Recipes – Kambrook KFP80 User Manual

Page 8

RECIPES

COCONUT, PUMPKIN AND
GINGER PASTA SAUCE

Makes 1 Lt.

1 tablespoon vegetable oil

1 small brown onion

1 tablespoon ginger

500g diced pumpkin

100 ml chicken stock

1 x 410 ml can of coconut cream

Salt and pepper to taste

Using the processing blade, chop the
onion into small pieces.Then with the
grating blade, grate the ginger.

Heat the oil in a saucepan and saute the
onions, and ginger without browning
them. Add the pumpkin and stir for 2
minutes

Add sufficient water to just cover the
pumpkin, cook until the pumpkin is soft.
Add the coconut cream, stock and stir
through.

Allow the sauce to cool before
transferring half of the mixture to
processing bowl and process using speed
2, repeat the process with the remaining
mixture.

Serving Suggestion

Toss the sauce through any pasta
including gnocchi or serve with grilled
chicken.

MINESTRONE SOUP

Makes 2 Lt

1 brown onion

1 small Leek

1 stick of celery

1 carrot

4 ripe tomatoes

50 g Butter

2 bacon rashers sliced

2 tablespoons tomato paste

1 litre chicken stock

⁄

cup Parmesan cheese

⁄

bunch parsley chopped

⁄

Clove garlic finely sliced

Clean and wash the vegetables.

Using the slicing blade, slice the onion,
leek and celery. Remove from processing
bowl.

Using the grating blade, grate the carrot.
Remove from processing bowl.

Using the processing blade, puree the
tomatoes until liquefied, using speed 2.

Melt the butter in a saucepan, add half
the sliced bacon, and cook for a few
minutes.

Add the sliced vegetables to the saucepan
and saute them gently. Add the tomato
paste, pureed tomatoes and stock, bring
to the boil. Reduce heat and simmer for
30 minutes.Then add the remaining
bacon and salt and pepper to taste.
Simmer for 10 minutes.