Gastroback 41006 User Manual - Page 23

Smoked salmon paté 1 tsp grated lemon rind 1 sp lemon juice 125 g cream cheese 100 g smoked fish, skin and bones removed (salmon, trout or mackerel) 2 tsp horseradish cream 1 tsp fresh parsley sprigs white pepper, to taste Place lemon rind, juice and cream cheese into blender jug, using the Ice Auto Pulse function. Scrape mixture from sides of bowl with a spatula. Add fish, horseradish cream, parsley and pepper. Use the Ice Auto Pulse function until chopped. Scrape mixture from sides of bowl with a spatula. Blend using the Blend function 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 tsp dry mustard 1 sp vinegar 125 ml vegetable oil salt and white pepper, to taste Place egg yolks, mustard, vinegar, salt and pepper into blender jug and blend using the Blend function until light and fluffy. With blender running, slowly pour oil through inverted measuring cup in lid. Blend until mixture thickens. This should take about 1 minute. Mayonnaise Variantions: 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 ½ cup chopped mixed fresh herbs (such as basil, chives, parsley, thyme) to the prepared mayonnaise. Avocado dressing 1 tsp lemon juice ½ cup sour cream 3 sp cream 2 drops tabasco sauce 1 tsp honey 1 avocado, peeled, stoned and chopped 1 clove peeled garlic, chopped Place all ingredients into the blender jug. Use the Blend function, blend until smooth. Use as a dressing with potato salad. Herb dressing ¾ cup mixed fresh herbs (parsley, coriander, mint, chives, rosemary, and basil) 1 clove peeled garlic, optional 2 sp olive oil 3 sp balsamic vinegar Place all ingredients into the blender jug. Use the Blend function, blend until combined. Serve with lamb, chicken, fish. Creamy zucchini sauce 2 tsp oil 3 zucchini, sliced 2 onions, chopped 165 ml cream 60 g butter, melted ½ cup grated parmesan cheese freshly ground black pepper 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 the Blend function, 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 250 g mushrooms, sliced to make mushroom sauce. 61