The lovely people over at Froothie kindly sent me one of their Nutri Force Extractor machine's to have a play and create some recipes with.
I've heard all the rage with nutri bullets so it quick intrigued me.
I've created a tomato pasta sauce recipe that is so simple. With just a few ingredients, you will feel like an Italian mama cooked it for you.
1 Punnet (box) Cherry Tomatoes, halved
1/2 Small Onion, chopped
1 Tablespoon Tomato Paste
1 teaspoon Garlic, minced
1 Tablespoon Mixed Herbs
1/4 teaspoon Lemon Juice
1/4 teaspoon Brown Sugar
1/2 Cup Water
Place all the ingredients into your Nutri Force Extractor (or blender) and blitz on high for 15/20 secs. Pour mixture into a saucepan and simmer for 30mins.
To check out the Nutri Force Extractor Click Here
I have always been a fan of garlic sauce (sorry husband) and i never seem to get it right at home, until today! I use my thermocook for this but you can do the same in saucepan.
This sauce has the perfect balance of garlic and cream and reminds me of the sauce i always have with my meals when i'm at a restaurant.
2 Tablespoons Butter
2 Tablespoons Garlic, crushed
1 Tablespoon Cornflour
1/2 teaspoon Salt
1 teaspoon Parsley (optional)
Add butter and garlic to your thermocook bowl heat for 3 mins/ 100'c/ speed 3. Add cornflour, cream and salt and cook for a further 7 mins/ 100'c/ 8 mins. Stir in parsley before serving.
Note: For a thicker sauce cook for a further few minutes.
Lets first start with the word 'Jutney'. I'm not sure this word actually exists, but in my world a 'Jutney' is a cross between a jam and a chutney.
This capsicum Jutney is super tasty and perfect for curries, spread on cheese and crackers or mixed into some Greek yoghurt for a dip. This recipe is great for using up leftover capsicums and tomatoes in the fridge.
2 Capsicums, finely chopped
3 cloves garlic, minced
1 Small Onion, finely chopped
1/2 cup Red Wine Vinegar
1/2 cup Apple Cider Vinegar
1/2 cup White sugar
1/2 cup Brown sugar
2 teaspoons Lemon juice
Salt & Pepper
Cut the tomatoes in half and grate them on the rough side of a grater to remove the skins.
Place all items into a large, deep saucepan (Or thermocook) and bring to a boil. Reduce to a simmer and cook until thick and syrupy (about 40 minutes).
Note: You can blitz the mixture if you don't like it super chunky, like i have in the picture below.
A spicy, yet sweet jalapeno BBQ sauce, perfect for dipping. My husband has a small jalapeno plant in our garden and this plant produces so many jalapenos! It must only be 30cm tall and I've just picked about 30 off it. Tyson loves hot sauce and what else to make with them but a jalapeno BBQ hot sauce.
1/2 cup Butter
1/2 cup Brown Sugar
12 whole jalapenos
1 tbsp Worcestershire sauce
1/2 cup Apple cider vinegar
1 tbsp Garlic powder
1 tbsp Onion powder
1 tsp Cumin
1 tsp Mustard powder
1 tsp Salt
1/2 tsp Cayenne pepper (optional)
Melt butter in a saucepan. While the butter is melting, place jalapenos over the flame to get a char , make sure its all around the chilli.
Add brown sugar to the butter and bring to a boil for about 5 minutes (keep a close eye on this, it can burn quickly).
Place the charred jalapenos (tops cut off) into a blender (I use my thermocook) and Blitz until fine. Add jalapenos, tomato passata, vinegar, Worcestershire sauce, garlic powder, onion powder, cumin, mustard powder, salt and cayenne pepper into the saucepan with the butter and sugar mix and stir (you can also add everything to the thermocook) Simmer for around 30 minutes (thermocook - heat 90' speed 4) to thicken up, stirring occasionally. Serve or bottle.
This recipe is my holiday tomato sauce because that's what it reminds me off. From a young age i was lucky to be able to travel alot. I specifically remember going to Spain and having this tomato ketchup with my nuggets and chips, but this wasn't just your normal sauce, it had a slightly more tangier taste. I have been trying to recreate it and i have eventually (i'm talking 25yrs) found out what the secret ingredient is (after many failed attempts)... Its red wine vinegar.
The red wine vinegar just lifts it, somehow, and makes it even better than it originally is! Great as a dipping sauce, but also on burgers as its authentic bitter taste brings the burger alive.
