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AVOCADO DRESSING
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1 tsp lemon juice
»
½ cup of cream
»
3 sp cream
»
2 drops tabasco sauce
»
1 tsp honey
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1 avocado, peeled, stoned and chopped
»
1 clove peeled garlic, chopped
Place all ingredients into the blender jug. Select
mixing (level 1-12), blend until smooth. Use as a
dressing with potato salad.
HERB DRESSING
»
¾ cup mixed fresh herbs (parsley, coriander,
mint, chives, rosemary, and basil)
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1 clove peeled garlic, optional
»
2 sp olive oil
»
3 sp balsamic vinegar
Place all ingredients into the blender jug. Select
mixing (level 1-12), 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
»
2 onions, chopped
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165 ml cream
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60 g butter, melted
»
½ cup grated parmesan cheese
»
freshly ground black pepper
»
ground nutmeg
Heat oil in a medium fry pan and cook zucchini
and onions for 4-5 minutes or until tender. Set
aside to cool. Transfer mixture to blender jug.
Select mixing (level 1-12), blend until smooth.
Return mixture to fry pan, add remaining ingre-
dients. Cook sauce over a low heat until it is
almost boiling. Serve sauce immediately with coo-
ked pasta.
Tip: Substitute zucchini for mushrooms, add 250 g
mushrooms, sliced to make mushroom sauce.
SATAY SAUCE
»
2 cloves garlic, peeled
»
1 small onion, peeled and quartered
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2 tsp peanut oil
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½ cup roasted peanuts
»
1 small chilli, halved and seeded
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165 ml water
»
2 sp lemon juice
»
1 sp dark soy sauce
»
2 sp 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 mixture until lightly
browned. Place remaining ingredients into the
blender jug. Select mixing (level 1-12), 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
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1 tsp salt
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2 tsp ground coriander
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1 tsp ground cumin
»
2 tsp dried shrimp paste
»
1 tsp ground turmeric
»
250 ml oil
Place all ingredients into blender jug. Select ›Inter-
val‹ program, blend to a smooth paste.
Tip:
Scrape sides of blender jug with a spatula
and add a little extra oil or tablespoon of water
if necessary.
Tip:
Store curry paste in an airtight blender jug in
the refrigerator.
Tip:
Substitute 2 teaspoons chopped lemon rind
for lemongrass.
