Breville BBL200 User Manual

Instructions for use
Includes recipes

®

Powermax

Blender

Model BBL200

Contents

Page

Breville recommends safety first 4

Know your Breville Powermax 5

Operating your Breville Powermax 6

Tips on how to best use your Breville Powermax 7

Care and cleaning 8

Suggested uses for your Breville Powermax 9

Quantities and handy hints 11

Recipes R2

Congratulations

on the purchase of your new Breville Powermax Blender

®

2

Breville recommends safety first Know your Breville Powermax

We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you,
our valued customer foremost in mind. In addition we ask that you exercise a degree of care when using any
electrical appliance and adhere to the following precautions:

Read all instructions before operating and save for
future reference

• To protect against electrical shock, do not immerse

cord, plug or Powermax body in water or any
other liquid.

• Always use the appliance on a dry, level surface.

• Ensure the Powermax lid is securely locked in place

before operating. Only remove the inner lid to add
ingredients during operation.

• Do not remove blender jug from the motor base

whilst blender is in operation.

• Do not place your hands in the blender jug while

the blender is operating.

• Do not place hands in the jug unless the unit is

disconnected from the power outlet. Disconnect
Powermax from the power outlet before removing
the jug from base.

• Do not use this blender for anything other than

food or beverage preparation.

• Do not operate blender continuously on heavy

loads for more than one minute.

• Do not process boiling liquids or hot ingredients,

let them cool before placing into the jug.

• Make sure the motor and blade have completely

stopped before disassembling.

• Regularly inspect the supply cord, plug and actual

appliance for any damage. If found damaged in any
way, immediately cease use of the appliance and
return the entire appliance to the nearest
authorised Breville service centre for examination,
replacement or repair.

• The installation of a residual current device

(safety switch) is recommended to provide
additional safety protection when using electrical
appliances. It is advisable that a safety switch
with a rated residual operating current not
exceeding 30mA be installed in the electrical
circuit supplying the appliance. See your electrician
for professional advice.

• The appliance is not intended for use by young

children or infirm persons without supervision.

• Do not leave the appliance unattended when

in use.

• Young children should be supervised to ensure that

they do not play with the appliance.

• Do not let the cord hang over the edge of a table

or counter, touch hot surfaces or become knotted.

• Do not place this appliance on or near a hot gas

or electric burner, or where it could touch a
heated oven.

• This appliance is for household use only. Do not use

this appliance for anything other than its intended
use. Do not use outdoors.

Removable inner lid/measuring cup

Safety locking blender jug lid

Large 1.25 litre capacity blender jug

Stainless steel blade assembly

Powerful 550 Watt motor base

2 speed dial with Pulse

and Autoclean

Non slip rubber feet

BLADES MUST BE HANDLED CAREFULLY AS THEY ARE SHARP!

4

5

Operating your Breville Powermax

Tips on how to best use your Breville Powermax

Before first use

Remove all promotional labels and wash the blender
jug in warm, soapy water.
Dry thoroughly.

1. Place the motor base on a flat, dry surface and
ensure that the Powermax is unplugged and the
speed control dial is set to the OFF position.

2. Place jug on motor base.

3. Add food or liquid into the blender jug and place
the lid (with removable inner lid locked into
place) firmly on top of the jug and turn clockwise
until it locks into position.

4. Plug into a 230/240v power outlet and
switch ‘ON’.

5. Turn the speed control dial to the required speed
(1 or 2) to commence blending. The speed can be
changed at any time during the blending process.

For ingredients that require short bursts of power,
use the PULSE setting, ideal for grinding chocolate,
crushing ice, grinding herbs and nuts.

The maximum liquid capacity is 1.25 litres. Do
not add liquids past this measurement indicated
on the side of the blender jug.

Note

NEVER PLACE ANYTHING OTHER THAN FOOD AND LIQUIDS IN THE POWERMAX WHILST THE
MOTOR IS RUNNING. NEVER REMOVE THE BLENDER JUG FROM THE MOTOR BASE UNLESS THE
BLENDER IS SWITCHED TO OFF AND THE BLADES HAVE STOPPED. OTHERWISE DAMAGE TO THE
DRIVE COUPLING MAY OCCUR.

