25 Delicious Recipes
Please make sure to read the enclosed Ninja® Instructions prior to using your unit.
FOOD & DRINK BLENDER
ULTRA
PREP
™
AVOCADO
TOAST
BACON &
BROCCOLI
CHOPPED
SALAD
BAKED
FALAFEL
6
10
3024
32
TABLE
OF
CONTENTS
BREAKFAST 6
BEVERAGES 8
DIPS & SAUCES 15
SOUPS 21
MAINS & SIDES 24
DESSERTS 38
38
MORE.
MORE.
AND MORE.
Get ready to bring creativity, fun and versatility to your kitchen.
This mini kitchen system puts incredible culinary capabilties in the
palm of your hand. Create everything from drinks and dips,
to meals and desserts, all with a pulse of the Power Pod.
DOUGH & BATTER MIXING
Mix doughs and batters for main dishes and desserts.
GET TO KNOW YOUR BLADES
HIGH-SPEED BLENDING
& NUTRIENT EXTRACTION
*
Turn the toughest ingredients into your favorite smoothies,
dips and dressings.
TOTAL CRUSHING®
& POWER CHOPPING
Crush ice into delicious margaritas or chop veggies into salsa.
*Extract a drink containing vitamins and nutrients from fruits and vegetables.
Add fresh fruits and vegetables.
Start with ice or frozen ingredients.
Next add leafy greens and herbs.
Pour in liquid or yoghurt next.
Top o with dry or sticky
ingredients like seeds,
powders and nut butters.
5
4
3
2
1
When loading the jug, use the Total Crushing® & Power Chopping Blade , High-Speed Blade or Dough Blade.
If you feel resistance, remove some ingredients. Never fill past the Max Liquid line.
When loading the cup, use the 600ml High-Speed Blade.
CAUTION: Remove the blade assembly from the jug or cup upon completion of blending.
Do not store ingredients before or after blending in the jug or cup with the
blade assembly attached. Some foods may contain active ingredients or release gases
that will expand if left in a sealed container, resulting in excessive pressure buildup that can
pose a risk of injury.
LOADING YOUR JUG OR CUP
When it comes to blending, food processing, or mixing, you can’t get any more
hands-on than this. The Ninja® Ultra Prep™ gives you the power of one-touch pulsing,
so you have complete control over the consistency of your ingredients.
MEET THE POWER POD PULSING WITH THE POD
COARSE & FINE CHOP
ICE TO SNOW
TEXTURED PUREE
Use 1-second pulses until
desired consistency.
Use 1-second pulses,
then run continuously.
Use short pulses
of
1
/2 to 1 second.
NUTRIENT EXTRACTION* SMOOTH PUREE DRESSINGS
Use 1-second pulses until
desired consistency.
Use 1-second pulses,
then run continuously.
Use 1-second pulses,
then run continuously.
COOKIE DOUGH PIZZA DOUGH BROWNIE BATTER
Use 1-second pulses,
then run continuously.
Run continuously,
pulsing if needed.
Use 1-second pulses,
then run continuously.
*Extract a drink containing vitamins and nutrients from fruits and vegetables.
7Questions? | ninjakitchen.eu
AVOCADO TOAST
PREP: 10 MINUTES
BLADE: TOTAL CRUSHING® & POWER CHOPPING BLADE
MAKES: 4 SERVINGS
CONTAINER: JUG
DIRECTIONS
1 Place the Total Crushing & Power
Chopping Blade into the jug, then add
cooled bacon.
2 Pulse 3 times, then transfer chopped
bacon to a small bowl.
3 Add avocado, sriracha, lime juice, salt
and pepper to the jug. Pulse 7 times,
then run continuously for 20 seconds.
4 Top each slice of toasted bread with
approximately 2 tablespoons avocado
spread and chopped bacon.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
4 slices bacon, cooked, cooled
2 ripe avocados, pit removed, peeled
1 tablespoon sriracha sauce
1 tablespoon fresh lime juice
1
/4 teaspoon salt
1
/4 teaspoon ground pepper
4 slices whole wheat bread, toasted
BREAKFAST
8 BEVERAGES
BEVERAGES
DIRECTIONS
1 Place the Total Crushing & Power Chopping
Blade into the jug, then add
all ingredients in the order listed.
