Breville TF50, Инструкция по эксплуатации

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Vegetables
R9
Asparagus with
sweet Thai dressing
3 bunches fresh asparagus, trimmed
1 Spanish onion, peeled and thinly sliced
1
⁄
4
cup freshly chopped coriander
1
⁄
2
cup freshly chopped mint
1 tablespoon finely snipped garlic chives
1 tablespoon extra virgin olive oil
2 tablespoons freshly squeezed lime juice
2 small red chilli, finely sliced
1
⁄
4
cup red wine vinegar
1 tablespoon fish sauce
1. Cut asparagus into 8cm lengths
2. Pour 6 cups of water into Avance Cookware.
Bring water to the boil on setting 14.
3. Place asparagus into boiling water. Cook for 5
minutes until asparagus is tender. Remove and
rinse under cold water.
4. Drain asparagus onto absorbent paper towel. Toss
asparagus, onions and herbs together. Cover and
chill for an hour before serving.
5. Combine oil, juice, chilli, red wine vinegar and fish
sauce. Pour over asparagus and toss lightly.
Serve with salad leaves.
Ratatouille
1 ⁄
4
cup olive oil
2 cloves garlic, thinly sliced
1 large Spanish onion, peeled and roughly chopped
3 red capsicum, seeded and cut into 4cm cubes
1 medium eggplant, roughly chopped
8 Roma tomatoes, chopped
4 zucchini, thickly sliced
1
⁄
3
cup chicken stock
1
⁄
3
cup basil leaves
Black pepper, freshly ground
1. Heat oil in Avance Cookware on setting 12. Sauté
garlic and onion for 2 minutes until softened.
2. Sauté capsicum, eggplant, tomatoes, zucchini.
Add the stock and basil, bring to the boil then
reduce to a fast simmer on setting 4-6.
3. Simmer for 15 minutes or until vegetables have
softened and liquid thickens.
Serve with pasta as an accompaniment to beef,
chicken, pork or lamb.
4 4-6
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R8
Crepes
1 1 ⁄
2
cups plain flour
Pinch salt
3 eggs, lightly beaten
1
1
⁄
4
cups milk
1 teaspoon vanilla essence
2 tablespoons butter, melted
1. Preheat frypan on heat setting 10-12.
2. Sift flour and salt into small bowl. Gradually add
combined eggs, milk, vanilla and butter. Beat
mixture until smooth.
3. Heat lightly greased Avance Cookware on setting
10. Pour sufficient batter into frypan to make a
fine even crepe.
4. Cook crepes quickly, over cooking causes crepes
to toughen. Turn and cook until golden. Repeat
with remaining mixture.
Serve with lemon juice and icing sugar.
Pancakes
1 cup plain flour
Pinch salt
1 egg
1
1 ⁄
4
cups milk
2 tablespoons butter, melted
1. Preheat frypan on heat setting 10-12.
2. Combine all ingredients in small mixing bowl.
Beat until smooth.
3. Heat lightly greased Avance Cookware
on setting 10. Pour a small quantity of batter
into frypan. Cook until bubbles come to the surface
and break. Carefully turn the pancake and cook
until browned.
4. Remove from pan. Continue with remaining batter
until all the batter is used.
Serve with fruit and ice cream. Ideal for savoury dishes.
Spicy pikelets
1 cup plain flour
2 teaspoons baking powder
1
⁄
4
tablespoon brown sugar
1 teaspoon ground ginger
1
⁄
2
teaspoon cinnamon
1 ⁄
4
teaspoon mixed spices
2 eggs, lightly beaten
1 tablespoon honey
1 cup milk
45g butter, melted
1. Preheat frypan on heat setting 10-12.
2. Sift dry ingredients into a small mixing bowl.
Add eggs and beat using a mixer on a medium
speed, gradually add remaining ingredients
until smooth.
3. Allow mixture to stand for 5 minutes.
4. Drop 6 level tablespoons of mixture about 4cm
apart into greased Avance Cookware. Cook on
setting 10, until golden and bubbles appear in
pikelets. Turn and cook until golden. Repeat with
remaining mixture.
Serve with jam and cream.
12
8-10
10-12
Batters