Has your blender made its way to the back of the cupboard because the idea of making a smoothie in this chilly Winter puts you off ? Dust the handy appliance off ASAP. Here are 5 fantastic uses for your trusty blender.
- 200g tinned chickpeas
- 2 tbsp lemon juice (or more)
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- Salt, to taste
- 1 tbsp tahini
- 2 tbsp water
- 2 tbsp extra virgin olive oil
- Place all of the ingredients into a blender and blend until combined. If not fully blended, scrape down the sides and blend again. Season to taste.
Thai Green Curry Paste
- 4-6 medium green chillies, deseeded
- 5cm piece of ginger
- 2 cloves of garlic, peeled
- 1 small onion, peeled
- 2 lemongrass stalks, trimmed and roughly chopped
- Small bunch of coriander
- 1 lime, grated zest and juice
- 2 tsp fish sauce
- 1 tbsp olive oil
- Place all of the ingredients into a blender and blend to make a paste. If not fully blended, scrape down the sides and blend again.
Basil Pesto (or any pesto)
- 1-2 cloves garlic, peeled
- 1-2 cups fresh basil, washed
- 50g pine nuts, lightly toasted
- 3/4 cup grated Parmesan cheese
- 5 tbsp extra virgin olive oil
- Place the pine nuts, basil, garlic and parmesan in a blender and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.
- 8-10 tomatoes, halved
- 2 medium onions, quartered
- 4 cloves garlic
- 2-3 tbsp olive oil
- Salt and pepper, to taste
- 1/2 cup plain low fat yoghurt/coconut cream
- Place the halved tomatoes, quartered onions, and garlic cloves into a large bowl and add the oil. Season well with salt and pepper, and stir well to coat. Pour the oiled and seasoned vegetables onto a baking tray, and roast at 180C for about 30 minutes.
- Set the roasted vegetables aside for 15 minutes to cool and then place the veggies into your blender.
- Once the soup is blended, add the yoghurt/coconut cream and, salt and pepper to taste. If you are serving the soup immediately – pour the soup into a pot and heat on the stove top for 5 minutes.
1 cup flat-leaf parsley leaves
1 cup basil leaves
1 garlic clove, chopped
2 teaspoons capers, drained
1/2 cup extra virgin olive oil
1 lemon, juiced
Salt, to taste
Place parsley, basil, garlic and capers in a blender. Process until finely chopped.
With the motor running, add oil and 2 tablespoons lemon juice to parsley mixture. Blend until well combined. Season with sea salt and pepper.
Blenders are so versatile. From the above mentioned recipes to the humble pancake, frothy lattes or simply grinding flaxseeds – there should be no reason to ever push your blender to the back of your cupboard.