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Tomato and Red Pepper Dip
Serves 4-6
2 tablespoons olive oil
4 roasted red capsicums,
seeded and peeled
1 Spanish onion, chopped
3 cloves garlic, crushed
100g sundried tomatoes, drained
2 teaspoons sweet paprika
2 small red chillies
1. Place all ingredients into a large
mixing bowl.
2. Place the Stick Mixer into the
ingredients and blend until smooth.
Basic Bechamal Sauce
Serves 4-6
3 tablespoons butter
3 tablespoons plain flour
1
1
⁄
4
cups milk
Pepper and salt, to taste
1. Melt butter in a small saucepan over
medium heat.
2. Stir in flour and cook for a 1 minute.
3. Remove from heat.
4. Gradually add the milk, using the Stick
Mixer to blend the ingredients.
5. Return to the heat and continue
blending mixture until sauce boils
and thickens.
6. Season with pepper and salt,
if desired.
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
Spicy Tomato and Bacon
Pasta Sauce
Serves 4-6
15 Roma Italian tomatoes
2 Spanish onions, chopped
3 tablespoons extra virgin olive oil
2 cloves garlic, crushed
6 rashers bacon, finely chopped and
lightly fried
¼ cup sweet Thai chilli sauce
¼ cup balsamic vinegar
Freshly ground black pepper
1. Place all ingredients into a large
mixing bowl.
2. Place the Stick Mixer into the
ingredients and blend until smooth.
3. Serve hot or cold over cooked pasta
of your choice.
Smoked Salmon and Dill
Pasta Sauce
Serves 4-6
300g smoked salmon
2 tablespoons fresh dill
1 teaspoon grated lemon rind
300ml sour cream
1 tablespoon lemon juice
200g light cream cheese, softened
2 teaspoons French mustard
1. Place all ingredients into a large
mixing bowl.
2. Place the Stick Mixer into the
ingredients and blend until smooth.
3. Serve hot or cold over cooked pasta
of your choice.