits and vegetables that are good sources of dietary fibre, bananas included. But I love their rich flavour, and they’re a great natural sweetener.

Of course, the dark colour of prunes turns what would otherwise be a brighter green smoothie into a less visually attractive brown one, so feel to substitute with dried dates or apricots, or a generous squirt of honey or maple syrup, each of which will create a quite different flavour profile for your 3 ingredient smoothie.

3 Ingredient Breakfast Smoothie | Banana, Prune & Matcha

Ingredients
1 large banana, peeled – about 125 grams peeled weight
2-3 teaspoons matcha (Japanese green tea powder)
60 grams pitted dried prunes*
1 cup of water, or more for a thinner smoothie

* substitute with dried dates, dried apricots, honey or maple syrup if preferred.

Method

  • Place all ingredients into a blender and blitz until smooth.
  • Pour into a glass and drink straight away.

Tip: My Froothie Optimum power blender makes quick work of even the toughest dried fruits, but if yours is not as effective, soak the dried fruits in water for 30 minutes before blending – you can use the soaking water in the smoothie too.

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For more fruit smoothie inspiration check out:

 

My initial plan, when Choclette and I set our joint #WeShouldBSFIC challenge for January, was an ice cream sandwich. I wanted to make chewy chocolate chip cookies and sandwich white chocolate vanilla ice cream between them. But every time I started scribbling potential recipe notes, my thoughts turned instead to a chocolate ice cream recipe I shared back in the summer of 2012; a rich, dense and wonderfully dark chocolate ice cream. I still remember the richness of that ice cream!

Like many no-churn recipes, it has a base of condensed milk and double cream (plus regular milk). Unlike most no-churn recipes, it’s not simply a case of folding together whipped condensed milk and cream, adding flavouring and popping into the freezer. It needs the milks and cream to be boiled, the chocolate (and other flavourings) to be melted and thoroughly mixed in, and then a flour thickener added before the mixture is cooked further until it’s so thick you can only just pour it from the pan to a plastic box.

I was keen to see if I could adapt the recipe to make it in my Froothie Optimum 9400. This power blender has such a jet engine of a motor that it not only blends but heats too – there’s no heating element but the friction of the blades at top speed will generate enough heat to make your mixture piping hot. Having already made an ice cream custard base in the Optimum 9400, for my silky smooth white chocolate vanilla ice cream, I was hopeful my adaptation would work.

When I took the ice cream out of the freezer,  I belatedly remembered how dense this ice cream is and how hard it is to scoop. We ended up popping the entire block out of the plastic box and cutting a slice off the end with a knife. It doesn’t look pretty, as the photographed side shows where it slid out of the box and the other side looked even stranger, from where the knife pushed through it.

That’s when I realised this recipe would  be utterly perfect for individual chocolate ice cream lollies, or fudgesicles as Americans call them. As soon as you cut into the ice cream with a spoon, it reveals it’s beautiful smooth texture, utterly silky in the mouth and with a hint of chewiness that reminds of the wonderful mastic ice creams of the Middle East. I took a bite straight out of the slice and oh yes indeed, this would be perfect on a lolly stick! Too bad I didn’t think of that 24 hours ago!

So please use your imagination to see past my appalling photo and trust me when I tell you that you should give this recipe a try.

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Rich, Dense & Dark Chocolate Ice Cream | Made in a Power Blender

Ingredients
200 grams sweetened condensed milk
100 grams whole milk
100 grams double cream
100 grams very dark chocolate, grated or finely chopped*
0.5 scant teaspoon instant coffee granules or powder
1 scant teaspoon vanilla bean paste or extract
Small pinch fine sea salt
1 tablespoon plain flour
1 tablespoon cold water

* Note: To save on washing up, use your power blender to “grate” the chocolate, then pour/ scrape it out of the jug and set it aside.

Method

  • Into the jug, pour the condensed milk, whole milk and double cream. Blend on high power until the mixture is steaming hot.
  • Add the chocolate, instant coffee, vanilla bean paste and salt. Blend on high power again until the chocolate melts and is fully mixed into the cream and milk.
  • In a small bowl, mix the flour and water into a smooth paste, then add to the blender.
  • Blend on high power for 4-5 minutes. The mixture should be thick and glossy.
  • Pour / scrape into a shallow freezer container, or better still, into individual lolly moulds or small paper cups, with lolly sticks inserted.
  • Transfer to the freezer overnight or until solid.
  • To serve, take out of the freezer 10 minutes ahead of scooping (or slicing).

