Recipes continued
Blue Cheese Dip | Makes about |
| 1 cup |
150g creamy blue cheese
300g sour cream
2 green onions, roughly chopped
2 tablespoons milk
freshly ground black pepper
1.Place
2.Place all ingredients into the glass jug. Pulse until smooth.
3.Chill for 1 hour before serving.
Serve with crackers and carrot sticks.
Herbed Mushroom Pate | Makes about |
| 1 ½ cups |
50g butter or margarine
1 onion, roughly chopped
300g mushrooms, sliced
200g cream cheese, cubed
1 tablespoon freshly chopped chives
salt and freshly ground black pepper to taste
1.Heat butter in a frying pan over a medium heat. Cook onion and mushrooms until soft; cool.
2.Place
3.Pour into serving bowl and refrigerate for at least 2 hours before serving.
4.Serve with Melba toasts.
Red Wine Vinaigrette
2 tablespoons red wine vinegar
½cup extra virgin olive oil 2 teaspoons caster sugar
2 teaspoons Dijon mustard 1½ teaspoons sea salt
1.Place the whisk into the glass jug as directed on page 5.
2.Place all ingredients into glass jug. Pulse ingredients until well combined.
3.Store in an airtight container in the refrigerator.
Cooks Tip: This recipe is great with grilled vegetables or a salad.
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