23
Kambrook Dukkah
Makes 1 cup
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp cinnamon, ground
2 tbsp sesame seeds
½ cup hazelnuts
½ cup almonds
1 tsp sea salt
Bread, to serve
½ cup olive oil, to serve
1.
Place all ingredients into the blender
jug and process on speed setting
‘LOW’ for 15 seconds.
2.
Turn to the ‘PULSE’ speed setting for
3 second increments at one time for
approximately 30 seconds, or until
desired consistency is reached.
3.
Serve with crusty bread dunked
in good quality olive oil.
Balsamic Salad Dressing
Makes 1 cup
½ cup olive oil
¼ cup balsamic vinegar
1 tbsp brown sugar
2 tsp salt
2 tbsp Dijon mustard
1 clove garlic
1.
Place all ingredients into the blender
jug and hold the ‘PULSE’ speed setting
for 3 second increments at one time
for approximately 30 seconds or until
desired consistency is reached.
2.
Blend on speed setting ‘LOW’ for a
further 15 seconds and then store
in an airtight container in the
refrigerator for up to 2 weeks.
Basil and Cashew Dip
Makes 1 cup
1 cup basil leaves, chopped
½ cup olive oil
½ cup cashew nuts
2 tsp rock salt
1 tbsp lemon juice
2 cloves garlic, peeled
¼ cup parmesan cheese, grated
Biscuits, vegetable batons, bread, to serve
1.
Place the basil, olive oil, nuts, salt,
lemon juice, garlic and parmesan
cheese into the blender jug and
hold the ‘PULSE’ speed setting for
3 second increments at one time for
approximately 30 seconds or until
desired consistency is reached.
2.
Blend on speed setting ‘LOW’ for
15 seconds and serve with biscuits,
vegetable batons or bread.
Olive Tapenade
Makes 8 serves
3 tbsp Kalamata olives, pitted
1 tbsp olive oil
2 cloves garlic
1 tsp rock salt
1 tsp lemon juice
8 basil leaves
Bread, to serve
1.
Place the olives, olive oil, garlic, salt,
lemon juice and basil into the blender
jug and pulse for 30 seconds.
2.
Blend on speed setting ‘LOW’ for
15 seconds and serve with serve
with crusty bread.
