Gastroback 41000 User Manual - Page 26

Place lemon rind, juice and cream cheese into blender jug, using pulse, process until smooth. Scrape mixture from sides of bowl with a spatula. Add fish, horseradish cream, parsley and pepper. Blend on speed 2/chop for 30 seconds. Scrape mixture from sides of bowl with a spatula. Pulse in short bursts until smooth. Remove paté from blender jug and spoon into a serving dish, smooth top, cover and refrigerate until well chilled. Serve with water biscuits or melba toasts. Mayonnaise 2 egg yolks 1 teaspoon dry mustard 1 tablespoon vinegar salt and white pepper, to taste 125ml vegetable oil Place egg yolks, mustard, vinegar, salt and pepper into blender jug and blend 10-15 seconds using speed 1/mix until light and fluffy. With blender running, slowly pour oil through inverted measuring cup in lid. Blend on speed 3/blend until mixture thickens. This should take about 1 minute. MAYONNAISE VARIATIONS: Raspberry: replace 1 tablespoon vinegar with 1 tablespoon raspberry vinegar Garlic: add 2 cloves garlic, peeled and chopped to the egg yolk mixture Herb: add 1/2 cup chopped mixed fresh herbs (such as basil, chives, pars- ley, thyme) to the prepared mayonnaise. Avocado dressing 1 tablespoon lemon juice 1/2 cup sour cream 3 tablespoons cream 2 drops tabasco sauce 1 teaspoon honey 1 avocado, peeled, stoned and chopped 1 clove peeled garlic, chopped Place all ingredients into the blender jug. Use speed 2/chop, blend until smooth. Use as a dressing with potato salad. 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. 26