Sage Kitchen Wizz Pro BFP800UK Bedienungsanleitung PDF herunterladen (Seite 37)

36

RECIPES FROM SAGE

EGGPLANT DIP

Makes approx 2 cups

INGREDIENTS

2 large eggplants

2 cloves garlic

1 tablespoon lemon juice

2 tablespoons olive oil

1 teaspoon sea salt

½ teaspoon ground cumin

2 tablespoons chopped fresh parsley

Freshly ground black pepper

Fresh or toasted Lebanese bread

METHOD

1. Preheat oven to 200°C. Rub whole

eggplants all over with a little oil.

Place into a baking dish and bake for

about 40 minutes or until skin is begins

to darken.

2. Add garlic to baking dish and continue

baking eggplant and garlic until

garlic is softened and eggplants are

blackened and blistered all over. Remove

from oven.

3. Place eggplants into a plastic bag and

set aside until cool enough to handle.

4. Remove skin from eggplants and

discard, roughly chop the ﬂesh. Insert

Quad blade into processor bowl and add

eggplant into the food processor bowl

with garlic, lemon juice, olive oil, salt

and cumin. Place lid on bowl.

5. Process until mixture is almost smooth,

scraping down the sides of processor

bowl if necessary.

6. Pour into bowl and stir through parsley

and season with black pepper.

Serve dip with fresh or toasted

Lebanese bread.

ROAST BEETROOT DIP

Makes approx 2 cups

INGREDIENTS

4 medium (700g) beetroot

1 garlic bulb

2 teaspoons lemon juice

1 tablespoon horseradish

¼ cup (60ml) light olive oil

Salt and freshly ground black pepper

Turkish bread to serve

METHOD

1. Preheat oven to 200°C. Wash beetroot

well and pat dry. Cut top off garlic and

place beetroot and garlic onto a baking

tray and drizzle with oil. Bake for 30

minutes then remove garlic and turn

beetroot over and cook beetroot for a

further 15–20 minutes or until

the beetroot is tender. Set aside to

cool completely.

2. Once beetroot is cool peel off skin

and cut into quarters. Squeeze garlic

out of skin.

3. Insert Quad blade into processor bowl;

add beetroot and garlic and remaining

ingredients. Place lid on bowl.

Process until combined, scraping sides

if necessary.

Serve dip chilled with Turkish bread.

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