Villaware BLVLLAZ05H: recipes
recipes : Villaware BLVLLAZ05H
recipes
Blueberry Coulis
Pineapple-Mango Salsa
225 g blueberries
½ medium red pepper, cut in 4 pieces
28-43 g icing sugar
½ medium red onion, cut in 4 pieces
Place blueberries in blender and
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
Tangy Ginger Marinade
In the jar, place all ingredients, except beans
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
Spinach and Pecan Pesto
60 g basil leaves
120 g baby spinach leaves
120 ml extra virgin olive oil
230 g pecans
Chilli Marinade
75 g freshly shredded Parmesan cheese
140 g hot chillies
2 garlic cloves, chopped
28 g rosemary
1
28 g basil
Salt to taste
Pepper to taste
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
Avocado Dip
2 large ripe avocados
450 g sour cream
2 tomatoes
4 spring onions, with green
20 g lemon juice
Add all other ingredients to blender and
Hot pepper sauce to taste
for up to 24 hours depending on strength
Place all ingredients in blender jar and pulse
Place in separate dish, cover and chill for
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recipes
Andalusia Gazpacho
100 g day old bread
800 g ripe red tomatoes, peeled
1 cucumber
2 green peppers, seedless
1 peeled garlic clove
100 ml virgin olive oil
14 g vinegar
750 ml water
Salt to taste
Add the soaked bread, salt, vinegar and
little by little until the desired consistency is
Place in a separate container and chill in the
Gazpacho
690 g red pepper
460 g red onion
115 g celery
260 g cucumber
5 g minced garlic
60 ml red wine vinegar
475 ml vegetable juice
5 g cumin
Add garlic and vinegar to the blender and
Add vegetable juice, cayenne and cumin to
Pour puree over remaining half of
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