1/4 cup Tomato Sauce
1 Tablespoon Red Wine Vinegar
This tomato sauce is jam packed with delicious and nutritious veggies, i know how hard it is to get veggies into a child's diet, and i've found this is the easiest way. This recipe is great frozen in batches ( i put enough for a few pizza bases in a bag) and great on pasta. You can make this sauce with any veg you like. but this is my basic recipe, feel free to add you favorite veggies.
2 Small Red Onions, chopped
2 Small Leeks, Chopped (whites only)
3 Celery Sticks, chopped
2 Carrots, chopped
1 Zucchini, chopped
1 Red / 1 Yellow Capsium, chopped
1/2 Butternut Pumpkin, peeled and chopped
2 Cloves Garlic, Chopped
2 Tablespoons Olive Oil
3 Teaspoons Dried Oregano
4 Tins Diced Tomatoes
Salt & Pepper to taste
Wash all the veggies and place into a large saucepan (make sure it's big enough when you add the tomatoes). Add oil to veggies and saute veggies for a few mins. Add the oregano and cook, covered for 25mins or until all the veggies are soft. Add tinned tomatoes and 2 tins worth of water and cook, covered, for a further 30mins. Blitz until smooth. Serve.
Thermocook Method: (you will need to cut this recipe is half to fit the bowl)
Add all the ingredients to the thermocook, 1 tin of water and cook on speed 3 for 30mins on heat 90' or until veggies are cooked. Once cooled pulse until smooth.
Tip - The amount of veggies you use will depend on the size of the veggies itself. Make sure you only use the bowl to its max capacity. (Be Careful of hot contents)
Tip - Save all the scraps from the veggies to use to make a stock.
A great simple syrup infused with cinnamon. This syrup is used in my Anzac Tart . It would also be great served over other puddings or even just over plain vanilla ice cream.
140g Caster Sugar
1 Cinnamon Stick
1 tablespoon Honey, extra
Combine caster sugar, water and cinnamon stick in a small saucepan, over a medium heat, stir until sugar has dissolved. Bring heat to a simmer, cook without stirring for another 5mins until mixture has thickened into a syrup. Remove from the heat and let sit for 10/15mins with the cinnamon stick still in it, to infuse.
A quick and simple raspberry coulis, great to serve with desserts.
350 g fresh raspberries
8 tbs caster sugar
1/4 cup water
1/4 tsp table salt
Place raspberries, caster sugar, water and salt in a saucepan and simmer over heat until sugar has dissolved. Do not boil.
Transfer mixture to your thermocook and mix on speed 6 until smooth.
Using a mesh strainer, strain mixture into a bowl, then continue pushing residue of mixture through. Discard seeds.
Transfer bowl of puree to fridge and leave at least 1-2 hours before serving.
Tip - Freeze any leftover puree in ice cube trays, great for that time when you only need one or two cubes.
Tip - Add a mixture of berries to create a unique flavor.
This basic sauce is a brilliant sauce to know! Not only is it the sauce for the most awesome lasagna but it's also the base to many other sauces including cheese sauce for mac n cheese or a base for a creamy chicken pie. I have given you a few different measurements below so you can get your perfect consistency. All use one cup of milk.
Thin White Sauce: 1 tablespoon butter, 1 tablespoon flour
Medium White Sauce: 2 tablespoons butter, 2 tablespoons flour
Thick White Sauce: 3 tablespoons butter, 3 tablespoons flour
All use 1 Cup Milk
Melt the butter and heat until foam disappears. Add flour, whisking, cook for several minutes to lose the 'floury' taste, but don't cook so long it begins to color. Slowly add cold milk, whisking constantly, and bring to a boil, till smooth and thickened. Add a little salt and pepper to taste.
To make Cheese sauce - Add one cup grated cheese
To make a Veloute (A classic french mother sauce' - Exchange milk for chicken stock
I've always wanted to learn how to make salad dressings so i didn't have to spend big money at the shop. This french dressing is amazing over lettuce leaves or to add to a potato salad. It lasts for around a week or so in the fridge, but usually doesn't last that long in my house. We learnt this at Jamie Oliver's 'ministry of food'. Jamie uses jam jars to mix in, but you can use any container. Enjoy!
1/4 Clove garlic
1 teaspoon Dijon mustard
2 tablespoons White or red wine vinegar
6 tablespoons Extra virgin olive oil
1 pinch sea salt
1 pinch freshly ground black pepper
Peel and finely chop ¼ of a clove of garlic. Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper . Put the lid on the jar and shake well
Read more at http://www.jamieoliver.com/recipes/recipe/jam-jar-dressings/#fIW2KezHVEyJ3R5l.99
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.