Breville BBL420XL manual Spicy Butternut Squash Soup, Ricotta Berry Pancakes

RECIPES

SPICY Butternut Squash SOUP

Serves 4

INGREDIENTS

2 tablespoons oil

1 large brown onion, chopped

2 cloves garlic, crushed

1 tablespoon red curry paste

4 cups peeled, chopped butternut squash

4 cups/.95L chicken stock Salt and pepper

METHOD

1.Heat oil in a large saucepan, add onion, garlic and curry paste and sauté

4 to 5 minutes or until onion has softened and curry powder is fragrant.

2.Add squash to stock and bring to a boil. Lower heat and simmer covered with a lid for 25 minutes or until squash is very soft.

3.Remove from heat and allow mixture to cool. Transfer in batches to blender jug.

4.Select CHOP then BLEND speed, blend until smooth.

5.Return pureed soup to saucepan to heat through. Season with salt and pepper.

RICOTTA BERRY PANCAKES

Makes 6 to 8

INGREDIENTS

3 eggs, separated

200g ricotta cheese

½cup/125ml milk ¾ cup A/P flour

1½ teaspoons baking powder

2 tablespoons granulated sugar Butter for greasing

Fresh blueberries, to serve Maple syrup, to serve

METHOD

1.Place egg yolks, ricotta cheese, milk, flour, baking powder and sugar into blender jug.

2.Select BLEND setting, blend until ingredients are just combined, about

10 to 15 seconds, do not over process.

3.Beat egg whites in a large bowl until soft peaks form. Add ricotta mixture to egg whites and gently fold together.

4.Heat a heavy base frying pan or griddle over a low to moderate heat. Lightly grease with butter.

5.Spoon about 2 tablespoons of the mixture into pan and cook until golden brown on both sides.

6.Serve with fresh blueberries and maple syrup.

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BBL420XL_IB_C11_FA.indd 25 19/08/11 1:35 PM