16
Method:
1 Fit the blade into the Chopping Bowl.
2 Put all ingredients into the bowl in the order listed left.
3 Attach the Chopping Bowl Blending Lid and Main Unit. Blend
using the Precise Control Trigger on speed 7 for 10 seconds.
Scrape down the bowl with a spatula if necessary then blend
again for a further 5-10 seconds.
4 Pour into a serving bowl and allow to stand for an hour or so
before serving. This allows flavour to develop and froth to
subside.
Serve with tortilla chips.
Note: It is possible to make a 350ml quantity in the bowl if
desired.
Ingredients:
250ml 350ml
• ½-1 ½-1 red chilli, halved
with a few seeds
• 150g 225g ripe cherry
tomatoes, halved
• 1 1½ limes, juiced
• 20g 30g fresh coriander,
roughly cut to fit
inside the Bowl
• Pinch Pinch Sea salt
• Pinch Pinch Fresh ground
pepper
Tomato Salsa
Method:
1 Heat the oil in a large saucepan (do not use non-stick) and gently
c
ook the onion, carrot, celery, garlic and leek for 5 minutes
w
ithout browning. Stir occasionally.
2 P
lace the lid on the pan and cook for 20 minutes, stirring
o
ccasionally. Add the chopped peppers and cook gently for a
further 10 minutes with the lid on.
3 A
dd the tomatoes, herbs, sugar and vinegar to the pan. Season
with salt and pepper and simmer with the lid on for 45 minutes,
or until the carrot and celery are softened.
4 Cook the pasta according to the pack instructions.
5 Use the Blending Leg at speed 4 on the Variable Speed Control
to make a smooth sauce. This can be done in the pan as long as
the pan does not have a non stick coating. Start the hand blender
using the Precise Control Trigger, gently moving it across the pan
until the desired consistency is achieved. For a smooth sauce,
this should take about a minute.
6 Drain the pasta then stir the sauce through it. Heat through if
necessary then serve immediately with Parmesan cheese.
Ingredients:
• 2 tbsp olive oil
• 1
onion (130g), chopped
• 2 carrots (160g), diced, small
• 2
celery sticks (80g), finely
chopped
• 1
garlic clove, crushed
• 1 leek (120g), chopped
• 1 yellow pepper, diced
• 1 red pepper, diced
• 2x 400g cans chopped
tomatoes
• ½ tbsp balsamic vinegar
• ½ tbsp caster sugar
• 2 tsp oregano
• 1 tsp mixed herbs
• Salt and pepper
• Fresh boiled pasta to serve
• Parmesan cheese to serve
Vegetable Sauce (For Pasta)
Serves: 4
To Next Page
Loading...
