73
RECIPE IDEAS
DIPS, SAUCES, DRESSINGS, CURRY
PASTES
GUACAMOLE
»
1 large avocado, peeled, stone removed and
chopped
»
40 ml lemon juice
»
½ cup sour cream
»
1 tsp minced garlic
»
1 tsp chilli
Place all ingredients into blender jug and use
speed 2/chop, blend until smooth. Serve with cru-
stini and crudités. TIP: Double the ingredients to
serve 8.
PESTO DIP
»
1 cup fresh basil leaves
»
1 clove garlic, peeled and chopped
»
40 ml lemon juice
»
60 g pine nuts
»
½ cup olive oil
»
½ cup cottage cheese
»
60 g fresh Parmesan cheese, grated
Place all ingredients into blender jug and use
speed 2/chop, blend until smooth. Transfer mixture
to a serving bowl. Chill until ready to use. Serve
with toasted turkish bread.
RICOTTA AND OLIVE DIP
»
1 bunch fresh coriander, stems trimmed
»
200 g ricotta cheese
»
200 g cottage cheese
»
125 ml light cream
»
2 tsp lemon juice
»
½ cup fresh Parmesan cheese, grated
»
1 tbsp drained capers
»
¼ cup chopped black olives
»
¼ cup toasted pine nuts
Place all ingredients into blender jug and use
speed 2/chop, blend until smooth. Transfer mixture
to a serving bowl. Chill until ready to use. Serve as
a dip for a selection of raw vegetables.
SMOKED SALMON PATÉ
»
1 tsp grated lemon rind
»
1 tbsp lemon juice
»
125 g cream cheese
»
100 g smoked fish, skin and bones removed
(salmon, trout or mackerel)
»
2 tsp horseradish cream
»
1 tsp fresh parsley sprigs
»
white pepper, to taste
Place lemon rind, juice and cream cheese into
blender jug, using pulse, process until smooth. Scra-
pe mixture from sides of bowl with a spatula. Add
fish, horseradish cream, parsley and pepper. Blend
on speed 2/chop for 30 seconds. Scrape mixture
from sides of bowl with a spatula. Pulse in short
bursts 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
»
2 egg yolks
»
1 tsp dry mustard
»
1 tbspvinegar
»
salt and white pepper, to taste
»
125ml vegetable oil
Place egg yolks, mustard, vinegar, salt and pepper
into blender jug and blend 10-15 seconds using
speed 1/mix until light and fluffy. With blender
running, slowly pour oil through inverted measuring
cup in lid. Blend on speed 3/blend until mixture
thickens. This should take about 1 minute.
Mayonaise variations:
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 prepared
mayonnaise.
