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Recipes (continued)
Baba ghanoush
2 large eggplants
2 cloves garlic
2 tablespoons tahini
¼ cup lemon juice
¼ teaspoon sweet paprika
sea salt and freshly ground black pepper
1 tablespoon good quality Extra Virgin olive
oil
1. Pierce eggplants all over with a fork.
Cook eggplants under a griller until the
skin blackens and the flesh is soft. Allow
eggplants to cool for 20 minutes before
removing skin; drain for 10 minutes.
2. Place all ingredients into jug and place lid
firmly onto jug.
3. Pulse mixture about 4 times. Remove the
measuring cap and insert the processing
baton.
4. Slowly increase speed to 2 and using the
baton process mixture until desired texture
is achieved.
5. Transfer mixture into a bowl and refrigerate
for 1-2 hours before serving. Drizzle extra
virgin olive oil over the top before serving.
Serve with crusty fresh bread
Guacamole
2 ripe avocados, peeled, seeds removed
1 clove garlic
1 tablespoon lemon juice
dash Tabasco sauce
1 jalapeno chilli, sliced
¼ cup fresh coriander leaves
1 tomato, chopped
1. Place all ingredients into jug except for
tomato and place lid firmly onto jug.
2. Pulse ingredients until roughly chopped.
3. Transfer mixture to a bowl and stir through
the tomato.
4. Refrigerate before serving.
Serve with corn chips and salsa
Blue Cheese Dip
150g creamy blue cheese
300g sour cream
2 green onions, roughly chopped
2 tablespoons milk
freshly ground black pepper
1. Place all ingredients into the jug and place
lid firmly onto jug. Remove the measuring
cap and insert the processing baton.
2. Slowly increase speed to 3, and using the
baton process until smooth.
3. Chill for 1 hour before serving.
Serve with crackers and carrot sticks