Gastroback 41019 - Cook & Mix - Manual (Page 21)

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Pesto dip
Ingredients:
• 1 cup fresh basil leaves
• 1 clove garlic, peeled and chopped
• 40ml lemon juice
• 60g pine nuts
• ½ cup olive oil
• ½ cup cottage cheese
• 60g fresh Parmesan cheese, grated
Procedure:
Place all ingredients into blender jug and use the mix function, blend until smooth. Transfer
mixture to a serving bowl. Chill until ready to use. Serve with toasted turkish bread.
Guacamole
Ingredients:
• 1 large avocado, peeled, stone removed and chopped
• 40ml lemon juice
• ½ cup sour cream
• 1 teaspoon minced garlic
• 1 teaspoon chilli
Procedure:
Place all ingredients into blender jug and use the mix function, blend until smooth. Serve
with crustini and crudités.
Herb dressing
Ingredients:
• ¾ cup mixed fresh herbs (parsley, coriander, mint, chives, rosemary, and basil)
• 1 clove peeled garlic, optional
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
Procedure:
Place all ingredients into the blender jug. Use the mix function, blend until combined.
Serve with lamb, chicken, fish.
Avocado dressing
Ingredients:
• 1 tablespoon lemon juice
• ½ cup sour cream
• 3 tablespoons cream
• 2 drops tabasco sauce
• 1 teaspoon honey
• 1 avocado, peeled, stoned and chopped
• 1 clove peeled garlic, chopped