Toastess TBL634 manual Recipes, Raspberry Salad Dressing, Avocado Salad Dressing, Strawberry Sauce

Booklet_TBL634_EN.qxd:Salton Booklet 3/23/11 2:47 PM Page 6

RECIPES

Raspberry Salad Dressing

1/2 cup (125g)	fresh or frozen raspberries, thawed
2 tbsp. (30 ml)	vegetable oil
2 tbsp. (30 ml)	Balsamic vinegar
1 tsp. (5 ml)	chopped mint
2 tsp. (10 ml)	sugar (add up to 1 tbsp. (15 ml) depending on
	sweetness of raspberries)

Place raspberries into Blender Jar. Blend on low speed until smooth. If desired, push through a sieve to remove seeds. Return raspberry puree to Blender Jar and add oil, vinegar, mint and sugar. Pulse until combined.

Avocado Salad Dressing

1 tbsp. (15 ml)	lemon juice
3 tbsp. (45 ml)	plain yogurt
1/2 cup (125 ml)	sour cream
1 tsp. (5 ml)	honey
1/2 tsp. (5 ml)	crushed garlic
1	avocado, peeled, stoned and chopped

Add all ingredients to the Blender Jar. Blend on high speed until smooth.

Crepes with Strawberry Sauce

1-1/4 cups (310 ml)	milk
1 cup (250 ml)	all purpose flour
2	eggs
1 tbsp. (15 ml)	melted butter or margarine

Place milk, flour eggs and butter in the Blender Jar. Blend on high speed until smooth. Pour 1/4 cup (60 ml) batter into a non-stick frying pan and cook over a medium heat until golden brown. Turn and cook for 30 seconds longer. Remove from pan and keep warm. Repeat with remaining mixture.

Strawberry Sauce
1/2 lb. (225 g)	strawberries, fresh or frozen
1/4 cup (60 ml)	icing sugar
2 tbsp. (30 ml)	Grand Marnier
2 tbsp. (30 ml)	water

Place strawberries, icing sugar, Grand Marnier and water into the Blender Jar. Blend until smooth on high speed. Pour over crepes. If desired, top with 6 a few sliced strawberries, a dollop of whipped cream and sprinkle with

icing sugar.