Gastroback 41000 Design Mixer Advanced - Manual (Page 33)

1 clove garlic, chopped
1 tablespoon dijonaise mustard
Combine carrots, parsnip, beans, beetroot, apple, lemon juice and coriander. Toss
well then arrange in a serving bowl. Chill until required. To make dressing, place all
ingredients into blender jug, use speed 1/mix and blend until smooth. Transfer to a bowl
and serve with vegetable salad.
Egg salad with fresh herb dressing
1 bunch rocket leaves, washed and trimmed
6 hard boiled eggs, peeled and quartered
2 italian tomatoes, quartered
1 avocado, stoned, peeled and cut into slices
12 black olives, pitted
Fresh Herb dressing
1 cup light sour cream
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh coriander
2 tablespoons apple juice
1/4 teaspoon ground nutmeg
ground black pepper
Arrange rocket leaves, eggs, tomatoes, avocado slices and olives attractively on a serving
platter. Chill until required. To make dressing; place sour cream, parsley, basil, coriander,
apple juice, nutmeg and pepper to taste into blender jug, using speed 2/chop, blend
until smooth. Pour dressing over salad and serve immediately.
Main Meals
Thai fish cakes
1 small onion, peeled and quartered
2 cloves garlic, peeled
2 thick slices peeled ginger
2 red chillies
2cm piece fresh lemongrass
6 fresh kaffir lime leaves
1/4 bunch coriander, roughly chopped
350g white boneless fish fillets, cubed
1 x 60g egg
2 tablespoons water
1 tablespoon fish sauce
8 green beans, sliced
oil for shallow frying
Place onion, garlic, ginger, chillies, lemongrass, lime leaves and coriander in blender
jug, pulse until a smooth paste. Add fish, egg, water and fish sauce, use pulse and blend
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