Villaware BLVLLAZ05H Mode D'emploi page 11

recipes
(continued)
Blueberry Coulis
225 g blueberries
28-43 g icing sugar
Place blueberries in blender and
pulse to break up fruit.
Add sugar and puree.
Pour into a container and chill.
Tangy Ginger Marinade
235 ml soy sauce
155 ml honey
155 ml oil
21 g white wine vinegar
3 crushed garlic cloves
14 g fresh chopped ginger
2 limes, peeled
Pass limes through juice extractor.
Combine juice and all other ingredients
in blender until well blended.
Marinate meat before cooking.
Chilli Marinade
140 g hot chillies
28 g rosemary
28 g basil
28 g thyme
28 g parsley
28 g mustard seed
1 small lime, peeled
1 small orange, peeled
9 g salt
28 g white vinegar
Pass lime through juice extractor. Measure
out 60 ml of juice and place in blender.
Pass orange through juice extractor.
Measure out 28 g and place in blender.
Add all other ingredients to blender and
mix until smooth.
Marinates around 900 g of meat. Marinate
for up to 24 hours depending on strength
of flavouring desired.
Pineapple-Mango Salsa
½ medium red pepper, cut in 4 pieces
½ medium red onion, cut in 4 pieces
2.5 cm piece of ginger root, peeled,
cut in 4 pieces
230 g pineapple chunks
230 g fresh mango chunks
14 g lime juice
230 g rinsed, drained black beans
Tortilla chips
In the jar, place all ingredients, except beans
and tortilla chips, in order listed above.
Turn dial slightly clockwise for low power.
Chop to desired consistency.
Pour into bowl and stir in beans.
Serve with tortilla chips.
Spinach and Pecan Pesto
60 g basil leaves
120 g baby spinach leaves
120 ml extra virgin olive oil
230 g pecans
75 g freshly shredded Parmesan cheese
2 garlic cloves, chopped
1.25 g salt
Salt to taste
Pepper to taste
Lightly toast pecans.
Place all ingredients in blender jar.
Pulse until smooth.
Avocado Dip
2 large ripe avocados
450 g sour cream
2 tomatoes
4 spring onions, with green
20 g lemon juice
Hot pepper sauce to taste
Peel and pit the avocados then cut into chunks.
Core tomatoes, remove seeds then coarsely chop.
Coarsely chop onions.
Place all ingredients in blender jar and pulse
to desired consistency.
Place in separate dish, cover and chill for
one hour before serving.
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