Dips, sauces, dressings, curry pastes
23
Contents
22
Guacamole
1 large avocado, peeled, stone removed
and chopped
40ml lemon juice
1
⁄
6
cup sour cream
1 teaspoon minced garlic
1 teaspoon chilli
1. Place all ingredients into blender jug and use
Speed 2/Mix, blend until smooth.
Serve with crustini and mixed veggies.
TIP: Double the ingredients to serve 8.
Pesto dip
1 cup fresh basil leaves
1 clove garlic, peeled and chopped
1
⁄
6
cup lemon juice
2 oz pine nuts
1
⁄
2
cup olive oil
1
⁄
2
cup cottage cheese
2 oz grated fresh Parmesan cheese
1. Place all ingredients into blender jug and use
Speed 2/Mix, blend until smooth.
2. 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
7 oz ricotta cheese
7 oz cottage cheese
1
⁄
2
cup light cream
2 teaspoons lemon juice
1
⁄
2
cup grated fresh parmesan cheese
1 tablespoon drained capers
1
⁄
4
cup chopped black olives
1
⁄
2
cup toasted pine nuts
1. Place all ingredients into blender jug and use
Speed 2/Mix, blend until smooth.
2. Transfer mixture to a serving bowl. Chill until ready
to use.
Serve as a dip for a selection of raw vegetables,
Page
Dips, sauces, dressings, curry pastes 23
Starters 28
Soups 30
Salads 32
Main meals 34
Sweet treats 39
Cocktails 40
Non alcoholic drinks 41
Smoothies and milkshakes 42
Meals for baby 44
Meals for toddlers 45
BR8112 BBL600XL_book 16/1/07 9:17 AM Page 22
