Breville Kinetix Aero BBL420 User Manual download pdf (Page 26)

25

RECIPES

SPICY PUMPKIN SOUP

Serves 4

INGREDIENTS

2 tablespoons oil

1 large brown onion, chopped

2 cloves garlic, crushed

1 tablespoon red curry paste

500g peeled, chopped butternut pumpkin

1 Litre chicken stock

Salt and pepper

METHOD

1. Heat oil in a large saucepan, add onion,

garlic and curry paste and sauté 4 to 5

minutes or until onion has softened and

curry powder is fragrant.

2. Add pumpkin and stock and bring

to the boil. Lower heat and simmer

covered with a lid for 25 minutes or until

pumpkin is very soft.

3. Remove from heat and allow mixture to

cool. Transfer in batches to blender jug.

4. Select Medium speed, blend until smooth.

5. Return pureed soup to saucepan to heat

through. Season with salt and pepper.

RICOTTA BERRY PANCAKES

Makes 6 to 8

INGREDIENTS

3 eggs, separated

200g ricotta cheese

½ cup milk

¾ cup self raising ﬂour

1½ teaspoons baking powder

2 tablespoons caster sugar

Butter for greasing

fresh blueberries, to serve

maple syrup, to serve

METHOD

1. Place egg yolks, ricotta cheese, milk,

ﬂour, baking powder and caster sugar

into blender jug.

2. Select Medium setting, blend until

ingredients are just combined, about 10

to 15 seconds, do not over process.

3. Beat egg whites in a large bowl until soft

peaks form. Add ricotta mixture to egg

whites and gently fold together.

4. Heat a heavy base frying pan or griddle

over a low to moderate heat. Lightly

grease with butter.

5. Spoon about 2 tablespoons of the

mixture into pan and cook until golden

brown on both sides.

Serve with fresh blueberries and maple syrup.

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