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Herbed Mushroom Pate Makes about
2 cups
50g butter
1 onion, roughly chopped
350g mushrooms, sliced
2 cloves garlic, crushed
2 tablespoons fresh thyme leaves
125g low fat cream cheese, cubed
Salt and pepper, to taste
Grissini or crackers, to serve
1. Heat butter in a frying pan over a medium
heat. Cook onion and mushrooms until
soft. Add garlic and thyme. Increase heat
to medium-high and cook until liquid is
absorbed. Allow mixture to cool.
2. Place both blades into chopper bowl.
Place half the mushroom mixture and half
the cream cheese in the bowl. Place lid
firmly on. Process on Speed 2 until well
combined. Transfer to a bowl. Repeat with
remaining mushroom mixture and cream
cheese. Season with salt and pepper.
3. Transfer mixture to a bowl and refrigerate
for 1 before serving. Serve with grissini or
crackers.
Tzatziki Makes about
1 ¼ cups
1 lebanese cucumber, peeled, grated
250g Greek-style yoghurt
1
/3 cup mint leaves
Salt and pepper, to taste
1. Squeeze out excess liquid from the
cucumber and place in a sieve.
2. Place both blades into chopper bowl.
Place yoghurt and mint in the bowl. Place
lid firmly. Pulse on Speed 1 until smooth.
3. Transfer mixture to a bowl. Add cucumber
and stir to combine. Season with salt
and pepper. Refrigerate for 1 hour before
serving. Serve as a dip or with barbecue
meat and chicken.
Recipes continued