6. To add liquid ingredients through the inner lid,
such as oil, during blending, turn the inner lid
anti-clockwise until it has unlocked and then
remove. Once the ingredients have been added,
line up the two locking lugs with the grooves in
the lid. Insert the inner lid and turn it clockwise
until it has locked into place.

7. During the blending process, you may find that
ingredients stick to the sides of the blender jug.
To push the food back onto the blades, turn the
speed selector dial to the OFF position and switch
off at the power outlet. Use a plastic spatula to
scrape down the sides of the jug before
recommencing blending.

If any moisture or liquid appears on top of
the motor base, wipe immediately with
paper towelling.

Note

Do

• Speed 1 (low speed) is best for emulsions such as

mayonnaise, dressings, marinades and foods which
require mixing until just combined, such as batters.

• Speed 2 (high speed) is best for pureeing,

crumbing, thickening, creaming and grinding.

• Use Pulse for foods that only require short bursts of

power such as herbs, nuts and ice.

• Ensure all parts have been thoroughly washed and

dried before assembly.

• Ensure the blender is correctly assembled before

operating (see page 5).

• Ensure base of jug is thoroughly dry before placing

onto blender base before use.

• Ensure the blender is placed on a clean, dry surface

to operate.

• Liquids should be placed into blender before solid

ingredients, except where specified in recipes.

• All foods should be cut into cubes (approx. 2-3cm

square) to achieve an even result.

• When required use a plastic or rubber spatula to

wipe food down sides of jug when blender is in the
OFF position and has been switched off at power
outlet. Ensure blades have stopped rotating.
Do not use metal utensils as they may damage the
blades or jug.

• Ensure lid is locked on jug firmly and the inner lid

is in position before operating blender. Do not
operate blender without the lid on. To add
additional ingredients whilst blending remove inner
lid and place ingredients through the opening in
the middle of the lid.

• When crushing ice, add 1 cup of water as this will

aid in the ice crushing process. Continue pulsing
until the ice is completely crushed and has a snow
flake texture.

Don’t

• Do not blend dry, thick or heavy mixture for more

than 60 seconds without turning off the blender
and stirring the ingredients, then continue blending.
For normal blending tasks, eg. Mayonnaise,
dressings etc., do not operate for longer than 3
minutes at one time.

• Do not place any objects, other than food, into

the jug whilst the motor is running.

• Do not use the jug to store food.

• As air does not circulate when blending, the

blender will not beat egg whites, knead dough
or mash potatoes.

• Never remove the jug while the blender is

operating. Always switch off at the power outlet
before removing jug.

• Overloading the blender with more than the

specified quantity could cause the motor to stall,
turn the blender OFF, unplug from power outlet and
remove a portion of the mixture before continuing.

• Do not exceed the maximum liquid level of

1.25 litres.

• Do not process boiling liquids or hot ingredients,

let them cool before placing into the jug.

6

7

Care and cleaning

Suggested used for your Breville Powermax

• To clean the blender jug, particularly when a

variety of food has been used, half fill the jug with
luke warm water and a small amount of detergent.
Turn the speed control dial to the Autoclean setting
and operate briefly. Switch the blender off, remove
the blender jug from the motor base.
Rinse and dry thoroughly.

• Remove the lid and inner lid and wash in warm

soapy water.

• Wipe the motor base with a soft, damp cloth.

Never immerse the motor base in water or any
other liquid.

Never place the blender jug, lid or inner lid into
the dishwasher.

Note

Bread crumbs:

Remove the crusts from the bread and tear into
pieces. Blend enough pieces at one time to cover the
blades. Up to 5 slices at one time can be crumbed.
Stale bread will produce the best results.

Chopped nuts:

3

Blend

⁄4cup of nuts at a time. Use the PULSE setting

as this will
give more even chopping.

Drinks:

The Powermax makes superb drinks. Fill the container
to at least

1

⁄4full, remember to leave room to

allow froth to form as the drink is aerated. Max

fill to 750ml.

