Recipes continued
Guacamole
2 ripe avocados, peeled, seeds removed
1 clove garlic
1 tablespoon lemon juice dash Tabasco sauce
1 jalepeno chilli, sliced
¼cup fresh coriander leaves 1 tomato, chopped
1.Place
2.Place all ingredients except tomato in the glass jug. Pulse all ingredients until roughly smooth.
3.Transfer mixture to a bowl and stir through tomato.
4.Refrigerate for 1 hour before serving. Serve with corn chips and salsa
Pesto | Serves 4 |
125g fresh basil leaves
3 cloves garlic
2 teaspoons lemon juice sea salt
freshly ground black pepper 1 cup extra virgin olive oil ½ cup pine nuts, roasted
60g pecorino or parmesan, grated
1.Place
2.Place the basil, garlic, juice, salt, pepper and oil in the glass jug. Pulse
3.Push down any ingredients that may have come up the sides of the jug and add the nuts and cheese. Pulse until desired texture is achieved.
To serve: Boil a large pot of boiling water with a little oil in it. Boil 500g pasta until just tender. Drain pasta well but do not rinse. Place hot pasta back into pot and stir through half of the pesto sauce. Add more pesto to taste if desired. Serve with extra cheese and a sprinkle of toasted pine nuts.
Tip: To keep pesto sauce for a few days in the refrigerator simply place pesto into a clean container and pour enough olive oil over
top to cover, this will stop the pesto from discolouring. Cover with lid or plastic wrap.
Whole Egg Mayonnaise | Makes about |
| 1 ½ cups |
1egg
1tablespoon lemon juice
2 teaspoons Dijon mustard pinch sea salt
1cup vegetable oil or olive oil
1.Place the whisk into the glass jug as directed on page 5.
2.Place the egg, juice, mustard and salt in the glass jug. Pulse until combined.
3.Add oil, a tablespoon at a time and press the power button for no more than 7 seconds at a time. Repeat with remaining oil until a thick creamy mayonnaise is achieved.
4.Keeps in the refrigerator for 1 week.
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