Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: farfallina on July 20, 2010, 10:02:34 am
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I hope you like ;)
Pepper Pasta Sauce:
Ingredients:
200g red pepper, roughly chopped
150g green pepper, roughly chopped
40g margarine or butter
40g parmesan, roughly chopped
150g milk cream
Salt
Preparation:
* Grate parmesan for 15 seconds by speeding up from 2 to 9 and set aside
* Chop peppers for 5 seconds on Speed 7
* Add margarine and salt. Cook for 20 minutes at 100°C on Speed 2
* Add parmesan and cream. Mix for 15 seconds on Speed 4
* Mix your sauce with pasta and serve
Buon Appetito
Photos: http://thermomixtarifdefterim.blogspot.com/2010/03/pepper-sauce.html http://www.cookaround.com/yabbse1/showthread.php?t=26792
Tips/Hints:
I reduced the amount of butter to make it lighter. In original recipe it was 80g, I used 40 instead. It was very delicious as well
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Thanks farfallina -another quick, easy and tasty recipe :-* :-* :-* :-*
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This recipe with very few ingredients makes a delicious rich sauce.
I served mine with Penne Pasta with grated Parmesan. A simple meal for a summers day.
This would be a lovely sauce to serve with Seafood Ravioli.
I used butter not margarine when making the recipe.
(http://i950.photobucket.com/albums/ad348/Cornish_cream/151799ece411000d2633c29932147b17.jpg)
(http://i950.photobucket.com/albums/ad348/Cornish_cream/bd2d8376b9b6dfad2ac91c0ba7568c17.jpg)
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That looks so good Cornish.(http://www.freesmileys.org/smileys/smiley-eatdrink022.gif) (http://www.freesmileys.org/smileys.php)
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Meals don't have to be complicated to taste nice and farfallina has many recipes on the forum which use only a few ingredients. Good one to choose for the challenge Denise.
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Thank you. This looks so nice and easy. We should do this sort of thing every 12 months to revitalise some of the yummy meals that we all forget.
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I agree cookie. Looks delicious CC.
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Yum!
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You are so right CC !
I've quitted using margarine for good !
I am happy you liked it.
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I have a glut of red capsicums and was thinking of making this recipe - can anyone suggest what 150g milk cream means? Is that full cream milk, or would you use cream?
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Karen I had a look at my notes from when I made this and I wrote that I used 100g cream with 50g of milk mixed in. I guess it's to give a more creamy taste than just using milk, but these days I would use light & creamy evap milk instead, still creamy taste but less calories. :)
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Oh I hadn't even thought of the light and creamy evaporated milk! Thanks again Julie - looks like I have some cooking to do this weekend.
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Hi Karen
It is full fat cream. The one I am using has 35 % fat.
I hope you enjoy it
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I made this today using all red capsicums, and I doubled the recipe. Double quantity fits nicely in the TM31, but I wouldn't want to do any more than that. My red peppers were quite wet once I had chopped them in Step 2, so I left the MC out while I cooked them for the 20 mins to let some of the water evaporate. I used 2/3 thickened cream and 1/3 full fat milk in the last stage, because that was all the cream I had left. The sauce is certainly delicious and full of flavour! It is still a bit liquid for my liking, so I might reduce the milk/cream at the end next time. I am going to use some and freeze some.
I loved making this sauce, because we had a huge bag of peppers from the garden, so I roasted some to peel and freeze, and I used the tops and bottoms of the peppers to make this soup.
Thanks again for a wonderful recipe farfallina! xx