Gastroback 40986 Vital Mixer Pro - Manual (Page 29)

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Heat oil in a large saucepan, add garlic and
leeks, cook over medium heat for 2-3 minutes
or until leeks are soft. Combine tomatoes,
stock powder, tomato paste, brown sugar,
bay leaf, thyme, mint, coriander, cloves and
pepper. Pour into pan with leek mixture,
bring to boil, then reduce heat and simmer,
uncovered for 20 minutes or until liquid has
reduced by one third. Allow the mixture to
cool. Transfer mixture into two batches into
blender jug, select mixing (level 1-12), blend
until smooth. Ladle soup into serving bowls,
sprinkle with parsley and serve immediately.
salaDs
Prawn salad with
raspberry sauce
500 g cooked prawns, peeled and
deveined
100g salad mix
100g snow pea sprouts
1 orange, peeled and segmented
2 kiwi fruit, peeled and sliced
Raspberry Sauce
125 g fresh or frozen raspberries,
thawed
2 sp balsamic vinegar
2 sp vegetable oil
1 tsp finely chopped fresh mint
1 sp sugar
Arrange prawns, salad mix, sprouts, orange
segments and kiwi fruit attractively on a
serving platter and chill until required. To
make sauce, place raspberries into blender
jug, select mixing (level 1-12), blend until
smooth. Push through sieve to remove seeds.
Combine raspberry puree with vinegar, oil,
mint and sugar. Pour sauce over salad and
serve immediately.
tip: Substitute prawns for 2 lobster tails,
cooked and shells removed. Cut lobster tail
flesh into thick medallions approximately
1cm thick.
fresh vegetable salad with
pepita dressing
2 carrots, cut into thin strips
1 parsnip, cut into thin strips
125 g green beans, sliced
1 beetroot, cooked, cut into
thin strips
1 red apple, chopped
2 tsp lemon juice
1 sp chopped fresh coriander
Pepita dressing
100 g pepita (Mexican pumpkin)
seeds, toasted
1 sp lemon juice
2 sp balsamic vinegar
1 clove garlic, chopped
1 sp dijonaise mustard
Combine carrots, parsnip, beans, beetroot,
apple, lemon juice and coriander. Toss well
then arrange in a serving bowl. Chill until
required. To make dressing, place all ingre-
dients into blender jug, select ›Ice Crush‹
program and blend until smooth. Transfer to
a bowl and serve with vegetable salad.
Egg salad with fresh herb
dressing
1 bunch rocket leaves, washed and
trimmed
6 hard boiled eggs, peeled and
quartered
2 italian tomatoes, quartered
1 avocado, stoned, peeled and
cut into slices
12 black olives, pitted
Fresh Herb dressing
1 cup light sour cream
2 sp chopped fresh parsley
1 sp chopped fresh basil leaves
1 sp chopped fresh coriander
2 sp apple juice
¼ tsp ground nutmeg
ground black pepper