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Contents
20
Guacamole
1 large avocado, peeled, stone removed
and chopped
40ml lemon juice
1
⁄
6
cup sour cream
1 teaspoon minced garlic
1 teaspoon chilli
1. Place all ingredients into blender jug and use
Speed 2/Mix, blend until smooth.
Serve with crustini and mixed veggies.
TIP: Double the ingredients to serve 8.
Pesto dip
1 cup fresh basil leaves
1 clove garlic, peeled and chopped
1
⁄
6
cup lemon juice
2oz pine nuts
1
⁄
2
cup olive oil
1
⁄
2
cup cottage cheese
2oz grated fresh Parmesan cheese
1. Place all ingredients into blender jug and use
Speed 2/Mix, blend until smooth.
2. Transfer mixture to a serving bowl.
Chill until ready to use.
Serve with toasted turkish bread.
Ricotta and olive dip
1 bunch fresh coriander, stems trimmed
7oz ricotta cheese
7oz cottage cheese
1
⁄
2
cup light cream
2 teaspoons lemon juice
1
⁄
2
cup grated fresh parmesan cheese
1 tablespoon drained capers
1
⁄
4
cup chopped black olives
1
⁄
2
cup toasted pine nuts
1. Place all ingredients into blender jug and use
Speed 2/Mix, blend until smooth.
2. Transfer mixture to a serving bowl. Chill until ready
to use.
Serve as a dip for a selection of raw vegetables,
Page
Dips, sauces, dressings, curry pastes 21
Starters 26
Soups 28
Salads 30
Main meals 32
Sweet treats 37
Cocktails 38
Non alcoholic drinks 39
Smoothies and milkshakes 40
Meals for baby 42
Meals for toddlers 43
BR8577 BBL550XL_IB_Amend07 15/8/07 9:11 AM Page 20