Ronson RFP600 Series, User Manual

23

Ronson 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.