Sunbeam FC7500 manual Herbed Mushroom Pate, Cups, Tzatziki

Recipes continued

Herbed Mushroom Pate	Makes about
	2 cups

50g butter

1 onion, roughly chopped

350g mushrooms, sliced

2 cloves garlic, crushed

2 tablespoons fresh thyme leaves

125g low fat cream cheese, cubed Salt and pepper, to taste Grissini or crackers, to serve

1.Heat butter in a frying pan over a medium heat. Cook onion and mushrooms until soft. Add garlic and thyme. Increase heat to medium-high and cook until liquid is absorbed. Allow mixture to cool.

2.Place both blades into chopper bowl. Place half the mushroom mixture and half the cream cheese in the bowl. Place lid firmly on. Process on Speed 2 until well combined. Transfer to a bowl. Repeat with remaining mushroom mixture and cream cheese. Season with salt and pepper.

3.Transfer mixture to a bowl and refrigerate for 1 before serving. Serve with grissini or crackers.

Tzatziki	Makes about
	1 ¼ cups

1 lebanese cucumber, peeled, grated

250g Greek-style yoghurt

1/3 cup mint leaves

Salt and pepper, to taste

1.Squeeze out excess liquid from the cucumber and place in a sieve.

2.Place both blades into chopper bowl. Place yoghurt and mint in the bowl. Place lid firmly. Pulse on Speed 1 until smooth.

3.Transfer mixture to a bowl. Add cucumber and stir to combine. Season with salt and pepper. Refrigerate for 1 hour before serving. Serve as a dip or with barbecue meat and chicken.

11