Recipes on the run, Avocado cream dip, Eggplant dip, Serves

Recipes on the run

Avocado cream dip

1 ripe avocado, peeled and chopped

4 shallots, sliced

1½ tablespoons lemon juice ½ teaspoon salt

1½ teaspoons Worcestershire sauce ¼ cup sour cream

125g cream cheese, softened

Using the processing blade on speeds 1-2.

1.Place all ingredients into the processing bowl and process on speed 1-2 until mixture is pureed and shallots are finely chopped.

Serve with corn chips.

Eggplant dip

500g eggplant, peeled and cut into 2cm cubes ¼ cup/60ml water

½ cup fresh white bread crumbs

1 small onion, peeled and quartered

1 clove garlic, peeled

2 tablespoons white vinegar Salt and pepper, to taste ½ cup/125ml olive oil

Using the processing blade on speed 1.

1.Place eggplant and water in saucepan and cook until tender. Allow to cool.

2.Place eggplant, bread crumbs, onion, garlic, vinegar, salt and pepper into the processing bowl and process on speed 1 until combined.

3.With the motor running, add olive oil in a continuous stream through the food chute and process on speed 1 until well combined.

Serve with corn chips or Turkish bread.

Hoummus

2 cups chick peas, canned or precooked

2 cloves garlic, peeled

2 tablespoons plain yoghurt

1 teaspoon paprika

1 tablespoon tahini

1 tablespoon olive oil

Using the processing blade on speed 2.

1.Place all ingredients into the processing bowl and process until smooth.

Serve with pita bread.

Pumpkin and cumin soup

Serves 4-6

500g butternut pumpkin, peeled and roughly chopped

2 onions, peeled and quartered

3 cups/750ml water

2 teaspoons ground cumin

2 chicken stock cubes, crumbled Pinch of salt

Using the processing blade on speed 2-3.

1.Place all ingredients in a saucepan and simmer for 15 minutes or until pumpkin is tender. Allow to cool.

2.Pour 3 cups of the cooked ingredients into the processing bowl and process on speed 2 until smooth. Repeat with remaining pumpkin mixture, processing.

Serve with sour cream and chives.

Grilled chicken with coriander pesto

Serves 6

6 chicken breast fillets, skin removed

1.Grill chicken fillets and serve hot with fresh Coriander Pesto.

Coriander Pesto

1 bunch coriander, trimmed

60g pine nuts

2 cloves garlic, peeled and roughly chopped

60g fresh Parmesan cheese, grated ½ cup/125ml olive oil

Using the processing blade on speed 1-2.

1.Place coriander, pine nuts, garlic and Parmesan cheese into the processing bowl, process until well combined.

2.With the motor running, gradually add the olive oil through the food chute and process on speed 1 until well combined.

Pan fried lamb with sun-dried tomato sauce

Serves 6

1 tablespoon olive oil

2 cloves garlic, peeled and crushed

6 lamb butterfly steaks

1.Heat oil in a heavy based fry pan. Add garlic and cook for 1 minute. Add lamb and cook for 2-3 minutes each side.

Serve hot with Sun-dried Tomato Sauce.

Sun-dried Tomato Sauce

2/3 cup sun-dried tomatoes, drained and chopped 1/3 cup pitted black olives

2 cloves garlic, peeled and crushed 1½ tablespoons olive oil

2 teaspoons chopped fresh oregano