User Guide
SUN-DRIED TOMATO PESTO
¾ cup Sun-dried tomatoes
1/3 cup toasted Pine nuts
1 clove Garlic
1/3 cup grated Parmesan cheese
Extra Virgin Olive Oil
Salt & Pepper, to taste
Place tomatoes, pine nuts, garlic, parmesan and a small amount of olive oil into the blender
jug and blend on low speed. Slowly increase the speed and add more olive oil until the desired
consistency is reached. You may need to turn o the blender and scrape down the sides.
Continue blending until all ingredients are evenly pureed. Serve immediately, or store in the fridge
in an air tight container for 2-3 days.
MAYONNAISE
2 Eggs
2 tbsp Lemon juice (or vinegar)
1 tbsp Dijon mustard (or Hot English mustard for extra tang)
350ml Vegetable Oil
Salt & Pepper, to taste
Place eggs into the blender jug and blend on lowest speed for 10-15 seconds. Slowly pour the oil
through the small opening in the lid. Adding oil too fast will not allow enough time for the mixture
to emulsify. This will cause the mixture to be too watery. Add in lemon juice and mustard slowly.
Blend until mixture is thick. Turn o the blender, and, using a plastic spatula, stir in any oil that is
remaining on the top of the mayonnaise. Season to taste.
Serve immediately, or place in the fridge in an air tight container for 2-3 weeks.
Note: Do not use olive oil for this recipe, as its strong avour will overpower the sauce.
ROMESCO SAUCE
2 Red capsicum, quartered & de-seeded
4 cloves Garlic
1 medium Tomato
125g Whole blanched almonds
¼ tsp Smoked paprika
1 tbsp Red wine vinegar
2 tbsp Extra Virgin Olive Oil
½ Fresh chili
Place capsicum, skin side up on an oven tray under a grill on high heat. Grill for 5-10 minutes,
or until skins are blackened. Place in a bowl, and cover with cling wrap to cool. Remove and
discard capsicum skins. Add all ingredients to the blender and blend on low speed, gradually
increasing to high speed. Turn o the blender and scrape down the sides if necessary. Season
to taste.
Tip: This recipe is great with barbecued meats, or as a sauce for any pasta.
NAPOLITANA SAUCE
1 medium Brown onion, peeled & quartered
2 cloves Garlic