Gastroback 41000 Design Mixer Advanced - Manual (Page 27)

Creamy zucchini sauce
2 teaspoons oil
3 zucchini, sliced
2 onions, chopped
165ml cream
freshly ground black pepper
60g butter, melted
1/2 cup grated parmesan cheese
ground nutmeg
Heat oil in a medium fry pan and cook zucchini and onions for 4-5 minutes or until ten-
der. Set aside to cool. Transfer mixture to blender jug. Use speed 3/blend, blend until
smooth. Return mixture to fry pan, add remaining ingredients. Cook sauce over a low
heat until it is almost boiling. Serve sauce immediately with cooked pasta.
TIP: Substitute zucchini for mushrooms, add 250g mushrooms, sliced to make mushroom sauce.
Spicy peach sauce
410g canned sliced peaches
125ml white wine
2 cloves peeled garlic, chopped
2 teaspoons grated fresh ginger
1 small red chilli, chopped
1 tablespoon lemon juice
2 tablespoons sweet sherry
2 tablespoons honey
2 teaspoons light soy sauce
Place all ingredients into the blender jug. Use speed 2/chop, blend until smooth. Serve
with poultry or pork.
Satay sauce
2 cloves garlic, peeled
1 small onion, peeled and quartered
2 teaspoons peanut oil
1/2 cup roasted peanuts
1 small chilli, halved and seeded
165ml water
2 tablespoons lemon juice
1 tablespoon dark soy sauce
2 tablespoons coconut milk
1 teaspoon brown sugar
Place garlic and onion into the blender jug, pulse until chopped. Heat peanut oil in a
saucepan and cook garlic and onion mixture until lightly browned. Place remaining
ingredients into the blender jug. Use speed 3/blend, blend until smooth. Pour combined
mixture over garlic and onion mixture and stir over a gentle heat to warm through. Serve
immediately or cover and store in the refrigerator.
TIP: Satay sauce may thicken on standing, if this happens stir in a little more warm water.
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