Gastroback Design Mixer Advanced Electronic Instructions For Use Manual page 27

Herb dressing
3/4 cup mixed fresh herbs (parsley, coriander, mint, chives, rosemary, and basil)
1 clove peeled garlic, optional
2 tablespoons olive oil
3 tablespoons balsamic vinegar
Place all ingredients into the blender jug. Use speed 1/mix, blend until combined. Serve
with lamb, chicken, fish.
Creamy zucchini sauce
2 teaspoons oil
3 zucchini, sliced
2 onions, chopped
165ml cream
freshly ground black pepper
60g butter, melted
1/2 cup grated parmesan cheese
ground nutmeg
Heat oil in a medium fry pan and cook zucchini and onions for 4-5 minutes or until tender.
Set aside to cool. Transfer mixture to blender jug. Use speed 3/blend, blend until
smooth. Return mixture to fry pan, add remaining ingredients. Cook sauce over a low
heat until it is almost boiling. Serve sauce immediately with cooked pasta.
TIP: Substitute zucchini for mushrooms, add 250g mushrooms, sliced to make mushroom sauce.
Spicy peach sauce
410g canned sliced peaches
125ml white wine
2 cloves peeled garlic, chopped
2 teaspoons grated fresh ginger
1 small red chilli, chopped
1 tablespoon lemon juice
2 tablespoons sweet sherry
2 tablespoons honey
2 teaspoons light soy sauce
Place all ingredients into the blender jug. Use speed 2/chop, blend until smooth. Serve
with poultry or pork.
Satay sauce
2 cloves garlic, peeled
1 small onion, peeled and quartered
2 teaspoons peanut oil
1/2 cup roasted peanuts
27