Gastroback ADVANCED PRO, Operating Instructions Manual

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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 use
the Blend function, 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
40ml lemon juice
60g pine nuts
½ cup olive oil
½ cup cottage cheese
60g fresh Parmesan cheese, grated
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 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.
RECIPES