Gastroback 41000 Design Mixer Advanced - Manual (Page 25)

Dips, sauces, dressings, curry pastes
Guacamole
1 large avocado, peeled, stone removed and chopped
40ml lemon juice
1/2 cup sour cream
1 teaspoon minced garlic
1 teaspoon chilli
Place all ingredients into blender jug and use speed 2/chop, blend until smooth. Serve with
crustini and crudités. TIP: Double the ingredients to serve 8.
Pesto dip
1 cup fresh basil leaves
1 clove garlic, peeled and chopped
40ml lemon juice
60g pine nuts
1/2 cup olive oil
1/2 cup cottage cheese
60g 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
200g ricotta cheese
200g cottage cheese
125ml light cream
2 teaspoons lemon juice
1/2 cup fresh parmesan cheese, grated
1 tablespoon drained capers
1/4 cup chopped black olives
1/2 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 teaspoon grated lemon rind
1 tablespoon lemon juice
125g cream cheese
100g smoked fish, skin and bones removed (salmon, trout or mackerel)
2 teaspoon horseradish cream
1 teaspoon fresh parsley sprigs
white pepper, to taste
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