This is my entry for the joint Bloggers Scream for Ice Cream and We Should Cocoa challenge, hosted by myself and Choclette.

IceCreamChallenge

As I’ve mentioned before, I was given my Optimum 9400 along with the opportunity to be an ambassador for the Australian brand, as it breaks into the UK market. Hand on hearts, Pete and I have been enormously impressed with the blender, especially given the price when you compare it to market leaders like Vitamix; (you can read a comparison of the two, here). We’ve made super quick frozen fruit sorbets, delicious vegetable soups (which are blended and heated so quickly that they retain the fresh taste of the vegetables, an unexpected bonus), quick custards (both to enjoy as they are and freeze into ice cream), and we’ve also used it to grate, puree and blend. And yet we’re only at the start of our learning about all that it can do. I’ll continue to share my favourite Optimum 9400 recipes with you here on Kavey Eats. You can access them all via my Froothie tag.

Like this recipe? Here are a few more power blender recipes from fellow bloggers that caught my eye:

Kavey Eats received a review Optimum 9400 power blender from Froothie. Please see the right side bar for a special offer on buying the Optimum with an extended warranty via my affiliate link.

 

I first made butternut squash soup with candied bacon last autumn, after watching a masterclass episode of MasterChef Australia in which Matt Preston shared his recipe for an easy pumpkin soup garnished with pepita (squash seeds) and bacon candied in brown sugar. I simplified his recipe further to come up with the version I shared last year.

Since then, I’ve changed the way I candy the bacon pieces for a crunchier texture; I think it’s more accurate to call this version bacon brittle. The recipe produces twice as much bacon brittle as you need for two bowls of soup but it’s very hard to resist adding more so the extra soon disappears. It will last a day in the fridge in an airtight container or feel free to halve the amounts.

Pete and I like the subtle warming flavours of the mixed spice, but you can certainly omit the spice if you like. I’ve made it both ways and we like both versions.

Vegetarians can substitute pumpkin seeds for bacon, toasting them gently before mixing them into the hot caramel and allowing the brittle to set.

This year, I’ve been able to use our homegrown butternut squash for the first time and just love them so we’ll definitely be growing more next year.

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Butternut Squash Soup with Bacon Brittle

Serves 2 (with extra bacon brittle)

Ingredients
150 grams cubed pancetta/ lardons or chopped streaky bacon
100 grams caster sugar
1 butternut squash
1 teaspoon mixed spice
2 tablespoons vegetable oil (or bacon fat drained from cooking the bacon)
100 grams caster sugar
0.5 litres homemade chicken or vegetable stock (or water)
Salt and pepper
Optional: 2-3 tablespoons double cream

Method

  • In a frying pan, dry fry the cubed bacon until it the fat starts to colour a little, about 5-8 minutes. I like my bacon to still have some chew, but you can cook a little longer for a more crispy finish if you prefer.
  • When the bacon is cooked to your liking, scoop out the bacon pieces and set aside. Optional: retain the bacon fat left in the pan, to use when cooking the squash.

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  • Before starting the bacon brittle, get a baking tray ready by lining it with greaseproof paper or a silicon mat.
  • In a clean heavy-based frying pan evenly sprinkle the sugar across the surface area and cook over a medium heat. Do not stir, and keep a continuous watch.

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  • When most of the sugar has melted into a clear liquid, shake and swirl the pan gently to mix hotter and cooler areas and help the rest of the sugar to melt. Do not stir!
  • As soon as the melted sugar begins to brown, watch like a hawk.
  • Once the sugar takes on a decent caramel brown colour, remove from the heat and immediately add the bacon pieces. Mix thoroughly and quickly.
  • Immediately pour out the mixture onto your prepared baking tray and poke any lumps flat with a wooden spoon, if needed. The brittle will start to set very quickly, so you won’t have much time. Leave the bacon brittle to cool and harden.

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  • Preheat the oven to 180 °C.
  • Peel the squash and remove seeds and fibres from the centre. Roughly chop the flesh into chunks, about an 3 cm or so in size and spread them out in a baking dish.

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  • Sprinkle a teaspoon of mixed spice (if using) and a couple of tablespoons of vegetable oil or bacon fat (or a mixture of both) over the squash.
  • Bake until soft, 30-40 minutes.
  • Heat the stock in a pan or the microwave, or boil the kettle if using water.
  • Put the baked squash, stock (or water) and a little salt and pepper into a blender and blitz until smooth. Add double cream, if using, and briefly blend again.
  • Taste and add more seasoning if required.
  • Serve the squash immediately, with broken pieces of bacon brittle on top.

