MAGIMIX JUICE EXTRACTOR SMOOTHIEMIX, Manual

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54
Classic tomato coulis
Makes 500 ml coulis
(after reduction)
1 kg tomatoes
2 tablespoons olive oil
2 teaspoons sugar
2 garlic cloves
fresh thyme or basil (to taste)
salt and pepper
Wash the tomatoes, cut into pieces, then process
in the coulis maker and set aside. Pour the olive
oil into a large frying pan, add the tomato coulis,
crushed garlic cloves, thyme or basil and sugar.
Season with salt and pepper according to taste.
Reduce over a low heat for approx. 30 minutes.
Season as necessary.
Delicious with fresh pasta, this coulis can reduced
further and spread over a pizza base.
Tip : make large quantities of this coulis when tomatoes
are in season and freeze them.
• Preparation : 5 min • Cooking : 30 min
Hot vegetable coulis with basil and pepper
Makes 800 ml
1 carrot
1 onion
½ leek
3 garlic cloves
5 tomatoes
200 ml chicken stock
7 basil leaves
1 tablespoon tomato
puree
olive oil
salt and pepper
bouquet garni
Dice the carrot, onion and half-leek; peel the garlic
cloves. In a little olive oil, cook these vegetables in a
frying pan with the lid on. During this time, wash and
cut the tomatoes into large pieces. Then add them to
the pan with a tablespoon of tomato puree and the
bouquet garni. Simmer for approx. 10 minutes.
Next, add 200 ml chicken stock and the 7 basil leaves,
season with salt and pepper and cook for a further 5
minutes or so. Process this preparation in the coulis
maker. Season as necessary.
Serve with poultry or roast veal
• Preparation : 10 min
• Cooking : 10 min + 5 min
COULIS AND SOUPS