RECIPES
Caesar Dressing
Makes approximately 1½ cups
ingredients
3 tablespoons/45ml Dijon mustard
2 cloves garlic, crushed
3 tablespoons/45ml lemon juice
3 tablespoons/45ml sour cream or crème fraiche
¾cup/175ml grated parmesan cheese
¾cup/175ml olive oil
Sea salt and freshly ground black pepper Romaine lettuce, to serve
Shaved Parmesan cheese, to serve Crisp fried bacon pieces, to serve Croutons, to serve
method
1.Place mustard, garlic, lemon juice, anchovies, sour cream and parmesan into blender jug. Place lid on blender jug.
2.Select Speed 3/BLEND, blend 20 seconds or until ingredients are well combined.
3.With blender running on Medium speed, slowly pour oil through the inner measuring lid, this should take about 30 seconds.
4.Serve over crisp Romaine lettuce with grated parmesan cheese, crisp bacon and croutons.
Pesto Sauce
Makes approx 1½ cups
ingredients
2 cups/500ml firmly packed basil leaves (approx 1 large bunch basil)
2 cloves garlic
2 teaspoons/10ml lemon juice L cup/80ml pine nuts, toasted
2 oz/60g grated parmesan cheese ¾ cup/175ml olive oil
Salt and freshly ground black pepper
method
1.Place all ingredients into blender jug in the order listed, place lid on blender jug.
2.Select Speed 2/MIX, blend until all ingredients are very finely chopped and almost smooth. Scrape down sides of blender if necessary.
3.Spoon into an airtight container and chill until ready to use.
TIP
Pesto will keep in an airtight container in the refrigerator for a few days. Pour a little extra oil over the top of the pesto and place a piece of plastic wrap on top of the pesto. This will prevent excess browning.
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BBL605XL_IB_A11_FA.indd 26 | 9/08/11 10:20 AM |
