Bedienungsanleitung Gastroback 40986 (Seite 85 von 92) (Deutsch, Englisch)

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PUMPKIN SOUP

» 2 sp cooking oil

» 1 brown onion diced

» 2 cloves garlic, crushed

» 400 g butternut pumpkin, peeled and diced

» 1 litre chicken stock

Heat oil in a hot saucepan, add onions and gar-

lic and sauté 5 minutes. Add pumpkin and toss

to coat with the onion mixture, then add the stock

and bring mixture to the boil.

Reduce heat to simmer for 20 minutes and cook

with the lid on until the pumpkin is cooked. Allow

mixture to cool and transfer in batches to blender

jug. Select mixing (level 1-12), blend until smooth.

Return pureed soup to saucepan to heat through,

check seasoning before serving.

SWEET PEPPERED TOMATO SOUP

» 1 sp oil

» 2 cloves garlic, crushed

» 2 leeks, sliced

» 2 x 410 g canned tomatoes, mashed

» 2 tsp chicken stock powder

» 1 sp tomato paste

» 2 tsp brown sugar

» 1 bay leaf

» ¼ tsp dried thyme

» 1 tsp chopped fresh mint

» 1 tsp chopped fresh coriander

» ¼ tsp ground cloves

» 2 sp chopped fresh parsley

» pinch cayenne pepper

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 red-

uce 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, sprin-

kle with parsley and serve immediately.

SALADS

PRAWN SALAD WITH RASPBERRY SAUCE

» 500 g cooked prawns, peeled and deveined

» 100 g salad mix

» 100 g 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 seg-

ments and kiwi fruit attractively on a serving plat-

ter 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, toa-

sted

» 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 ingredients into blender

jug, select ›Ice Crush‹ program and blend until

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