Bellini BTGW10 Gourmet Wizard, Руководство пользователя

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11
Banana Nutmeg Pikelets
Makes 10
1/2 cup self raising flour
2 teaspoons caster sugar
pinch nutmeg
1 egg
1/2 banana, roughly chopped
1/4 cup milk
20 grams butter, for frying
cinnamon sugar, for serving
1. Place all ingredients into the tall cup, in the
order listed. Twist on the cross blade.
2. Blend, using a pulse action for 5-10 seconds,
or until the batter is smooth.
3. Melt butter in frying pan over medium heat.
Pour tablespoonsful of the batter into the
frying pan, allowing room for spreading.
4. When small bubbles begin to form in the
batter, flip the pikelets over and cook for 2-3
minutes on the other side.
5. Serve immediately, sprinkled with cinnamon
sugar, if desired.
Speedy Chocolate Mousse
Serves 2
3/4 cup thickened cream
2 teaspoons Baileys Irish Cream Liqueur
1/4 cup Nutella
1. Place all ingredients into the tall cup, in the
order listed. Twist on the flat blade.
2. Blend for 4-5 seconds, taking care not to
over-blend or mixture will curdle. Mixture
should be evenly mixed, but quite thin when
ready.
3. Pour mixture into serving bowls and refrigerate
until set.
4. Serve with berries as an indulgent dessert, or
pipe onto shortbread or Florentine biscuits
and dust with cocoa, as a treat to serve with
coffee.
Rum and Raisin Cheesecake with
Mascarpone
Serve 6-8
1/2 cup seeded raisins, roughly chopped
2 tablespoons dark rum
1/2 teaspoon cinnamon
1 cup sweet biscuit crumbs
50 grams butter, melted
250 grams cream cheese, softened
250 grams mascarpone cheese
1/2 cup sugar
1 teaspoon vanilla essence
4 eggs
whipped cream, for serving
1. Combine raisins with rum and cinnamon and
allow to stand for 2-3 hours.
2. Combine the biscuit crumbs with the melted
butter. Press into the base of a greased and
lined 20cm springform pan.
3. Place softened cream cheese and
mascarpone into the blender, blend until
evenly combined and smooth.
4. Add the sugar, vanilla essence and eggs to
the blender and blend briefly until smooth.
5. Stir in rum and raisin mixture.
6. Pour filling into the prepared tin. Bake at 180C
for 1–1 1/4 hours, or until cooked. Allow to
cool in the oven so the cheesecake doesn’t
crack.
7. Refrigerate for 2-3 hours. Serve with whipped
cream, if desired.
Berry Yoghurt Smoothie
Serves 1
1/3 – 1/2 cup frozen berries
1/4 cup berry flavoured yoghurt
scoop vanilla ice-cream or frozen yoghurt
3/4 cup milk
3-4 small ice cubes
1. Place all ingredients into one of the party
cups, in the order listed. Twist on the cross
blade.
2. Blend, using a pulse action for 10-20 seconds
or until all ingredients are combined and the
ice is crushed.
3. Place one of the comfort lip rings on the party
juice cup and serve immediately.