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Sweet Blender Treats that Moms and Kids will Love

How are you celebrating mom on Mother’s Day? If you’re seeking the perfect gift for Mom, look no further than our Harley Pasternak Power Blender. This high powered blender blends, crushes and liquefies whole foods, ice and nuts in a flash with its professional grade components. Busy moms will love its power, speed and versatility, and the fact that it makes healthy recipes for both moms and kids. Here are two quick and nutritious recipes:

Orange Strawberry Smoothie

Serves 1

Ingredients

1/2 cup (125 ml)          unsweetened coconut milk
1 1/2 cup (375 ml)       strawberries, sliced
1 1/2 cup (375 ml)       oranges, sliced
3/4 cup (175 ml)          nonfat plain Greek yogurt
5                                 almonds

Directions

  1.    Place all ingredients in the blender jar in the order listed above.
  2.    Secure the lid.
  3.    Set the speed control to the lowest speed and turn the blender on.
  4.    Slowly increase the speed to the highest setting and blend for about 1 minute.
  5.    If a thinner consistency is desired, add a little extra water and blend for another 20 seconds.

 

Very Berry Popsicle

Makes 12 popsicles

Ingredients

1 cup (250 ml)             water
2 cups (500 ml)           fresh strawberries
1 cup (250 ml)             fresh raspberries
1 cup (250 ml)             fresh blueberries
1/2 cup (125 ml)          sugar
1/4 cup (60 ml)            lime juice

Directions

  1. Place all ingredients in the blender jar in the order listed above.
  2. Secure the lid.
  3. Set the speed control to the lowest speed and turn the blender on.
  4. Slowly increase the speed to the highest setting and blend for about 1 minute.
  5. Pour the mixture into popsicle molds.
  6. Freeze until solid, about 2 hours.
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3 simple and delicious grilled cheese sandwiches 

There’s nothing quite as satisfying as a great grilled cheese sandwich – toasted until crispy on the outside, with layers of chewy, toothsome bread and a heart of gooey melted cheese. If that makes your mouth water, give these three easy versions a try in our stainless steel panini grill or sandwich maker. With their non-stick cooking surfaces, you’ll find these appliances so easy to clean, and an indispensable companion in the kitchen.

Classic
Mozzarella, tomato & basil are a familiar and comforting combination. Try it with a standard white or rustic Italian loaf:
  • Take two slices of bread, and butter each of them on one side.
  • Place one slice of bread buttered-side down, and layer as follows: mozzarella, sliced fresh tomato, basil leaves, more mozzarella.
  • Place the second slice of bread on top, buttered-side up.
  • Place in your pre-heated panini grill or sandwich maker, and toast until the outside is crispy and golden brown.

 

Elegant
Brie, green apple & turkey are wonderfully sophisticated together. Try it with a hearty multigrain loaf:
  • Take two slices of bread, and butter each of them on one side.
  • Place one slice of bread buttered-side down, and layer as follows: brie, thinly sliced Granny Smith Apple, sliced cooked turkey breast.
  • Place the second slice of bread on top, buttered-side up.
  • Place in your pre-heated panini grill or sandwich maker, and toast until the outside is crispy and golden brown.

 

Bold
Want some heat? Spicy jalapeno havarti, salty bacon & creamy avocado will satisfy your cravings. Try it with a flavorful sourdough:
  • Take two slices of bread, and butter each of them on one side.
  • Place one slice of bread buttered-side down, and layer as follows: jalapeno havarti, sliced avocado, bacon (fried until crispy), more jalapeno havarti.
  • Place the second slice of bread on top, buttered-side up.
  • Place in your pre-heated panini grill or sandwich maker, and toast until the outside is crispy and golden brown.
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Effortless Entertaining with Easter Recipes

3 Easy things to make with our Salton Pressure Cooker  

Have you got company coming over this Easter weekend? Our 5-in-1 pressure cooker is one of the handiest kitchen appliances you’ll buy – and it makes feeding a crowd easy. No need for a roasting pan or an oven – cooking with this pressure cooker will save you up to 70% of the cooking time so you can get out of the kitchen and back to your family, fast.

