Tomato and Red Pepper Dip
Serves 4-6
2 tablespoons olive oil
4 roasted red capsicums, seeded and peeled
1 Spanish onion, chopped
3 cloves garlic, crushed
100g sundried tomatoes, drained
2 teaspoons sweet paprika
2 small red chillies
1.Place all ingredients into a large mixing bowl.
2.Place the Stick Mixer into the ingredients and blend until smooth.
Basic Bechamal Sauce
Serves 4-6
3 tablespoons butter
3 tablespoons plain flour
11⁄4 cups milk
Pepper and salt, to taste
1.Melt butter in a small saucepan over medium heat.
2.Stir in flour and cook for a 1 minute.
3.Remove from heat.
4.Gradually add the milk, using the Stick Mixer to blend the ingredients.
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
Spicy Tomato and Bacon Pasta Sauce
Serves 4-6
15 Roma Italian tomatoes
2 Spanish onions, chopped
3 tablespoons extra virgin olive oil
2 cloves garlic, crushed
6 rashers bacon, finely chopped and lightly fried
¼cup sweet Thai chilli sauce
¼cup balsamic vinegar Freshly ground black pepper
1.Place all ingredients into a large mixing bowl.
2.Place the Stick Mixer into the ingredients and blend until smooth.
3.Serve hot or cold over cooked pasta of your choice.
Smoked Salmon and Dill Pasta Sauce
Serves 4-6
300g smoked salmon
2 tablespoons fresh dill
1 teaspoon grated lemon rind 300ml sour cream
1 tablespoon lemon juice
200g light cream cheese, softened
2 teaspoons French mustard
1.Place all ingredients into a large mixing bowl.
2.Place the Stick Mixer into the ingredients and blend until smooth.
3.Serve hot or cold over cooked pasta of your choice.
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