Gastroback DESIGN MIXER ADVANCED Operation Instructions Manual page 67

DIPS, SAUCES, DRESS-
INGS, CURRY PASTES
Guacamole
1 large avocado, peeled, stone
removed and chopped
40 ml lemon juice
½ cup sour cream
1 teaspoon minced garlic
1 teaspoon chilli
Place all ingredients into blender jug and
use speed 2/chop, blend until smooth.
Serve with crustini and crudités. TIP: Double
the ingredients to serve 8.
Pesto dip
1 cup fresh basil leaves
1 clove garlic,
chopped
40 ml lemon juice
60g pine nuts
½ cup olive oil
½ cup cottage cheese
60 g fresh Parmesan cheese,
grated
Place all ingredients into blender jug and
use speed 2/chop, blend until smooth.
Transfer mixture to a serving bowl. Chill
until ready to use. Serve with toasted turk-
ish bread.
Ricotta and olive dip
1 bunch fresh coriander, stems
trimmed
200 g ricotta cheese
200 g cottage cheese
125 ml light cream
2 teaspoons lemon juice
½ cup fresh parmesan cheese,
grated
1 tablespoon drained capers
¼ cup chopped black olives
½ cup toasted pine nuts
Place all ingredients into blender jug and
use speed 2/chop, blend until smooth.
peeled and
67
Transfer mixture to a serving bowl. Chill until
ready to use. Serve as a dip for a selection
of raw vegetables.
Smoked salmon paté
1 teaspoon grated lemon rind
1 tablespoon lemon juice
125 g cream cheese
100 g smoked fish, skin and
bones removed (salmon,
trout or mackerel)
2 teaspoon horseradish cream
1 teaspoon fresh parsley sprigs
white pepper, to taste
Place lemon rind, juice and cream cheese
into blender jug, using pulse, process
until smooth. Scrape mixture from sides of
bowl with a spatula. Add fish, horserad-
ish cream, parsley and pepper. Blend on
speed 2/chop for 30 seconds. Scrape
mixture from sides of bowl with a spatula.
Pulse in short bursts until smooth. Remove
paté from blender jug and spoon into a
serving dish, smooth top, cover and refrig-
erate until well chilled. Serve with water
biscuits or melba toasts.
Mayonnaise
2 egg yolks
1 teaspoon dry mustard
1 tablespoon vinegar
salt and white pepper, to taste
125 ml vegetable oil
Place egg yolks, mustard, vinegar, salt and
pepper into blender jug and blend 10-15
seconds using speed 1/mix until light and
fluffy. With blender running, slowly pour
oil through inverted measuring cup in lid.
Blend on speed 3/blend until mixture thick-
ens. This should take about 1 minute.
MAYONNAISE VARIATIONS:
Raspberry: replace 1 tablespoon vin-
egar with 1 tablespoon raspberry vinegar
Garlic: add 2 cloves garlic, peeled and