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Looking for more inspiration? Try Nazima’s Winter Squash Veloute with Chipotle Lime Roasted Seeds & Apple, Camilla’s Spelt and Butternut Squash Cake and Becca’s Paneer Stuffed Butternut Squash.

I’m entering this into Ren’s Simple & In Season (hosted this month by Katie) and Michelle & Helen’s Extra Veg and Jo’s SuperSoup challenges.

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I made this soup using my lovely Froothie blender, which is fast becoming one of the most frequently used appliances in our kitchen. It’s so powerful and quick, it’s a pleasure to blitz fruit and vegetables. We also enjoy using it to blend and cook really quick soups from scratch, such as this recipe for courgette and blue cheese soup, and a simple tomato soup made with fruits picked only seconds before – making this in the Optimum 9400 resulted in an incredibly fresh tasting soup. It’s also a doddle to make custard from scratch, which is excellent news for ice cream making!

Kavey Eats received a review Optimum 9400 power blender from Froothie. All opinions are my own. Please see the right side bar for a special offer on buying the Optimum with an extended warranty via my affiliate link.

 

I guess I’m like a kid with a new toy at the moment. Here’s another power blender recipe for you, made once again in my Froothie Optimum 9400 blender.

We’re in the midst of a courgette glut (something I’m very happy about as I love them and feel rather sad in those occasional years when our harvest fails). This quick and tasty soup recipe is a great way to use courgettes. It’s also the perfect choice for the courgettes you failed to spot and which grew a bit larger than you intended; of course, you can make it with smaller courgettes too!

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Quick Courgette & Blue Cheese Soup | Made in a Power Blender

Serves 2

Ingredients
850 grams roughly diced courgette (weight after removing ends and scooping out seeds)
75-100 grams strong blue cheese
30-50 ml double cream
Salt and pepper, to taste

Method

  • Place courgette into blender jug. Pulse until courgette has been liquidised. You may need to pause between pulsing once or twice to shake the jug, and help distribute the courgette to within the blade’s reach. Don’t be tempted to add water, as it’s not necessary (and you don’t want to water down the flavour of your finished soup).
  • Once the courgette has been liquidised, add the blue cheese and cream and switch on the blender, ramping it up to the highest speed.
  • Leave it running for 6-7 minutes until the soup is piping hot.
  • Taste and add seasoning, blend for another few seconds and taste again.
  • Serve immediately.
  • Great with fresh bread or toast.

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Check out these posts for more great power blender soup recipes:

 

Kavey Eats received an Optimum 9400 blender from Froothie. Kavey Eats is a member of the Froothie brand ambassador programme, but under no obligation to share positive reviews. All opinions published on Kavey Eats are 100% honest feedback.

Special Offer: For an additional 2 years warranty free of charge on any Optimum appliance purchased, follow this link, choose your Optimum product and enter coupon code “Special Ambassador Offer” on checkout.

 

This month, Kavey Eats has joined forces with Belleau Kitchen for a Bloggers Scream For Ice Cream – Random Recipes mashup.

Which means that I had to follow instructions to randomly pick one of my cookery books and then randomly pick an ice cream (or sorbet, froyo or other frozen treat) recipe. Rather than trying to make a single pile of all my books so I could pick a book with my eyes closed, I asked Pete to grab a book at random (because, unlike me he, doesn’t know by heart the colours, fonts and titles of most of the collection).

The first two books didn’t have a single ice cream recipe to offer but third time lucky he picked Divine Heavenly Chocolate Recipes with a Heart by Linda Collister. The recipe we ended up with is definitely more to Pete’s taste than mine but that seems fair, since there’s still a little matcha ice cream and yuzu ice cream in the freezer, both of which are much more to my taste!

Although we followed the recipe ingredients as per the book, we changed the technique to use my new Optimum 9400 Blender by Froothie, which I mentioned in my recent Jungle Juice Sorbet post.

It’s a gorgeous, incredibly smooth and creamy ice cream with a really fantastic mouth feel but, as you can imagine, the white chocolate makes it rather sweet. I grabbed my pot of raspberry powder to give it a little fruity tartness plus instant visual bling. Perfect!

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Scroll down for recipe.

