Gastroback 41000 Design Mixer Advanced - Manual (Page 29)

Starters
Nachos
155g corn chips
2 tomatoes, peeled and finely chopped
1/2 cup grated tasty cheese
1/2 cup grated romano cheese
Avocado topping
1 large avocado, stoned, peeled and chopped
2 teaspoons lemon juice
1/2 cup sour cream
2 spring onions, chopped
2 teaspoons minced garlic
1 teaspoon chilli
Layer corn chips and tomatoes in an ovenproof dish, finishing with a layer of cheese.
Bake at 200ºC for 10-15 minutes, or until cheese melts and is golden. To make topping,
place avocado, lemon juice, sour cream, spring onion, garlic, and chilli in blender jug. Use
speed 2/chop, blend until smooth. Spoon the avocado topping onto corn chips and serve
immediately.
Cheese sticks with pesto
12 slices white sandwich bread, crusts removed
2 teaspoons grain mustard
4 tablespoons grated parmesan cheese
1/2 cup grated tasty cheese
1 tablespoon finely chopped fresh coriander
cayenne pepper
1 egg, lightly beaten
vegetable oil for cooking
Pesto
1 cup fresh basil leaves
2 cloves garlic
2 tablespoons lemon juice
60g pine nuts
1/2 cup olive oil
60g grated parmesan cheese
Roll each side of bread with a rolling pin, to flatten as much as possible. Combine mustard,
parmesan cheese, tasty cheese, coriander and cayenne pepper to taste in a bowl. Divide
mixture between bread slices and spread over half of each slice. Brush unspread sides
of bread slices with beaten egg. Roll each slice up tightly using the egg to seal rolls.
Arrange side by side on a tray. Cover and refrigerate until ready to cook.
Heat oil in a frypan and cook cheese sticks, a few at a time until golden all over. Drain
on absorbent kitchen paper. To make pesto, place all pesto ingredients into blender
jug, blend on speed 3/blend until finely chopped and smooth. Serve with cheese sticks.
TIP: Use wholemeal or grain bread instead of white bread.
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