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Basic Whipped Cream Recipe
2 cups (500 ml) heavy cream
1/4 cup (60 ml) sugar
1 tbsp. (15 ml) vanilla extract
Using the Whisk Attachment, whip on speed 5 until cream is slightly thick-
ened. Add the sugar and vanilla extract. Continue to whip until cream forms
soft peaks. Cream can be stored in the fridge for up to 2 days.
Hummus
1/2 can (400 ml) chickpeas
1 tsp. (5 ml) salt
2 large garlic cloves, crushed
4 tbsp. (60 ml) lemon juice
3/4 cup (80 ml) tahini
1/2 cup (125 ml) water
Put all ingredients in the chopper and cream on speed 5 until smooth. Serve
with fresh cut vegetables such as broccoli, cauliflower, carrots, radishes, cel-
ery, etc. Store leftovers in the fridge for up to 2 weeks.
Pesto Sauce
1 cup (250 ml) finely chopped fresh parsley
2 large garlic cloves, crushed
1/4 cup (60 ml) pine nuts
2 tbsp. (30 ml) fresh chopped basil
2/3 cup (150 ml) olive oil
1/2 cup (125 ml) parmesan cheese (grated)
Pepper to taste
Put all ingredients in the chopper and process on speed 5 until smooth. Pour
over cooked spaghetti, toss to coat and serve.
Serves 4
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Booklet_HB-1094_ENG:Salton Booklet 7/24/08 1:25 PM Page 12