2 Pulse 3 times, then run continuously
for 45 seconds or until desired consistency is
achieved.
DIRECTIONS
1 Place the High-Speed Blade into the cup,
then add all ingredients in the order listed.
2 Pulse 3 times, then run continuously
for 45 seconds or until desired consistency
is achieved.
3 Remove blades from cup after blending.
INGREDIENTS
300g frozen strawberries
2 small ripe bananas, cut in half
500ml milk
60ml agave nectar
INGREDIENTS
150g frozen strawberries
1 small ripe banana, cut in half
250ml milk
2 tablespoons agave nectar
STRAWBERRY BANANA
SMOOTHIE
PREP: 5 MINUTES
BLADE: TOTAL CRUSHING® & POWER CHOPPING BLADE
MAKES: 3 SERVINGS
CONTAINER: JUG
PREP: 5 MINUTES
BLADE: HIGH-SPEED BLADE
MAKES: 1-2 SERVINGS
CONTAINER: CUP
COCONUT MANGO
QUENCHER
PREP: 15 MINUTES
BLADE: HIGH-SPEED BLADE
MAKES: 4 SERVINGS
CONTAINER: JUG
PREP: 5 MINUTES
BLADE: HIGH-SPEED BLADE
MAKES: 2 SERVINGS
CONTAINER: CUP
DIRECTIONS
1 Place the High-Speed Blade into the jug,
then add all ingredients in the order listed.
2 Pulse 3 times, then run continuously for
45 seconds or until desired consistency
is achieved.
DIRECTIONS
1 Place the High-Speed Blade into the cup,
then add all ingredients in the order listed.
2 Pulse 3 times, then run continuously for
45 seconds or until desired consistency
is achieved.
3 Remove blades from cup after blending.
INGREDIENTS
65g ice
210g frozen mango chunks
8 fresh mint leaves
1L coconut water
INGREDIENTS
32g ice
105g frozen mango chunks
4 fresh mint leaves
500ml coconut water
BEVERAGES
FOR A SMALLER
SERVING
FOR A SMALLER
SERVING
FOR A SMALLER
SERVING
11Questions? | ninjakitchen.eu
BERRY TROPICAL
SMOOTHIE
PREP: 10 MINUTES
BLADE: HIGH-SPEED BLADE
MAKES: 4 SERVINGS
CONTAINER: JUG
DIRECTIONS
1 Place the High-Speed Blade into the jug,
then add all ingredients in the order listed.
2 Pulse 3 times, then run continuously for 60
seconds or until desired consistency is achieved.
INGREDIENTS
130g ice
280g mango chunks
150g strawberries, hulled
140g blueberries
20g baby spinach
250ml water
BEVERAGES
PREP: 5 MINUTES
BLADE: HIGH-SPEED BLADE
MAKES: 2 SERVINGS
CONTAINER: CUP
DIRECTIONS
1 Place the High-Speed Blade into the cup,
then add all ingredients in the order listed.
2 Pulse 3 times, then run continuously for
45 seconds or until desired consistency
is achieved.
3 Remove blades from cup after blending.
INGREDIENTS
65g ice
140g mango chunks
75g strawberries, hulled
70g blueberries
10g baby spinach
125ml water
BEVERAGES
FRESH CITRUS MARGARITA
PREP: 10 MINUTES
BLADE: TOTAL CRUSHING® & POWER CHOPPING BLADE
MAKES: 4 SERVINGS
CONTAINER: JUG
DIRECTIONS
1 Place the Total Crushing & Power Chopping
Blade into the jug, then add all ingredients
in the order listed.
2 Pulse 5 to 7 times, then run continuously
for 45 seconds or until desired consistency
is achieved.
12
INGREDIENTS
520g ice
250ml tequila
250ml orange liqueur
250ml fresh lime juice
60ml fresh lemon juice
60ml fresh orange juice
2 tablespoons sugar or agave nectar (optional)
BEVERAGES
SPICY MEDITERRANEAN
FETA DIP
PREP: 5 MINUTES
BLADE: HIGH-SPEED BLADE
MAKES: 12 SERVINGS
CONTAINER: JUG
DIRECTIONS
1 Place the High-Speed Blade into the jug,
then add all ingredients in the order listed.
