Breville BSC100 manual Vegetarian Desserts, Vegetable primavera, Cucumber Raita

Vegetarian continued

Desserts

Vegetable primavera

Serves 4-6

2 tablespoons olive oil

500g desiree potatoes, peeled and quartered

500g pumpkin, peeled and sliced

300g kumera, peeled and cut into 3cm lengths

1 large red capsicum, trimmed and quartered

3 large garlic cloves, unpeeled

1 teaspoon sea salt

11/2 tablespoons extra olive oil,

3 teaspoons Balsamic vinegar Grated Parmesan cheese, for serving

1.Place oil in a large freezer bag. Add potatoes, pumpkin, kumera and capsicum. Shake vegetables in bag until well coated with oil.

2.Place vegetables into the removable crockery bowl. Add garlic cloves and sprinkle with salt.

3.Cover with lid and cook on Low setting for 5-6 hours or High setting for 2-3 hours.

4.Remove garlic cloves and squeeze the pulpy flesh into a bowl. Mash with a fork and combine with extra oil and vinegar.

5.Arrange vegetables on a serving plate, drizzle with garlic mixture, and sprinkle with Parmesan cheese.

6.Serve hot with bread rolls.

Cucumber Raita

2 Lebanese cucumbers peeled and finely chopped 250ml plain yoghurt

1 teaspoon cumin

1 teaspoon grated fresh ginger Salt and pepper if desired

1.Combine all ingredients. Serve chilled

Lemon and lime delicious pudding

Serves 4

90g butter

3/4 cup / 165g caster sugar

1/3 cup / 50g self-raising flour, sifted 3 teaspoons grated lemon rind

3 teaspoons grated lime rind

11/2 tablespoons lemon juice

11/2 tablespoons lime juice

2 x 60g eggs, separated

3/4 cup / 180ml milk

Sifted icing sugar, for serving Thickened cream, for serving

1.Cream butter and sugar in a mixing bowl until light and fluffy. Fold in flour, lemon rind, lime rind, lemon juice and lime juice.

2.Combine egg yolks and milk, whisk into butter mixture to form a smooth batter. Beat egg whites until stiff peaks form, fold into batter.

3.Pour batter into a lightly greased, heat proof pudding bowl. Ensure the pudding bowl is a suitable size and type to fit into the removable crockery bowl. Cover the pudding bowl with aluminium foil and secure with kitchen string.

4.Place 1-2 cups of water into the removable crockery bowl. Add prepared pudding bowl. Cover with lid and cook on Low setting for 5-6 hours. Check water level throughout the steaming process.

5.Spoon pudding onto serving plates, dust with icing sugar and top with a swirl of cream.

6.Pudding can be served hot or cold.

A 1.5 litre heatproof pudding bowl suitable to fit the shape of the removable crockery bowl is required for this recipe.

Note

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