RECIPES - Soups
Carrot and orange soup
2 tablespoons olive oil
2 onions, chopped
4½ lbs (2kg) carrots, chopped 5 cups chicken stock
1¾ cups fresh orange juice Pepper, to taste
1.Using a large saucepan heat oil, saute onions until slightly golden.
2.Add remaining ingredients, bring to the boil, then reduce heat to simmer.
3.Simmer until carrots have softened.
4.Remove from heat, cool slightly.
5.Place Cordless Hand Blender with the stainless steel blending shaft attached into saucepan and blend until soup is smooth. Serve.
Zucchini and potato soup
2 tablespoons olive oil
2 leeks, thinly sliced
1Ib (500g) washed potatoes, peeled and chopped
8 zucchinis, chopped 6¾ cups chicken stock Pepper, to taste
1 cup cream
1.Using a large saucepan heat oil, saute leeks until they have softened.
2.Add the next 3 ingredients.
3.Bring to the boil, then reduce heat to simmer.
4.Simmer until vegetables have softened.
5.Stir in cream and bring to the boil.
6.Remove from heat, cool slightly.
7.Place Cordless Hand Blender with the stainless steel blending shaft attached into saucepan and blend until soup is smooth. Serve.
Sweet Potato and spinach soup
2 tablespoons olive oil
2 cloves garlic, crushed
3 leeks, thinly sliced
1 tablespoon red curry paste
1 teaspoon ground cumin
1¾ lbs (800g) English spinach, chopped 2½ cups chicken stock
½lb (225g) sweet potato, peeled and chopped
3 Kaffir lime leaves or 1 teaspoon grated lime rind
1.Using a large saucepan heat oil, saute the first 2 ingredients until lightly softened.
2.Add the next two ingredients, cook over a high heat for 1 minute, add remaining ingredients.
3.Bring to the boil, then reduce heat to simmer.
4.Simmer until all vegetables have softened.
5.Remove from heat, cool slightly.
6.Place Cordless Hand Blender
with the stainless steel blending shaft attached in the saucepan and blend soup until smooth. Serve.
RECIPES - SAUCES
Tomato and red pepper dip
2 tablespoons olive oil
4 roasted red bell peppers, seeded and peeled
1 Spanish onion, chopped
3 cloves garlic, crushed
3½ oz (100g) sundried tomatoes, drained 2 teaspoons sweet paprika
2 small red chillies
1.Place all ingredients into a large mixing bowl.
2.Place the Cordless Hand Blender with the stainless steel blending shaft attached into the ingredients and blend until smooth.
Spicy tomato and bacon pasta sauce
15 Roma Italian tomatoes
2 Spanish onions, chopped
3 tablespoons extra virgin olive oil
2 cloves garlic, crushed
6 strips bacon, finely chopped and lightly fried
¼cup sweet Thai chilli sauce
¼cup balsamic vinegar Freshly ground black pepper
3.Place all ingredients into a large mixing bowl.
4.Place the Cordless Hand Blender with stainless steel blending shaft attached into the ingredients and blend until smooth.
5.Serve hot or cold over cooked pasta of your choice.
Basic bechamal sauce
3 tablespoons butter
3 tablespoons plain flour
1 cup milk
Pepper and salt, to taste
1.Melt butter in a small saucepan over medium heat.
2.Stir in flour and cook for 1 minute.
3.Remove from heat.
4.Gradually add the milk, using the Cordless Hand Blender with stainless blending shaft attached to blend the ingredients until smooth.
5.Return to the heat and continue blending mixture until sauce boils and thickens.
6.Season with pepper and salt, if desired.
Variations:
Cheese sauce
1 cup grated Cheddar cheese,
1 teaspoon English mustard
Herb sauce
3 shallots, thinly sliced
3 tablespoons freshly chopped parsley
1 tablespoon finely snipped dill
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