Recipes (continued)
Baba ghanoush
2 large eggplants
2 cloves garlic
2 tablespoons tahini
¼cup lemon juice
¼teaspoon sweet paprika
sea salt and freshly ground black pepper
1 tablespoon good quality Extra Virgin olive oil
1.Pierce eggplants all over with a fork. Cook eggplants under a griller until the skin blackens and the flesh is soft. Allow eggplants to cool for 20 minutes before removing skin; drain for 10 minutes.
2.Place all ingredients into jug and place lid firmly onto jug.
3.Pulse mixture about 4 times. Remove the measuring cap and insert the processing baton.
4.Slowly increase speed to 2 and using the baton process mixture until desired texture is achieved.
5.Transfer mixture into a bowl and refrigerate for
Serve with crusty fresh bread
Guacamole
2 ripe avocados, peeled, seeds removed
1 clove garlic
1 tablespoon lemon juice dash Tabasco sauce
1 jalapeno chilli, sliced
¼cup fresh coriander leaves 1 tomato, chopped
1.Place all ingredients into jug except for tomato and place lid firmly onto jug.
2.Pulse ingredients until roughly chopped.
3.Transfer mixture to a bowl and stir through the tomato.
4.Refrigerate before serving.
Serve with corn chips and salsa
Blue Cheese Dip
150g creamy blue cheese
300g sour cream
2 green onions, roughly chopped
2 tablespoons milk
freshly ground black pepper
1.Place all ingredients into the jug and place lid firmly onto jug. Remove the measuring cap and insert the processing baton.
2.Slowly increase speed to 3, and using the baton process until smooth.
3.Chill for 1 hour before serving.
Serve with crackers and carrot sticks
23