2 Pulse 3 times, then run continuously
for 30 seconds, or until ingredients
are well combined.
3 Serve with Pitta Bread (page 26).
INGREDIENTS
65g pepperoncini peppers, tops removed
1 tablespoon fresh oregano leaves
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon tabasco pepper sauce
1
/4 teaspoon salt
1
/4 teaspoon ground black pepper
240g crumbled feta
120g sour cream
15Questions? | ninjakitchen.eu
DIPS & SAUCES
14 BEVERAGES
FROSÉ
PREP: 5 MINUTES
FREEZE: 8 HOURS
BLADE: TOTAL CRUSHING® & POWER CHOPPING BLADE
MAKES: 4 SERVINGS
CONTAINER: JUG
DIRECTIONS
1 Pour rosé into ice cube trays and freeze
for 8 hours or overnight.
2 Place the Total Crushing & Power Chopping
Blade into the jug, then add frozen wine cubes
and remaining ingredients.
3 Pulse 3 times, then run continuously for 10
seconds or until desired consistency is achieved.
INGREDIENTS
1
/2 bottle (375ml) dry rosé
300g strawberries, hulled
75ml fresh lime juice
70g granulated sugar
BEVERAGES
16 DIPS & SAUCES
TZATZIKI SAUCE
PREP: 10 MINUTES
BLADE: TOTAL CRUSHING® & POWER CHOPPING BLADE
MAKES: 8 SERVINGS
CONTAINER: JUG
DIRECTIONS
1 Place the Total Crushing & Power Chopping Blade
into the jug, then add cucumber, garlic and mint.
Pulse 5 times, or until coarsely chopped.
2 Transfer mixture to a colander and sprinkle
with
1
/4 teaspoon salt. Press mixture to drain
excess liquid.
3 Transfer mixture to a small bowl and add
remaining ingredients, except dill and stir to
combine.
Serve with Greek Meatballs (page 34) and
Pitta Bread (page 26). Garnish with dill.
INGREDIENTS
1 seedless cucumber, cut in quarters,
ends trimmed
2 cloves garlic, peeled
12 fresh mint leaves
230g Greek yoghurt
1 tablespoon lemon zest
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1
1
/4 teaspoons salt, divided
Freshly ground black pepper, to taste
Fresh dill, for garnish
DIPS & SAUCES
19Questions? | ninjakitchen.eu
CARROT HOUMOUS
PREP: 30 MINUTES
COOK: 20 MINUTES
COOL: 20 MINUTES
BLADE: HIGH-SPEED BLADE
MAKES: 8 SERVINGS
CONTAINER: JUG
DIRECTIONS
1 Preheat oven to 220°C .
2 Place carrots and garlic in a bowl and toss
with olive oil and
1
/2 teaspoon salt. Roast for
20 minutes. Remove from oven and let cool
20 minutes.
3 Place the High-Speed Blade into the jug,
then add all ingredients in the order listed.
4 Pulse 6 to 10 times, then run continuously for
60 seconds, or until ingredients are well combined.
5 Serve houmous with Pitta Bread (page 26).
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
230g carrots, peeled, cut in 2.5cm pieces
3 cloves garlic, peeled
60ml extra virgin olive oil
1
1
/2 teaspoons salt, divided
160g canned chickpeas, drained
125ml vegetable stock
60ml fresh lemon juice
1
/2 teaspoon cayenne pepper
1 teaspoon paprika
DIPS & SAUCES
TIP
Feel like switching
up your houmous?
Swap in edamame
or cooked beetroot
for the roasted
carrots.
DIPS & SAUCES
DIRECTIONS
1 Place the High-Speed Blade into the cup, then
add all ingredients in the order listed.
2 Pulse 5 times, then run continuously for 60
seconds or until desired consistency is achieved.
3 Remove blades from cup after blending.
4 Served with Spicy Peanut Chopped Salad
(page 37).
