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RECIPESRECIPESSTARTERS & DIPS
GREEK YOGHURT DIP
INGREDIENTS
½ Lebanese cucumber
1 tablespoon salt
2 cloves garlic
200g carton natural yoghurt
1 tablespoon olive oil
Black pepper to taste
Black olives, for serving
METHOD
1. Wash and dry the cucumber and cut
into cubes.
2. Assemble Wizz using chopping/
mixing blade.
3. Place cucumber, in batches, into
processing bowl and process finely
using the CHOP function.
4. Remove cucumber and mix with salt.
Allow to stand 10 minutes.
5. Place cucumber in a sieve and rinse
quickly under cold water.
6. Drain cucumber and press out excess
water with the back of a spoon.
7. Reassemble using the chopping/
mixing blade.
8. Place garlic into the processing bowl and
process finely using the CHOP function.
9. Add the yoghurt, oil and pepper
and process until smooth using the
CHOP function.
10. Stir cucumber into yoghurt mixture.
11. Cover and refrigerate until well chilled.
Serve garnished with black olives and
accompanied with crisp Lebanese bread
strips or raw vegetable pieces.
PESTO DIP
INGREDIENTS
½ cup fresh basil leaves
1 clove garlic, peeled
25g pine nuts
¼ cup cottage cheese
1 tablespoon Parmesan cheese, grated
METHOD
1. Wash and dry the basil leaves.
2. Assemble Wizz using chopping/
mixing blade.
3. Place basil leaves and garlic into
processing bowl and chop for 10–15
seconds using the CHOP function.
4. Add pine nuts and process for 10
seconds. Add cheeses and process
until smooth.
5. Scrape mixture from sides of bowl with
a spatula.
6. Process mixture in short bursts
until smooth.
7. Cover and refrigerate until well chilled.
Serve with a selection of crisp breads and
cracker biscuits.
STARTERS & DIPS
SMOKED SALMON PATE
INGREDIENTS
1 teaspoon grated lemon rind
1 tablespoon lemon juice
75g cream cheese
75g smoked fish, skin and bones removed
(salmon, trout or mackerel)
1 teaspoon horseradish cream
1 teaspoon fresh parsley sprigs
White pepper, to taste
METHOD
1. Assemble Wizz using chopping/
mixing blade.
2. Place lemon rind, juice and cream
cheese into processing bowl and process
until smooth using the CHOP function.
3. Add fish, horseradish cream, parsley and
pepper and process for 10–15 seconds.
4. Scrape mixture from sides of bowl with
a spatula.
5. Process mixture in short bursts
until smooth.
6. Cover and refrigerate until well chilled.
Serve with water biscuits or Melba toasts.
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