Ground coffee:

Coffee beans can be ground finely enough for a
percolator or for infusion, but not finely enough
for dripolator or espresso machines. Blend

1

⁄2cup

beans at a time.

Soups, sauces, purees:

The most efficient amount to blend will depend on
the food/recipe used. However generally, the more
liquid used, the more can be processed at one time.
For drier mixtures, begin with enough food to cover
the blades and scrape sides regularly.

Whipped cream:

1

Place 1

⁄4cups cream with sugar and vanilla into the

jug. Blend until thickened.

Biscuit crumbs:

Break biscuits into pieces. Blend enough pieces at
one time to cover the blades.

Mayonnaise:

Place egg yolks, mustard and vinegar in the jug.
Using speed 1 (low), blend for 5 seconds. While the
blender is running, pour oil in a slow, steady stream
through hole in the inverted inner lid. Blend until
mixture is thick.

Batters:

Place liquid ingredients, then dry ingredients, into the
jug. Using speeds 1 or 2 (depending on batter type)
blend until dry ingredients are moistened.

Pureed vegetables:

Place chopped cooked vegetables, up to 1 kg at a
time with one cup of water into the jug. Using speed
2 (high), blend until smooth. More liquid may need to
be added to achieve a smooth result.

Ice:

Simply place ice in the blender and add 1 cup of
water. The water will aid the ice crushing process.
Select the ‘PULSE’ function and hold for 1-2 seconds
and then return to ‘OFF’ position. Continue this process
and in seconds your ice will be fluffy and snowy.

When grinding dry ingredients such as biscuit
pieces, begin by using PULSE and speed 1 (low)
to break into smaller pieces, then continue
grinding using speed 2 (high).

Note

ALWAYS SWITCH OFF AND UNPLUG THE APPLIANCE WHEN NOT IN USE OR STORING.

8

9

Suggested uses chart

Quantities and handy hints

Action Speed Time setting Suggested food type Preparation

Aerate 2 30 secs to 1 min thinkshakes, smoothies place milk in jug followed by

1 30secs cream blend until desired consistency

Chopping Pulse 30 sec to 1 min nuts, herbs, ginger (diced) Use only

Crumbing 2 30 secs breadcrumbs tear bread roughly into even sized

2 30 secs to 1 min biscuit crumbs break into medium sized pieces and

Emulsions 1 2-3 mins mayonnaise, marinades pour oil into jug, through opening in

Grinding 2 25-35 secs spices, coffee (Do not blend use

Refining 2 20-40 secs white sugar, demerara sugar For castor sugar consistency process

Mixing 1–2 30-40 secs batters blend until just combined

Pureeing 2 35 secs to 1 min soups, sauces, drinks, process well until no visible solids

Crushing ice Pulse 1-2 secs ice Place ice in the blender and add 1

and procedure

favouring, blend until desired thinkess

1

or chilli ensuring even texture

whole nutmeg) even texture

desserts and baby food remain and mixture is smmoth

⁄2cup quantity at one time

pieces and process until crumbed

process unatil crumbed

lid, or dressings with motor running

1

⁄2cup at a time to ensure

20 seconds then a further 40 seconds
for icing sugar consistency

DO NOT PROCESS HOT LIQUIDS

cup of water. The water will aid the
ice crushing process.

• When blending soups and sauces, it is recommended

to use 2 cups of mixture at any time.

• Thick mixture such as pates, puree more efficiently

if the blending is

1

⁄4to 1⁄2full.

• When using several ingredients, place liquid

ingredients in the jug first.

• When crushing ice, add 1 cup of water as this will

aid in the ice crushing process. Continue pulsing
until the ice is completely crushed and it has a snow
flake texture .

• When blending thick or dry mixtures it may be

necessary to stop the Powermax and scrape down
the sides of the jug, once or twice during blending.

• Your Powermax is not designed to chop/mince

meat or extract juice from fruit and vegetables.

