Vegetarian hunter's sauce
- 115 g celery stalks
- 50 g carrots
- 160 g onions
- Mushrooms, as desired
- 1 heaped tablespoon tomato purée
- 8 g fresh parsley (with stems)
- 950 g water
- 200 ml cream
- Approx. 130 g red wine
- Salt & black pepper
- 50 g olive oil
- 1 tbsp Worcestershire sauce
- Extra olive oil for frying the mushrooms
Finely slice the onions, carrots and celery using the Ritter universal slicer. Slice the mushrooms into slightly thicker slices using the universal slicer.
Then place the onions in a pan with 25 g hot olive oil. Fry for approx. 5 minutes, stirring occasionally. Then add the celery and carrots and fry again. Next, add the tomato purée and fry briefly until it is slightly browned. Then deglaze with red wine and simmer briefly.
Now add the water, parsley and remaining oil and simmer until everything is soft and some of the liquid has evaporated. Then add the cream and season generously with salt and pepper. Now purée with the Ritter hand blender until everything is nice and creamy. Then set aside.
Now heat some oil in a pan. Add the mushrooms and brown them a little. Add the Worcestershire sauce and fry until all the liquid has evaporated (stir occasionally so that the mushrooms do not burn).
Then add the fried mushrooms to the sauce.
Pumpkin dip
- 400 g Hokkaido pumpkin
- 1 lemon
- 3 tbsp olive oil
- 1 tsp mustard
- 1/2 tsp paprika powder
- 1 tsp thyme
- Salt & pepper
- Chilli flakes (to taste)
It's so easy to conjure up a creamy, spicy and vegan dip from this orange autumn vegetable:
Cut the pumpkin into small pieces and bake in the oven for 40 minutes. Squeeze the lemon and purée together with the soft pumpkin, olive oil, mustard and the remaining spices using a hand blender until creamy.
Vegetable dip
- 150 g aubergine, diced
- 1 small clove of garlic, very roughly chopped
- 45 g onion
- 1 tsp onion, raw, chopped
- 4 tbsp olive oil
- 3 level tsp mustard
- 1 heaped tsp lemon zest, grated
- 320 g peas
- 1/2 level teaspoon chia seeds
- 10 ml lemon juice
- 75 g butter, melted
- 40 ml water
- 1 level teaspoon chives, fresh
- Cayenne pepper, plenty Salt
- Optional: 5 g fresh coriander
Preheat the oven to 180 °C (top/bottom heat). Then dice the aubergine, roughly chop the garlic and finely chop the onion. Place everything on a baking tray lined with baking paper (do not stack).
Now pour 45 g olive oil over the vegetables, season with salt and massage everything in well. Bake the vegetables at 180 °C (bottom/top heat) until they are nice and soft. Do not bake for too long, otherwise the garlic will lose its flavour.
While the vegetables are baking in the oven, cook the peas in lightly salted water until they are soft. When they are done, drain well. Now place all the ingredients except the chia seeds and raw onions in a large bowl and purée to a medium-fine consistency using the ritter hand blender. Then fold in the chia seeds and raw onions and season again with salt and plenty of cayenne pepper.
Tip: A generous amount of cayenne pepper ensures the right flavour.
Creamy Avocado Dip
- 360 g avocados, peeled and pitted
- 15 ml white wine vinegar
- 30 ml olive oil
- Juice of one small lime (roughly squeezed)
- Salt, to taste
- 1/2 chilli, or less, depending on how hot you like it
- 25 g onion
- 1 small clove of garlic
- 10 g pickled jalapeños, drained
- 10 g fresh coriander
Place all ingredients except the chilli in a tall container and blend until smooth using the cordless hand blender from ritter. Then chop the chilli into small pieces and sprinkle over the dip or fold in.
Perfect with nachos.
Himbeerdressing
- 1 handful of raspberries
- 1 tbsp balsamic vinegar
- 1 tbsp oil
- 1 tsp water
- Salt & pepper
Puree the raspberries.
Add the balsamic vinegar, oil and water and emulsify.
Season with salt and pepper to taste, and you're done!
Tomato and feta dip
- 1 clove of garlic
- 200 g dried tomatoes in oil (including oil)
- 200 g feta cheese
- 200 g cream cheese
- Salt and pepper
- Olive baguette to serve
Creamy, spicy and irresistible – our tomato and feta dip is the perfect accompaniment for any occasion! Whether as a spread or with fresh vegetables, this dip conjures up a taste sensation from simple ingredients.
Finely chop the garlic. Place the garlic, dried tomatoes with oil, feta and cream cheese in a container. Use the ritter hand blender to blend into a creamy dip. Season with salt and pepper to taste.
Serve the dip with crispy olive baguette, for example. With the ritter hand blender, puréeing is child's play, and cleaning is just as quick. A must-have in every kitchen for fresh and quick preparations.
Summer dressing
- 160 ml orange juice (approx. 2 oranges)
- 80 ml lemon juice (approx. 2 lemons)
- 60 ml honey mustard
- 200 ml rapeseed or sunflower oil
- 1 red chilli pepper, finely diced
- Salt & pepper to taste
Fruity, fresh and with a hint of spice – our summer dressing. Orange juice, lemon, honey mustard and chilli – mixed in a flash with the ritter hand blender. Perfect for bowls, grilled vegetables or your favourite salad.
Keeps in the fridge for up to 2–3 weeks – and tastes a little better every day!
Place all ingredients except the oil in a mixing bowl and blend well with a hand blender. Then slowly pour in the oil and continue blending until the dressing is creamy. Finally, stir in the chilli, pour into bottles and refrigerate. Shake well before serving!
Tip: If you prefer a milder flavour, use less chilli – and simply sweeten with a little honey if necessary.