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Auto Clean Blender Recipes (continued)
White bean dip
Preparation: 10 mins
2 x 400g cans white beans, rinsed, drained
1 teaspoon finely grated lemon rind
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
2 garlic cloves, crushed
Grilled asparagus, to serve
1. Combine all ingredients in jug of blender.
Place lid on firmly. Select the dips/spreads
setting.
2. Taste and season with salt. Transfer to a
serving bowl. Serve with grilled asparagus,
if desired.
14
Baked lemon cheesecake
Serves: 8
Preparation: 15 minutes
Cooking: 50 minutes
250g plain biscuit crumbs
2 teaspoons nutmeg
125g butter, melted
1 cup thickened cream
3 eggs
½ cup caster sugar
2 teaspoon finely grated lemon rind
2 tablespoons freshly squeezed lemon juice
500g cream cheese, at room temperature,
cubed
1. Place 5-6 biscuits in the jug of a blender.
"PULSE" until crumbled. Transfer to a
bowl. Repeat with remaining biscuits.
Return biscuit crumbs to the blender
along with the nutmeg and melted butter
and process on "Setting low" until
combined.
2. Preheat oven to 160C. Press crumb
mixture over the base and sides of a 20cm
springform pan. Place on a baking tray
and place in the fridge for 30 minutes to
chill.
3. Place the cream, eggs, sugar, rind and
juice in blender. Blend on "Setting high"
until combined. With motor operating,
drop cubes of cream cheese into blender
and blend until combined.
4. Pour filling into prepared pan. Bake for
about 50 minutes or until just set. Turn
oven off. Leave cake in oven with door
ajar, to cool completely. Place in the
fridge for 2 hours to chill. Cut into wedges
to serve.
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