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Guacamole
2 ripe avocados, peeled, seeds removed
1 clove garlic
1 tablespoon lemon juice
dash Tabasco sauce
1 jalepeno chilli, sliced
¼ cup fresh coriander leaves
1 tomato, chopped
1. Place quad-blades into glass jug as
directed on page 4.
2. Place all ingredients except tomato in
the glass jug. Pulse all ingredients until
roughly smooth.
3. Transfer mixture to a bowl and stir through
tomato.
4. Refrigerate for 1 hour before serving.
Serve with corn chips and salsa
Pesto Serves 4
125g fresh basil leaves
3 cloves garlic
2 teaspoons lemon juice
sea salt
freshly ground black pepper
1 cup extra virgin olive oil
½ cup pine nuts, roasted
60g pecorino or parmesan, grated
1. Place quad-blades into glass jug as
directed on page 4.
2. Place the basil, garlic, juice, salt, pepper
and oil in the glass jug. Pulse 4-5 times.
3. Push down any ingredients that may have
come up the sides of the jug and add
the nuts and cheese. Pulse until desired
texture is achieved.
To serve: Boil a large pot of boiling water
with a little oil in it. Boil 500g pasta until
just tender. Drain pasta well but do not
rinse. Place hot pasta back into pot and stir
through half of the pesto sauce. Add more
pesto to taste if desired. Serve with extra
cheese and a sprinkle of toasted pine nuts.
Tip: To keep pesto sauce for a few days in the
refrigerator simply place pesto into a clean
container and pour enough olive oil over
top to cover, this will stop the pesto from
discolouring. Cover with lid or plastic wrap.
Whole Egg Mayonnaise Makes about
1 ½ cups
1 egg
1 tablespoon lemon juice
2 teaspoons Dijon mustard
pinch sea salt
1 cup vegetable oil or olive oil
1. Place the whisk into the glass jug as
directed on page 5.
2. Place the egg, juice, mustard and salt in
the glass jug. Pulse until combined.
3. Add oil, a tablespoon at a time and press
the power button for no more than 7
seconds at a time. Repeat with remaining
oil until a thick creamy mayonnaise is
achieved.
4. Keeps in the refrigerator for 1 week.
Recipes continued