Breville CBL25 User Manual download pdf (Page 8)

TOMATO SOUP

1 tablespoon oil

2 cloves garlic, crushed

1 brown onion diced

2 x 410g cans diced tomatoes

1 tablespoon tomato paste

2 teaspoons brown sugar

1. Heat oil in a large saucepan, add garlic

and onions, cook over a medium heat for

2-3 minutes or until onion is soft.

2. Combine tomatoes, tomato paste, and

brown sugar.

3. Pour into pan with onion mixture, bring

to the boil, then reduce heat and simmer,

uncovered for 20 minutes or until liquid

has reduced by one third.

4 Allow the mixture to cool.

5. Transfer mixture into three batches into

blender jug, using high speed, and blend

until smooth.

VARIATIONS

Tomato and basil soup

Add

1

⁄

4

cup of basil leaves to the blender

when pureeing.

Tomato and chilli soup.

Add 1 teaspoon of chilli powder or

1

⁄

4

small red

chilli to the onion when sauteing.

Creamy tomato soup

Add

1

⁄

4

cup of sour cream to the blender

when pureeing the soup.

PUMPKIN SOUP

2 tablespoons cooking oil

1 brown onion diced

2 cloves garlic, crushed

400g butternut pumpkin, peeled and diced

1 litre chicken stock

1. Heat a saucepan, add the oil, saute the

onions and garlic for 5 minutes.

2. Add the pumpkin to coat with the onion

mix, then add the stock, bring the

mixture to the boil.

3. Reduce to a simmer for 20 minutes, cook

with the lid on until the pumpkin is cooked.

4. Allow the mix to cool, transfer the

mixture to the blender jug, using high

speed, blend until smooth.

5. Return the mix to the saucepan to heat

through, add seasoning before serving.

Moroccan Pumpkin Soup

Add the spices to the onion when sauteing,

serve with coriander leaves and yoghurt.

1 teaspoon ground cumin

1 teaspoon garam marsala

1 teaspoons paprika

1

⁄

2

teaspoon ground white pepper

Curried Pumpkin Soup

Add 1 tablespoon of curry powder to the

onions when sauteing.

Creamy Pumpkin Soup

Add

1

⁄

2

cup of cream when adding the stock.

Thai style pumpkin Soup

Add 2 small fresh red chillies and 1

tablespoon chopped lemon grass to the

onion mixture. Add 120 ml of coconut milk

before pureeing the mix.

DIPS AND STARTERS cont’d

15

GUACAMOLE

1 large avocado, peeled, de-stoned

and chopped

40 ml lemon juice

1

⁄

2

cup sour cream

1 teaspoons minced garlic

1 teaspoon chilli sauce

1. To make topping, place avocado, lemon

juice, sour cream, garlic and chilli sauce

in blender jug, using high speed, blend

until smooth.

Serve with crustini or crudites.

PESTO DIP

1 cup fresh basil leaves

1 clove garlic peeled and chopped

40 ml lemon juice

60g pine nuts

1

⁄

4

cup olive oil

1

⁄

2

cup cottage cheese

60g grated fresh Parmesan cheese

1. Place basil leaves, garlic, lemon juice

and pine nuts in blender, using high

speed, blend until finely chopped.

2. With motor running, pour in oil and

blend until smooth. Add cheeses and mix

to combine.

3. Chill until ready to use.

Serve with toasted Turkish bread.

RICOTTA AND OLIVE SPREAD

1

⁄

2

cup fresh coriander leaves

200g ricotta cheese

150g butter, softened

120 ml cream

2 teaspoons lemon juice

1

⁄

3

cup grated Parmesan cheese

1 tablespoon drained capers

1

⁄

4

cup chopped black olives

1

⁄

4

cup toasted pine nuts

1. Place coriander, ricotta cheese, butter,

cream, lemon juice, cheese, capers and

olives in blender jug, using high speed,

blend until smooth.

2. Transfer mixture to a serving bowl, top

with reserved pine nuts.

3. Chill until ready to use.

Serve as a dip with a selection of

raw vegetables.

DIPS AND STARTERS

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