Breville BOV800XL /A Roasted Butternut Squash Soup, Ratatouille Gratin, For the Gratin, Recipes

RECIPES

ROASTED BUTTERNUT SQUASH SOUP

Function: ROAST

Temperature: 400°F (205°C)

Cooking Time: 30 minutes

Convection Fan: ON

Yield: 1.5 litres

Roasting vegetables in the BREVILLE SMART OVEN™ intensifies the flavor by drawing out the natural sugars through caramelization.

1.5lbs (750 g) Butternut squash, peeled and cut into 1 inch cubes

1 Small Yellow onion, chopped

2 Tablespoons (30 ml) Olive oil ½ Teaspoon (2.5 ml) Salt

¼Teaspoon (1 ml) Ground black pepper 4 Sprigs Fresh thyme

1 Apple, peeled and chopped in 1 inch cubes

1leek

2Tablespoons (30 ml) Unsalted butter

2Teaspoons (10 ml) Curry powder

1Cup (250 ml) Apple cider

4Cups (1 litre) Chicken stock

1Cup (250 ml) Sour cream Toasted Pumpkin Seeds, (Page 51) or

2 Cups (500 ml) Spiced Croutons (Page 52)

1.In a large bowl toss cubed butternut squash, apple, yellow onion, pepper and fresh thyme in olive oil to coat.

2.Place the ingredients into the roasting pan. Set the wire rack to the bottom rack height position. Turn the function dial until the indicator on the LCD screen points to the ROAST function. Set the temperature to 400°F (205°C) and the timer to 30 minutes. Press START/CANCEL to activate.

3.In the meantime, using only the white part of the leek, slice it in half lengthwise. Rinse under cold running water to clean off any dirt that may be trapped in between the layers. Slice into ¼ inch slices.

4.In a medium stockpot, on low-medium heat, melt the butter until it becomes foamy. Add the sliced leek and cook until softened, about 7 minutes. Add the curry powder, salt and pepper and continue to cook for 1 minute. Add the roasted butternut squash, apple and onion to the stockpot and mix to coat with the spices.

5.Deglaze with apple cider, scraping the bottom of the pot to release any stuck on bits. Add stock and bring to a boil.

Turn down to a simmer and cook for 20 minutes with the lid on. Allow the soup to cool before pureeing in a blender or food processor.

6.Divide amongst bowls and garnish with a dollop of sour cream or mascarpone cheese. Sprinkle 1 tablespoon of Toasted Pumpkin Seeds (Page 51) or Spiced Croutons (Page 52).

RECIPES

RATATOUILLE GRATIN

Function: ROAST and BAKE

Temperature: 400°F (205°C) and 350°F (175°C)

Cooking Time: 50 minutes

Convection Fan: ON

Yield: 6 to 8 servings

This dish is even better the next day. Use the re-heat setting to warm through.

1 Pound (500 g) Plum tomatoes

3 Baby eggplants, cut in 1 inch cubes ¼ Cup (60 ml) Olive oil

1 Large Yellow onion, thinly sliced

1 Large Red bell pepper, cored, seeded, thinly sliced

2 Garlic cloves, thinly sliced

½Teaspoon (2.5 ml) Herbes de Provence 1 Cup (250 ml) Fresh basil leaves,chopped 2 Small zucchini, thinly sliced

1 Teaspoon (5 ml) Salt

½Teaspoon (2.5 ml) Black pepper

Gratin

¼ Cup (60 ml) Fresh bread crumbs

2 Tablespoons (30 ml) Freshly grated Parmesan cheese

2 Tablespoons (30 ml) Fresh basil, chopped

1 Tablespoon (15 ml) Olive oil

¼Teaspoon (2.5 ml) Salt Pinch Black pepper

1.In the roasting pan, combine 2 tablespoons of the olive oil and diced eggplant. Toss to coat. Set the wire rack to the bottom rack height position. Turn the function dial until the indicator on the LCD screen points to the ROAST function. Set the temperature to 400°F (205°C) and the timer to 20 minutes. Turn convection on and press the START/CANCEL button to activate. Roast the eggplants for 20 minutes, turning occasionally.

For the Gratin

1.In a small bowl, combine bread crumbs, cheese, fresh basil, salt, pepper and olive oil. Mix together using a fork. Set aside.

2.Meanwhile, thinly slice two tomatoes and set aside. Chop remaining tomatoes and set aside. In a sauté pan, heat

1 tablespoon olive oil, add onions and cook for 5 minutes. Add bell peppers, sliced zucchini, garlic, herbes de Provence and cook for an additional

5 minutes. Add the chopped tomatoes and cook until juices are beginning to evaporate.

3.Remove from the heat. Add roasted eggplant, basil, salt and pepper. Place the vegetables inside a 13 x 9 x 3 inch heat proof dish. Press firmly using the back of a wooden spoon.

4.Arrange sliced tomatoes on top, overlapping slightly. Sprinkle with “Gratin”. Turn the function dial until the indicator on the LCD screen points to the BAKE function. Set the temperature to 350°F (175°C) with CONVECTION turned on and set the timer for 30 minutes. Press the START/CANCEL button to activate.

5.Bake until the cheese is melted and the top is golden and crispy.

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