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DIPS, SAUCES, DRESSINGS, CURRY PASTES
GUACAMOLE
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1 large avocado, peeled, stone removed
and chopped
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40 ml lemon juice
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½ cup sour cream
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1 tsp minced garlic
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1 tsp chilli
Place all ingredients into blender jug and select
mixing (level 1-12), blend until smooth. Serve with
crustini and crudités.
Tip:
Double the ingredients to serve 8.
PESTO DIP
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1 cup fresh basil leaves
»
1 clove garlic, peeled and chopped
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40 ml lemon juice
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60 g pine nuts
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½ cup olive oil
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½ cup cottage cheese
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60 g fresh Parmesan cheese, grated
Place all ingredients into blender jug and use the
›Interval‹ program, blend until smooth. Transfer
mixture to a serving bowl. Chill until ready to use.
Serve with toasted turkish bread.
RICOTTA AND OLIVE DIP
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1 bunch fresh coriander, stems trimmed
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200 g ricotta cheese
»
200 g cottage cheese
»
125 ml light cream
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2 tsp lemon juice
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½ cup fresh parmesan cheese, grated
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1 sp drained capers
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¼ cup chopped black olives
»
½ cup toasted pine nuts
Place all ingredients into blender jug and use the
Blend function, blend until smooth. Transfer mix-
ture to a serving bowl. Chill until ready to use.
Serve as a dip for a selection of raw vegetables.
SMOKED SALMON PATÉ
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1 tsp grated lemon rind
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1 sp lemon juice
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125 g cream cheese
»
100 g smoked fish, skin and bones removed
(salmon, trout or mackerel)
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2 tsp horseradish cream
»
1 tsp fresh parsley sprigs
white pepper, to taste
Place lemon rind, juice and cream cheese into
blender jug, using the ›Ice Crush‹ function. Scra-
pe mixture from sides of bowl with a spatula. Add
fish, horseradish cream, parsley and pepper. Use
the ›Ice Crush‹ function until chopped. Scrape
mixture from sides of bowl with a spatula. Blend
using mixing (level 1-12) 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
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2 egg yolks
»
1 tsp dry mustard
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1 sp vinegar
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125 ml vegetable oil
»
salt and white pepper, to taste
Place egg yolks, mustard, vinegar, salt and pep-
per into blender jug and blend using mixing (level
1-12) until light and fluffy. With blender running,
slowly pour oil through inverted measuring cup in
lid. Blend until mixture thickens. This should take
about 1 minute.
Mayonnaise Variantions:
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 pre-
pared mayonnaise.
RECIPES