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Pesto
•
50g toasted pine nuts
•
30g basil leaves
•
50g Parmesan shavings
•
1 clove of peeled garlic
•
150ml olive oil
•
Salt and pepper
Place all the ingredients into the food processor and blend for
20–30 seconds.
Tapenade
•
1 clove garlic
•
1 lemon, juice only (using citrus juicer)
•
3 tbsp capers, drained
•
6 anchovy fillets, drained
•
250g black olives, pitted, drained
•
2–4 tbsp olive oil
Place all the ingredients into the food processor and pulse for a
few seconds to combine. Blend for 15–20 seconds.
Thai green paste
•
2 medium green chillies, de-seeded and stalks removed
•
Thumb-sized piece of fresh ginger, peeled, whole
•
2 garlic cloves, peeled, whole
•
Small bunch of fresh coriander leaves
•
2 tsp lemongrass paste
•
1 lime, grated zest and juice (using citrus juicer)
•
1 tsp ground coriander
•
1 tsp ground cumin
•
2 tsp Thai fish sauce
•
2 tbsp olive oil
Place all the ingredients into the food processor and blend for
20 seconds.
Tzatziki
•
1 whole cucumber, peeled and deseeded, cut into 4cm lengths
•
4–6 mint leaves
•
2 cloves of garlic, peeled, whole
•
Salt and pepper
•
1 tsp lemon juice (using citrus juicer)
•
250g natural yoghurt
•
Olive oil
1. Place the cucumber, mint and garlic into the food processor,
blend until roughly chopped or to the desired consistency.
2. Place the contents onto a clean tea towel, gather to form a ball
around the cucumber and squeeze to remove the excess liquid.
3. Place into a clean bowl and season with salt and pepper.
4. Add the lemon juice and natural yoghurt and stir well to
combine.
5. Chill until required. Serve garnished with a drizzle of olive oil.
Salad dressings
Vinaigrette:
• Small clove of garlic, peeled
• 40ml white wine vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• 120ml olive oil
• Salt and pepper
• 5g parsley leaves
Place all the ingredients into the food processor and blend for
10–15 seconds.
All-in-one cake mix makes 6 fairy cakes
•
50g castor sugar
•
50g softened butter
•
½ tsp vanilla extract
•
1 egg
•
50g self-raising flour
Place all the ingredients into the food processor and blend for
10–15 seconds. Spoon the mixture into cake cases and bake in
a hot oven for 8–10 minutes or until risen and golden. Top with
our Butter icing recipe.
Butter icing
•
100g softened butter
•
150g icing sugar
•
¼ tsp vanilla extract
•
1 tbsp milk
Place all the ingredients into the food processor and blend for
10–15 seconds.
RECIPES USING THE WHIPPING DISC
Milkshake serves 1
•
150ml chilled skimmed milk
•
1 scoop of ice cream
For a vanilla milkshake: use a scoop of vanilla ice cream.
For a chocolate milkshake: use a scoop of chocolate ice cream,
and add 1 tbsp cocoa and 1 tsp chocolate spread.
Place the ingredients into your 300ml bottle, attach the whipping
disc and blend for about 10–15 seconds until thick and frothy.
Crêpe batter makes enough for 4 crêpes
•
1 egg
•
115g plain flour
•
Salt
•
280ml milk
1. Place all the ingredients into the Breville
attach the whipping disc and blend for about 10–15 seconds.
2. Remove the whipping disc and screw the lid onto the bottle.
Refrigerate until required.
Citrus dressing:
• 50ml olive oil
• 1 tbsp honey
• 15g piece of ginger, peeled
• 10g coriander leaves
• 5g red chilli (optional)
• 1 tsp lemongrass paste
• 2 lemons, juiced
Blend Active
bottle,
®
™
7
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