An ode to the almighty gadget. Creamy, dreamy plant-based pasta sauce, nutty banana muffin batter (yep, we’re baking with it)… these six recipes prove the ultimate kitchen tool is so much more than a smoothie operator
Garlic citrus oil
TOTAL: 5 MINS MAKES: 165ML
3 garlic cloves
1 lemon, halved
1/2 navel orange, peeled
125ml olive oil
Blitz the garlic, lemon (rind and all), orange and olive oil in a blender until smooth. Strain and discard the pulp. Keep in the fridge for up to 2 weeks.
Banana chocolate chip muffins
TOTAL: 40 MINS MAKES: 12
3 large ripe bananas
2 large eggs
80ml maple syrup
60ml coconut oil, melted
2 tbsp milk
2 tsp vanilla extract
80g rolled oats
1 tsp baking powder
1 tsp bicarbonate of soda
¼ tsp salt
100g dark chocolate chips
50g flaked coconut
01. Preheat the oven to 180°C. Line a 12-hole muffin tin with paper liners. In a blender, place the bananas, eggs, maple syrup, coconut oil, milk and vanilla extract.
02. Top with oats, baking powder, bicarb and salt. Puree until smooth. Add half the chocolate chips and pulse twice.
03. Divide the mixture into muffin cases and top with coconut and the rest of the choc chips. Bake until a skewer inserted into the centres comes out clean, 18 to 22 mins.
Griddled courgette dip
TOTAL: 20 MINS MAKES: 500ML
4 spring onions
450g courgettes (about 3), quartered lengthways
3 tbsp olive oil, divided
1 garlic clove
60ml tahini
2 tbsp lemon juice
small handful mint leaves
01. Place a griddle pan over a medium heat. Toss the spring onions and courgettes with 1 tbsp oil and 1/2 tsp salt. Griddle, turning occasionally, until charred and tender, around 6 to 8 mins. Then transfer the courgettes and 3 of the spring onions to a blender.
02. Add the garlic, tahini, lemon juice and most of the mint leaves, and pulse to combine. Keep on a low speed, drizzle in the remaining oil and puree until mostly smooth, increasing the speed if needed.
03. Chop the remaining mint leaves and spring onion; serve on top and drizzle with more oil.
Kebab time
Use your garlic-citrus oil to give your protein of choice (chicken works well) a taste upgrade everyone will love.
How to: In a large bowl, toss 80ml of your garliccitrus oil and 1/2 tsp each of salt and pepper with 680g skinless chicken breast (cut into 4cm pieces). Refrigerate for 30 mins. Thread the chicken pieces on to skewers and grill on medium, turning occasionally, for 5 mins. Continue grilling, basting with the remaining garlic-citrus oil until cooked through, about anoth
