Breville VHB109, User Manual

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10
recipes
Tomato and Chickpea Soup
Olive Oil
2 carrots, chopped
1 leek, chopped
1 potato, peeled and chopped
2 cloves of garlic, finely chopped
1 tbsp of finely chopped rosemary
400ml of vegetable stock
½ a teaspoon of sugar
2 x 400g of chopped tomatoes
410g of chickpeas drained and rinsed
1 tablespoon of dried mixed Italian herbs
Salt and pepper
1. Put the vegetables in a large saucepan with the garlic, rosemary, Italian herbs,
stock and sugar. Season with salt and pepper and stir. Cover and cook gently for 25
minutes or until the vegetables are tender.
2. Add the tomatoes to the pan and then using your hand blender carefully puree until
smooth. Keep the blade part of the blending shaft immersed in the soup to avoid
splashing. To avoid damage to the pan, we do not recommend that you blend soup in
a non-stick pan.
3. Once it is smooth, add the chickpeas and heat through, stirring occasionally and
seasoning to taste.
4. Serve warm with toasted French bread and melted cheese.
2 cloves of garlic (peeled)
½ fresh red chilli (deseeded)
15g of fresh ginger
1 tablespoon of vegetable oil
50g of yoghurt ½ tablespoon garam masala
1 teaspoon of tomato puree
100g of coriander leaves
400g of chicken breast
Chicken Tikka Marinade
1. Add all the ingredients to the hand blender beaker, excluding the chicken. Use your
hand blender to puree the paste until it is smooth.
2. Cut the chicken breast into chunks and then place it in a bowl. Pour the paste onto
the chicken and stir so that it is evenly coated.
3. Leave it covered, preferably overnight and then cook the chicken either under a hot
grill, on a barbeque or in your favourite curry sauce.