INGREDIENTS
4 cloves garlic, peeled
60ml agave nectar
60ml soy sauce
60ml rice wine vinegar
135g peanut butter
20 DIPS & SAUCES
PEANUT DRESSING
PREP: 10 MINUTES
CONTAINER: CUP
MAKES: 375ML
Questions? | ninjakitchen.eu
21
PREP: 10 MINUTES
COOK: 40 MINUTES
COOL: 15–20 MINUTES
BLADE: HIGH-SPEED BLADE
MAKES: 2 SERVINGS
CONTAINER: JUG
DIRECTIONS
1 Preheat oven to 200°C.
2 Place tomatoes (cut-side down), onions
and garlic onto baking sheet. Drizzle
with olive oil and 1 teaspoon salt. Toss to
evenly coat.
3 Roast for 30 minutes, or until tomatoes
and onions have released moisture and
are extremely soft.
4 Remove mixture from oven and let cool
15 to 20 minutes.
5 Place the High-Speed Blade into the
jug, then add cooled vegetables,
chicken stock, ½ teaspoon salt, basil and
oregano.
6 Pulse 3 times, then run continuously for
60 seconds or until desired consistency
is achieved.
7 Transfer soup to medium pot over
medium-high heat and cook for 10
minutes, or until heated through.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
8 tomatoes, cored, cut in half
2 small yellow onions, peeled, cut in quarters
12 cloves garlic, peeled
60ml olive oil
1
1
/2 teaspoons salt, divided
180ml chicken stock
5 fresh basil leaves
1
/2 teaspoon dried oregano
TOMATO BASIL
SOUP
SOUPS
DIRECTIONS
1 Preheat oven to 200°C.
2 Place butternut squash, apple and garlic
onto baking sheet. Drizzle with olive oil
and
1
/2 teaspoon salt. Toss to evenly coat.
Roast for 40 minutes.
3 After 40 minutes, sprinkle mixture with
paprika, then place back in oven and roast
for another 5 minutes.
4 Remove mixture from oven and let cool
for 15 to 20 minutes.
5 Place the High-Speed Blade into the jug,
then add cooled squash mixture,
stock,
1
/2 teaspoon salt and pepper.
6 PULSE 3 times, then run continuously for
60 seconds or until desired consistency
is achieved.
7 Transfer soup to medium pot over
medium-high heat and cook for
10 minutes, or until heated through.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
230g small butternut squash,
peeled, cut in 2.5cm pieces
1 green apple, cut in quarters, sliced
2 cloves garlic, peeled
2 tablespoons olive oil
1 teaspoon salt, divided
1
/4 teaspoon paprika
500ml chicken or vegetable stock
Pinch ground black pepper
22 SOUPS
ROASTED BUTTERNUT
SQUASH & APPLE SOUP
PREP: 10 MINUTES
COOK: 55 MINUTES
COOL: 15–20 MINUTES
BLADE: HIGH-SPEED BLADE
MAKES: 4 SERVINGS
CONTAINER: JUG
SOUPS
25Questions? | ninjakitchen.eu
MARGHERITA PIZZA
PREP: 20 MINUTES
RISE: 1 HOUR
COOK: 20–25 MINUTES
BLADE: DOUGH BLADE
MAKES: 2 (25CM) PIZZAS
CONTAINER: JUG
DIRECTIONS
1 Place the Dough Blade into the jug,
then add yeast, sugar and warm water
and let sit until foamy, about 5 minutes.
2 Add flour, salt and olive oil to the jug.
Run continuously for 30 seconds,
or until a dough ball forms.
3 Place dough ball in a lightly oiled bowl and cover
loosely with plastic wrap. Let rise in a warm place
for 1 hour, or until dough ball doubles in size.
4 Once dough has risen, preheat oven to 200°C.
5 Cut dough ball in half. Roll out one half into a
25cm disc and place on a lightly oiled baking
pan. Repeat with other half.
6 Top each rolled-out dough with 60ml pizza
sauce, spreading it out in a thin and even layer.
Sprinkle on mozzarella and top with tomatoes.
Season with salt and pepper to taste.
7 Bake 20 to 25 minutes, or until crust is
golden brown and cooked through.
Garnish with fresh basil.
