Sunbeam PB7620 MultiBlender Pro Instruction/Recipe Booklet page 13

Recipes – Dips (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 5 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, remove measuring
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.
cup and gradually add the oil in a thin
slow stream. As mixture thickens, increase
speed gradually up to 5, until all the oil
has been added.
refrigerator for up to one week.
Makes 1 cup
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