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Recipes
Roasted Beetroot Dip
Makes: about 2 cups
Preparation: 15 minutes
Cooking: 1 hour 15 minutes
3 medium fresh beetroot
¼ cup orange juice
¹/³ cup natural yogurt
¼ cup low fat sour cream
¼ teaspoon cumin powder
2 tablespoons horseradish cream
1. Preheat oven to 200°C. Trim the beetroot
leaving a 2cm stalk attached. Wash
beetroot carefully removing all dirt but do
not damage the skin. Wrap each beetroot
individually in aluminium foil.
2. Place beetroot on a baking tray and bake
in oven for about 1 - 1¼ hours or until
tender. Turn the beetroot every 15 minutes.
3. Remove beetroot from oven; open foil and
allow beetroot to cool for 15 minutes.
Using a sharp knife, remove stems and
peel away skin. Cut beetroot quarters.
4. Place beetroot and orange juice into the
chopper bowl. Place lid firmly on.
5.Process, scrapping down side of bowl
occasionally, until chopped. Add yogurt,
sour cream, cumin and horseradish.
Process until desired texture is achieved.
Taste and season with salt. Serve with
crackers or sliced Turkish bread
Artichoke, Green Onion & Ricotta Dip
Makes: 2 cups
Preparation: 10 mins
340g marinated artichokes, drained, chopped
250g fresh ricotta
3 green onions, trimmed, chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon warm water
1 large clove garlic, crushed
Bagel chips, to serve
1. Place all ingredients into the chopper bowl.
Place lid firmly on. Process, scrapping
down side of bowl occasionally, until
smooth.
2. Taste and season with salt. Transfer to a
serving bowl. Serve with bagel chips.
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