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8
RECIPES
COCONUT, PUMPKIN AND
GINGER PASTA SAUCE
Makes 1 Lt.
1 tablespoon vegetable oil
1 small brown onion
1 tablespoon ginger
500g diced pumpkin
100 ml chicken stock
1 x 410 ml can of coconut cream
Salt and pepper to taste
Using the processing blade, chop the
onion into small pieces.Then with the
grating blade, grate the ginger.
Heat the oil in a saucepan and saute the
onions, and ginger without browning
them.Add the pumpkin and stir for 2
minutes
Add sufficient water to just cover the
pumpkin, cook until the pumpkin is soft.
Add the coconut cream, stock and stir
through.
Allow the sauce to cool before
transferring half of the mixture to
processing bowl and process using speed
2, repeat the process with the remaining
mixture.
Serving Suggestion
Toss the sauce through any pasta
including gnocchi or serve with grilled
chicken.
MINESTRONE SOUP
Makes 2 Lt
1 brown onion
1 small Leek
1 stick of celery
1 carrot
4 ripe tomatoes
50 g Butter
2 bacon rashers sliced
2 tablespoons tomato paste
1 litre chicken stock
1
⁄4 cup Parmesan cheese
1
⁄4 bunch parsley chopped
1
⁄4 Clove garlic finely sliced
Clean and wash the vegetables.
Using the slicing blade, slice the onion,
leek and celery. Remove from processing
bowl.
Using the grating blade, grate the carrot.
Remove from processing bowl.
Using the processing blade, puree the
tomatoes until liquefied, using speed 2.
Melt the butter in a saucepan, add half
the sliced bacon, and cook for a few
minutes.
Add the sliced vegetables to the saucepan
and saute them gently.Add the tomato
paste, pureed tomatoes and stock, bring
to the boil. Reduce heat and simmer for
30 minutes.Then add the remaining
bacon and salt and pepper to taste
.
Simmer f
or 10 minutes.