Gastroback 41000 User Manual - Page 32

1/4 teaspoon ground cloves pinch cayenne pepper 2 tablespoons chopped fresh parsley 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, using speed 5/puree, blend until smooth. Ladle soup into serving bowls, sprinkle with parsley and serve immediately. Salads Prawn salad with raspberry sauce 500g 100g 100g 1 2 cooked prawns, peeled and deveined salad mix snow pea sprouts orange, peeled and segmented kiwi fruit, peeled and sliced Raspberry Sauce 125g fresh or frozen raspberries, thawed 2 tablespoons balsamic vinegar 2 tablespoons vegetable oil 1 teaspoon finely chopped fresh mint 1 tablespoon 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, using speed 2/chop, 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 125g green beans, sliced 1 cooked beetroot, cut into thin strips 1 red apple, chopped 2 teaspoons lemon juice 1 tablespoon chopped fresh coriander Pepita dressing 100g pepita (Mexican pumpkin) seeds, toasted 1 tablespoon lemon juice 2 tablespoons balsamic vinegar 32