Basic Whipped Cream Recipe
2 cups (500 ml) | heavy cream |
1/4 cup (60 ml) | sugar |
1 tbsp. (15 ml) | vanilla extract |
Using the Whisk Attachment, whip on speed 5 until cream is slightly thick- ened. Add the sugar and vanilla extract. Continue to whip until cream forms soft peaks. Cream can be stored in the fridge for up to 2 days.
Hummus |
|
1/2 can (400 ml) | chickpeas |
1 tsp. (5 ml) | salt |
2 | large garlic cloves, crushed |
4 tbsp. (60 ml) | lemon juice |
3/4 cup (80 ml) | tahini |
1/2 cup (125 ml) | water |
Put all ingredients in the chopper and cream on speed 5 until smooth. Serve with fresh cut vegetables such as broccoli, cauliflower, carrots, radishes, cel- ery, etc. Store leftovers in the fridge for up to 2 weeks.
Pesto Sauce |
|
1 cup (250 ml) | finely chopped fresh parsley |
2 | large garlic cloves, crushed |
1/4 cup (60 ml) | pine nuts |
2 tbsp. (30 ml) | fresh chopped basil |
2/3 cup (150 ml) | olive oil |
1/2 cup (125 ml) | parmesan cheese (grated) |
Pepper to taste |
|
Put all ingredients in the chopper and process on speed 5 until smooth. Pour over cooked spaghetti, toss to coat and serve.
Serves 4
12
