Here are 5 Quick and easy recipes that use a Stick Blender / immersion Blender
In this Video I used The Breville Control Grip Stick/Immersion Blender. I like it so if you’re interested in buying one check it out here 

5 Stick Blender Recipes

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Homemade Egg Mayonnaise

Fresh Egg Mayonnaise

• 300ml / 10oz of Vegetable Oil
• 1 Egg
• 1 teaspoon of Vinegar
• 1 teaspoon of Mustard
• 1 teaspoon of Lemon/Lime Juice
• Salt & Pepper

Instructions

1. Place all the ingredients into the blender jug and Blitz until the mayonnaise is lovely and thick.

Homemade Hummus

Simple Hummus

• 1 can of Chickpeas
• 2 tablespoons of Chickpea Juice
• 1 tablespoons of Olive Oil
• 1 tablespoon of Tahini
• 1 Lime, juice and Zest
• Salt & Pepper
• Some Garlic

Instructions

1. Place all the ingredients into the blender jug and Blitz until the Hummus is the consistency you like.
2. Sprinkle with Cayenne Pepper and drizzle with Olive Oil.

Mango Smoothie

Mango Smoothie

• 1 cup of Frozen Diced Mango
• 1 cup of Coconut or Almond Milk
• A pinch of Salt

Instructions

1. Place all the ingredients into the blender jug and Blitz until the smoothie is lovely and smooth, Pour into a glass and enjoy.

Buttermilk Pancakes

Buttermilk Pancakes

• 1 cup of All Purpose Flour
• 2 tablespoons of Sugar
• 1 teaspoon of Baking Powder
• 1/2 a teaspoon of Baking Soda
• 1/2 a teaspoon of Salt
• 1 Egg
• 1 cup of Buttermilk
• 2 tablespoons of Melted Butter
• A little Butter for the Pan
• Butter and Maple Syrup to Serve

Instructions

1. Place all the ingredients into the blender jug and Blitz until the pancake batter is lovely and thick and smooth.
2. Drop a little butter into the fry pan and pour a small amount of batter into the hot pan. Cook on one side until it starts to bubble and then flip it over to cook the other side.
3. Place onto a serving plate and continue to cook the pancakes. Stack them high and serve with butter and Maple Syrup.

Cream of Tomato Soup

Cream of Tomato Soup

• 2 tablespoons of Olive oil
• 2 Carrots, Diced
• 1 Onion, Diced
• 3 Cloves of Garlic, chopped
• 6 Tomatoes, Diced
• 8 Fresh Basil Leaves
• 3 cups of Vegetable or Chicken Stock
• 2 teaspoons of Salt
• 1/4 teaspoon of Black Pepper
• 3/4 of a cup of Cream
• A Drizzle of Olive Oil and Fresh Cream to serve

Instructions

1. Place the Oil into a pan and gentle fry the onions for a minute, add the seasoning and garlic. cook fo a further 30 seconds then add the carrots, tomatoes and basil. Pour in the stock and simmer gently for about 30 minutes until everything is nice and soft and tender.
2. When the soup is cooked remove from the heat and allow to cool slightly before blitzing with the immersion blender until smooth.
3. Add the cream and give it a quick little blitz and you are ready to serve.
4. Ladle into a serving bowl and drizzle with olive oil and fresh cream and Enjoy.

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