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Avocado dressing
1 tbsp
lemon juice
½ cup sour cream
3 tbsp
cream
2 drops tabasco sauce
1 tsp
honey
1
avocado, peeled, stoned and
chopped
1 clove peeled garlic, chopped
Place all ingredients into the blender jug. Use
speed 2/chop, blend until smooth. Use as a
dressing with potato salad.
Herb dressing
¾ cup mixed fresh herbs (parsley, corian-
der, mint, chives, rosemary, and
basil)
1 clove peeled garlic, optional
2 tbsp
olive oil
3 tbsp
balsamic vinegar
Place all ingredients into the blender jug. Use
speed 1/mix, blend until combined. Serve
with lamb, chicken, fish.
Creamy zucchini sauce
2 tsp
oil
3
zucchini, sliced
2
onions, chopped
165 ml cream
freshly ground black pepper
60 g
butter, melted
½ cup
grated parmesan cheese
ground nutmeg
Heat oil in a medium fry pan and cook zucchi-
ni and onions for 4-5 minutes or until tender.
Set aside to cool. Transfer mixture to blender
jug. Use speed 3/blend, blend until smooth.
Return mixture to fry pan, add remaining
ingredients. Cook sauce over a low heat until
it is almost boiling. Serve sauce immediately
with cooked pasta.
tiP:
Substitute zucchini for mushrooms, add
250g mushrooms, sliced to make mushroom
sauce.
Spicy peach sauce
410 g
canned sliced peaches
125 ml white wine
2 cloves peeled garlic, chopped
2 tsp
grated fresh ginger
1 small red chilli, chopped
1 tbsp
lemon juice
2 tbsp
sweet sherry
2 tbsp
honey
2 tsp
light soy sauce
Place all ingredients into the blender jug.
Use speed 2/chop, blend until smooth. Serve
with poultry or pork.
Satay sauce
2 cloves garlic, peeled
1 small onion, peeled and quartered
2 tsp
peanut oil
½ cup roasted peanuts
1 small chilli, halved and seeded
165 ml water
2 tbsp
lemon juice
1 tbsp
dark soy sauce
2 tbsp
coconut milk
1 tsp
brown sugar
Place garlic and onion into the blender jug,
pulse until chopped. Heat peanut oil in a
saucepan and cook garlic and onion mix-
ture until lightly browned. Place remaining
ingredients into the blender jug. Use speed
3/blend, blend until smooth. Pour combined
mixture over garlic and onion mixture and
stir over a gentle heat to warm through.
Serve immediately or cover and store in the
refrigerator.
tiP:
Satay sauce may thicken on standing, if
this happens stir in a little more warm water.
Thai green curry paste
4 large green chillies, stems removed and
roughly chopped
1 tsp
black peppercorns
1
onion, roughly chopped
2 cloves peeled garlic
1 bunch coriander, including root, washed
and chopped
1 stem
lemongrass, trimmed and thinly
sliced
