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Olive Tapenade
Makes: 3 cups
2 cups good-quality kalamata olives, pitted
4 anchovies, drained
1 garlic clove, peeled
1 tablespoons capers, drained
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
1. Place olives, anchovies, garlic and capers
in the chopping bowl. Process on TURBO
for 10 seconds.
2. On speed 1, slowly add the oil, in a thin
steady stream, until mixture forms a thick,
smooth paste, approximately 1 minute.
3. Stir in lemon juice and season with salt
and pepper.
Warm Fennel Dip
Makes: 3 cups
2 fennel bulbs, trimmed
1 onion
2 cloves garlic
2 tablespoons olive oil
2 tablespoons grated parmesan cheese
2 tablespoons lemon juice
½ cup sour cream
2 teaspoons fennel seeds, toasted
Salt and freshly ground black pepper, to taste
1. Using the chopper attachment process
fennel, onion and garlic on Speed 4 for 15
seconds or until a chunky paste.
2. Heat oil in a medium fry pan over medium
heat. Add fennel mixture and cook for 3-4
minutes or until beginning to caramelize.
3. Combine all ingredients, except fennel
seeds, in a medium bowl. Using the
StickMaster
®
process on Speed 3 for 15
seconds or until smooth. Season to taste
with salt and pepper. Stir through fennel
seeds. Serve.
Recipes continued
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