Breville BBL550XL /A manual Starters, Nachos, Cheese sticks with pesto, Shrimp toast

BR8577 BBL550XL_IB_Amend07 15/8/07 9:11 AM Page 26

Starters

Nachos

5 oz 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/green onions (scallions) chopped

2 teaspoons minced garlic

1 teaspoon chilli

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

2.Bake at 390ºF (200ºC) 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. Use Speed 2/Mix, blend until smooth.

4.Spoon the avocado topping onto corn chips and serve immediately.

Cheese sticks with pesto

12 slices white sandwich bread, crusts removed

2 teaspoons grain mustard

4 tablespoons grated parmesan cheese

1⁄2 cup grated tasty cheese

1 tablespoon finely chopped fresh coriander Cayenne pepper

1 egg, lightly beaten Vegetable oil for cooking

Pesto

1 cup fresh basil leaves

2 cloves garlic

2 tablespoons lemon juice

2 oz pine nuts

1⁄2 cup olive oil

2 oz grated parmesan cheese

1.Roll each side of bread with a rolling pin, to flatten as much as possible.

2.Combine mustard, parmesan cheese, tasty cheese, coriander and cayenne pepper to taste in a bowl.

3.Divide mixture between bread slices and spread over half of each slice. Brush unspread sides of bread slices with beaten egg.

4.Roll each slice up tightly using the egg to seal rolls. Arrange side by side on a tray. Cover and refrigerate until ready to cook.

5.Heat oil in a frypan and cook cheese sticks, a few at a time until golden all over. Drain on absorbent kitchen paper.

6.To make pesto, place all pesto ingredients into blender jug, blend on Speed 3/Blend until finely chopped and smooth.

Serve with cheese sticks.

TIP:Use wholemeal or grain bread instead of white bread

Shrimp toast

6 slices white bread, crusts removed

9 oz green shrimp, shelled and deveined

1 tablespoon soy sauce

2 teaspoons cornflour

2 teaspoons snipped chives

1 teaspoon finely chopped fresh ginger

1 egg, lightly beaten

1 cup sesame seeds Oil for cooking

1.Cut each slice of bread into four, finger lengths. Set aside.

2.Place shrimp, soy sauce, cornflour, chives and ginger in blender jug. Use Speed 2/Mix. Blend until smooth. Spread mixture on one side of each piece of bread. Brush with egg and sprinkle with sesame seeds.

3.Heat oil in a frypan and cook bread pieces a few at a time until golden. Remove from oil with a slotted spoon, drain on absorbent kitchen paper.

Serve immediately with a soy dipping sauce.

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