Loading ...
Loading ...
Loading ...
6
RECIPES
CORIANDER PESTO
2 handfuls coriander leaves 2 cloves of garlic
60 g pine nuts 125 ml olive oil
60 g Parmesan, grated
Process the coriander, garlic, pine nuts and half the oil till smooth. Transfer to a large
bowl. Stir in the Parmesan. Add oil to adjust the consistency: For a dip: thick. For a
topping: medium. For pasta sauce: thin.
SWEET AND SOUR SAUCE
2 shallots 2 small pieces of ginger, peeled
1 clove of garlic 15 ml soy sauce
10 ml white wine vinegar 5 ml mustard
5 ml tomato purée
Process everything till smooth. Serve with chicken, sh, or as a dip.
BLACK OLIVE AND ANCHOVY SAUCE
125 g pitted black olives 30 g anchovy llets, drained
25 g capers, drained 75 ml olive oil
15 ml brandy (optional) black pepper
Reserve half the oil. Process everything else. Add oil to adjust the consistency: For a
tapenade: thick. For pasta sauce: thin. Season with black pepper.
CHUNKY TOMATO SALSA
¼ red chilli (seeds removed) ½ onion
½ red pepper 400 g tomatoes (tinned)
½ green pepper 1 clove of garlic
60 ml tomato purée 1 handful parsley
8 ml olive oil 2.5 g salt
Fit the blade. Chop the onion, red pepper, green pepper, garlic, chilli, and parsley
into chunks. Add the tomatoes, olive oil, tomato puree, and salt. Process for 5
seconds.
Loading ...
Loading ...