Pasta Sauces

Serves 4

500 g fresh or canned tomatoes

3 yellow peppers

2 tbsp olive oil

4 garlic cloves

salt

1 pinch dried oregano

1 pinch chilli powder

1 spring onion

150 g Gorgonzola

80 g freshly grated Parmesan

Serves 4

300 g carrots

400 ml vegetable stock

300 g broccoli florets

300 g veal mince (sausage meat)

3 tbsp oil

1 onion

200 g mascarpone

1 tbsp light sauce thickener

salt

pepper

1 tbsp lemon juice

2 bunches chervil

50 g mozzarella

50 g Gorgonzola

50 g brie

50 g Gouda

1 tbsp butter

100 ml cream

salt

pepper

Serves 4

150 g Gorgonzola

250 ml cream

salt

pepper

sugar

bunch of parsley

50 g Parma ham slices

Serves 4

1 onion

1 tbsp butter or margarine

1 tbsp flour

375 ml milk

50 g Gruyere

50 g Gouda

50 g Parmesan

salt

freshly ground pepper

freshly grated nutmeg

50 g pine nuts

Serves 4

1 onion

1 garlic clove

500 g courgettes

1 aubergine

1 green pepper

500 g tomatoes

1 tbsp herbes de Provence

1 l vegetable stock

salt

pepper

1 tbsp freshly chopped parsley

Pesto

with sundried tomatoes

Serves 4

100 g sundried tomatoes

50 g almonds

60 g pine nuts

80 g freshly grated Parmesan

½ bunch parsley

1 bunch basil

salt

pepper

sugar

1–2 tbsp balsamic vinegar

Serves 4

1 tbsp pine nuts

1½ bunches basil

1 garlic clove

salt

3 tbsp freshly grated Parmesan

60 ml olive oil

Serves 4

2 unwaxed lemons

400 ml cream

100 g butter

1 shallot

1 tbsp lemon liqueur

salt

pepper