15
Vegetable Sauce (For Pasta)
Serves: 4
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
Method:
1 Heat the oil in a large saucepan (do not use non-stick) and gently
cook the onion, carrot, celery, garlic and leek for 5 minutes
without browning. Stir occasionally.
2 Place the lid on the pan and cook for 20 minutes, stirring
occasionally. Add the chopped peppers and cook gently for a
further 10 minutes with the lid on.
3 Add 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.
Tomato Salsa
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
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.
Pesto
Ingredients:
• 50g pine nuts
• ½ garlic clove
• 25g Parmesan, grated
• 30g fresh basil, leaves only
• 50ml extra virgin olive oil
• Juice of half a lemon
• Salt and fresh ground pepper
Method:
1 Fit the blade into the Chopping Bowl.
2 Put all ingredients into the bowl in the order listed.
3 Attach the Chopping Bowl Blending Lid and Main Unit. Blend
using the Precise Control Trigger on speed 7 for 15 seconds.
Scrape down the bowl with a spatula if necessary then blend
again for a further 15-30 seconds.
Note: The consistency of the pesto may be thinned by adding a
little lemon juice and olive oil, according to taste.
Serve as an accompaniment to spaghetti bolognese, or stirred
through mashed potatoes.
Note: To store fresh pesto place in an airtight container and cover
the surface with a little olive oil before refrigerating.
g
FP402052MEE Rev2.qxp_Morphy Richards Instruction Book 09/06/2015 14:20 Page 15
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