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__RP66867_B6.book Seite 9 Donnerstag, 5. Mai 2011 11:24 23
2. Immerse the blender 8 in the mixture,
press and hold the On/Off switch "II" 4
and purée until fine.
3. Finally, add the Parmesan. Season to
taste with salt and pepper.
Keep the pesto in a screw-top jar covered
with a layer of olive oil. It will keep for up to
a month in the refrigerator.
Barbecue sauce
Ingredients:
200 g tomatoes (quartered)
2 tablespoons vegetable oil
salt
3-4 cloves of garlic
50 ml tomato ketchup
30 g tomato purée
2 tablespoons vinegar
2 tablespoons lemon juice
1 teaspoon sugar
cinnamon
Preparation:
1. Put the quartered tomatoes, oil, salt and
garlic into a container.
2. Immerse the blender 8 in the mixture,
press and hold the On/Off switch "II" 4
and process everything quickly and
evenly.
3. Taste: the garlic flavour has to be very
strong.
4. Add the ketchup, tomato purée, vine-
gar, lemon juice, sugar and a pinch of
cinnamon.
5. Mix the sauce to a smooth consistency
on a low speed (press and hold the On/
Off switch "I" 3 and adjust the speed on
the sliding scale using the speed regu-
lator 1).
6. Season to taste.
7. Put the sauce into a pan. Simmer for
about 45 minutes at a low temperature
until the mixture thickens.
If required, adjust the flavour of the barbe-
cue sauce with chilli powder.
Avocado dip
Ingredients:
2 cloves of garlic
2 ripe avocados
2 teaspoons lemon juice
1 teaspoon olive oil
150 g yoghurt
1/2 teaspoon sugar
salt and pepper
Preparation:
1. Peel the garlic.
2. Peel the avocados, remove the stones
and cut the flesh into pieces.
3. Add the other ingredients.
4. Immerse the blender 8 in the mixture,
press and hold the On/Off switch "II" 4
and mix all the ingredients for approxi-
mately 1 minute.
Olive and tomato paste
Ingredients:
approx. 300 g sun-dried tomatoes pre-
served in oil
approx. 100 g pitted black olives
6 cloves of garlic
salt and pepper
Preparation:
1. Drain the sun-dried tomatoes and re-
tain the oil.
2. If applicable, drain the olives.
3. Put the olives and tomatoes into a mix-
ing bowl.
4. Peel and add the garlic cloves.
5. Add about 3 tablespoons of the oil from
the tomatoes.
6. Season with salt and pepper.
7. Immerse the blender 8 in the mixture,
press and hold the On/Off switch "II" 4
and process everything into a spreada-
ble paste.
9
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