Basic Whipped Cream Recipe
2 cups (500 ml)
heavy cream
1/4 cup (60 ml)
sugar
1 tbsp. (15 ml)
vanilla extract
Using the Whisk Attachment, whip until cream is slightly thickened. Add the
sugar and vanilla extract. Continue to whip until cream forms soft peaks.
Cream can be stored in the fridge for up to 2 days.
Hummus
1/2 can (400 ml)
chickpeas
1 tsp. (5 ml)
salt
2
large garlic cloves, crushed
4 tbsp. (60 ml)
lemon juice
3/4 cup (80 ml)
tahini
1/2 cup (125 ml)
water
Put all ingredients in the chopper and cream until smooth. Serve with fresh
cut vegetables such as broccoli, cauliflower, carrots, radishes, celery, etc. Store
leftovers in the fridge for up to 2 weeks.
Pesto Sauce
1 cup (250 ml)
finely chopped fresh parsley
2
large garlic cloves, crushed
1/4 cup (60 ml)
pine nuts
2 tbsp. (30 ml)
fresh chopped basil
2/3 cup (150 ml)
olive oil
1/2 cup (125 ml)
parmesan cheese (grated)
Pepper to taste
Put all ingredients in the chopper and process until smooth. Pour over cooked
spaghetti, toss to coat and serve.
Serves 4
13
Booklet_DLHB-414_ENG 7/28/08 5:19 PM Page 13
