I have been loving experimenting with my Vitamix, as well as following some of the summer recipes, on offer in their Summer Inspiration cook book.
If you are interested in any of my other Vitamix posts, follow THIS link too see my review, ice cream and soup recipes. I thought I would share with you today, three things I have made recently using my Vitamix, one drink, and two savour dips, all perfect for BBQ season!
- 400g of strawberries washed and hulled
- 2 mint leaves
- 1 bottle of fizz, Champagne, Cava or Prosecco
It couldn’t be simpler really, you just whizz up the strawberries with the two mint leaves in the Vitamix, it take around 10 seconds on high, no need for it to be gradual as the fruit is soft.
Then add the strawberry mixture (I used two to three teaspoons) to the bottom of each glass. Top up with fizz and enjoy!
Black Olive Tapenade
Makes about 400 ml (14 fl oz)
Preparation: 15 minutes Per 50 ml (2 fl oz) approx. 285 kcal, 2 g protein, 30 g fat, 2 g carbohydrates
- 4 sprigs of thyme
- 2 anchovy fillets (in oil)
- 2 dried tomatoes (in oil)
- 300 g (10 oz) stoned black olives
- 2 tbs whole blanched almonds
- 100 ml (3 fl oz) olive oil
- extra oil for covering
- salt & pepper
Wash the thyme and strip off the leaves. Drain the anchovy fillets and the dried tomatoes.
Put the olives, thyme, anchovy fillets, dried tomatoes, almonds and oil into the Vitamix container, close the lid. Select Variable 1, start the machine and slowly increase the speed to Variable 10. Blend for about 1 minute. The paste may still be a little chunky. Season with salt and pepper. To keep, fill the tapenade into a jar, cover with a layer of oil and chill in the fridge. Use within two weeks.
- 1 bunch of parsley
- 1 bunch of basil
- 3 spring onions
- 240 g (8 oz) cooked chickpeas (from the tin or cooked at home)
- juice of ½ lemon
- 2 tbs tahini
- 5 tbs olive oil
- salt & pepper
Makes 1 jar (of 400 ml/14 fl oz) Preparation: 15 minutes Resting: 1 hour Per serving (of 30 g/1 oz): approx. 70 kcal, 2 g protein, 6 g fat, 2 g carbohydrates 1 Wash the parsley and the basil and shake dry. Pull off the leaves. Trim and wash the spring onions, then cut them into chunks.
Wash the parsley and the basil and shake dry. Pull off the leaves. Trim and wash the spring onions, then cut them into chunks.
Put the herbs, spring onions, chickpeas, lemon juice, tahini and oil into the Vitamix container, close the lid. Select Variable 1, start the machine and slowly increase the speed to Variable 10. Blend for about 1 minute, using the tamper to push the ingredients towards the blades. The hummus may still be a little chunky.
A few of the items featured in this post :
Cordello Home : Iconic Collection table centre placemat, olive green -17.50
Pomoro Olive Oil : I adopted an olive tree last year, and this is just two of the olive oil tins that were sent to me. – Prices start from £29
Christy Towel : Monogrammed Wimbledon Towel : £29 + £3.50
Terracotta Bowls : Jamie at home, find similar at Debenhams – £25