Dips, sauces, dressings, curry pastes
21
Contents
20
Guacamole
1 large avocado, peeled, stone removed
and chopped
40ml lemon juice
1
⁄
6
cup sour cream
1 teaspoon minced garlic
1 teaspoon chilli
1. Place all ingredients into blender jug and use
Speed 2/Mix, blend until smooth.
Serve with crustini and mixed veggies.
TIP:
Double the ingredients to serve 8.
Pesto dip
1 cup fresh basil leaves
1 clove garlic, peeled and chopped
1
⁄
6
cup lemon juice
2oz pine nuts
1
⁄
2
cup olive oil
1
⁄
2
cup cottage cheese
2oz grated fresh Parmesan cheese
1. Place all ingredients into blender jug and use
Speed 2/Mix, blend until smooth.
2. Transfer mixture to a serving bowl.
Chill until ready to use.
Serve with toasted turkish bread.
Ricotta and olive dip
1 bunch fresh coriander, stems trimmed
7oz ricotta cheese
7oz cottage cheese
1
⁄
2
cup light cream
2 teaspoons lemon juice
1
⁄
2
cup grated fresh parmesan cheese
1 tablespoon drained capers
1
⁄
4
cup chopped black olives
1
⁄
2
cup toasted pine nuts
1. Place all ingredients into blender jug and use
Speed 2/Mix, blend until smooth.
2. Transfer mixture to a serving bowl. Chill until ready
to use.
Serve as a dip for a selection of raw vegetables,
Page
Dips, sauces, dressings, curry pastes
21
Starters
26
Soups
28
Salads
30
Main meals
32
Sweet treats
37
Cocktails
38
Non alcoholic drinks
39
Smoothies and milkshakes
40
Meals for baby
42
Meals for toddlers
43
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