10
Recipes for the Gourmet
Wizard™
Guacamole
Makes 1 Cup
1 ripe avocado, peeled and roughly chopped
2 teaspoons lemon juice
1⁄4 - 1⁄2 small red chilli, finely chopped
2 teaspoons fresh coriander leaves
1-2 drops Tobasco sauce
salt and pepper, to taste
1⁄2 Roma tomato, roughly chopped
1. Place all ingredients, except the tomato into
the tall cup, in the order listed. Twist on the
cross blade.
2. Blend, using a pulse action, 4-5 times or until
the mixture is smooth (shaking occasionally if
necessary).
3. Remove the blade and add Roma tomato.
Replace the blade and blend for a further 1-2
pulses, or until the tomato is just chopped, but
not completely pureed.
4. Allow to chill, serve with corn chips or nachos.
Basil Pesto
Makes 3⁄4 Cup
1 1⁄2 cups lightly packed fresh basil leaves
2 cloves garlic, peeled
2 tablespoons toasted pinenuts
2 tablespoons shredded Parmesan
1⁄4 cup extra virgin olive oil
salt and pepper, to taste
1. Place all ingredients into the tall cup, in the
order listed. Twist on the cross blade.
2. Blend, using a pulse action, until all
ingredients are combined and no large
pieces remain. Do not over-blend, pesto
should be a little chunky, with a grainy
texture.
3. Use as a delicious dip, or heat gently in the
cup (using a steamer lid) and serve poured
over your favourite cooked pasta.
Roasted Vegetable Soup
Serves 6
1 tablespoon olive oil
2 cloves garlic, peeled
600 grams butternut pumpkin, peeled and
roughly chopped
2 large Roma tomatoes, quartered
1 large onion, cut into wedges
1 small sweet potato, peeled and roughly
chopped
1 tablespoon fresh rosemary
4 - 5 cups chicken stock
salt and pepper, to taste
1/2 cup cream, for serving, if desired
1. Place vegetables into a large roasting
dish, drizzle with olive oil and sprinkle with
rosemary. Bake at 180C for 1 1/2 hours or until
the vegetables are tender.
2. Transfer cooked vegetables to a large
saucepan, add chicken stock and bring to
the boil. Reduce heat and simmer, covered
for 10 minutes.
3. Allow soup to cool until just warm. Puree in
the blender, in 2 batches.
4. Reheat, season to taste and serve with a swirl
or cream and sprig of rosemary, if desired.
