it both blades to the bowl when
carrying out the following recipes.
1 tomato, skinned and seeds
1 small green chilli, deseeded
garlic clove, crushed
few parsley sprigs
1 ripe avocado
15ml lemon juice
salt and pepper
Cut the onion, tomato and chilli into
pieces approximately 1-2cm in size.
Place in the bowl with the garlic and
parsley and pulse on a high speed
until finely chopped. Transfer to a
serving bowl. Remove the skin and
stone from the avocado and cut the
flesh into 1-2cm cubes. Place into
the bowl with the lemon juice and
pulse on a high speed until a fairly
fine puree is achieved. Combine the
avocado puree with the tomato mix
and season to taste.
15g fresh coriander
1 small red onion
1 green chilli, deseeded
4 firm tomatoes, skinned and seeds
juice of 1 lime
salt and pepper
Place the coriander into the bowl
and process until finely chopped.
Transfer to a serving bowl. Cut the
onion and chilli into pieces
approximately 1-2cm in size then
place in the bowl and pulse on a
high speed until finely chopped. Add
to the coriander. Lastly cut the
tomato into pieces approximately
2cm in size then coarsely chop on a
high speed. Add to the coriander
mix and combine with the lime juice,
salt and pepper.
4-5 ice cubes
8 strawberries, hulls removed and
cut in half
10ml caster sugar, approximate
Place the ice cubes and strawberries
into the bowl and process on a high
speed pulse until the ice is coarsely
chopped. Add the sugar and
continue pulsing until incorporated.
Transfer to a glass and serve
300g cold clear honey (refrigerated
15ml peanut butter
1 red chilli (whole)
Place the ingredients into the bowl
and process on a high speed for
Use as required.