Sunbeam SM8900 Recipes continued, Rocket, chilli and cashew nut dip, 2-3teaspoons lemon juice

Recipes continued

Rocket, chilli and cashew nut dip

Makes about 2 cups 1 clove garlic

1 large red chilli, seeds removed and roughly chopped

3 cups wild rocket leaves ½ cup light olive oil

2-3 teaspoons lemon juice

²⁄³ cup unsalted toasted cashews ½ cup grated parmesan cheese Salt and freshly ground black pepper

1.Place the garlic, chilli, rocket, oil and juice in the processor bowl fitted with the chopping blade. Process on speed 2 until chopped. Scrape down any ingredients that may have come up the sides of the bowl.

2.Add cashews and cheese. Pulse again until a desired texture is achieved. Season with salt and pepper.

Chocolate Cherry Ripe Mousse

Serves 6

300ml thickened cream 3 eggs, separated

200g dark chocolate, chopped

30g butter, softened

80g cherry ripe, finely chopped

1.Using the whisk attachment, whip cream on speed 5 until soft peaks form. Wash and dry whisk attachment.

2.Using the whisk attachment, whip egg whites on speed 5 until soft peaks form.

3.Place chocolate in a microwave-safe bowl. Microwave on medium power (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted. Add butter and stir until melted. Stir in egg yolks.

4.Fold through cream and egg whites in 2 batches. Fold through cherry ripe. Spoon into serving glasses. Refrigerate until firm.

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