Making Custard in an Optimum 9400 Power Blender

I’d already seen custard made in a blender, when my friend Monica made some in her Vitamix. I was really impressed with the speed and simplicity, but put off by the Vitamix Pro 500’s £600 price tag. I had also been bowled over by the Thermomix I was loaned for a couple of months – it has a much wider range of functions including an internal weighing scale and cooking element but is twice the price of the Vitamix! Australian brand Froothie have recently launched in the UK and their Optimum 9400 blender is £329 – still a hefty price tag but significantly less than the alternatives.

In terms of performance, it compares well with Vitamix Pro 500 – the motor is 50% more powerful (2,238 watts against 1,492 watts) which powers the blade to 44,000 rpm against 37,000 rpm. Froothie don’t claim their product is superior – they simply provide a side by side comparison of key specifications. Because I’ve not owned a Vitamix I can’t offer a practical comparison. However, Helen from Fuss Free Flavours is a former die hard Vitamix fan who seems to have been converted after a few weeks playing with her Optimax 9400.

The reason power blenders such as Vitamix and Froothie’s Optimum 9400 are great for making custard is that you can throw all the ingredients in to the blender jug, switch on and gradually ramp up the speed to its highest setting. Simply leave the blender running for several minutes; the speed of the powerful blades generates enough heat to cook the custard. Believe me, after 7 minutes, our custard was steaming hot! And because we had confidence in the power of the blades, we dropped the solid pieces of white chocolate straight into the hot custard and blended again. The Optimum 9400 blades broke the chocolate down quickly and the heat melted and combined it thoroughly into the custard base.

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After that, we left the custard to cool down before churning it in our new Sage Smart Scoop ice cream machine – review coming soon.

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White Chocolate Vanilla Ice Cream, Served with Powdered Raspberry

Adapted from Divine Heavenly Chocolate Recipes with a Heart to use the power blender method of making custard

Ingredients
225 ml milk
225 ml double cream
4 large eggs
60 grams caster sugar
Vanilla beans scraped from 1 pod, or 1-2 teaspoons good quality vanilla bean paste
140 grams white chocolate, in pieces
Optional: Freeze-dried raspberry powder, to serve

Method

  • Place milk, cream, eggs, sugar and vanilla beans into a power blender. Switch on and increase speed to full, then leave running for 6-7 minutes. This will create a steaming hot cooked custard.
  • Carefully drop in the white chocolate and blend again briefly to melt and combine chocolate into the custard.
  • Leave custard to cool.
  • Once cool, churn in an ice cream machine until ready or transfer to freezer container and freeze until required.
  • To serve, a sprinkle of freeze-dried raspberry powder really lifts the white chocolate vanilla ice cream, visually and on the palate.

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This is my entry into August’s #BSFIC #RandomRecipes mashup co-hosted with Dom at Belleau Kitchen.

BSFICMeetsRandomRecipes

Check out the challenge and join in!

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I used beans scraped from fresh vanilla pods provided by Panifolia, a retailer of high quality Mexican vanilla.
The freeze-dried natural powdered raspberries are from Sous Chef, a specialist online food and equipment retailer.

 

Kavey Eats received vanilla pods from Etienne Besse at Panifolia, freeze-dried raspberry powder from Sous Chef, a Heston Blumenthal Smart Scoop review machine from Sage Appliances and an Optimum 9400 blender from Froothie. Kavey Eats is a member of the Froothie brand ambassador programme, but under no obligation to share positive reviews. All opinions published on Kavey Eats are 100% honest feedback.

Special Offer: For an additional 2 years warranty free of charge on any Optimum appliance purchased, follow this link, choose your Optimum product and enter coupon code “Special Ambassador Offer” on checkout.

Jul 212014
 

Safari

I love safari! Pete and I are fortunate to have been on several over the last two decades and have particular soft spots for the wildlife parks of Botswana, Kenya and South Africa, to name a few.

tomboy (c) Africa 2008-bbb

There’s something utterly captivating about observing birds and animals in their natural habitats, up close and personal. Of course, there are the poster animals – sleek and powerful lions and leopards, lithe and speedy cheetahs, elegant-necked loping giraffes, portly hippos, grinning hyenas, wild dogs, buffalo, zebras, wildebeest – all of which are a delight to see.

