Breville BBL200 manual Contents Great starters

Contents

Great starters

	Page
Great starters	R3
Slick soups	R5
Salad and mains	R6
Saucy solutions and marinades	R8
First foods for baby	R10
Better batters	R11
Delissio desserts	R13
Spirited drinks	R15
Non alcoholic drinks	R16
Smoother smoothies	R17

Spinach timbale with pear sauce

500g spinach leaves, roughly chopped

3 eggs

1⁄2 cup cream

Pinch ground nutmeg Freshly ground black pepper

PEAR SAUCE

2 ripe pears, peeled, cored and roughly chopped

2 tablespoons cream

1⁄2 teaspoon chilli sauce pinch ground nutmeg

1.Boil spinach until tender. Refresh under cold running water, then squeeze spinach to remove excess liquid.

2.Place spinach, eggs, cream, nutmeg and pepper in blender jug, using speed 2, blend until smooth.

3.Spoon mixture into four greased, individual souffle moulds (1⁄2 cup capacity).

4.Cover with aluminium foil and place in a baking dish. Pour in boiling water to come halfway up the sides of the moulds.

5.Bake at 180°C for 40-45 minutes until firm. Remove from water and leave for 5 minutes before turning out.

6.To make sauce, place pears, cream, chilli sauce and nutmeg in blender jug, using speed 1, blend until smooth.

7.Transfer mixture to a small saucepan and heat gently for 3-4 minutes, or until the sauce is just warm.

Serve with timbales.

Nachos

155g corn chips

2 tomatoes, peeled and finely chopped

1⁄2 cup grated tasty cheese

1⁄2 cup grated romano cheese

AVOCADO TOPPING

1 large avocado, stoned, peeled and chopped

2 teaspoons lemon juice

1⁄2 cup sour cream

2 spring onions, chopped

2 teaspoons minced garlic

1 teaspoon chilli

1.Layer corn chips, tomatoes in an ovenproof dish, finishing with a layer of cheese.

2.Bake at 200°C for 10-15 minutes, or until cheese melts and is golden.

3.To make topping, place avocado, lemon juice, sour cream, spring onion, garlic and chilli in blender jug, using speed 2, blend until smooth.

Spoon onto corn chips and serve immediately.

R2 R3