Catler 400 series Instruction Manual page 30

RECIPES
ROAST BEETROOT DIP
Makes approx 2 cups
INGREDIENTS
4 medium (700g) beetroot
1 garlic bulb
2 teaspoons lemon juice
1 tablespoon horseradish
1
/ cup (60ml) light olive oil
4
Salt and freshly ground black pepper
Turkish bread to serve
METHOD
1. Preheat oven to 200°C. Wash beetroot
well and pat dry. Cut top off garlic and
place beetroot and garlic onto a baking
tray and drizzle with oil. Bake for
30 minutes then remove garlic and turn
beetroot over and cook beetroot for
a further 15–20 minutes or until beetroot
is tender. Set aside to cool completely.
2. Once beetroot is cool, peel off skin and
cut into quarters. Squeeze garlic out of
skin.
3. Assemble the food processing bowl
using the quad blade.
4. Place beetroot and garlic and remaining
ingredients into processing bowl. Place
lid on bowl.
5. Attach the motor body; select speed
13–15 and process until mixture is almost
smooth, scraping down the sides
of processing bowl if necessary.
Serve dip chilled with Turkish bread.
30
RECIPES
SPINACH, PARMESAN AND CASHEW DIP
Makes approximately 1 cup
INGREDIENTS
75g baby spinach leaves
1 clove garlic
75g Parmesan cheese, grated
1 / cup (50g) unsalted toasted cashews
3
1
/ cup (80ml) olive oil
3
2 teaspoons lemon juice
Salt and freshly ground black pepper
Crackers, to serve
METHOD
1. Assemble the food processing bowl
using the quad blade
2. Add ingredients except salt and pepper
into the processing bowl in the order
listed. Place lid on bowl.
3. Attach the motor body; select speed
13–15 and process until all the
ingredients are chopped as desired;
scrap down side if necessary. Do not over
process and it should be slightly chunky.
Season to taste and serve with crackers.
Dip will keep fresh for 1 day.
TIP