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Soy Bean Milk
Prep 15 mins + 8 hours to soak / Cook 15 mins
Makes 700ml
160g organic dried soy beans
1L chilled filtered water
1. Place soybeans in a glass or ceramic bowl.
Cover with cold water and seal with plastic food
wrap. Place in the fridge and for 8–10 hours,
or overnight, to soak.
2. Drain soybeans and rinse with cold water. Discard
any discoloured beans. Place soy beans and filtered
water into blender jug and secure lid.
MILL
30–40 seconds.
3. Place a nut milk bag (or line a sieve with
a large piece of muslin) over a large clean jug.
Pour soybean mixture into the bag. Close bag
and gently squeeze the pulp to extract out
as much liquid as you can. Discard pulp.
Repeat with the remaining soaked soy beans
and filtered water.
4. Place soybean milk into a medium saucepan over
a medium heat. Bring to a gentle boil, reduce heat
to low and simmer for 10–15 minutes, skimming
away any foam from the surface. Remove from
heat. Allow to cool and refrigerate for 2 hours
or until well chilled.
Storage:
Transfer to a clean, airtight container
and store in the fridge for up to 3 days.
Tip
: Sweeten the soy milk to taste with agave syrup
or honey. Nut milk bags can be bought from health
food stores. Muslin can be bought from fabric or
kitchen supply stores.
Almond Milk
Prep 15 mins
Makes 1L
150g raw almonds
1L chilled filtered water
1. Place almonds and filtered water into the blender
jug and secure lid.
MILL
30 seconds or until almost smooth.
2. Place a nut milk bag (or line a sieve with a large
piece of muslin) over a large clean jug and pour
nut mixture into bag. Close bag and squeeze the
pulp in the bag to extract as much milk as you
can. Remove bag and discard pulp.
Storage:
Transfer to a clean, airtight container.
Store in the fridge for up to 3 days.
Tip:
Sweeten the almond milk to taste with agave
syrup or honey. Nut milk bags can be bought from
health food stores. Muslin can be bought from fabric
or kitchen supply stores.
Cashew Milk
Prep 15 mins + 8 hours to soak
Makes 1L
310g raw cashews
1L chilled filtered water
1. Place cashews in a large glass or ceramic bowl.
Cover with cold water and seal with plastic
food wrap. Place into the fridge for 8 hours,
or overnight, to soak.
2. Drain cashews and rinse with cold water. Place
cashews and filtered water into blender jug and
secure lid.
MILL
30–40 seconds.
3. Place a nut milk bag (or line a sieve with a large piece
of muslin) over a large clean jug and pour nut mixture
into bag. Close bag and squeeze the pulp in the bag
to extract as much milk as you can. Remove bag and
discard pulp.
Storage:
Transfer to a clean, airtight container.
Store in the fridge for up to 3 days.
Tip:
Sweeten the cashew milk to taste with agave syrup
or honey. To make cashew cream, only add 500mls
chilled filtered water. Nut milk bags can be bought from
health food stores. Muslin can be bought from fabric
or kitchen supply stores.
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