But we find just as much joy in the smaller or lesser known wildlife – a family of silver-backed jackal pups playing in the dawn light under the watchful gaze of their parents, colourful lilac-breasted rollers or malachite kingfishers taking to the wing in a flash of colour, a fighting gaggle of vultures competing fiercely over the remnants of the latest unfortunate, a sniffling porcupine shuffling through the grass with quills-a-quivering, two bat-eared foxes cautiously poking their heads up from the entrance of their den, blinking bush-babies sitting high in a tree watching us watch them, a dung beetle laboriously rolling his ball of dung along the ground, the shimmer of sunlight against the iridescent plume of a glossy starling or ibis, the striking facial patterns and horns of the mighty oryx, the tight grip of a tiny reed frog clinging to a tall stem jutting out of the waters in the Okavango Delta… There is even excitement to be found in the footprints of animals long since departed, imprinted into the earth and now a challenge to our skills of identification – elephants and lions are much easier than the many ungulates!

Someone once declared that if you’d seen one wrinkly grey elephant’s arse you’d seen them all and he couldn’t see the point of going on more than one safari in one’s life. To say that I was flabbergasted is an understatement!

There are many ways to safari, from budget self-drive to remote luxury camps with private guides. We’ve done and loved both – each has its advantages and disadvantages.

Luxury safari camps are places of such beauty – gorgeous full height canvas tents with comfortable furniture, en-suite bathrooms and open air dining rooms where guests and guides come together for delicious meals. Of course, the focus is the wildlife viewing activities but we certainly enjoy the catering and accommodations in between!

Jungle Juice Memories

It was at one such safari camp that I was first offered Jungle Juice, a jolly name for a mixed fruit smoothie. Usually featuring a banana base with a range of additional fruits depending on what was available, this quickly became a favourite for me, especially as I’m not a wine or beer drinker. Indeed, when we later visited camps that didn’t offer anything similar, I was happy to describe Jungle Juice, and they would kindly rustle some up for me. (In the same way, I have introduced more African safari guides to shandy than I care to think about!)

Of course, as Jungle Juice is simply a mixed fruit no-dairy smoothie, it’s a drink many people make and enjoy.

Jungle Juice Sorbet

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Recently, I was sent an Optimum 9400 Blender by Australian brand Froothie. It’s a super powerful blender, with a very sharp blade which means that as well as making quick work of smoothies and sauces, it can also grind nuts and seeds and crush ice. The powerful motor even allows it to knead dough, and because the blade turns at 48,000 rpm it can generate enough heat to make piping hot soups as well. I’m yet to try these functions, and will report back as I do.

What I can tell you is that the motor and blade make quick work of chunks of frozen fruit and the advantage of blending them straight from frozen is that Jungle Juice becomes Jungle Juice Sorbet!

I make Jungle Juice Sorbet with nothing but fruit – no honey or sugar, no dairy, no oats – so it’s a very healthy alternative to dairy ice creams and sugar-laden sorbets.

For the first few moments, I thought the frozen chunks of banana, pineapple and mango I had thrown into the jug were simply too solid for the blade to handle but after a few tens of seconds more, the blade started to reduce the fruit to a thick cold paste. Pete used the tamper tool provided to push the chunks at the top down nearer the blades and a few minutes later, the sorbet was done.

Of course, you’ll want to eat the sorbet the moment it’s ready, so be prepared and have your bowls, spoons and eager diners ready and waiting.

As there is no added sugar or preservatives, this sorbet is best eaten fresh.

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Jungle Juice Sorbet

Serves 4-6

Ingredients
1-2 bananas, peeled, chopped and frozen
200-300 grams mixed fruits, peeled and chopped (if necessary) and frozen

Note: So that you can make smoothies and sorbets quickly whenever you feel like it, I recommend you keep chunks of frozen fruit ready to hand in your freezer. Banana is best frozen already peeled and chopped, likewise larger fruit such as pineapple and mango. Berries can simply be washed, hulled and frozen as they are. Make sure they’re fairly dry when you put them into the freezer, so the liquid doesn’t cause them to freeze into a solid block.

Method

  • Place your chosen fruit chunks straight from the freezer into your blender. (You’ll need a really robust blender to handle this. Alternatively, a high quality food processor will also work).
  • Blend until the fruit has been broken down into a thick, creamy puree. Pause once or twice to push solid chunks down closer to the blades if necessary.
  • Serve immediately.

This is my entry for July’s #BSFIC challenge – frozen treats inspired by Holiday Memories.

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Kavey Eats received an Optimum 9400 blender from Froothie. Kavey Eats is a member of the Froothie brand ambassador programme, but under no obligation to share positive reviews. All opinions published on Kavey Eats are 100% honest feedback.

Special Offer: For an additional 2 years warranty free of charge on any Optimum appliance purchased, follow this link, choose your Optimum product and enter coupon code “Special Ambassador Offer” on checkout.

