Ambiano BRL-7001, User Manual

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Recipes
12
Guacamole
Makes about 1 cup
1
clove garlic, peeled
1 green onions, washed and trimmed and cut into ½-inch pieces
½ jalapeño pepper, cored and seeded and cut into ½-inch pieces
1 large ripe avocado, pitted, peeled and diced
1 tbsp of lime juice (or juice of medium fresh lime)
¼ tsp cumin powder *optional*
2 tsp fresh finely chopped cilantro
¼ tsp powdered coriander
dash kosher salt
¼ cup cored and seeded finely chopped fresh tomatoes *optional*
Place the garlic, green onions and
jalapeño pepper in the bowl. Pulse 10 times and then scrape the
sides and bottom of the bowl. Add the avocado, lime juice, salt, coriander and fresh cilantro. Pulse
10 times, scrape the sides and bottom of bowl and pulse another 10 times or until smooth and
creamy. Transfer to a serving bowl, cover and refrigerate for 30 minutes before serving. Stir in or
top with chopped fresh tomatoes. If desired, add cumin for a zesty Texan flavor.
Creamy Roasted Garlic and Herb Dressing
Makes about 1/2 cup
3
cloves garlic, peeled
½ tsp extra virgin olive oil
¼ cup (packed) basil leaves, washed and dried
¼ cup (packed) parsley leaves, washed and dried
¼ cup plain yogurt
¼ cup mayonnaise
½ tbsp balsamic vinegar
Preheat oven to 375
ﹾ
F. Toss the garlic with the oil and wrap loosely in aluminum foil. Roast in the
oven for 45 minutes. Let cool 5 to 10 minutes. Place the roasted garlic in the bowl along with the
basil and parsley leaves. Pulse 10 times. Scrape the bottom and sides of bowl. Then add the yogurt,
mayonnaise and vinegar. Pulse another 10 times, stop and scrape bowl and pulse 5 more times or
until desired consistency. Transfer to a container with a lid and refrigerate for 30 minutes before
serving. Dressing keeps for one week refrigerated.