Gastroback 41000 User Manual - Page 33

1 clove garlic, chopped 1 tablespoon dijonaise mustard Combine carrots, parsnip, beans, beetroot, apple, lemon juice and coriander. Toss well then arrange in a serving bowl. Chill until required. To make dressing, place all ingredients into blender jug, use speed 1/mix and blend until smooth. Transfer to a bowl and serve with vegetable salad. Egg salad with fresh herb dressing 1 bunch 6 2 1 12 rocket leaves, washed and trimmed hard boiled eggs, peeled and quartered italian tomatoes, quartered avocado, stoned, peeled and cut into slices black olives, pitted Fresh Herb dressing 1 cup light sour cream 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh basil leaves 1 tablespoon chopped fresh coriander 2 tablespoons apple juice 1/4 teaspoon ground nutmeg ground black pepper Arrange rocket leaves, eggs, tomatoes, avocado slices and olives attractively on a serving platter. Chill until required. To make dressing; place sour cream, parsley, basil, coriander, apple juice, nutmeg and pepper to taste into blender jug, using speed 2/chop, blend until smooth. Pour dressing over salad and serve immediately. Main Meals Thai fish cakes 1 small onion, peeled and quartered 2 cloves garlic, peeled 2 thick slices peeled ginger 2 red chillies 2cm piece fresh lemongrass 6 fresh kaffir lime leaves 1/4 bunch coriander, roughly chopped 350g white boneless fish fillets, cubed 1 x 60g egg 2 tablespoons water 1 tablespoon fish sauce 8 green beans, sliced oil for shallow frying Place onion, garlic, ginger, chillies, lemongrass, lime leaves and coriander in blender jug, pulse until a smooth paste. Add fish, egg, water and fish sauce, use pulse and blend 33