 

My old blender is not only ancient and decrepit but also bottom of the range, with a wobbly base and a plastic jug. We’ve had it more years than I can remember. It may even have been “inherited” (read “liberated”) from my parents before we got married, now I think of it… and that was over 15 years ago!

When you switch it on the blades kick in at full speed, throwing half the ingredients up the sides of the jug and onto the underside of the lid where they stick, impudent and unrepentant, until I pause, lift the lid, and force them back down towards the blades with a spatula, before blitzing again. This cycle is repeated, with increasing frustration and increasingly obscene swearing until Pete takes over, with a sigh and banishes me from the kitchen.

The old thing struggles with anything but the softest of ingredients and certainly doesn’t cope well with chunks of solid fruit let alone ice-cubes. Which is a shame, as I rather like blending ice-cubes into a smoothie or lassi on a hot summer day, something I have stopped doing for fear of the motor exploding. So terrifying is the idea of throwing solid chunks of green apple into it’s maw that I’ve switched to using the Magimix to make Indian green chutney, something one would usually do in a blender.

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oldtimer

Still, it does cope with smoothies, as long as I stick to really soft fruit – no ice and no frozen fruit.

So, you can probably imagine my utter delight, ecstasy, elation, euphoria, exhilaration, glee, hysteria, joyousness, jubilation… when I was sent this extremely sexy Philips Robust blender.

I wasn’t asked to post about it on my blog, but simply to try it out and let them know what I think. But actually, having now used it a few times, I’m so excited about it, I have to share!

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Robust Robbie

I’d actually read about this particular model (HR2181) online some months previously, so I already knew all about the dual-blade system (two stainless-steel serrated blades), the auto-accelerate function, the five different speed settings and the pulse option. And the 2-litre scratch-proof glass jar.

The auto-accelerate function is particularly cunning, especially in combination with the two blades which rotate in opposite directions and at different speeds. Instead of throwing the contents of the jug up the sides, the blades start rotating slowly, so they are able to bite into the ingredients, and the speed is gradually increased in a roaring crescendo of power!

(And no, I didn’t just lift that paragraph from some marketing blurb, I wrote it myself).

“Robust Robbie”, as I’ve named him, arrived the day before we left for a week’s holiday in the Lake District and, persuaded against taking him with us, I was impatient to put Robbie through his paces when we got home.

I decided to make his very first test fairly straightforward – a fruit smoothie. Of course, I had to give him a bit of a challenge so I included some large, rock-solid frozen strawberries, straight out of the freezer and given absolutely no time to defrost.

Test 1 – Fresh and Frozen Fruit Smoothie

I love smoothies, preferably thick’n’gloopy and preferably home-made. I nearly always use banana as the base and add whatever other fruit I fancy and have available.

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smoothie ingredients: fresh banana, fresh pear and some previously frozen fresh whole strawberries

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probably no need to hold the lid down but old habits die hard

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and in a few quick moments, it’s done

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delicious

Test 2 – Chocolate Bar Milkshake

Chatting to my a friend at work, I swooned a little about my new amour, Robbie and she immediately suggested a chocolate bar milkshake.

Her idea reminded me instantly of my second visit to Market Kitchen during which King Adz blitzed some Dime bars to make a quick and easy milkshake.

A quick scout around the house revealed an elderly mars bar and a battered kit kat. Into the jug they went with a pint of milk.

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blink and they’re gone

I turned Robbie on for just a few short seconds and my milkshake was ready.

In retrospect, biscuity bars like kit kat have no place in a milkshake – the biscuit texture remains even when blended to smithereens.

Next time I’ll try a Snicker bar or some plain chocolate or some chocolate covered Turkish delight.

What do you suggest?

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Test 3 – Chicken Liver Paté

For Robbie’s third test, I made vast amounts of my chicken liver and port paté – the jug was almost full of cooked chicken livers and onions and artery-hardening amounts of butter. As expected, I was left with a smooth, pourable liquid in no time. Success!


I’ve become very attached to Robbie in the short time he’s been with us. I stroke his elegant silver body on passing and admire his sleek glass jug on the draining board.

I’m looking for more challenges for him, perhaps mum’s green mango and coriander chutney – my old blender simply can’t manage solid chunks of the sharp, hard green apples I use in place of raw mangoes.

I want to try some thick sauce and dips too as I hear from other testers that Robbie may meet his match with such sticky, viscous challenges.

If you have any ideas on recipes to Challenge Robbie, please let me know!

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