64
RECIPES
65
DiPs, sauCEs, DREssiNgs,
CuRRy PastEs
guacamole
1 large
avocado, peeled, stone
removed and chopped
40 ml
lemon juice
½ cup
sour cream
1 tsp
minced garlic
1 tsp
chilli
Place all ingredients into blender jug and
select mixing (level 1-12), blend until smooth.
Serve with crustini and crudités.
tip:
Double the ingredients to serve 8.
Pesto dip
1 cup
fresh basil leaves
1 clove
garlic, peeled and chopped
40 ml
lemon juice
60 g
pine nuts
½ cup
olive oil
½ cup
cottage cheese
60 g
fresh Parmesan cheese, grated
Place all ingredients into blender jug and use
the ›Interval‹ program, blend until smooth.
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
200 g
ricotta cheese
200 g
cottage cheese
125 ml
light cream
2 tsp
lemon juice
½ cup
fresh parmesan cheese, grated
1 sp
drained capers
¼ cup
chopped black olives
½ cup
toasted pine nuts
Place all ingredients into blender jug and
use the Blend function, blend until smooth.
Transfer mixture to a serving bowl. Chill until
ready to use. Serve as a dip for a selection
of raw vegetables.
smoked salmon paté
1 tsp
grated lemon rind
1 sp
lemon juice
125 g
cream cheese
100 g
smoked fish, skin and bones
removed (salmon, trout or
mackerel)
2 tsp
horseradish cream
1 tsp
fresh parsley sprigs
white pepper, to taste