Here are some simple pressure cooker recipes to get you started for Easter and save you time.


Glazed Ham

1 ham (labeled wet-cured and cooked)
Optional: cloves for studding ham
1 cup orange, apple or pineapple juice
1/4 cup marmalade or apricot jam
1 teaspoon allspice
2 tablespoons brown sugar or honey (add more to taste)

Optional: take a sharp knife and cut parallel lines into the ham about ¼” deep and 1” apart, then cut in the opposite direction creating a hatched effect. Stud the ham with the cloves by pressing the pointy end of each clove into the ham where the lines meet.

Combine the juice, jam and allspice in the pot.
Place the ham into the liquid.
Close the pressure cooker.
Set the pressure valve to “pressure”, and turn on.
When the cooker reaches high pressure, cook for 25-35 minutes, then let the pressure come down naturally for about 10 minutes..
Lift out the ham and place on a platter.
Stir honey or brown sugar into the liquid, and serve alongside ham.

 

Leg of Lamb Feast

1 leg of lamb
Salt and pepper
1 tablespoon olive oil
2 cups broth (or 1 1/2 cup broth and 1/2 cup sherry)
4 whole cloves of garlic, skins removed
3 sprigs of fresh rosemary, or 1 tablespoon dried
1 medium onion, peeled and cut into 8 pieces
1 lb new potatoes, scrubbed clean
1-2 carrots, peeled and cut into chunks
2 tablespoons butter
2 tablespoons flour or cornstarch

Rub the leg of lamb with olive oil, and season with salt and pepper
Set the pressure cooker to “brown”, and brown all sides of the lamb.
Remove the lamb, and pour the liquid into the pot.
Add the garlic, rosemary, onion, potatoes and carrots to the pot, then place the lamb on top.
Close the pressure cooker.
Set the pressure valve to “pressure”, and turn on.
When the cooker reaches high pressure, cook for 35-45 minutes (depending on your desired doneness), then let the pressure come down naturally for about 10 minutes.
Lift out lamb and vegetables and arrange on a platter.
Turn the cooker back to “brown”, and let the cooking juice reduce by about half.
Whisk in the butter and flour (or cornstarch), and let the liquid thicken into a sauce. Add salt and pepper to taste. Serve with the lamb.

Whole Cauliflower

1  whole cauliflower (approximately 2lb)
1 1/2 cups water or broth

Trim the cauliflower by removing the leaves and cutting the stem flush to the bottom of the cauliflower. Wash.
Pour the liquid into the pot, then place the steaming rack on the bottom.
Place the cauliflower onto the steaming rack.
Close the pressure cooker.
Set the pressure valve to “pressure”, and turn on.
When the cooker reaches high pressure, cook for 10 minutes, then release the pressure carefully.
Lift out cauliflower and place on a platter. Season with salt and pepper, and serve with your favourite toppings and sauce.

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Roasted Carrot and Fennel Soup

Serves 4


Ingredients

1 fennel bulb, quartered
4 medium carrots, peeled
1 onion, peeled and quartered
2 tbsp (30 ml) oil
3 cups (750 ml) chicken broth
1 cup (250 ml) milk
1 tsp (5 ml) salt
1/2 tsp (3 ml) ground black pepper


Directions
  1. Preheat oven to 400F.
  2. Place fennel, carrots and onion on a baking sheet and drizzle with oil.
  3. Bake vegetables for 1 hour. Cool to room temperature.
  4. Place all ingredients in the blender jar in the order listed above.
  5. Secure the lid.
  6. Set the speed control to the lowest speed and turn the blender on.
  7. Slowly increase the speed to the highest setting and blend for about 7 minutes or until steam escapes from the lid.
  8. If a thinner consistency is desired, a little more broth and blend for another 2 minutes.