10

11

Breville Customer Service Centre

Australian Customers

Breville Customer Service Centre

✉

Locked Bag 2000
Botany NSW 2019
AUSTRALIA
Customer Service: 1300 139 798

☎

Fax [phone]
Email Customer Service: [e-mail]

New Zealand Customers

Breville Customer Service Centre

✉

Private Bag 94411
Greenmount
Auckland, New Zealand
Customer Service: 09 271 3980

☎

Fax [phone]
Email Customer Service: [e-mail]

www.breville.com.au

Breville is a registered trademark of Breville Pty. Ltd. ABN 98 000 092 928

© Copyright. Breville Pty. Ltd. 2005

Powermax is a trademark of Breville Pty. Ltd.

Due to continual improvements in design or otherwise, the product you

purchase may differ slightly from the one illustrated in this booklet.

Model BBL200 Issue 1/05

Delicious recipes
Includes instructions for use

Recipes

Contents

Great starters

Page

Great starters R3

Slick soups R5

Salad and mains R6

Saucy solutions and marinades R8

First foods for baby R10

Better batters R11

Delissio desserts R13

Spirited drinks R15

Non alcoholic drinks R16

Smoother smoothies R17

Spinach timbale with pear sauce

500g spinach leaves, roughly chopped
3 eggs

1

⁄2cup cream
Pinch ground nutmeg
Freshly ground black pepper

PEAR SAUCE
2 ripe pears, peeled, cored and roughly chopped
2 tablespoons cream

1

⁄2teaspoon chilli sauce
pinch ground nutmeg

1. Boil spinach until tender. Refresh under cold

running water, then squeeze spinach to remove
excess liquid.

2. Place spinach, eggs, cream, nutmeg and pepper in

blender jug, using speed 2, blend until smooth.

3. Spoon mixture into four greased, individual souffle

4. Cover with aluminium foil and place in a baking

5. Bake at 180°C for 40-45 minutes until firm.

6. To make sauce, place pears, cream, chilli sauce

7. Transfer mixture to a small saucepan and

Serve with timbales.

1

moulds (

⁄2cup capacity).

dish. Pour in boiling water to come halfway up the
sides of the moulds.

Remove from water and leave for 5 minutes
before turning out.

and nutmeg in blender jug, using speed 1,
blend until smooth.

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

Nachos

155g corn chips
2 tomatoes, peeled and finely chopped

1

⁄2cup grated tasty cheese

1

⁄2cup grated romano cheese

AVOCADO TOPPING
1 large avocado, stoned, peeled and chopped
2 teaspoons lemon juice

1

⁄2cup sour cream
2 spring onions, chopped
2 teaspoons minced garlic
1 teaspoon chilli

1. Layer corn chips, tomatoes in an ovenproof dish,

finishing with a layer of cheese.

2. Bake at 200°C for 10-15 minutes, or until cheese

melts and is golden.

3. To make topping, place avocado, lemon juice, sour

cream, spring onion, garlic and chilli in blender
jug, using speed 2, blend until smooth.

Spoon onto corn chips and serve immediately.

R2

R3

Great starters continued

Slick soups

Cheese sticks with pesto

12 slices white sandwich bread, crusts removed
2 teaspoons grain mustard
4 tablespoons grated fresh parmesan cheese

1

⁄2cup grated tasty cheese
1 tablespoon finely chopped fresh coriander
Cayenne pepper
1 egg, lightly beaten
Vegetable oil for cooking

PESTO
1 cup fresh basil leaves
2 cloves garlic, peeled and chopped
2 tablespoon lemon juice
60g pine nuts

1

⁄2cup olive oil
60g grated fresh parmesan cheese

1. Roll each slice of bread with a rolling pin, to

flatten as much as possible.

2. Combine mustard, Parmesan cheese, tasty cheese,

coriander and cayenne pepper to taste in a bowl.

3. Divide mixture between bread slices and spread

over half of each slice. Brush unspread sides of
bread slices with beaten egg.

4. Roll each slice up tightly using the egg to seal

rolls. Arrange side by side on a tray. Cover and
refrigerate until ready to cook.

5. Heat oil in a frypan and cook cheese sticks, a few

at a time until golden all over. Drain on absorbent
kitchen paper.

6. To make Pesto, place basil leaves, garlic, lemon

juice and pine nuts in blender, using speed 2,
blend until finely chopped.

7. With motor running, pour in oil and blend until

smooth. Add cheese and blend to combine.

