Basil Pesto
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
- 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.
- 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.
Apple Cheese Spread
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
- Place ingredients in the Tall Cup and twist on the blade. Use the
- pulse technique to blend ingredients. Remove cup from the base and
- shake ingredients, if necessary. If the mixture is too thick, add a little
- more milk and blend again.
Turn mixture into a serving dish and chill for about an hour. Serve with apple slices or savoury biscuits.
Herb and Garlic Butter
Nice to spread on French bread slices for garlic bread. Also delicious on fish or baked potatoes.- 2 cloves garlic
- 2 sprigs parsley
- 10 ml thyme leaves
- 5 ml oregano leaves
- 90 g butter, cut up
- Place all ingredients in the Short Cup and twist on the blade. Blend until well mixed and garlic and herbs are finely chopped.
- Replace the blade with the sealing lid, and microwave on high for about 45 seconds, or until butter has melted.
- 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.
