Gastroback Design Mixer Advanced Electronic Instructions For Use Manual page 25

Design mixer advanced electronic
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Dips, sauces, dressings, curry pastes
Guacamole
1 large
avocado, peeled, stone removed and chopped
40ml
lemon juice
1/2 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, peeled and chopped
40ml
lemon juice
60g
pine nuts
1/2 cup
olive oil
1/2 cup
cottage cheese
60g
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 turkish bread.
Ricotta and olive dip
1 bunch
fresh coriander, stems trimmed
200g
ricotta cheese
200g
cottage cheese
125ml
light cream
2 teaspoons
lemon juice
1/2 cup
fresh Parmesan cheese, grated
1 tablespoon drained capers
1/4 cup
chopped black olives
1/2 cup
toasted pine nuts
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 as a dip for a selection of
raw vegetables.
Smoked salmon paté
1 teaspoon
grated lemon rind
1 tablespoon lemon juice
125g
cream cheese
100g
smoked fish, skin and bones removed (salmon, trout or mackerel)
25

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