Russell Hobbs 14449 Instructions Manual page 8

a few simple recipes to get you started
coriander pesto
4 handfuls fresh leaf coriander
4 cloves fresh garlic
120g pine nuts
250ml olive oil
120g freshly grated Parmesan
salt and freshly ground black pepper to taste
Put the coriander, garlic, pine nuts, and a bit more than half
the oil into the jug. Fit the lid, and blend till it looks smooth.
To adjust the thickness, add a little oil and give it a burst (Y).
Repeat till the consistency looks right, then transfer to a bowl,
taste, and adjust the seasoning.
Serve as a dip (fairly thick), as a topping for soup (not too thick,
but not runny), or tossed through warm pasta (fairly runny).
black olive and anchovy tapenade/sauce
250g pitted black olives
60g anchovy fillets, drained
3 tbsp capers, drained
150ml olive oil
2 tbsp brandy (optional)
fresh ground black pepper
Put everything but the oil into the jug.
Fit the lid, remove the cap, and add about half the oil.
Replace the cap and blend for a couple of seconds (Y).
Examine the result, then adjust the oil, and blend till you
achieve the consistency you need.
For a tapenade, to spread on toast, you need a paste; for a
sauce, to toss through warm pasta, it should be fairly runny.
You might like to try it with sun-dried tomatoes instead of
capers, with green olives instead of black, or with a little garlic.
(dip, topping or sauce)
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