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8
RECIPES
PUMPKIN AND KUMERA SOUP
Serves 4-6
2 tablespoons oil
2 cloves garlic, crushed
2 leeks white only, washed and
thinly sliced
1.5kg pumpkin, peeled and chopped
750g kumera, peeled and chopped
6 cups chicken stock
2 teaspoon ground cumin
freshly ground pepper
1 cup light sour cream
Using large saucepan heat oil, saute garlic
and leeks until soft.
Add the next 4 ingredients, bring to the
boil, reduce to a simmer for 30 minutes or
until the vegetables are soft.
Remove from heat and allow to cool.
Place stick mix into saucepan and process
until soup is smooth.
ZUCCHINI AND POTATO SOUP
Serves 4-6
2 tablespoons oil
2 leeks white only, washed and thinly
sliced
500g washed potatoes, peeled and
chopped
8 zucchinis, chopped
8 cups chicken stock
1 cup cream
Using large saucepan heat oil, saute leeks
until soft.
Add the next 3 ingredients.
Bring to the boil, reduce to a simmer for
30 minutes or until the vegetables are soft.
Remove from the heat and allow to cool.
Place stick mix into saucepan and process
until soup is smooth.
Add cream to soup and bring soup to the
boil, season with salt and pepper before
serving.
Serve with crusty bread.
SPICY TOMATO AND BACON
PASTA SAUCE
Serves 4-6
2 tablespoons oil
2 Spanish onions, chopped
2 cloves garlic, crushed
4 rashes bacon, finely chopped
2 400g cans peeled tomatoes
1
⁄4 cup sweet chilli sauce
1
⁄4 cup balsamic vinegar
freshly ground black pepper
Using large saucepan heat oil, saute onion,
garlic and bacon for 2 minutes.
Add the next 4 ingredients.
Bring to the boil, reduce to a simmer for
30 minutes.
Remove from the heat and allow to cool.
Place stick mix into saucepan and process
until sauce is smooth.
Serve hot or cold with cooked pasta of
your choice.
9
SMOKED SALMON AND DILL
PASTA SALAD
Serves 4-6
300g smoked salmon
2 tablespoons fresh dill, chopped
1 teaspoon grated lemon rind
300ml sour cream
1 tablespoon lemon juice
200g light cream cheese
2 teaspoons French mustard
200g bow tie pasta, cooked and cooled
lemon pepper seasoning
Place all ingredients, apart from the pasta
and lemon pepper in a large mixing
container.
Process until smooth using Stick Mix.
Mix with the cooked pasta, season with
lemon pepper.
Serve with toasted rye bread.
CITRUS AND CORIANDER
DRESSING
3
⁄4 cup orange juice, freshly squeezed
2 tablespoons lime juice
3 tablespoons sweet Thai chilli sauce
2 tablespoons coriander leaves
2 tablespoons white wine vinegar
2 tablespoons olive oil
Place all ingredients in the mixing jug,
process until smooth using stick mix.
Serve over salad leaves, grilled chicken
or fish.
CUCUMBER AND MINT RAITA
600 ml Greek yogurt
2 Lebanese cucumbers, seeded and
chopped
1 teaspoon sea salt
1 teaspoon ground cumin
1
⁄3 cup mint leaves
freshly ground pepper
Place all ingredients in a sufficiently large
mixing container, process until smooth
using stick mix.
Serve as an accompaniment with curries.
OLIVE PASTE
1 cup pitted black olives
1 clove garlic, diced
4 anchovy fillets
2 teaspoons capers
2 tablespoons olive oil
Place all ingredients into chopper bowl
with the blade in position. Process in short
bursts until smooth.
Serve as an accompaniment with cheese.
BASIL PESTO
1 cup fresh basil leaves
1 clove garlic, diced
2 tablespoons pine nuts
1
⁄4 teaspoon black pepper, ground
2 tablespoons olive oil
Place all ingredients into chopper bowl
with the blade in position. Process in short
bursts until smooth.
Serve with sliced tomatoes and mozzarella.