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Guacamole
2 ripe avocados, peeled, seeds removed
1 clove garlic
1 tablespoon lemon juice
dash Tabasco sauce
1 jalepeno chilli, sliced (optional)
¼ cup fresh coriander leaves
1 small onion, quartered
1 tomato, quartered
1. Using the processing bowl fitted with the
processing blade, process the avocado,
garlic, juice, Tabasco, chilli and coriander
leaves on speed 3 for 10 seconds. Add
onion and tomato and process on speed 2
until just chopped.
2. Transfer mixture to a bowl and refrigerate
for 1 hour before serving.
Serve with corn chips and salsa
Whole Egg Mayonnaise Makes about 3 cups
2 eggs
2 tablespoons lemon juice
1 tablespoon Dijon mustard
pinch sea salt
2 cups vegetable or light olive oil
1. Using the processing bowl fitted with
the processing blade; place eggs, juice,
mustard and salt in the processing bowl.
Process on speed 1 for 10 seconds or until
combined.
2. Increase speed to speed 3; with the motor
still running remove the food pusher and
start to pour in the oil in a slow, thin
stream until the mixture is creamy and all
the oil has been added.
3. Store in the refrigerator in an airtight
container for 2 weeks.
Variations
• Add crushed garlic to mayonnaise to make
garlic mayonnaise.
• Add finely chopped gerkins, capers and
parsley to mayonnaise to make a tartare
sauce.
Hummus
420g can chickpeas, rinsed, and drained
¼ cup tahini paste
¼ cup lemon juice
¼ cup water
¼ cup olive oil
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon salt
1. Using the processing bowl fitted with the
processing blade, process all ingredients
on speed 3 until smooth.
2. Transfer mixture into a bowl and refrigerate
for 1-2 hours before serving.
Serving suggestions: Serve hummus with
toasted pita crisps; simply cut pita bread into
triangles, brush with olive oil and season with
a little salt and cumin seeds. Bake in oven at
200°C for about 5 minutes or until crisp.
Recipes continued
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