Recipes continued
Pasta with Classic Tomato Sauce
Serves: 4
Cooking: 40 mins
1 tablespoon olive oil
1 large brown onion, chopped
1kg vine-ripened tomatoes, chopped
2cloves garlic, finely chopped
1 tablespoon brown sugar
1 tablespoon red wine or balsamic vinegar
2 tablespoons finely chopped fresh oregano leaves
400g dried spaghetti Salt and pepper, to taste
1.Heat oil in a large saucepan over medium- high heat. Add onion and cook for 3 minutes or until soft. Add tomato and garlic and cook for a further 2 minutes or until well combined.
2.Add sugar and vinegar and stir to combine. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens. Remove from heat. Set aside until cool.
3.Meanwhile, bring a large saucepan of salted water to the boil. Cook pasta until al dente. Drain.
4.Using the StickMaster Cordless stick blender, blend sauce until smooth. Return sauce to heat. Add oregano and stir until heated through. Season with salt and pepper. Serve sauce with pasta.
Mixed Mushroom & Thyme Soup
Serves: 4
Cooking: 25 mins
1 tablespoon olive oil
20g butter, chopped
1 large brown onion, chopped
2 cloves garlic, crushed
1kg small button mushrooms
100g shiitake mushrooms, sliced
3 cups vegetable stock
2 cups water
200g oyster mushrooms, sliced ½ cup extra light sour cream
1 tablespoon chopped fresh thyme leaves Salt and pepper, to taste
Rye toast, to serve
1.Heat oil and butter in a large saucepan over medium heat. Add onion and cook for
2.Add garlic, button and shiitake mushrooms and cook, stirring occasionally, for 5 minutes or until mushrooms soften.
3.Add stock and water and bring to the boil. Reduce heat to low. Simmer, uncovered, for 10 minutes or until liquid reduces slightly.
4.Stir in oyster mushrooms and simmer for a further 2 minutes. Remove from heat. Set aside until cool.
5.Using the StickMaster Cordless stick blender, blend soup until smooth. Return soup to heat. Add cream and thyme and stir until heated through. Season with salt and pepper. Serve with toast.
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