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RECIPES - SOUPS
CARROT AND ORANGE SOUP
2 tablespoons olive oil
2 onions, chopped
4½ lbs (2kg) carrots, chopped
5 cups chicken stock
1¾ cups fresh orange juice
Pepper, to taste
Using a large saucepan heat oil, saute 1.
onions until slightly golden.
Add remaining ingredients, bring to the 2.
boil, then reduce heat to simmer.
Simmer until carrots have softened.3.
Remove from heat, cool slightly.4.
Place Cordless Hand Blender with the 5.
stainless steel blending shaft attached
into saucepan and blend until soup is
smooth. Serve.
ZUCCHINI AND POTATO SOUP
2 tablespoons olive oil
2 leeks, thinly sliced
1Ib (500g) washed potatoes, peeled and
chopped
8 zucchinis, chopped
6¾ cups chicken stock
Pepper, to taste
1 cup cream
Using a large saucepan heat oil, saute 1.
leeks until they have softened.
Add the next 3 ingredients.2.
Bring to the boil, then reduce heat to 3.
simmer.
Simmer until vegetables have softened.4.
Stir in cream and bring to the boil.5.
Remove from heat, cool slightly.6.
RECIPES - SAUCES
TOMATO AND RED PEPPER DIP
2 tablespoons olive oil
4 roasted red bell peppers, seeded and
peeled
1 Spanish onion, chopped
3 cloves garlic, crushed
3½ oz (100g) sundried tomatoes, drained
2 teaspoons sweet paprika
2 small red chillies
Place all ingredients into a large mixing 1.
bowl.
Place the Cordless Hand Blender 2.
with the stainless steel blending shaft
attached into the ingredients and blend
until smooth.
SPICY TOMATO AND BACON
PASTA SAUCE
15 Roma Italian tomatoes
2 Spanish onions, chopped
3 tablespoons extra virgin olive oil
2 cloves garlic, crushed
6 strips bacon, finely chopped and lightly
fried
¼ cup sweet Thai chilli sauce
¼ cup balsamic vinegar
Freshly ground black pepper
Place all ingredients into a large mixing 3.
bowl.
Place the Cordless Hand Blender with 4.
stainless steel blending shaft attached
into the ingredients and blend until
smooth.
Serve hot or cold over cooked pasta of 5.
your choice.
BASIC BECHAMAL SAUCE
3 tablespoons butter
3 tablespoons plain flour
1 cup milk
Pepper and salt, to taste
Melt butter in a small saucepan over 1.
medium heat.
Stir in flour and cook for 1 minute.2.
Remove from heat.3.
Gradually add the milk, using the 4.
Cordless Hand Blender with stainless
blending shaft attached to blend the
ingredients until smooth.
Return to the heat and continue blending 5.
mixture until sauce boils and thickens.
Season with pepper and salt, if desired.6.
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
Place Cordless Hand Blender with the 7.
stainless steel blending shaft attached
into saucepan and blend until soup is
smooth. Serve.
SWEET POTATO AND SPINACH
SOUP
2 tablespoons olive oil
2 cloves garlic, crushed
3 leeks, thinly sliced
1 tablespoon red curry paste
1 teaspoon ground cumin
1¾ lbs (800g) English spinach, chopped
2½ cups chicken stock
½ lb (225g) sweet potato, peeled and
chopped
3 Kaffir lime leaves or 1 teaspoon grated
lime rind
Using a large saucepan heat oil, 1.
saute the first 2 ingredients until lightly
softened.
Add the next two ingredients, cook over 2.
a high heat for 1 minute, add remaining
ingredients.
Bring to the boil, then reduce heat 3.
to simmer.
Simmer until all vegetables have 4.
softened.
Remove from heat, cool slightly.5.
Place Cordless Hand Blender 6.
with the stainless steel blending shaft
attached in the saucepan and blend
soup until smooth. Serve.