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Sunbeam LC8000 Manual

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Dips & Sauces continued
Roasted Beetroot Dip
Makes: 3 cups
3 large beetroot
1 clove garlic
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon ground coriander
½ teaspoon ground cumin
Salt and freshly ground black pepper, to taste
1. Preheat oven to 180°C.
2. Place whole beetroot in the middle of a
square of tinfoil with garlic and half of the
olive oil. Bring edges of tinfoil together to
form a parcel. Place in oven and bake for
30-40 minutes or until beetroot are tender.
3. Once beetroot have cooled, rub the skin off
and cut in half.
4. Place all ingredients into the processing
bowl fitted with the universal ‘s’ blade.
Process until smooth. Season to taste with
salt and pepper.
5. Store in a clean, covered container in the
refrigerator for up to one week.
Mayonnaise
Makes: 2 cups
4 egg yolks
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
2 ¼ cups vegetable oil
Salt and freshly ground black pepper, to taste
1. Using the processing bowl fitted with
the universal ‘s’ blade process egg yolks,
vinegar and mustard until combined.
2. With the motor running slowing add the oil
in a slow stream. Season to taste with salt
and pepper.
3. Store in a clean, covered container in the
refrigerator for up to one week.
Variations:
- Garlic Mayonnaise- Preheat oven to 180°C.
Wrap a head of garlic in tinfoil. Place in
oven and bake for 30-40 minutes or until
garlic is tender. Squeeze out the garlic
cloves from the skin and add to finished
mayonnaise. Press pulse.
Season to taste with salt and pepper
- Cheats Tartar Sauce - To the completed
mayonnaise add 4 medium gherkins, ½
small red onion, ¼ cup capers, ¼ cup
fresh flat-leaf parsley and 2 tablespoons
lemon juice. Using the auto pulse button
allow to run one cycle. Season to taste with
salt and pepper.
- Herbed Mayonnaise add - To the completed
mayonnaise add 1 tablespoon lemon juice,
2 teaspoons fresh chives, 2 teaspoons
fresh dill and 2 teaspoons fresh flat leaf
parsley. Press pulse. Season to taste with
salt and pepper.
… 19 …


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