INGREDIENTS
Dough
1 packet (2
1
/4 teaspoons) active dry yeast
1
1
/2 teaspoons sugar
150ml warm water
320g all-purpose flour
1
/2 teaspoon salt
60ml extra virgin olive oil
Toppings
125ml pizza sauce
220g shredded mozzarella
250g salad tomatoes, sliced
Salt and black pepper, to taste
10g fresh basil leaves, for garnish
MAINS & SIDES
TIP
Add up to 40g flour
if dough is too wet
or up to a tablespoon
of water if dough
is too dry.
MAINS & SIDES
DIRECTIONS
1 Place the Dough Blade into the jug, then add
warm water and yeast. Let sit for about
5 minutes, or until yeast is dissolved.
2 Add 400g flour, salt and olive oil to the jug. Run
continuously for 30 seconds, or until
a dough ball forms.
3 Turn dough out onto a floured surface. Knead
dough for about 5 to 7 minutes, or until smooth
and elastic.
4 Lightly coat a bowl with olive oil. Place dough
in bowl and cover with plastic wrap. Let rest for
1 to 2 hours, or until doubled in size.
5 Gently turn out the dough onto a clean, lightly
floured surface. Divide into 12 equal pieces.
6 Using a floured rolling pin, roll out each piece
into a circle about 3mm thick.
7 Warm a cast iron skillet over medium heat. Place
dough circles one at a time into the skillet and
cook for 1 minute, or until bubbles start to form.
Then flip and cook for an additional 1 minute.
8 Serve pittas with Greek Meatballs (page 34) and
Tzatziki Sauce (page 16).
INGREDIENTS
250ml warm water
2 teaspoons active dry or instant yeast
400g all-purpose flour, plus
up to 80g more if needed
1 teaspoon salt
1 teaspoon extra virgin olive oil
26 MAINS & SIDES
PITTA BREAD
PREP: 30 MINUTES
REST: 1–2 HOURS
COOK: 24 MINUTES
BLADE: DOUGH BLADE
MAKES: 12 PITTAS
CONTAINER: JUG
MAINS & SIDES
29Questions? | ninjakitchen.eu
SPICY BURRITO BOWL
PREP: 30 MINUTES
COOK: 10 MINUTES
BLADE: TOTAL CRUSHING® & POWER CHOPPING BLADE
MAKES: 4 SERVINGS
CONTAINER: JUG
DIRECTIONS
1 Place the Total Crushing & Power Chopping
Blade into the jug, then add pork, garlic, red
pepper, red onion, chipotle pepper, lime zest
and juice, honey and salt.
2 Pulse 5 times, or until ingredients are
finely ground.
3 Heat oil in a large skillet over medium-high heat.
Add meat mixture and cook about 10 minutes,
stirring occasionally, or until pork is cooked
through and most liquid has evaporated. Stir
in the beans and cooked rice.
4 Serve in 4 bowls, topped with corn and
coriander.
INGREDIENTS
Filling
500g uncooked pork chops,
cut in 2.5cm pieces
2 cloves garlic, peeled
1
/2 large red bell pepper, cut in 2.5cm pieces
1
/2 red onion, peeled, cut in 2.5cm pieces
1 chipotle pepper in adobo sauce
Zest and juice from 1 large lime
(1 teaspoon zest and 1 tablespoon
plus 1 teaspoon juice)
1 tablespoon honey
1 teaspoon salt
1 tablespoon olive oil
1
/2 can (200g) black beans or
pinto beans, rinsed, drained
125g hot cooked rice
Toppings
40g cooked corn kernels
5g fresh coriander leaves
30 MAINS & SIDES
BACON & BROCCOLI
CHOPPED SALAD
PREP: 20 MINUTES
BLADE: TOTAL CRUSHING® & POWER CHOPPING BLADE
MAKES: 4 SERVINGS
CONTAINER: JUG
DIRECTIONS
1 Place all dressing ingredients into a small bowl.
Whisk until smooth; set aside.
2 Place the Total Crushing & Power Chopping
Blade into the jug, then add broccoli, onion, dried
cranberries and cooled bacon. Pulse 5 times, or
until well chopped.
