8
RECIPES
HUMMUS
METHOD
Drain the peas and reserve the water.
Add the ingredients to the LOW/HIGH CUP, ensuring you do not
exceed the recommended maximum fill (2/3 full).
Blend for
1 minute
at a time until you are happy with the
consistency.
TIP:
If the mixture is too thick, add some of the reserved liquid from
the peas to dilute to a desired consistency.
INGREDIENTS
Chick peas (500g)
Tahini paste (60ml)
Fresh lemon juice (3 tbsp)
Large garlic clove (x1)
Ground cumin (¼ tsp)
Salt and pepper to taste
TOMATO SOUP
METHOD
Cut the tomatoes into quarters and slice off the hard cores.
Peel the onion and carrot and chop them into small pieces. Chop
the celery stick to roughly the same size as the onion and carrot.
Add the olive oil to a large pan and heat it over a low heat.
Add the onion, carrot and celery and mix until they are coated with
the oil. Cook the vegetables until they are soft and slightly coloured
- about
10 minutes
- stirring occasionally to ensure they don’t stick
and cook evenly.
Add the tomato purée, then stir so that it coats all the vegetables
completely. Add the chopped tomatoes with a pinch of sugar and
black pepper.
Tear 2 bay leaves into a few pieces and add them to the pan.
Stir to mix everything together, put the lid on the pan and let the
tomatoes stew over a low heat for
10 minutes
until they shrink
down in the pan and their juices flow.
From time to time, give the pan a good shake – this will keep
everything well mixed.
Slowly pour in the hot stock, stirring at the same time to mix it with
the vegetables.
Turn up the heat as high as it will go and wait until everything is
bubbling, then turn the heat down to low again and replace the lid.
Cook gently for
25 minutes,
stirring a couple of times.
Remove the pan from the heat, take the lid off and stand back for a
few seconds or so whilst the steam escapes, then fish out the pieces
of bay leaf and discard.
Allow the soup to cool to below 60
o
C.
Add the ingredients to the JUG, ensuring you do not exceed the
recommended maximum filling capacity (1L).
Blend for
1 minute
at a time until you are happy with the
consistency.
Pour the puréed soup back into the pan and reheat over a medium
heat for a few minutes, stirring occasionally .
Serve with some cream swirled in.
INGREDIENTS
Ripe tomatoes (2lbs)
Medium onion (x1)
Small carrot (x1)
Celery stick (x1)
Olive oil (2 tbsp)
Tomato purée (2 tbsp)
Bay leaves (x2)
Vegetable stock (1.2L)
A good pinch of sugar
