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 use
speed 2/chop, blend until smooth. Serve with
crustini and crudités. TIP: Double the ingredi-
ents 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
speed 2/chop, 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 tbsp
drained capers
¼ cup
chopped black olives
¼ cup
toasted pine nuts
Place all ingredients into blender jug and use
speed 2/chop, 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 tbsp
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
Place lemon rind, juice and cream cheese
into blender jug, using pulse, process until
smooth. Scrape mixture from sides of bowl
with a spatula. Add fish, horseradish cream,
parsley and pepper. Blend on speed 2/chop
for 30 seconds. Scrape mixture from sides of
bowl with a spatula. Pulse in short bursts until
smooth. Remove paté from blender jug and
spoon into a serving dish, smooth top, cover
and refrigerate until well chilled. Serve with
water biscuits or melba toasts.
Mayonnaise
2
egg yolks
1 tsp
dry mustard
1 tbsp
vinegar
salt and white pepper, to taste
125ml vegetable oil
Place egg yolks, mustard, vinegar, salt and
pepper into blender jug and blend 10-15
seconds using speed 1/mix until light and
fluffy. With blender running, slowly pour oil
through inverted measuring cup in lid. Blend
on speed 3/blend until mixture thickens. This
should take about 1 minute.
Mayonaise veriations:
Raspberry:
replace 1 tablespoon vinegar
with 1 tablespoon raspberry vinegar
garlic:
add 2 cloves garlic, peeled and
chopped to the egg yolk mixture
Herb:
add ½ cup chopped mixed fresh
herbs (such as basil, chives, parsley, thyme)
to the prepared mayonnaise.
