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Ice Breaker Blender Recipes (continued)
Thai Red Curry Paste
24 small dried red chillies
10 long red chillies, chopped
8 cloves garlic
6 kaffir lime leaves
2 lemon grass stalk, chopped
½ cup peanuts, roasted
4 tablespoons fresh coriander, chopped
2 tablespoons grated galangal
2 tablespoons ground dried coriander
3 teaspoons caster sugar
1 teaspoon ground black pepper
2 teaspoons ground cumin
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon shrimp paste
Salt and pepper, to taste
1. Place dried chillies in a bowl and cover
with boiling water. Set aside for 10
minutes. Drain, remove seeds.
2. Place all ingredients in the blender. Place
the lid securely onto the jug.
3. Blend on speed 2 for 1 minute or until
ingredients form a chunky paste. Season to
paste.
4. Store in a clean, covered container in the
refrigerator for up to one week.
Serving suggestion: Toss with fresh pasta for a
quick and easy meal.
Makes 2 cups
Caesar Salad Dressing
3 anchovy fillets
½ clove garlic
2 tablespoons crème friache
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon sugar
¼ cup grated parmesan
¾ cup olive oil
Salt and pepper, to taste
1. Place all ingredients in blender, omitting
2. Pulse for 20 seconds, or until ingredients
3. With motor operating on speed 1, remove
4. Store in a clean, covered container in the
Serving suggestion: Great alternative to
mayonnaise in sandwiches.
the oil. Place the lid securely onto the jug.
are well mixed.
measuring cup and gradually add the oil
in a thin slow stream. As mixture thickens,
increase speed 2, until all the oil has been
added.
refrigerator for up to one week.
Makes 1 cup
7
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