SPINACH, PARMESAN AND CASHEW DIP
Makes approximately 1 cup (250 ml)
Ingredients:
75 g baby spinach leaves
1 clove garlic
^ cup (70 g) unsalted toasted cashews
75 g parmesan, chopped into 1cm pieces
^ cup (80 ml) olive oil
2 teaspoons lemon juice
Salt and freshly ground black pepper
Method:
1. Combine all ingredients except salt and pepper into the blender jug in the order
listed. Place lid on jug.
2. Select 3/BLEND setting and process until all the ingredients are chopped as
desired; scrap down side if necessary. Do not over process and it should be slightly
chunky.
3. Season to taste and serve with crackers.
Tip:
Dip will keep fresh for 1 day.
MAYONNAISE
Makes approximately 1 cup (250 ml)
Ingredients:
2 egg yolks
1 teaspoon Dijon mustard
1 teaspoon salt
1 tablespoon lemon juice
½ cup (125 ml) olive oil
½ cup (125 ml) grape seed oil
Method:
1. Combine yolks, mustard, salt and lemon juice into the blender jug. Place lid on
jug. Blend on low speed until combined.
2. With blender running on Speed 1/MIX, slowly pour oil through the inner mea-
suring lid until mixture thickens, this should take about 1 minute.
3. Transfer to an airtight container and refrigerate for up to 1 week.
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