Serve with cheese sticks.

Ricotta and olive spread

Bunch fresh coriander, stems trimmed
200g ricotta cheese
150g butter, softened

1

⁄2cup cream

2 teaspoons lemon juice

1

⁄3cup grated fresh Parmesan cheese

1 tablespoon drained capers

1

⁄4cup chopped black olives

1

⁄2cup toasted pine nuts

1. Place coriander, ricotta cheese, butter, cream,
lemon juice, Parmesan cheese, capers, olives and
all but one tablespoon of the pine nuts in blender
jug, using speed 2, blend until smooth.

2. Transfer mixture to a serving bowl, top with
reserved pine nuts. Chill until ready to use.

Serve as a dip for a selection of raw vegetables.

Sweet corn and bacon soup

1 tablespoon oil
1 onion, chopped
4 cloves garlic, peeled and crushed
2 teaspoons ground coriander
1 teaspoon cajun seasoning
3 cups frozen corn kernels, thawed
3 cups chicken stock
1 cup milk

1

⁄2cup cream
3 bacon rashers, rind removed and chopped
2 tablespoons snipped chives

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

coriander and Cajun seasoning.

2. Cook over a medium heat, stirring constantly until

onion is soft. Add corn, stock and milk.

3. Bring to the boil, then reduce heat and simmer,

covered for 30 minutes.

4. Cook bacon in a separate pan until crisp, drain on

absorbent kitchen paper.

5. Allow the mixture to cool.

6. Transfer mixture into three batches into blender

jug using speed 2, blend until smooth.

7. Return soup to pan, add cream, bacon and chives.

8. Heat through gently and serve immediately.

Sweet peppered tomato soup

1 tablespoon oil
2 cloves garlic, crushed
2 leeks, sliced
2 x 410g canned tomatoes, mashed
2 teaspoons chicken stock powder
1 tablespoon tomato paste
2 teaspoons brown sugar
1 bay leaf

1

⁄4teaspoon dried thyme
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh coriander

1

⁄4teaspoon ground cloves
Pinch cayenne pepper
2 tablespoons chopped fresh parsley

1. Heat oil in a large saucepan, add garlic and leeks,

cook over a medium heat for 2-3 minutes or until
leeks are soft.

2. Combine tomatoes, stock powder, tomato paste,

brown sugar, bay leaf, thyme, mint, coriander,
cloves and pepper.

3. Pour into pan with leek 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 speed 2, blend until smooth.

Ladle soup into serving bowls, sprinkle with parsley

and serve immediately.

R4

R5

Salads and mains

Lamb and tabouleh pita pockets

500g minced lamb
2 eggs, lightly beaten
1 cup stale breadcrumbs
1 onion, finely chopped
2 tablespoons chopped fresh mint

1

⁄2teaspoon ground cinnamon

1

⁄2teaspoon ground coriander

1

⁄2teaspoon ground cumin
1 small red chilli, finely chopped
2 teaspoons tumeric

1

⁄2teaspoon garam masala
6 pita pockets

1

⁄2cup plain yoghurt

TABOULEH SALSA

2

⁄3cup burghul
2 cups chopped parsley
2 tablespoons chopped fresh mint
1 tomato, seeded, chopped
1 yellow capsicum, seeded, chopped

1

⁄4cup oil
2 tablespoons lemon juice
2 cloves garlic, peeled, chopped

1. Place lamb mince, eggs, breadcrumbs, onion,
mint, cinnamon, coriander, cumin, tumeric chilli
and garam masala in a bowl.

2. Mix well to combine, form into small sausage
shapes. Grill or barbecue until cooked through.

3. To make tabouleh, place burghul in a bowl, cover
with hot water, stand for 30 minutes.

4. Drain and squeeze dry. Place burghul, parsley,
mint, tomato, capsicum, oil, lemon juice and
garlic into blender jug, pulse until ingredients are
finely chopped.

5. Transfer mixture to a bowl, cover and refrigerate
until required.

6. Open pita pockets, using the point of a sharp
knife. Place a spoonful of tabouleh salsa into
each pocket, top with lamb sausage then drizzle
with yoghurt.

