Breville SLC80 manual Vegetarian Desserts, Spicy mixed dahl, Chick pea curry, Pudding

Vegetarian continued

Desserts

Spicy mixed dahl 8

1 cup/200g yellow split peas

1 cup/200g red lentils

1 cup/200g brown lentils

4 cups vegetable stock

2 tablespoons oil

11⁄2 tablespoons black mustard seeds

2 teaspoons brown mustard seeds

2 large onions, sliced

8 garlic cloves, crushed

2 tablespoons fresh ginger, grated

2 teaspoons ground cumin

11⁄2 tablespoons ground coriander seeds

2 teaspoons ground turmeric

4 small red chillies, chopped

1 x 750ml Italian-style tomato cooking sauce

2 teaspoons cracked black pepper

2⁄3 cup cream

1⁄3 cup fresh coriander, finely chopped

1.Place yellow split peas, red and brown lentils, and stock into removable crockery pot. Cover with lid and cook on High 1-11⁄2hours or until just tender.

2.Melt ghee in a deep pan. Add black and brown mustard seeds and cook over low heat until they start to pop. Add onions, garlic and ginger, cook over medium heat until onion is light golden brown.

3.Stir in cumin, coriander, turmeric, and chillies. Cook for 1 minute. Add tomatoes, tomato puree, and pepper, stir and cook until just warmed.

4.Pour tomato mixture over lentils in the removable crockery pot. Cover with lid and cook on Low 8-9 hours or High 4-5 hours.

5.Stir in cream 1⁄2 hour before end of cooking. Replace lid and continue cooking.

6.Spoon into serving bowls, top with coriander.

7.Serve hot accompanied with steamed brown rice and Cucumber Raita.

Chick pea curry 8

1 cups/200g dried chick peas

4 cups vegetable stock

2 tablespoons vegetable oil

2 medium onions, finely chopped

2 teaspoons freshly grated ginger

4 garlic cloves, crushed

3 teaspoons garam masala

3 teaspoons ground cumin

3 teaspoons ground coriander

3 teaspoons sweet paprika

1⁄2 teaspoon chilli powder

1 teaspoon ground turmeric

2 teaspoons yellow mustard seeds

2 teaspoons salt

1 x 750ml Italian-style tomato cooking sauce

1⁄2 cup coconut cream

1.Place chick peas and stock into the removable crockery pot. Cover with lid and cook on High 2 hours or until tender.

2.Heat oil in a non-stick pan. Add onion and cook over medium heat until golden brown. Add ginger, garlic, garam masala, cumin, coriander, paprika, chilli powder, turmeric, mustard seeds and salt, cook for 1 minute. Stir tomato puree and coconut cream into onion mixture, cook until just warmed.

3.Pour combined mixture over the chick peas in the removable crockery pot. Cover with lid and cook on Low 6-7 hours or High 2-3 hours.

4.Serve hot accompanied with stir-fried mixed vegetables.

Lemon and lime
	8
delicious pudding

180g butter

11⁄2 cups caster sugar

2⁄ 3 cup self-raising flour, sifted

11⁄2 tablespoons grated lemon rind

11⁄2 tablespoons grated lime rind

1⁄4 cup lemon juice

1⁄4 cup lime Juice

4 x 60g egg yolks

11⁄2 cups milk

4 x 60g egg whites

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. Beat egg whites until stiff peaks form, fold into batter.

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

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

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

6.Pudding can be served hot or cold.

A 2.5 litre heatproof pudding bowl suitable to fit the shape of the removable crockery pot is required for this recipe

Note

Chocolate malt self-saucing
	8
pudding

11⁄2 cups self-raising flour

11⁄2 cups plain flour

11⁄2 teaspoons baking flour

1⁄3 cup cocoa powder

1⁄3 cup malted milk powder

11⁄2 cups caster sugar

11⁄2 cups milk

3 x 60g eggs, lightly beaten

Sauce

150g dark chocolate, melte

3 cups hot water

2 tablespoons butter

11⁄2 cups brown sugar, firmly packed

1⁄3 cup cocoa powder

1⁄4 cup cornflour Water, for steaming Thickened cream, for serving

Extra malted milk powder, for serving

1.Sift self-raising flour, plain flour, baking powder, cocoa and malted milk powder into a large mixing bowl. Stir in sugar. Combine milk and eggs. Stir into the flour mixture. Mix well. Pour batter into the lightly greased heatproof pudding bowl. Ensure the heatproof bowl is a suitable shape and type to fit the removable crockery pot. Set aside.

2.Stir chocolate, water and butter in a saucepan over a low heat until chocolate and butter melt.

3.Combine brown sugar, cocoa powder and cornflour in a mixing bowl. Pour in hot chocolate mixture. Mix well. Spoon Chocolate Sauce over batter in the heatproof pudding bowl. Cover with aluminium foil and secure with kitchen string.

R14 R15