Sunbeam PB7650 manual Satay sauce, Tomato sauce, tablespoons soy sauce 2 garlic cloves, crushed

Recipes – Dips & Sauces (continued)

Satay sauce

Makes: 1 cup

Preparation: 10 mins

1 cup toasted unsalted peanuts

½cup peanut oil

½cup warm water

2 tablespoons soy sauce

2 garlic cloves, crushed

1.Combine all ingredients in the jug of a blender. Blend on “Setting 2” scrapping down the side occasionally, until smooth and combined.

Tomato sauce

Makes: 1L

Preparation: 10 mins

Cooking: 45 mins

1 tablespoon olive oil

1 large brown onion, halved, finely chopped 1kg egg (roma) tomatoes, chopped

3 garlic cloves, crushed

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

2 cups vegetable stock

2 cups water

1.Heat oil in a large saucepan over medium- high heat. Add onion and cook, stirring occasionally, for 3 minutes. Add tomatoes and garlic and cook, stirring, for 5 minutes or until tomatoes softened.

2.Stir in vinegar and sugar and bring to the boil. Add the stock and water and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 35 minutes or until sauce thickens slightly. Remove from heat. Set aside and cool to room temperature.

3.Blend sauce on “Setting 2 or 3”, in batches, until smooth. Return to same saucepan and stir over low heat until mixture comes to the boil. Use as desired or label, date and freeze for up to 3 months.

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