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AVOCADO DRESSING
» 1 tsp lemon juice
» ½ cup of cream
» 3 sp cream
» 2 drops tabasco sauce
» 1 tsp honey
» 1 avocado, peeled, stoned and chopped
» 1 clove peeled garlic, chopped
Place all ingredients into the blender jug. Select
mixing (level 1-12), blend until smooth. Use as a
dressing with potato salad.
HERB DRESSING
» ¾ cup mixed fresh herbs (parsley, coriander,
mint, chives, rosemary, and basil)
» 1 clove peeled garlic, optional
» 2 sp olive oil
» 3 sp balsamic vinegar
Place all ingredients into the blender jug. Select
mixing (level 1-12), blend until combined. Serve
with lamb, chicken, fish.
CREAMY ZUCCHINI SAUCE
» 2 tsp oil
» 3 zucchini, sliced
» 2 onions, chopped
» 165 ml cream
» 60 g butter, melted
» ½ cup grated parmesan cheese
» freshly ground black pepper
» ground nutmeg
Heat oil in a medium fry pan and cook zucchini
and onions for 4-5 minutes or until tender. Set
aside to cool. Transfer mixture to blender jug.
Select mixing (level 1-12), blend until smooth.
Return mixture to fry pan, add remaining ingre-
dients. Cook sauce over a low heat until it is
almost boiling. Serve sauce immediately with coo-
ked pasta.
Tip: Substitute zucchini for mushrooms, add 250 g
mushrooms, sliced to make mushroom sauce.
SATAY SAUCE
» 2 cloves garlic, peeled
» 1 small onion, peeled and quartered
» 2 tsp peanut oil
» ½ cup roasted peanuts
» 1 small chilli, halved and seeded
» 165 ml water
» 2 sp lemon juice
» 1 sp dark soy sauce
» 2 sp coconut milk
» 1 tsp brown sugar
Place garlic and onion into the blender jug, pulse
until chopped. Heat peanut oil in a saucepan
and cook garlic and onion mixture until lightly
browned. Place remaining ingredients into the
blender jug. Select mixing (level 1-12), blend until
smooth. Pour combined mixture over garlic and
onion mixture and stir over a gentle heat to warm
through. Serve immediately or cover and store in
the refrigerator.
Tip: Satay sauce may thicken on standing, if this
happens stir in a little more warm water.
THAI GREEN CURRY PASTE
» 4 large green chillies, stems removed and
roughly chopped
» 1 tsp black peppercorns
» 1 onion, roughly chopped
» 2 cloves peeled garlic
» 1 bunch coriander, including root, washed
and chopped
» 1 stem lemongrass, trimmed and thinly sliced
» 1 tsp salt
» 2 tsp ground coriander
» 1 tsp ground cumin
» 2 tsp dried shrimp paste
» 1 tsp ground turmeric
» 250 ml oil
Place all ingredients into blender jug. Select ›Inter-
val‹ program, blend to a smooth paste.
Tip: Scrape sides of blender jug with a spatula
and add a little extra oil or tablespoon of water
if necessary.
Tip: Store curry paste in an airtight blender jug in
the refrigerator.
Tip: Substitute 2 teaspoons chopped lemon rind
for lemongrass.
82


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