Sunbeam FC8600 manual Blue Cheese Dip, Cup, Herbed Mushroom Pate, Red Wine Vinaigrette

Recipes continued

Blue Cheese Dip	Makes about
	1 cup

150g creamy blue cheese

300g sour cream

2 green onions, roughly chopped

2 tablespoons milk

freshly ground black pepper

1.Place quad-blades into glass jug as directed on page 4.

2.Place all ingredients into the glass jug. Pulse until smooth.

3.Chill for 1 hour before serving.

Serve with crackers and carrot sticks.

Herbed Mushroom Pate	Makes about
	1 ½ cups

50g butter or margarine

1 onion, roughly chopped

300g mushrooms, sliced

200g cream cheese, cubed

1 tablespoon freshly chopped chives

salt and freshly ground black pepper to taste

1.Heat butter in a frying pan over a medium heat. Cook onion and mushrooms until soft; cool.

2.Place quad-blades into glass jug as directed on page 4. Add mushroom mixture into glass jug with remaining ingredients. Pulse until smooth.

3.Pour into serving bowl and refrigerate for at least 2 hours before serving.

4.Serve with Melba toasts.

Red Wine Vinaigrette

2 tablespoons red wine vinegar

½cup extra virgin olive oil 2 teaspoons caster sugar

2 teaspoons Dijon mustard 1½ teaspoons sea salt

1.Place the whisk into the glass jug as directed on page 5.

2.Place all ingredients into glass jug. Pulse ingredients until well combined.

3.Store in an airtight container in the refrigerator.

Cooks Tip: This recipe is great with grilled vegetables or a salad.

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