Russell Hobbs 22220 Instrucciones página 5

sweet and sour sauce
2 shallots
1 c garlic
2 t white wine vinegar
1 t tomato purée
Process everything till smooth. Serve with chicken, fish, or as a dip.
black olive and anchovy sauce
125 g pitted black olives
1½ T capers, drained
1 T brandy (optional)
Reserve half the oil. Process everything else. Add oil to adjust the consistency: For a tapenade:
thick. For pasta sauce: thin. Season with black pepper.
chunky tomato salsa
¼ red chilli (seeds removed)
400 g tomatoes (tinned)
4 T tomato purée
½ t salt
Fit the blade. Chop the onion, red pepper, green pepper, garlic, chilli, and parsley into chunks.
Add the tomatoes, olive oil, tomato puree, and salt. Process for 5 seconds.
horseradish and apple sauce
125 m double cream
3 T horseradish relish
Process the cream till soft peaks form. Transfer to a large bowl. Fold in the rest of the ingredients.
Season with black pepper. Serve with beef or sausage.
recipes are available on our website:
http://www.russellhobbs.com/ifu/550931
2 small piece ginger, peeled
1 T soy sauce
1 t mustard
30 g anchovy fillets, drained
75 m olive oil
black pepper
½ onion
½ green pepper
1 h parsley
1 sharp flavoured apple, peeled and grated
1 t paprika
5
½ red pepper
1 c garlic
½ T olive oil