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AVOCADO DRESSING
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1 tbsp lemon juice
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½ cup sour cream
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3 tbsp cream
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2 drops tabasco sauce
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1 tsp honey
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1 avocado, peeled, stoned and chopped
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1 clove peeled garlic, chopped
Place all ingredients into the blender jug. Use
speed 2/chop, blend until smooth. Use as a dres-
sing with potato salad.
HERB DRESSING
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¾ cup mixed fresh herbs (parsley, coriander,
mint, chives, rosemary, and basil)
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1 clove peeled garlic, optional
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2 tbsp olive oil
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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
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2 tsp oil
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3 zucchini, sliced
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2 onions, chopped
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165 ml cream
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freshly ground black pepper
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60 g butter, melted
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½ cupgrated parmesan cheese
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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 sau-
ce immediately with cooked pasta.
TIP: Substitute zucchini for mushrooms, add 250g
mushrooms, sliced to make mushroom sauce.
SPICY PEACH SAUCE
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410 g canned sliced peaches
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125 ml white wine
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2 cloves peeled garlic, chopped
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2 tsp grated fresh ginger
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1 small red chilli, chopped
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1 tbsp lemon juice
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2 tbsp sweet sherry
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2 tbsp honey
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2 tsp light soy sauce
Place all ingredients into the blender jug. Use
speed 2/chop, blend until smooth. Serve with poul-
try or pork.
SATAY SAUCE
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2 cloves garlic, peeled
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1 small onion, peeled and quartered
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2 tsp peanut oil
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½ cup roasted peanuts
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1 small chilli, halved and seeded
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165 ml water
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2 tbsp lemon juice
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1 tbsp dark soy sauce
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2 tbsp coconut milk
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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 mixture until lightly browned.
Place remaining ingredients into the blender jug.
Use speed 3/blend, blend until smooth. Pour com-
bined mixture over garlic and onion mixture and stir
over a gentle heat to warm through. Serve immedi-
ately or cover and store in the refrigerator.
TIP: Satay sauce may thicken on standing, if this
happens stir in a little more warm water.
