Potato Wedges with Rainbow Dips

1. Attach Balloon Whisk to your Hand Blender. Into your Hand Blender Measuring Beaker, add egg yolk, Dijon mustard and white wine vinegar. Blend well to your desired consistency. While blending, add slowly sunflower or canola oil. Season with salt and pepper.

2. Chop and smash white stalk base of lemongrass then slice finely. With your Hand Blender, blend Thai chilli sauce, lemon juice, coriander and sliced lemongrass base well to your desired consistency.

3. With your Hand Blender, chop shallots. By hand, finely chop Kaffir lime leaves. Add into a small bowl, Nacho cheese sauce, chopped shallots, chopped Kaffir lime leaves. Mix well with spoon.

4. With your Hand Blender, chop shallots. In a lightly heated pan, add butter. Fry Chopped Shallots for about 2 to 3 minutes. Add Meat Curry Powder, and mix well. Set aside in a bowl for 5 minutes to cool. Add to 4 tablespoons of mayonnaise. Mix well with spoon.

5. Bring water to boil. Add salt. Blanch spinach for 1 minute to soften and make blending easier. Remove spinach and squeeze off excess water. With your Hand Blender, blend sour cream, cooked spinach, lemon juice, salt and pepper well to your desired consistency.

6. Lightly heat up water. Infuse with blue pea flowers for about 3 to 5 minutes. Strain to obtain blue liquid. With your Hand Blender, blend 4 tablespoons of mayonnaise, 1 teaspoon of truffle oil and 1 teaspoon of blue liquid well, and set aside.

7. Peel, quarter and thinly slice beetroot to about 0.2cm thick. Boil water, vinegar, sugar, and stir well. Add sliced beetroot to pickle it for a tangy punch. Turn off heat and infuse for 20 minutes, then strain off liquid. With your Hand Blender, blend pickled beetroot and sour cream well to your desired consistency.

8. Thinly slice purple cabbage. Boil water, vinegar, sugar, and stir well. Add sliced cabbage to pickle it for a tangy punch. Turn off the heat and infuse for 20 minutes, then strain off liquid. With your Hand Blender, blend 4 tablespoons of mayonnaise and pickled cabbage well to your desired consistency.

9. Into a heated frying pan, bring cooking oil up to temperature. Test with one potato wedge. The oil is hot if bubbles form. Add all potato wedges and fry for about 5 to 8 minutes until golden.

10. Serve with dipping sauces and enjoy.

Extra-lightweight hand blender with a 1000-watt motor, 12-speed settings and QuattroBlade four-winged blade for easy pureeing, blending and chopping.

Induction hobs generate heat only where it is needed, and its lower temperature also keeps hands safe from burning. These features ensure safety, convenience and energy savings.