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27
Hazelnut butter
Prep 10 minutes
Makes 1 cup
300g raw hazelnuts
½ teaspoon sea salt
1 tablespoon vegetable oil
1. Preheat oven to 180C°. Place hazelnuts on
a baking sheet in a single layer. Roast for
5–6 minutes or until golden.
2. Remove straight into a clean tea towel. Wrap the
tea towel around the hazelnuts and roll the nuts
to remove most of the skin.
3. Place bowl onto machine base, insert the spindle
and quad blade.
4. Place hazelnuts and oil in the bowl. Attach lid.
Process for 3 minutes or until a butter forms.
5. Add salt and blend for a further 30 seconds.
6. Transfer to a sterilised jar and store.
Beetroot dip
Prep 8 minutes, Bake 45 minutes
Makes 1 cup
800g beetroot
2 tablespoons olive oil
2 tablespoons orange juice
1 small garlic clove, crushed
½ cup Greek yoghurt
Salt and pepper
1. Preheat oven to 180C°. Cut beetroot into large
chunks, drizzle with olive oil and wrap in
aluminium foil. Roast for 40–45 minutes or until
tender. Allow to cool slightly and peel away
the skin.
2. Place bowl onto machine base, insert the spindle
and attach the quad blade.
3. Place beetroot, orange juice, garlic and yoghurt in
the bowl. Attach the lid. Blend for 3-4 minutes or
until smooth.
4. Season with sea salt and black pepper to taste.
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