Breville CBL6 User Manual download pdf (Page 14)

Great Starters

SPINACH TIMBALES wITH PEAR SAUCE

Serves 4

500g spinach leaves, roughly chopped

3 x 60g eggs

½ cup/125ml cream

Pinch ground nutmeg

Freshly ground black pepper

Pear Sauce

2 ripe pears, peeled, cored and roughly chopped

2 tablespoons cream

2 teaspoons sweet chilli sauce

Pinch ground nutmeg

Steam spinach until tender. Refresh under cold

running water, then squeeze spinach to remove

excess liquid.

Place spinach, eggs, cream, nutmeg and pepper

into blender jug, select HIGH speed and blend until

smooth.

Spoon mixture into four lightly greased, individual (½

cup capacity) soufﬂé moulds.

Cover moulds with aluminium foil and secure with

kitchen string. Place moulds in a shallow baking dish

and pour in sufﬁcient boiling water to come halfway

up the sides of the moulds.

Bake at 180ºC for 40-45 minutes until ﬁrm. Remove

moulds from water and leave for 5 minutes before

turning out.

Place pears, cream, chilli sauce and nutmeg into

blender jug, select LOW speed and blend until

smooth.

Transfer pear mixture to a small saucepan and heat

gently for 3-4 minutes, or until the sauce is just

warm.

Serve Timbales drizzled with Pear Sauce.

NACHOS

Serves 2-4

1 x 155g packet corn chips

2 tomatoes, peeled and ﬁnely chopped

½ cup grated tasty cheese

½ cup grated Romano cheese

Avocado Topping

1 large avocado, de-stoned, peeled and chopped

2 teaspoons lemon juice

½ cup/125ml sour cream

2 spring onions, peeled and chopped

1 clove garlic, peeled and chopped

1 teaspoon sweet chilli sauce

Layer corn chips and tomatoes in an ovenproof dish,

and top with a layer of grated cheeses.

Bake at 200ºC for 10-15 minutes or until cheese

melts and is golden.

Place avocado, lemon juice, sour cream, spring

onions, garlic and sauce into blender jug, select HIGH

speed and blend until smooth.

Spoon Avocado Topping onto warm corn chips base

and serve immediately.

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Breville CBL6 User Manual Page 14

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