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2120
Roasted Garlic Aioli
Makes: 1½ cups
3 cloves garlic
2 egg yolks
2 tablespoons water
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 cup olive oil
Salt and pepper, to taste
1. Preheat oven to 200ºC. Wrap garlic in foil
and place in oven for 20 minutes or until
garlic is soft. Discard the skins.
2. Place egg yolks, garlic, water, vinegar
and mustard in blender. Place the lid
securely onto the jug.
3. With motor operating on speed 2, remove
measuring cup and gradually add the oil
in a thin slow stream. Season to taste.
4. Store in a clean, covered container in the
refrigerator for up to one week.
Thai Red Curry Paste Paste
Makes: 2 cups
24 small dried red chillies
10 long red chillies, chopped
8 cloves garlic
6 kaffir lime leaves
2 lemon grass stalks, chopped
½ cup roasted peanuts, roasted
4 tablespoons fresh coriander, chopped
2 tablespoons grated galangal
2 tablespoons ground coriander
1 tablespoon caster sugar
1 teaspoon ground black pepper
2 teaspoons ground cumin
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon shrimp paste
Salt and pepper, to taste
1. Place dried chillies in a bowl and cover
with boiling water. Set aside for 10
minutes. Drain, remove seeds.
2. Place all ingredients in the blender. Place
the lid securely onto the jug.
3. Blend on speed 2 for 1 minute or until
ingredients form a chunky paste. Season
to taste.
4. Store in a clean, covered container in the
refrigerator for up to one week.
Caesar Salad Dressing
Makes: 1 cup
3 anchovy fillets
½ clove garlic
¼ cup grated parmesan cheese
2 tablespoons crème friache
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 teaspoon caster sugar
¾ cup olive oil
Salt and pepper, to taste
1. Place all ingredients in blender, omitting
the oil. Place the lid securely onto the
jug.
2. Pulse for 20 seconds, or until ingredients
are well combined.
3. With motor operating, on speed 1 remove
measuring cup and gradually add the
oil in a thin slow stream. As mixture
thickens, increase speed gradually to 2,
until all the oil has been added.
4. Store in a clean, covered container in the
refrigerator for up to one week.
Indian Lentil Soup with Minted Yoghurt
Serves: 8 cups
2 carrots, peeled
2 celery stalks
2 onions
3 cloves garlic
2 tablespoons olive oil
500g dried red lentils, rinsed
1 tablespoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
10 cups salt reduced chicken stock
1 ½ cups plain Greek yoghurt
¼ cup freshly chopped mint
1 teaspoon lemon juice
½ teaspoon ground cumin
Salt and pepper, to taste
1. Using the processing blade, add the
carrots, celery, onion and garlic to the
bowl and pulse until roughly chopped.
Heat oil in a large pot over medium heat.
Add carrots, celery, onion and garlic,
cooking until tender.
2. Add lentils, curry powder, coriander
and cumin, cooking until fragrant. Add
stock and bring to a simmer, lower heat
and cook for 1 hour or until lentils are
softened. Set aside and allow lentils to
cool to room temperature.
3. Once cooled, in batches blend on speed 2
until smooth. Season to taste.
4. Place yoghurt, mint, lemon and cumin in
blender. Place the lid securely onto the
jug.
5. Blend on speed 1 until smooth. Season to
taste.
6. Bring to a simmer before serving. Serve
with a dollop of minted yoghurt.
Blender Recipes (LC6500 only) Blender Recipes (LC6500 only)
Serving suggestion: Toss with fresh pasta
for a quick and easy meal.
Serving suggestion: Great alternative to
mayonnaise in sandwiches.
LC5500_LC3680_LC6500_LC3266_17EM3.indd 20-21 12/12/17 09:58
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