Sauces
R5
Tomato and red pepper dip
2 tablespoons olive oil
4 roasted red capsicums, seeded and peeled
1 Spanish onion, peeled and chopped
3 cloves garlic, peeled and 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 Wizz Stick into the ingredients and blend
until smooth.
Spicy tomato and bacon pasta sauce
15 Roma Italian tomatoes
2 Spanish onions, peeled and chopped
3 tablespoons extra virgin olive oil
2 cloves garlic, crushed
6 rashers bacon, finely chopped and lightly fried
1
⁄
4
cup sweet Thai chilli sauce
1
⁄
4
cup balsamic vinegar
Freshly ground black pepper
1. Place all ingredients into a large mixing bowl.
2. Place the Wizz Stick into the ingredients and blend
until smooth.
Serve hot or cold over cooked pasta of your choice.
Basic béchamel sauce
3 tablespoons butter
3 tablespoons plain flour
1
1
⁄
4
cups/315ml milk
Pepper and salt, to taste
1. Melt butter in a small saucepan over
medium heat.
2. Stir in flour and cook for 1 minute remove
from heat.
3. Gradually add the milk, using the Wizz Stick to
blend the ingredients and cook for 1 minute return
to heat.
4. Remove from heat and blend. Return to heat
and cook until sauce boils and thickens,
stirring if necessary.
5. 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
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