Gastroback 40986 Vital Mixer Pro - Manual (Page 24)

64
RECIPES
65
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
select mixing (level 1-12), 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
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
the ›Interval‹ program, 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 sp drained capers
¼ cup chopped black olives
½ cup toasted pine nuts
Place all ingredients into blender jug and
use the Blend function, 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 sp 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