Gastroback DESIGN MIXER ADVANCED Operation Instructions Manual page 72

2 tablespoons vegetable oil
1 teaspoon finely chopped fresh mint
1 tablespoon sugar
Arrange prawns, salad mix, sprouts, orange
segments and kiwi fruit attractively on a
serving platter and chill until required. To
make sauce, place raspberries into blend-
er jug, using speed 2/chop, blend until
smooth. Push through sieve to remove seeds.
Combine raspberry puree with vinegar, oil,
mint and sugar. Pour sauce over salad and
serve immediately.
TIP: Substitute prawns for 2 lobster tails,
cooked and shells removed. Cut lobster tail
flesh into thick medallions approximately
1cm thick.
Fresh vegetable salad with pepita
dressing
2 carrots, cut into thin strips
1 parsnip, cut into thin strips
125 g green beans, sliced
1 cooked beetroot, cut into thin strips
1 red apple, chopped
2 teaspoons lemon juice
1 tablespoon chopped fresh coriander
Pepita dressing
100 g pepita (Mexican pumpkin)
seeds, toasted
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
1 clove garlic, chopped
1 tablespoon dijonaise mustard
Combine carrots, parsnip, beans, beet-
root, apple, lemon juice and coriander.
Toss well then arrange in a serving bowl.
Chill until required. To make dressing,
place all ingredients into blender jug,
use speed 1/mix and blend until smooth.
Transfer to a bowl and serve with vegeta-
ble salad.
Egg salad with fresh herb
dressing
1 bunch rocket leaves, washed and
trimmed
6 hard boiled eggs, peeled
and quartered
2 italian tomatoes, quartered
1 avocado, stoned, peeled
and cut into slices
12 black olives, pitted
Fresh Herb dressing
1 cup light sour cream
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh coriander
2 tablespoons apple juice
¼ teaspoon ground nutmeg
ground black pepper
Arrange rocket leaves, eggs, tomatoes,
avocado slices and olives attractively on a
serving platter. Chill until required. To make
dressing; place sour cream, parsley, basil,
coriander, apple juice, nutmeg and pep-
per to taste into blender jug, using speed
2/chop, blend until smooth. Pour dressing
over salad and serve immediately.
MAIN MEALS
Thai fish cakes
1 small onion, peeled and
quartered
2 cloves garlic, peeled
2 thick slices peeled ginger
2 red chillies
2cm piece fresh lemongrass
6 fresh kaffir lime leaves
¼ bunch coriander, roughly
chopped
350 g white boneless fish fillets,
cubed
1 x 60 g egg
2 tablespoons water
1 tablespoon fish sauce
8 green beans, sliced
oil for shallow frying
Place onion, garlic, ginger, chillies, lem-
ongrass, lime leaves and coriander in
blender jug, pulse until a smooth paste.
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