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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.
73


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