14
Tomato Sauce
Makes about 3 cups (750 ml); enough
sauce for ½ pound (227 g) of fresh pasta.
Makes about 3 cups (750 ml)
¼
cup (60 ml) olive oil
2
medium garlic cloves, smashed
1
can (28 ounces [796 ml]) peeled
plum tomatoes
½
teaspoon (2.5 ml) kosher salt
10
fresh basil leaves
¼
cup (60 ml) grated Parmesan
cheese (optional)
1. Put oil in a large saucepan over
medium-low/low heat.
2. When the oil is hot, add the garlic,
reduce the heat, and stir until soft and
fragrant, about 5 minutes. Be careful to
keep the heat low enough so that garlic
does not burn.
3. Add the canned tomatoes with the salt.
4. Increase the heat so that the mixture comes
just to a boil. Reduce the heat immediately
to maintain a low simmer. Allow to simmer
to reduce by about one-third, about
20 minutes.
5. Use the hand blender to blend until smooth.
Add in the basil and Parmesan, if using.
6. Taste and adjust seasoning accordingly.
Nutritional information per serving (½ cup [125 ml]):
Calories 96 (47% from fat) • carb. 9g • pro. 3g • fat 5g
• sat. fat 1g • chol. 3mg • sod. 336mg
• calc. 63mg • fiber 3g
Sweet Whipped Cream
Spoon a dollop over ice cream or
hot chocolate for a finishing touch.
Makes 2 cups (500 ml)
1¼
cups (300 ml) heavy cream, chilled
2
tablespoons (30 ml) confectioners’
sugar
1½
teaspoons (7.5 ml) pure vanilla extract
1. Put all ingredients in an extra-large bowl.
2. Use the whisk attachment to whip, being
sure the whisk is below the surface
of the cream.
3. Continue whisking until cream begins to
thicken; move whisk throughout the bowl
until desired stiffness is achieved. Whipped
cream will reach soft peaks between
50 to 60 seconds.
Nutritional information per serving
(2 tablespoons [30 ml]):
Calories 67 (88% from fat) • carb. 2g • pro. 0g
• fat 6g • sat. fat 5g • chol. 25mg • sod. 6mg
• calc. 0mg • fiber 0g
Berry Fool
A traditional British dessert, fool is great
anytime of the year, but is a real treat
when summer berries are at their peak.
Makes about 4 cups (1 L)
2
cups (500 ml) mixed berries
(strawberries, raspberries, blueberries)
1
tablespoon (15 ml) granulated sugar
2
cups (500 ml) heavy cream, chilled
2
tablespoons (30 ml) confectioners’
sugar
½
teaspoon (2.5 ml) pure vanilla extract
1. Put the berries and granulated sugar into
the mixing beaker.
2. Using the blending shaft, blend until
almost fully puréed; reserve.
3. Put the remaining ingredients into a large
to extra-large mixing bowl. Using the whisk
attachment, whip until cream is just starting
to thicken. Continue whisking until medium
firm consistency.
4. With a large spatula, gently fold in the
berry mixture, streaky is OK.
5. Serve immediately for the best texture
(fool will only stay in good form for
about 1 hour, maximum).
Nutritional information per serving (½ cup 125 ml)):
Calories 185 (85% from fat) • carb. 6g
• pro. 0g • fat 16g • sat. fat 11g • chol. 64mg
• sod. 0mg • calc. 4mg • fiber 1g
