3 Awesome (& Easy) Recipes to Liven-up your Meals!

Every simple dish can be easily brightened with the right sauce. For this, we’ve prepared three fantastic recipes that have originated from all over the world. These are versatile, work well with most dishes and the best part? All of them can be easily made with our elegant Kitchen Appliances. Let’s get cooking!

Harissa Paste

Harissa is a hot chilli paste that’s a staple from Tunisia. While spicy, it actually mixes a variety of flavours and is perfect as a dip, on marinades, stew or even salad!
Ingredients:
• 7 dry red chillies
• 2 large roasted red peppers
• 2 tablespoons of Tomato paste
• 2 teaspoons coriander
• 2 teaspoons cumin
• 1 teaspoon toasted and ground caraway seeds
• 1 teaspoon smoked paprika
• Cayenne pepper & fresh garlic cloves, according to your taste
• Kosher salt
• Lemon juice
• Extra virgin olive oil
Directions:
1. Soak the dry red chillies in hot water to rehydrate.
2. Seed them and blend in the Revour Mixer Grinder with the other ingredients.
3. Sprinkle the extra virgin olive oil in the mix as the machine is running until it turns into a slightly chunky paste.
4. While you can use Harissa Sauce as soon as you make it, refrigerating it for a day or two will blend the flavours well.

Pesto Sauce

You’ve probably seen Pesto as part of the Italian cuisine or Pasta section in a restaurant’s menu. You can now make it at home in a few easy steps. Simply add it to some Spaghetti or Pasta to enjoy its delightful and creamy taste.
Ingredients:
• 2 cups of fresh basil leaves
• 1/2 cup extra virgin olive oil
• 1/3 cup raw pine nuts, walnuts, almonds, pepitas or pecans
• 1/4 cup grated Parmesan cheese (those on a dairy-free diet can replace it with a tablespoon of nutritional yeast)
• 1 tablespoon lemon juice
• 1/2 teaspoon fine sea salt
• 2 cloves of chopped garlic
Directions:
1. Mix the basil, nuts/ seeds, Parmesan cheese/ yeast, lemon juice, garlic and salt in the Revour Mixer Grinder.
2. While the machine is running, slowly sprinkle the olive oil. Continue processing until the mixture is well blended but still has some texture.
3. Add a dash of salt if the mixture tastes too bitter. Add more Parmesan cheese if you’d like a creamier/ cheesier Pesto. You can even thin out the Pesto with more olive oil.
Optional step: Before blending the nuts or seeds along with the mix, you can roast them for extra flavour over medium heat, for 3 to 5 minutes. Pour them into a bowl to cool for a few minutes.

Chimichurri

The Argentine cousin of the Pesto is Chimichurri. This delightful sauce can be customised an endless number of times, making it perfect for everyone. It can be used as a marinade or be served alongside grilled steak or paneer.
Ingredients:
• 1/2 cup extra virgin olive oil
• 1/4 cup coarsely chopped parsley
• 3 tablespoons red wine/ vinegar
• 2 & 1/2 tablespoons minced garlic cloves
• 2 tablespoons oregano leaves
• 2 teaspoons crushed red pepper
• Kosher salt and freshly ground pepper, according to your taste
Directions:
1. Add the parsley, vinegar, garlic, oregano and crushed red pepper to the Revour Mixer Grinder.
2. Keep mixing until the mixture gains a smooth texture. Add salt and pepper to the mix.
3. Pour the mixture into a bowl and pour the olive oil. Let it stand for at least 20 minutes.
So, what masterpiece are you cooking today? Tell us in the comments!

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