Breville pro kitchen User Manual download pdf (Page 50)

50

RECIPES

HOMEMADE BUTTER

Makes about 1 cup

INGREDIENTS

600ml good quality pure cream

Fine salt (optional)

METHOD

1. Assemble food processor with the

emulsifying disc.

2. Pour cream into bowl and process

for 2–3 minutes or until the butterfat

separates from the buttermilk. Pour

out buttermilk and add about 1 ½ cups

chilled water to the processor bowl.

Process again for 2–3 seconds. This

rinses the buttermilk from the butter.

Strain into a piece of muslin and gently

squeeze to remove any excess water.

3. For salted butter; place butter into the

small bowl of the food processor and add

salt. Process for 3-4 seconds to combine.

4. Place in a container and refrigerate. Will

keep refrigerated for 1-2 weeks.

Variations:

Fresh garlic for garlic butter, light olive oil

to make spreadable butter.

Recipe can be halved.

PESTO SAUCE

Makes approx 1½ cups

INGREDIENTS

2 cups ﬁrmly packed basil leaves (approx 1 large

bunch basil)

2 cloves garlic

2 teaspoons lemon juice

1

⁄3 cup pine nuts, toasted

60g grated parmesan cheese

½ cup olive oil

Salt and freshly ground black pepper

METHOD

1. Insert Quad blade into processor

bowl. Add all ingredients in the order

listed. Place lid on bowl. Pulse until all

ingredients are very ﬁnely chopped and

almost smooth. Scrape down sides of

bowl if necessary.

2. Spoon into an airtight container and

chill until ready to use.

TIP

Pesto will keep in an airtight

container in the refrigerator for a few

days. Pour a little extra oil over the

top of the pesto and place a piece of

plastic wrap on top of the pesto. This

will prevent excess browning.

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