Gastroback 40986 Vital Mixer Pro - Manual (Page 25)

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Place lemon rind, juice and cream cheese
into blender jug, using the ›Ice Crush‹ func-
tion. Scrape mixture from sides of bowl with
a spatula. Add fish, horseradish cream, pars-
ley and pepper. Use the ›Ice Crush‹ function
until chopped. Scrape mixture from sides of
bowl with a spatula. Blend using mixing (level
1-12) until smooth. Remove paté from blender
jug and spoon into a serving dish, smooth
top, cover and refrigerate until well chilled.
Serve with water biscuits or melba toasts.
mayonnaise
2 egg yolks
1 tsp dry mustard
1 sp vinegar
125 ml vegetable oil
salt and white pepper, to taste
Place egg yolks, mustard, vinegar, salt and
pepper into blender jug and blend using
mixing (level 1-12) until light and fluffy. With
blender running, slowly pour oil through
inverted measuring cup in lid. Blend until mix-
ture thickens. This should take about 1 minute.
mayonnaise variantions:
Raspberry: replace 1 tablespoon vinegar
with 1 tablespoon raspberry vinegar
garlic: add 2 cloves garlic, peeled and
chopped to the egg yolk mixture
herb: add ½ cup chopped mixed fresh
herbs (such as basil, chives, parsley, thyme)
to the prepared mayonnaise.
avocado dressing
1 tsp lemon juice
½ cup sour cream
3 sp cream
2 drops tabasco sauce
1 tsp honey
1 avocado, peeled, stoned
and chopped
1 clove peeled garlic, chopped
Place all ingredients into the blender jug.
Select mixing (level 1-12), blend until smooth.
Use as a dressing with potato salad.
herb dressing
¾ cup mixed fresh herbs (parsley, cori-
ander, mint, chives, rosemary,
and basil)
1 clove peeled garlic, optional
2 sp olive oil
3 sp balsamic vinegar
Place all ingredients into the blender jug.
Select mixing (level 1-12), blend until com-
bined. Serve with lamb, chicken, fish.
Creamy zucchini sauce
2 tsp oil
3 zucchini, sliced
2 onions, chopped
165 ml cream
60 g butter, melted
½ cup grated parmesan cheese
freshly ground black pepper
ground nutmeg
Heat oil in a medium fry pan and cook
zucchini and onions for 4-5 minutes or until
tender. Set aside to cool. Transfer mixture
to blender jug. Select mixing (level 1-12),
blend until smooth. Return mixture to fry pan,
add remaining ingredients. Cook sauce over
a low heat until it is almost boiling. Serve
sauce immediately with cooked pasta.
tip: Substitute zucchini for mushrooms, add
250 g mushrooms, sliced to make mush-
room sauce.
spicy peach sauce
410 g canned sliced peaches
125 ml white wine
2 cloves peeled garlic, chopped
2 tsp grated fresh ginger
1 small red chilli, chopped
1 sp lemon juice
2 sp sweet sherry
2 sp honey
2 tsp light soy sauce
Place all ingredients into the blender jug.
Select mixing (level 1-12), blend until smooth.
Serve with poultry or pork.