Recipes — nutri1200

• 1 large avocado, peeled and sliced
• 250 ml chicken stock
• 125 ml cream
• 30 ml lemon juice
• few drops Worcestershire sauce
• 2 ice cubes
• salt and pepper to taste

1. Place all ingredients in the Tall cup, and attach the blade.
2. Blend, using the pulse action, until the mixture is smooth. Chill
thoroughly before serving. Serves 2 to 3.

• 4 tomatoes, skinned and quartered
• 1/2 small green pepper
• 1/4 English cucumber, peeled and sliced
• 2 stalks celery, sliced
• 3 sprigs parsley
• 1 small clove garlic, peeled
• 250 ml cold water
• 15 ml white vinegar
• 30 ml oil
• dash cayenne pepper
• salt and black pepper to taste
• dash Worcestershire sauce

1. Place all ingredients in the Tall cup fitted with the blade.
2. Blend for about 20 seconds, or until ingredients are chopped to your
desired consistency. Use a pulse action and remove blender to shake
ingredients, if necessary. Chill well before serving.

The traditional version consumes too much time, so get the avour with this
speedy taste-a-like recipe. All the chopping takes only about 10 seconds.

• 750 ml hot water
• 3 beef stock cubes, crumbled
• 3 medium onions, quartered
• 30 g butter

1. Place all ingredients in the Tall cup tted to the blade. Blend all
ingredients for 10 seconds, or pulse until onions are coarsely chopped.
2. Turn mixture into a saucepan, bring to the boil, then simmer for 5 minutes,
or until the onions are tender.

To serve, spoon into bowls, top with a slice of toasted French loaf,
sprinkle with grated cheese and place under a hot grill to melt the
cheese. Serves 3 to 4.

An instant dip for savoury biscuits - pesto also adds flavour to other
dishes. Add to smooth cottage cheese and serve on baked
potatoes as a starter. Season mayonnaise and use for potato salad
or on fish. Warm pesto makes an instant pasta sauce.

• 250 ml basil leaves, washed and patted dry
• 2 large cloves garlic, peeled
• 60 g flaked almonds or walnuts
• 125 ml olive oil
• 50 g parmesan cheese, cut up

1. Combine all ingredients in the Tall Cup and twist on the blade. Pulse until the mixture resembles a coarse paste. Serve as a dip with crusty Italian or French bread.
2. To serve over pasta, make the pesto, then replace the blade with the Sealer lid and microwave on high for 1 or 2 minutes, until heated through. Serve over hot pasta.

Serve with savoury biscuits or even almond biscuits. It makes a delicious sandwich filling, too.

• 1/2 large apple, sliced
• 180 ml smooth cottage cheese
• 100 g blue cheese, crumbled
• 8 to 10 pecan nuts
• 50 ml milk, plus a little to thin if necessary
• salt and pepper to taste

1. Place ingredients in the Tall Cup and twist on the blade. Use the
2. pulse technique to blend ingredients. Remove cup from the base and
3. shake ingredients, if necessary. If the mixture is too thick, add a little
4. more milk and blend again.

Turn mixture into a serving dish and chill for about an hour. Serve with apple slices or savoury biscuits.

• 2 cloves garlic
• 2 sprigs parsley
• 10 ml thyme leaves
• 5 ml oregano leaves
• 90 g butter, cut up

1. Place all ingredients in the Short Cup and twist on the blade. Blend until well mixed and garlic and herbs are finely chopped.
2. Replace the blade with the sealing lid, and microwave on high for about 45 seconds, or until butter has melted.
3. Use mixture to brush slices of a French loaf. Wrap loaf in foil and place on the grill or in the oven until hot for 10 to 15 minutes.

• 1 can tuna, drained
• 30 ml lemon juice
• 1/4 small onion, cup up
• 1 dill gherkin, sliced
• 45 ml mayonnaise
• 45 ml smooth cottage cheese
• salt and pepper to taste

1. Place ingredients in the Tall Cup and twist on the blade. Pulse until
ingredients are well mixed.

Turn into a serving bowl and chill until needed. Serve with savoury
biscuits or vegetables, such as celery sticks, cucumber slices or carrot
sticks. Makes about 190 ml.