Tapenade; Tzatziki - Cuisinart CSB-300C Instruction And Recipe Booklet

3. Put the remaining ingredients into a medium mixing bowl, along with
the chopped mixture. Using the blending shaft, process on Speed 5
until combined. Use an up-and-down motion, about 1 to 1½ minutes,
to be sure to cut through all ingredients.
4. Transfer mixture to the prepared pie/cake pan and put into the
preheated oven. Bake until the top is nicely browned, about 20 to
25 minutes.
5. Serve immediately with pita chips, crusty bread and crisp vegetables.
Nutritional information per serving [2 tablespoons (30 ml)]:
Calories 99 (61% from fat) • carb. 5g • sugars 1g • pro. 5g • fat 7g
• sat. fat 4g • chol. 23mg • sod. 169mg • calc. 93mg • fiber 3g
Serve alongside crackers or a nice crusty bread.
Makes about 1½ cups (375 ml)
1 garlic clove, peeled
3 tablespoons (45 ml) packed fresh parsley
1½ cups (375 ml) pitted black olives (Kalamata or Niçoise work
very well)
¼ cup (60 ml) capers, drained and rinsed
2 tablespoons (30 ml) extra virgin olive oil
1½ teaspoons (7.5 ml) fresh lemon juice
1½ teaspoons (7.5 ml) Dijon-style mustard
½ teaspoon (2.5 ml) freshly ground black pepper
1. Put the garlic and parsley into the chopping cup. Select speed 5 and
process roughly chop, about 20 seconds. Scrape down the sides
of the bowl. Add the olives and capers and continue processing
on Speed 5 for to chop another 20 seconds. Add the remaining
ingredients. Process until combined and desired consistency has
been achieved. Tapenade is equally delicious whether puréed or more
roughly chopped.
2. Taste and adjust seasoning as desired.
Nutritional information per serving [2 tablespoons (30 ml)]:
Calories 42 (84% from fat) • carb. 2g • sugars 0g • pro. 0g • fat 4g
• sat. fat 1g • chol. 0mg • sod. 224mg • calc. 33mg • fiber 2g
The Greek cousin of raita, this sauce benefits from time
in the refrigerator so the flavours can develop.
Makes about 1¾ cups (425 ml)

Tapenade

A traditional French condiment.

Tzatziki

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