Breville Hemisphere Twist Instruction Book page 15

Spiced Carrot & Feta Dip
Makes approximately 1 cup
500g carrots, peeled, cut into ½ in (1.5cm) slices
2½ tablespoons extra-virgin olive oil, plus extra
to garnish
Salt and pepper, to taste
½ cup (130g) natural Greek style yogurt
3 teaspoons apple cider vinegar
1 clove garlic, halved
1½ tablespoons chopped fresh cilantro leaves, plus
extra to garnish
1¼ teaspoons ground cumin
½ teaspoon ground ginger
Good pinch ground chilli or cayenne pepper
Salt and freshly ground black pepper, to taste
2oz (60g) feta cheese, crumbled
Crisp pita bread, to serve
1. Preheat oven to 335°F/170°C no fan
(300°F/150°C fan-forced). Line a baking
tray with non-stick baking paper.
2. Place carrots on prepared tray. Drizzle with
oil, and toss to coat. Season to taste with salt
and pepper. Bake for 50 minutes, turning
halfway, or until tender. Set aside for 10
minutes to cool. Transfer to blender jug.
3. Add remaining olive oil, yogurt, vinegar,
garlic, cilantro, cumin and ginger
to blender jug and secure lid.
4. Process on BLEND (Speed 3) until mixture
is almost smooth. Scrape down sides of
blender if necessary. Season to taste.
5. Transfer to a bowl. Cover with plastic food wrap
and place in the fridge for at least 1 hour, to chill.
6. Just before serving, stir through half the feta
until well combined. Sprinkle with remaining
feta, drizzle with olive oil and garnish with
extra cilantro. Serve with crisp pita bread.
Mayonnaise
Makes approximately 1 cup
½ lemon
2 egg yolks
1 teaspoon Dijon mustard
1 teaspoon salt
1 cup (250ml) grapeseed or light olive oil
1. Place yolks, mustard and salt into blender jug.
2. Squeeze lemon directly into blender jug,
using the citrus cone lid. Secure lid.
3. Process on MIX (Speed 1) for 30
seconds or until combined.
4. With blender running on MIX (Speed 1), slowly
pour oil through the inner measuring lid until
mixture thickens, this should take about 1 minute.
5. Transfer to an airtight container and
store in the fridge for up to 1 week.
Variation
to make caesar dressing:
• Omit the salt.
• Add 1 tablespoon Worcestershire sauce,
3-4 anchovy fillets and 2 cloves of garlic in
with the egg yolk and mustard mixture.
• Continue as per the recipe. Season
to taste with salt and pepper.
to make roasted Garlic aioli:
• Slice the top off 1 whole garlic bulb
and wrap in foil. Bake in the oven for
390°F/200°C for 20 minutes or until
garlic is softened and fragrant.
• While the garlic is cooling, make the
mayonnaise recipe, omitting mustard.
• Squeeze garlic from the bulb and stir
through mayonnaise using MIX (Speed 1).
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