Breville BBL550XL /A manual Sweet treats, Tandoori style fish, Lamburgers, Chilled cheesecake

BR8577 BBL550XL_IB_Amend07 15/8/07 9:11 AM Page 36

Main meals continued

Tandoori style fish

Rind and juice of 1 lemon 4 oz natural yogurt

1 onion, cut into quarters

4 cloves garlic, peeled

1 teaspoons ground cumin

1 teaspoon ground coriander

1⁄2 teaspoon paprika Sprinkle of cayenne pepper 4 Atlantic salmon cutlets

1.Place all ingredients except salmon into the blender jug. Use Speed 2/Mix, blend until smooth paste.

2.Arrange salmon cutlets in a shallow glass or ceramic dish. Coat salmon with smooth paste, cover and refrigerate for 2 hours.

3.Cook salmon cutlets in a preheated grill or barbeque for 3 minutes each side or until fish is cooked when tested.

Serve with rice or lemon wedges and tossed salad greens.

Lamburgers

1 tablespoon fresh herb sprigs (parsley, coriander or rosemary)

1 slice bread, crusts removed

1⁄2 small onion, quartered

7 oz trim lamb, diced

1 tablespoon mint sauce Salt and pepper, to taste

1.Place all ingredients into blender jug. Use Speed 2/Mix, until well blended.

2.Shape mixture into 3-4 burgers, cover and refrigerate 20-30 minutes.

3.Cook burgers on a preheated grill or pan fry for

5 minutes each side or until cooked when tested

Sweet treats

Chilled cheesecake

8 oz pkt plain sweet biscuits, broken

4 oz butter, melted

8 oz cream cheese, cubed and softened

14 oz can sweetened condensed milk

1⁄2 cup cream

1 tablespoon grated lemon zest

1⁄3 cup lemon juice

1 punnet raspberries, washed

1.Place biscuits in blender. Use Speed 2/Mix until finely crushed. Add melted butter to blender jug and continue to blend until well combined.

2.Press biscuit mixture over base and sides of a greased 20cm spring form pan. Chill until firm.

3.Place cream cheese, condensed milk, cream, lemon zest and juice in blender jug. Use Speed 3/Blend, blend until smooth. Pour into prepared crumb crust, cover and refrigerate for at least 24 hours before serving.

4.Place raspberries into blender jug and puree. If desired, sweeten raspberry puree with a little icing sugar.

Serve with whipped cream and raspberry puree.

TIP:Cream cheese is best softened at room temperature.

Mixed berry crepes

2 eggs

7 fl oz (200ml) milk

1 tablespoon butter, melted

1 cup plain flour

2 teaspoons caster sugar

1⁄4 cup caster sugar, extra

1⁄4 cup water

8 oz mixed fresh berries (strawberries, raspberries, blueberries), washed and hulled

1.Place eggs, milk, butter, flour and caster sugar into blender jug. Use Speed 3/Blend, blend until smooth. Allow to stand for 1 hour.

2.Heat a small non stick frypan or crepe pan.

Pour 1⁄4 cup batter into pan, swirling to cover base. Cook on medium heat until underside is golden, approximately 1 minute. Remove from pan and place on a plate. Repeat with remaining batter, stacking crepes onto plate and interweaving with grease proof paper. Set aside.

3.To make mixed berry sauce, heat extra sugar and water in a small saucepan until dissolved. Add mixed berries and cook until soft.

4.Place cooked mixture in blender jug and blend until smooth, using Speed 3/Blend.

5.Fold crepes into quarters and arrange in an ovenproof dish overlapping layers. Pour over sauce and bake in a preheated oven at 400ºF for 10-15 minutes.

Serve with scoops of vanilla ice cream.

TIP:Brandy can be added to mixed berry sauce if desired.

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