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RECIPES
CAESAR DRESSING
Makes approximately 1½ cups
INGREDIENTS
3 tablespoons/45ml Dijon mustard
2 cloves garlic, crushed
3 tablespoons/45ml lemon juice
4-6 anchovy fillets, chopped
3 tablespoons/45ml sour cream or crème fraiche
¾ cup/175ml grated parmesan cheese
¾ cup/175ml olive oil
Sea salt and freshly ground black pepper
Romaine lettuce, to serve
Shaved Parmesan cheese, to serve
Crisp fried bacon pieces, to serve
Croutons, to serve
METHOD
1. Place mustard, garlic, lemon juice,
anchovies, sour cream and parmesan
into blender jug. Place lid on blender jug.
2. Select Speed 3/BLEND, blend 20
seconds or until ingredients are well
combined.
3. With blender running on Medium
speed, slowly pour oil through the inner
measuring lid, this should take about 30
seconds.
4. Serve over crisp Romaine lettuce with
grated parmesan cheese, crisp bacon
and croutons.
PESTO SAUCE
Makes approx 1½ cups
INGREDIENTS
2 cups/500ml firmly packed basil leaves
(approx 1 large bunch basil)
2 cloves garlic
2 teaspoons/10ml lemon juice
L cup/80ml pine nuts, toasted
2 oz/60g grated parmesan cheese
¾ cup/175ml olive oil
Salt and freshly ground black pepper
METHOD
1. Place all ingredients into blender jug in
the order listed, place lid on blender jug.
2. Select Speed 2/MIX, blend until all
ingredients are very finely chopped and
almost smooth. Scrape down sides of
blender if necessary.
3. Spoon into an airtight container and
chill until ready to use.
TIP
Pesto will keep in an airtight
container in the refrigerator for a few
days. Pour a little extra oil over the
top of the pesto and place a piece of
plastic wrap on top of the pesto. This
will prevent excess browning.