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RECIPES
Sauces
GARLIC AND TOMATO SAUCE
Makes 1.25 litre
1 tablespoon extra virgin olive oil
1 large onion, diced
2 x 410g tins of peeled tomatoes
3 garlic cloves
1
⁄2 cup pitted black olives
6 basil leaves
1. Heat oil in a medium saucepan.
Saute onions until soft and browned.
Transfer to blender jug.
2.Add tomatoes, garlic and olives.
3.With the lid locked in place, process
sauce on speed 2 until smooth.
4. Remove filler cap and add basil leaves.
5.Add salt and freshly ground pepper
to taste
Tip: Use the pulse button to process the basil into
the sauce.
Serving Suggestions: Serve the sauce
through pasta or as an accompaniment to
steaks or meatballs.
CREAMY PUMPKIN SAUCE
Makes 1.25 litre
1 tablespoon oil
1 onion, diced
750g butternut pumpkin, peeled and cubed
1 teaspoon minced ginger
Water
2 cups thickened or pouring cream
Pepper
Salt
1. Heat oil in a saucepan and brown onions.
2.Add pumpkin, ginger and enough water
to just cover the pumpkin. Cook until the
pumpkin is soft. Set aside to cool.
3.Transfer contents of saucepan to blender
jug. Process on speed 2 until the mixture
is smooth.
4.Add cream to the pumpkin mixture and
use the pulse button to combine.
5. Return mixture to saucepan, season
with salt and pepper and heat through.
Serving Suggestions: Serve the sauce
through pasta or with chicken and fish.
BERNAISE SAUCE
Makes 250ml
4 egg yolks
2 tablespoons lemon juice
125g butter, melted
1. Place egg yolks into the blender and
process on speed 1 until creamy in
colour.
2. Increase the speed to 2.Add the lemon
juice and hot melted butter gradually
through the removable filler cap.The
mixture will slowly thicken.
3. Chill until ready to serve.
Serving Suggestions: Serve with steaks or
over vegetables.