Smokey Roast Capsicum Sauce

I recently bought a 2kg tin of roast capsicum for a function and did not end up using it.   After using some layered in a lasagne and a few other dishes I still had 1kg left, so I came up with this sauce.  We had it as a pasta sauce one night and stirred through Zucchini "Spaghetti" one lunch.  It would also have been delicious with grilled meats or chicken.

Ingredients

3 cloves garlic
1 large onion, quartered
30g Olive oil
1kg roasted capsicum, skin and seeds removed *
1 tsp smokey Paprika **
Salt and Black pepper to taste

Method

1. Add onion and garlic to bowl and chop 3sec/Speed7, scrape and repeat
2. Add olive oil and paprika, cook 5min/speed1/100degrees
3. Add capsicum and chop 20sec/Speed 4-5
4. Cook 15mins/Varoma/Speed 1
5. Check for seasoning and salt and pepper as required
6. Blend on 10sec/Speed 6-7 until desired texture is reached (chunky or smooth - you decide)

Variations

Add some chilli to make it a spicy, smokey sauce.  Just add fresh chili with the garlic at the begining.

* You can roast your own or use tinned ones - just watch you don't add too much salt as they are often in a brine.  I used tin capsicum and washed it to remove the salt
**A good quality smoked paprika is key here.  I used this one.......

Hidden Veggie Bolognese (Thermomix)

When Ellen was first on solids she didn't tolerate tomato.  I started making spaghetti bolognese with a veggie puree instead of tomato sauce.  She can eat tomato now so I have added that to the mix.  I now use this bolognese to get my children to eat veges that they otherwise would not touch.  Don't get me wrong - I think it is very important that children learn to love veges in their own right.  I continue to cook and serve them regularly but more often than not they end up in the bin.  At least I know that some are getting in with this recipe. As my kids are getting older and more adventurous I am slowly increasing the size and texture of the veggies in this sauce.

This is a staple in our house.  I freeze batches in small containers with enough to feed the two kids.  That way it can easily be reheated and on the table in under 10mins.

Ingredients

2 sticks celery washed
2 carrots peeled
1 cup pumpkin peeled
1 zucchini
1 capsicum, washed and seeds removed
any other veggies you feel like adding on the day!
400g tinned tomato
140g tomato paste (optional)
1-2 tblsp veg stock concentrate (depending on how salty you like it)
1 MC water

2 cloves garlic, peeled
1 brown onion, peeled and quartered
30g olive oil

500g beef mince

Method

1. Fill bowl with roughly chopped vegetables and chop 20sec/Speed 4 (less for chunkier veggies, more for a smoother sauce).
2. Add tomatos,  stock concentrate and water then cook 15min/100C/speed 1
3. Pour into thermoserver (or other bowl) and set aside
4. Add garlic and onion (no need to wash bowl) and chop 3sec/speed 7, scrape bowl and repeat.
5. Add olive oil and cook 5min/100c/speed1
6. Add mince and cook 12mins/varoma/reverse soft speed
7. Return vegetable sauce to bowl and cook 20min/100C/reverse soft speed.  Leave MC on angle to let steam out  (Place a piece of kitchen paper on top to reduce splattering)

Serve with cooked pasta

Variations

You can basically put any vegetable you like in this one.  I usually add the broccoli and cauliflower stalks, and any other veges I need to use up.  Add kale or spinach for some extra goodness.

For something different serve mixed with cous cous, use to fill taco shells or use as a filling in meat pies