user manual

13
Baba Ghanoush
2 large eggplants
2 cloves garlic
2 tablespoons tahini
¼ cup lemon juice
¼ teaspoon sweet paprika
sea salt and freshly ground black pepper
1 tablespoon Extra Virgin
olive oil
1. Pierce eggplants all over with a fork. Cook
eggplants under a griller until the skin
blackens and the flesh is soft. Allow
eggplants to cool for 20 minutes before
removing skin; drain for 10 minutes.
2. Place all ingredients into blender jug.
Place lid onto jug and press the ‘PUREE’
button. Check mixture and scrape sides if
necessary. Blend on low to finish blending
if needed.
3. Transfer mixture into a bowl and
refrigerate for 1-2 hours before serving.
Drizzle extra virgin olive oil over the top
before serving.
Serve with crusty fresh bread
Herbed Mushroom Pate Approx. 1½ cups
50g butter or margarine
1 onion, roughly chopped
300g mushrooms, sliced
200g cream cheese, cubed
1 tablespoon freshly chopped chives
salt and freshly ground black pepper to taste
1. Heat butter in a frying pan over a medium
heat. Cook onion and mushrooms until
soft; cool.
2. Place mushroom mixture into blender jug
with remaining ingredients.
3. Press the ‘PUREE’ button.
4. Pour into serving bowl and refrigerate for
at least 2 hours before serving.
5. Serve with Melba toasts.
Recipes – Dips/Starters/Pastes (continued)