3 Transfer broccoli mixture to a bowl. Add
remaining ingredients and toss with half
the dressing, adding more if desired.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
Dressing
200g mayonnaise
60ml white vinegar
2 tablespoons sugar
1 teaspoon salt
1
/4 teaspoon black pepper
Salad
450g broccoli florets, cut in 3.75cm pieces
1
/4 small red onion, peeled, cut in half
35g dried cranberries
5 slices cooked bacon, cooled, cut in half
110g grated cheddar cheese
2 tablespoons roasted sunflower seeds
MAINS & SIDES
33Questions? | ninjakitchen.eu
BAKED FALAFEL
PREP: 30 MINUTES
CHILL: 2 HOURS
COOK: 20 MINUTES
BLADE: TOTAL CRUSHING® & POWER CHOPPING BLADE
MAKES: 6 SERVINGS
CONTAINER: JUG
DIRECTIONS
1 Preheat oven to 220°C. Line a baking sheet with
parchment paper or silicone baking mat.
2 Place the Total Crushing & Power Chopping Blade
into the jug, then add all ingredients except baking
powder and flour, in the order listed (chickpeas,
onion, garlic, parsley, coriander, salt, sriracha and
cumin).
3 Pulse 6 times, then use a spatula to scrape down
the sides of the jug. Add baking powder and
flour, then pulse 6 to 8 times, being careful to
not to over-process.
4 Transfer mixture to a small bowl. Cover and
refrigerate for 2 hours.
5 Using a 4cm ice cream scoop, scoop mixture
into balls and place on prepared baking sheet.
6 Bake falafel for 20 minutes, flipping after
10 minutes.
7 Serve with Pitta Bread (page 26) and Tzatziki
Sauce (page 16).
INGREDIENTS
1 can (400g) chickpeas, rinsed, drained
1 small white onion, peeled, cut in quarters
4 cloves garlic, peeled
15g fresh parsley
15g fresh coriander
1 teaspoon salt
2 tablespoons sriracha
2 teaspoons ground cumin
2 teaspoons baking powder
120g all-purpose flour
MAINS & SIDES
34 MAINS & SIDES
GREEK MEATBALLS
PREP: 20 MINUTES
COOK: 15 MINUTES
BLADE: TOTAL CRUSHING® & POWER CHOPPING BLADE
MAKES: 8 SERVINGS
CONTAINER: JUG
DIRECTIONS
1 Preheat oven to 200°C.
2 Place the Total Crushing & Power Chopping
Blade into the jug, then add all ingredients,
except olive oil, in the order listed. Pulse 3 times,
then run continuously for 30 seconds or until
desired consistency is achieved.
3 Shape mixture into 20 meatballs.
4 Heat olive oil in large skillet for 1 minute until
shimmering. Sauté meatballs in batches for
1 minute, then flip and sauté an additional
30 seconds until browned on both sides.
5 Place meatballs on a lightly greased cookie
sheet and bake 10 minutes.
6 Serve meatballs warm with Pitta Bread
(page 26) and Tzatziki Sauce (page 16).
INGREDIENTS
500g top round beef, cut in 2.5cm pieces
1
/2 small white onion, peeled, cut in half
25g panko bread crumbs
5g fresh flat-leaf parsley, leaves only
2 cloves garlic, peeled
1 tablespoon lemon zest
1 egg
2 teaspoons dried oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
1
/2 teaspoon ground cinnamon
2 teaspoons salt
45g feta cheese
1 tablespoon olive oil
MAINS & SIDES
37Questions? | ninjakitchen.eu
SPICY PEANUT
CHOPPED SALAD
PREP: 15 MINUTES
CHILL: 1-2 HOURS
BLADE: TOTAL CRUSHING® & POWER CHOPPING BLADE
MAKES: 2 SERVINGS
DIRECTIONS
1 Place the Total Crushing & Power Chopping
Blade into the jug, then add peanuts, carrot,
asparagus and coriander.
2 Pulse 4 to 5 times, or until ingredients are
evenly chopped.
3 Transfer mixture to a large bowl. Add peas,
Peanut Dressing, and crushed red pepper and
stir to combine.
4 Chill salad in refrigerator for 1 to 2 hours
before serving.
5 When ready to serve, garnish with additional
coriander and peanuts.
