Breville BFP800 manual Homemade Butter, Pesto Sauce, Variations

RECIPES

Homemade Butter

Makes about 1 cup

INGREDIENTS

600ml good quality pure cream Fine salt (optional)

METHOD

1.Assemble food processor with the emulsifying disc.

2.Pour cream into bowl and process for 2–3 minutes or until the butterfat separates from the buttermilk. Pour out buttermilk and add about 1 ½ cups chilled water to the processor bowl. Process again for 2–3 seconds. This rinses the buttermilk from the butter. Strain into a piece of muslin and gently squeeze to remove any excess water.

3.For salted butter; place butter into the small bowl of the food processor and add salt. Process for 3-4 seconds to combine.

4.Place in a container and refrigerate. Will keep refrigerated for 1-2 weeks.

Variations:

Fresh garlic for garlic butter, light olive oil to make spreadable butter.

Recipe can be halved.

Pesto Sauce

Makes approx 1½ cups

INGREDIENTS

2 cups firmly packed basil leaves (approx 1 large bunch basil)

2 cloves garlic

2 teaspoons lemon juice

1⁄3 cup pine nuts, toasted

60g grated parmesan cheese ½ cup olive oil

Salt and freshly ground black pepper

METHOD

1.Insert Quad blade into processor bowl. Add all ingredients in the order listed. Place lid on bowl. Pulse until all ingredients are very finely chopped and almost smooth. Scrape down sides of bowl if necessary.

2.Spoon into an airtight container and chill until ready to use.

TIP

Pesto will keep in an airtight container in the refrigerator for a few days. Pour a little extra oil over the top of the pesto and place a piece of plastic wrap on top of the pesto. This will prevent excess browning.

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