Breville the Big One BTS100, Instruction Booklet

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GOURMET TOASTIES PASTRy TOASTIES
Some easy gourmet ideas. All recipes make
two toasties unless otherwise stated.
GREEK CHEESE SAvOURy
INGREdIENTS
½ cup fetta cheese, crumbled
½ cup grated tasty cheese
4 olives, sliced
4 rings capsicum
6 slices tomato
dried oregano
black pepper
4 slices of bread
METHOd
1. Place half the ingredients on each
toastie, sprinkle with oregano and
pepper.
2. Toast until well browned.
SPINACH SALAd
INGREdIENTS
4 slices wholemeal bread
3-4 spinach leaves, blanched
1 tomato, sliced
½ onion, sliced
1 Tablespoon pine nuts
4 slices Swiss cheese
METHOd
1. Layer ingredients onto bread and top
with remaining bread.
2. Toast until well browned.
PIZZA
INGREdIENTS
2 Tablespoons tomato paste
1 teaspoon mixed herbs
½ onion, thinly sliced
6 slices salami
4 olives, chopped
4 slices capsicum
4 slices tomato
2 slices mozzarella or tasty cheese
4 slices of bread
Garlic butter
METHOd
1. Combine tomato paste and mixed herbs.
Spread one side of bread with garlic
butter and the other with tomato paste
mix.
2. Place bread into base cooking plates,
buttered side down. Top with remaining
filling ingredients.
3. Place remaining bread buttered side
upon toastie.
4. Toast until well browned.
A light crisp toastie can be produced using
pastry in your Breville Big One™. After
much experimentation we have found that
sheets of puff pastry prove to be easy to use
and give a great result.
Lay ½ the pastry sheet over the base
cooking plates allowing the remaining
pastry to lay over the handles. Fill with
required filling then fold remaining pastry
over the filling, close the lid and cook for
3 minutes or until golden brown. When
the pastry is cooked, remove and trim the
uncooked edges.
All recipes make 2 toasties, except where
stated. Simply double or triple recipe
depending on quantity of toasties required.
SPINACH ANd RICOTTA
INGREdIENTS
30g butter
8-10 spinach leaves, shredded
1 clove garlic, crushed
½ cup ricotta cheese black pepper
1 sheet pre-rolled puff pastry
METHOd
1. Melt butter, lightly sauté spinach
and garlic.
2. Lay pastry over base cooking plate, fill
each with ½ the spinach and ricotta
mixture. Season to taste.
3. Fold pastry back over filling and cook
until golden brown and crisp.
CAMEMBERT ANd BACON
INGREdIENTS
½ x 125g packet camembert cheese, sliced
2 Tablespoons mango chutney
2 rashers bacon, cooked until crisp
1 sheet pre-rolled puff pastry
METHOd
1. Lay pastry over base cooking plates and
place cheese, chutney and bacon onto
pastry, fold pastry over and cook until
golden brown and crisp.
STEAK ANd MASH
INGREdIENTS
125g steak, cooked and chopped
125g mixed chopped vegetables, cooked
1 cup mashed potato
1 x 60g egg
1 teaspoon mixed herbs
salt and pepper
1 sheet pre-rolled puff pastry
METHOd
1. Combine steak, vegetables, potatoes,
egg, herbs and seasoning, mix until well
combined.
2. Lay pastry over base cooking plates.
3. Place in filling. Fold pastry over and cook
until lightly golden brown and crisp.
4. Serve with tomato sauce.