INGREDIENTS
2 tablespoons roasted peanuts, plus more
for serving
1 carrot, peeled, cut in 2.5cm pieces
1 bunch asparagus, ends trimmed, cut in 2.5cm
pieces
10g fresh coriander leaves, plus more
for serving
130g frozen peas, thawed
75ml Peanut Dressing (page 20)
1
1
/2 teaspoons crushed red pepper
MAINS & SIDES
36 MAINS & SIDES
RAINBOW RICE
PREP: 15 MINUTES
COOK: 5 MINUTES
CONTAINER: JUG
BLADE: TOTAL CRUSHING® & POWER CHOPPING BLADE
MAKES: 3 SERVINGS
CONTAINER: JUG
DIRECTIONS
1 Place the Total Crushing & Power Chopping
Blade into the jug, then add carrot, garlic,
cauliflower and broccoli.
2 Pulse 4 to 6 times, or until evenly combined.
3 Add sesame oil to a medium sauté pan over
medium-high heat. Allow pan to heat for
1 minute, then add cauliflower and broccoli
mixture. Cook for 5 minutes, or until cauliflower
and broccoli is tender, stirring occasionally. Add
remaining ingredients and cook for 2 minutes, or
until heated through.
INGREDIENTS
1 medium carrot, peeled, cut in 2.5cm pieces
2 cloves garlic, peeled
150g white cauliflower, cut in 2.5cm florets
150g purple sprouting broccoli, cut in 2.5cm pieces
2 tablespoons sesame oil
2 spring onions, chopped
75g peas
2
1
/2 tablespoons soy sauce
1
/2 teaspoon salt
1
/4 teaspoon black pepper
MAINS & SIDES
37Questions? | ninjakitchen.eu
CHOCOLATE CHIP
COOKIES
PREP: 10 MINUTES
COOK: 10-12 MINUTES
COOL: 20 MINUTES
BLADE: DOUGH BLADE
MAKES: 20 COOKIES
CONTAINER: JUG
DIRECTIONS
1 Preheat oven to 190°C.
2 Place the Dough Blade into the jug,
then add egg, sugars, butter and vanilla.
3 Run continuously for 30 seconds.
4 Add flour, salt and baking soda to the jug.
Pulse 5 times, then run continuously for
45 seconds or until well combined.
5 Carefully remove Dough Blade from the
jug. Using a spoon, stir in chocolate chips.
6 Scoop heaped teaspoons of dough onto an
ungreased cookie sheet about 5cm apart.
7 Bake 10 to 12 minutes, or until golden brown
on bottom. Place cookies on a rack to
cool before serving.
INGREDIENTS
1 egg
50g plus 2 tablespoons sugar
60g plus 2 tablespoons brown sugar
230g butter, softened
1
/2 teaspoon vanilla extract
160g plus 2 tablespoons flour
1
/2 teaspoon salt
1
/2 teaspoon baking soda
185g chocolate chips
RECIPE
SUGGESTION
You can toast your own
shredded coconut. Just
bake at 190°C for 4
minutes, or until light
golden brown.
DESSERTS
38 DESSERTS
41Questions? | ninjakitchen.eu
EDIBLE BROWNIE
BATTER
PREP: 30 MINUTES
COOK: 10 MINUTES
BLADE: DOUGH BLADE
MAKES: 22 SERVINGS
CONTAINER: JUG
DIRECTIONS
1 Preheat oven to 175°C. Spread flour on a baking
sheet and bake for 10 minutes. Remove from
oven and let cool at least 20 minutes.
2 Place the Dough Blade into the jug, then
add milk, vanilla, butter and sugars. Pulse
3 times, then run continuously for 45 seconds.
3 Add cocoa powder, baking soda and salt.
Run continuously for 15 seconds.
4 Add flour. Pulse 5 to 7 times, then run continuously
for 30 seconds, or until well combined.
5 Remove Dough Blade and fold chocolate chips
into the batter with a spatula.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
160g all-purpose flour
60ml milk
1 teaspoon vanilla extract
1 stick (230g) unsalted butter,
room temperature, cubed
210g granulated sugar
230g light brown sugar, packed
25g cocoa powder
1
/2 teaspoon baking soda
1
/2 teaspoon salt
90g semi-sweet chocolate chips
41Questions? | ninjakitchen.eu
DESSERTS
PS100UK_IG_25 Recipe_MP_181026_Mv3
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