Serve immediately.

Fresh vegetable salad with
pepita dressing

2 carrots, cut into thin strips
1 parsnip, cut into thin strips
125g green beans, sliced
1 cooked beetroot, cut into thin strips
1 red apple, chopped
2 teaspoons lemon juice
1 tablespoon chopped coriander

PEPITA DRESSING
100g pepita (pumpkin seeds) seeds, toasted
1 tablespoon lemon juice
2 tablespoon balsamic vinegar
1 clove garlic, peeled and chopped
1 tablespoon dijonnaise mustard

1. Combine carrots, parsnip, beans, beetroot, apple,
lemon juice and coriander.

2. Toss well then arrange in a serving bowl.
Chill until required.

3. To make dressing, place pepita seeds, lemon juice,
vinegar, garlic and mustard into blender jug, using
speed 2, blend until crushed.

Transfer to a bowl and serve with vegetable salad.

Rosemary parmesan
crusted lamb steaks

4 slices white bread, crusts removed and dried

1

⁄4cup grated fresh Parmesan cheese
2 teaspoons fresh rosemary leaves
4 lamb leg steaks
Plain flour
1 egg, lightly beaten
2 tablespoons oil
60g butter
1 tablespoon lemon juice
2 tablespoons drained capers

1. Break bread slices into pieces, place into blender

jug in small amounts, with Parmesan cheese and
rosemary leaves.

2. Pulse until fine breadcrumbs form. Transfer crumb

mixture mixture to a large plate.

3. Toss meat in flour, shake away excess, dip into

egg and coat with breadcrumb mixture.

4. Heat oil in a frypan, add meat, cook over medium

heat until golden brown.

5. Remove from pan and drain on absorbent

kitchen paper.

6. Set aside and keep warm. Wipe pan clean, heat

butter, stir in lemon juice and capers. Cook until
heated through.

Serve lamb steaks with lemon sauce.

R6

R7

Saucy solutions and marinades

Avocado dressing

1 tablespoon lemon juice

1

⁄2cup sour cream
3 tablespoons cream
2 drops Tabasco sauce
1 teaspoon honey
1 avocado, peeled, stoned and chopped
1 clove garlic, crushed

1. Place lemon juice, sour cream, cream, Tabasco

sauce, honey, avocado and garlic into blender jug.

2. Using speed 1, blend until smooth.
Delicious used as dressing with potato salad.

Spicy peach sauce

410g canned sliced peaches

1

⁄2cup ginger wine
2 cloves garlic, peeled and diced
2 teaspoons grated fresh ginger
1 small red chilli, chopped
1 tablespoon lemon juice
2 tablespoons sweet sherry
2 tablespoons honey
2 tablespoons light soy sauce

1. Place undrained peaches, ginger wine, garlic,

ginger, chilli, lemon juice, sherry, honey and
soy sauce into blender jug.

2. Using speed 2, blend until smooth.
Serve with grilled chicken.

Creamy zucchini sauce

3 tablespoons oil
60g butter, melted
3 zucchinis, sliced
2 onions, chopped

3

⁄4cup cream

Freshly ground black pepper

1

⁄2cup grated fresh parmesan cheese

1

⁄4teaspoon ground nutmeg

1. Heat oil in a saucepan and cook zucchini and
onions for 4-5 minutes or until tender. Set aside
to cool.

2. Transfer mixture to blender jug, using speed 2,
add remaining ingredients and blend using speed
2 until combined.

3. Return to pan, season to taste with black pepper.

4. Cook sauce over a low heat until it is almost boiling.

Serve sauce immediately with pasta.

Raspberry mayonnaise

6 egg yolks
1 teaspoon French mustard
1 tablespoon lemon juice
1 tablespoon Raspberry vinegar

1

⁄2cup peanut oil or vegetable oil
Freshly ground black pepper
1 tablespoon boiling water

1. Whisk together egg yolks, mustard, lemon juice

and vinegar.

2. Pour mixture into blender jug and using speed 1,

blend until light and fluffy.

3. With blender running, slowly pour combined oils

in through inverted measure cup in lid.

4. