Gastroback 41000 User Manual - Page 25

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 1 clove 40ml 60g 1/2 cup 1/2 cup 60g fresh basil leaves garlic, peeled and chopped lemon juice pine nuts olive oil cottage cheese 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) 2 teaspoon horseradish cream 1 teaspoon fresh parsley sprigs white pepper, to taste 25