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14
Vegetable Sauce (For Pasta)
Serves: 4
Ingredients:
• 2 tbsp olive oil
• 1 onion (130g), chopped
• 2 carrots (160g), diced, small
• 2 celery sticks (80g), finely chopped
• 1 garlic clove, crushed
• 1 leek (120g), chopped
• 1 yellow pepper, diced
• 1 red pepper, diced
• 2x 400g cans chopped
tomatoes
• ½ tbsp balsamic vinegar
• ½ tbsp caster sugar
• 2 tsp oregano
• 1 tsp mixed herbs
• Salt and pepper
• Fresh boiled pasta to serve
• Parmesan cheese to serve
Method:
1 Heat the oil in a large saucepan (do not use non-stick) and gently
cook the onion, carrot, celery, garlic and leek for 5 minutes
without browning. Stir occasionally.
2 Place the lid on the pan and cook for 20 minutes, stirring
occasionally. Add the chopped peppers and cook gently for a
further 10 minutes with the lid on.
3 Add the tomatoes, herbs, sugar and vinegar to the pan. Season
with salt and pepper and simmer with the lid on for 45 minutes, or
until the carrot and celery are softened.
4 Cook the pasta according to the pack instructions.
5 Use the Blending Leg at speed 4 on the Variable Speed Control
to make a smooth sauce. This can be done in the pan as long as
the pan does not have a non stick coating. Start the hand blender
using the Precise Control Trigger, gently moving it across the pan
until the desired consistency is achieved. For a smooth sauce, this
should take about a minute.
6 Drain the pasta then stir the sauce through it. Heat through if
necessary then serve immediately with Parmesan cheese.
Hummus
Serves: 4-6
Ingredients:
• 1 x 400g can chickpeas, drained and liquid reserved
• 1 garlic clove, cut in half
• Juice of 1½ or 2 lemons
according to personal
preference
• 2 tbsp extra virgin olive oil
• 1¼ tsp ground cumin
• 75ml tahini paste
• Salt
• A little Cayenne pepper
Method:
1 Fit the Workcentre Blade into the Bowl.
2 Place all the ingredients (except the reserved chickpea liquid) in
the Bowl. Attach the Lid and Main Unit.
3 Blend in short bursts on speed 7, stopping from time to time to
scrape the sides of the bowl down with a plastic spatula.
4 Add some of the reserved chickpea liquid / lemon juice (if desired)
to aid processing and to suit personal taste.
5 Check the seasoning and serve in a bowl. Decorate the top with a
little cayenne and fresh coriander if desired.
Tuna Pâté
Serves: 4-6
Ingredients:
• 2 x 160g cans tuna in spring water, drained
• 2 x 180g half fat cream cheese
• 2 tbsp tomato puree
• Grated zest of a lemon
• Salt and black pepper
• Toast, to serve
Method:
1 Fit the Workcentre Blade into the Bowl.
2 Place all the ingredients in the Bowl. Attach the Lid and Main Unit.
3 Using the Precise Control Trigger, blend on speed 6 for 5-10
seconds, scrape the sides of the bowl down with a plastic
spatula. Blend for another 5-10 seconds.
4 Check the seasoning and place the pâté in a dish.
5 Decorate with a sprinkling of cayenne pepper and a slice of
lemon. Cover the dish with cling film and refrigerate for two hours.
FP402054MAUS Rev1.qxp_Morphy Richards Instruction Book 10/08/2015 18:13 Page 14