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RECIPES
Caramelized Pear with Walnuts
Prepare dough as described on page 64. Cut the dough in half and stretch to fit an
the oven and spread ½ cup mascarpone cheese sweetened with 1 tablespoon honey. Top with caramelized pears (sautéed slices of pear in butter and 1 tablespoon of sugar). Sprinkle with toasted walnuts.
NOTE:
We recommend using the middle rack height position during the PIZZA function. However this is a guide only. The position of the rack may vary depending on the type and size of the pizza. Some fresh pizza's may be more suited to the bottom rack height position.
We recommend experimenting with the rack height position, as well as the temperature and time settings to produce the desired results.
BUFFALO STYLE CHICKEN WINGS (CRISPY WINGS TOSSED IN HOT SAUCE)
Function: ROAST
Temperature: 450˚F (230˚C)
Cooking Time: 40 minutes (20 minutes + 20 minutes)
Yield: 1 dozen wings
6 drumettes
6 wings (tips removed)
Spicy Sauce
3 tablespoons (45 ml) vinegar based hot sauce or Thai garlic chili sauce
2 tablespoons (30 ml) melted butter
1 tablespoons (15 ml) ketchup
1.Arrange the wings in a single layer onto the Breville broil rack with the baking pan underneath.
2.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to ROAST. Set the TEMPERATURE to 450˚F (230˚C) and the TIME for 20 minutes.
3.Roast the chicken wings for 20 minutes or until crispy. Turn the wings once using a set of tongs. Reset the timer for another 20 minutes and crisp the other side of the wings (ensure wings are no longer pink inside).
4.In a medium sized bowl mix together the spicy sauce. Add the crispy wings and toss to coat.
For a variation, toss the wings with your favorite barbecue sauce instead of the spicy sauce.
RECIPES
ORANGE CRANBERRY SCONES
Function: BAKE
Temperature: 400˚F (205˚C)
Cooking Time: Approximately 25 minutes
Yield: 6
1 ¼ cups (300 ml) all purpose flour
¼cup (60 ml) whole wheat flour
¼teaspoon (1 ml) baking soda 1 teaspoon (5 ml) baking powder
3 tablespoons (45 ml) granulated sugar
¼teaspoon (1 ml) salt
¼cup (60 ml) cold butter (cut in small pieces)
¼cup (60 ml) shortening
¼cup (60 ml) dried cranberries
1 tablespoon (15 ml) orange zest
½cup to ¾ cup (120 ml to 180 ml) buttermilk
2 tablespoons (30 ml) cream or egg wash (1 beaten egg and 1 tablespoon (15 ml) of water)
2 tablespoons (30 ml) granulated or turbinado sugar (for garnish)
1.In a
2.Add the orange zest and the dried cranberries.
3.Add the buttermilk and gently stir the ingredients until combined. Evenly space out 6 portions of the dough onto a cookie sheet.
4.Brush the mounds with cream or egg wash. Sprinkle the tops with granulated or turbinado sugar.
5.Set the wire rack in the bottom rack height position. Turn the FUNCTION dial to BAKE. Set the TEMPERATURE to
400˚F (205˚C) and set the TIME to
25 minutes. Press the START/CANCEL button to activate.
6.Remove from the oven and allow the scones to cool on a wire rack.
TIP: Use dried currants or dry blueberries in place of the cranberries, and add lemon zest in place of orange zest.
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