Recipes
ITALIAN TOMATO SAUCE
Ingredients
1 kg whole tomatoes
2 onions
4 cloves garlic
1 tsp chilli flakes
1 tsp dried oregano
½ - 1 cup fresh basil
1 tsp salt
Method
Place tomatoes in a bowl and cover with
boiling water. Leave for 1 minute. Pour off
water and cut through skins. Skin will now
slide off tomato flesh. Peel all tomatoes
this way. Place ‘S’ blade in processor bowl
and add 1/3 of tomatoes in processor bowl.
Process 10-15 seconds until chopped.
Chop rest of tomatoes in same manner.
Peel and quarter onions. Add to processor
bowl with garlic and process with ‘S’ blade
for about 15 seconds until chopped.
Heat a little olive oil in a pan and gently
warm chilli flakes and oregano. Turn up
heat and add onions and garlic. Cook until
soft.
Add tomatoes and chopped basil and cook
for 20 minutes.
Season to taste.
Keep in fridge and use as condiment or as
a pasta sauce. If sealed in bottle will keep
for 6 months.
CORNED BEEF HASH CAKES
Ingredients
1 cup shredded or chopped cooked corned
silverside
1 cup mashed potato
1 cup any other leftover veges
¼ cup chopped herbs
1 Tbsp mustard
Salt and pepper to taster
Flour to coat
1 egg white, beaten
Method
Use ‘S’ blade to separately chop meat,
cooked veges and herbs.
Place all of these in a bowl with mashed
potato, mustard, salt and pepper.
Shape into patties and dip into egg white
then into flour.
Rest for 5 minutes then shallow fry.
Alternatively brush with oil and cook on
BBQ.
Serve for breakfast with a poached egg or
as a main with veges and a fruit chutney.
BASIL & PARSLEY PESTO
Ingredients
70g parsley and basil (total, any mix is fine)
3 large cloves garlic
1 cup olive oil (approx.)
¼ cup grated parmesan
Salt to taste
Method
Place herbs and garlic in bowl and c h op
using ‘S’ blade. When processed, drizzle in
olive oil, pulsing for 5-10 seconds at a time.
Season with salt to taste. Blend through
grated parmesan.
Can be used as a traditional pesto or
thinned and used as a pasta sauce.
SCRAMBLED EGGS
Ingredients
2 eggs
2 Tbsp milk
Salt and pepper
1 tsp butter
Parsley (optional)
Method
Use whisk attachment to whisk eggs in a
bowl. Add milk, salt, pepper and whisk until
foamy (about 30 seconds)
Heat butter in small frypan. Pour in egg
mix. Cook over low heat until set, moving
mix around occasionally. Stir through
parsley for variation. Serve on hot buttered
toast.
