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BLACK OLIVE AND ANCHOVY SAUCE
•
250g pitted black olives
•
60g anchovy fillets, drained
•
45g capers, drained
Put everything but the oil into the bowl. Add a spoon oil and process for 5 seconds. Repeat till the
consistency is as you want it. Toss through warm pasta or spread on toast.
HORSERADISH AND APPLE SAUCE
•
250ml double cream
•
2 sharp flavoured apple, peeled and grated
Process the cream till soft peaks form, then transfer to a bowl and fold in the other ingredients. Season
with black pepper. Serve with beef or sausage.
SWEET AND SOUR SAUCE
•
4 shallots, peeled
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small piece fresh ginger, peeled
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2 cloves garlic
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30ml soy sauce
Put everything into the jug and process till smooth. Serve with chicken or fish, or as a dip.
SPICY PUMPKIN SOUP
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900g pumpkin
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2 leeks, trimmed and sliced
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900ml chicken or vegetable stock
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30ml vegetable oil
•
2 cloves garlic, crushed
Peel the pumpkin, remove the seeds, and cut the flesh into chunks, roughly chop the coriander.
Heat the oil in a pan, add the leeks, garlic and spices, then stir till the leeks have softened slightly.
Add the pumpkin and stock to the pan, bring to the boil, then simmer gently till the pumpkin is tender
(20-30 minutes). Remove from the heat, and stir in the coriander and cream. Let the mixture cool for about
30 minutes, then blend at high speed, till it's really smooth. Return the mixture to the pan and heat to
serving temperature (don't let it boil). Taste, adjust the seasoning, and serve with crusty bread.
LEEK AND POTATO SOUP (serves 4)
• 150g leeks, trimmed
• 150g potatoes, peeled
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2 vegetable or chicken stock cubes
Blend the leeks and potatoes for a couple of seconds (you want them lumpy, not mushy).
Transfer to a pan, and add the water and stock cubes.
Bring to the boil, stirring, reduce the heat, cover the pan and simmer for 20 minutes.
Let the mixture cool for about 30 minutes, then blend at high speed, till it's smooth and silky.
Return the mixture to the pan and heat to serving temperature (don't let it boil).
Taste, adjust the seasoning, and serve with crusty bread.
BREAKFAST SMOOTHIE
•
4 tbsp natural yogurt
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200ml milk
•
30g oatmeal or porridge oats
Put everything into the jug. Run at speed 2 for 10 seconds, then at speed 5 for 15 seconds.
NUTTY BANANA SMOOTHIE
• 150g hazelnut yogurt
• 1 large banana, roughly chopped
Put everything into the jug. Run at speed 2 for 10 seconds, then at speed 5 for 5 seconds.
• 150ml olive oil
• 10ml brandy (optional)
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fresh ground black pepper
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90ml horseradish relish
•
30g paprika
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dash white wine vinegar
• 10ml mustard
• 10ml tomato purée
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5g ground ginger
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5g ground coriander
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bunch of fresh coriander leaves
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30ml single cream or crème fraiche
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salt and pepper
•
800ml water
•
salt and pepper to taste
• 1 large banana, roughly chopped
• 10ml honey
•
2 apples, cored, roughly chopped
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200ml milk
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