Gastroback 41006 Design Mixer Advanced Pro - Manual (Page 23)

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smoked salmon paté
1 tsp grated lemon rind
1 sp lemon juice
125 g cream cheese
100 g smoked fish, skin and bones
removed (salmon, trout or
mackerel)
2 tsp horseradish cream
1 tsp fresh parsley sprigs
white pepper, to taste
Place lemon rind, juice and cream cheese
into blender jug, using the Ice Auto Pulse
function. Scrape mixture from sides of bowl
with a spatula. Add fish, horseradish cream,
parsley and pepper. Use the Ice Auto Pulse
function until chopped. Scrape mixture from
sides of bowl with a spatula. Blend using the
Blend function until smooth. Remove paté
from blender jug and spoon into a serving
dish, smooth top, cover and refrigerate until
well chilled. Serve with water biscuits or
melba toasts.
mayonnaise
2 egg yolks
1 tsp dry mustard
1 sp vinegar
125 ml vegetable oil
salt and white pepper, to taste
Place egg yolks, mustard, vinegar, salt and
pepper into blender jug and blend using
the Blend function until light and fluffy. With
blender running, slowly pour oil through
inverted measuring cup in lid. Blend until
mixture thickens. This should take about 1
minute.
mayonnaise variantions:
Raspberry: replace 1 tablespoon vinegar
with 1 tablespoon raspberry vinegar
garlic: add 2 cloves garlic, peeled and
chopped to the egg yolk mixture
herb: add ½ cup chopped mixed fresh
herbs (such as basil, chives, parsley, thyme)
to the prepared mayonnaise.
Avocado dressing
1 tsp lemon juice
½ cup sour cream
3 sp cream
2 drops tabasco sauce
1 tsp honey
1 avocado, peeled, stoned and
chopped
1 clove peeled garlic, chopped
Place all ingredients into the blender jug. Use
the Blend function, blend until smooth. Use
as a dressing with potato salad.
herb dressing
¾ cup mixed fresh herbs (parsley, cori-
ander, mint, chives, rosemary,
and basil)
1 clove peeled garlic, optional
2 sp olive oil
3 sp balsamic vinegar
Place all ingredients into the blender jug.
Use the Blend function, blend until combined.
Serve with lamb, chicken, fish.
creamy zucchini sauce
2 tsp oil
3 zucchini, sliced
2 onions, chopped
165 ml cream
60 g butter, melted
½ cup grated parmesan cheese
freshly ground black pepper
ground nutmeg
Heat oil in a medium fry pan and cook
zucchini and onions for 4-5 minutes or until
tender. Set aside to cool. Transfer mixture to
blender jug. Use the Blend function, blend
until smooth. Return mixture to fry pan, add
remaining ingredients. Cook sauce over
a low heat until it is almost boiling. Serve
sauce immediately with cooked pasta.
Tip: Substitute zucchini for mushrooms, add
250 g mushrooms, sliced to make mushroom
sauce.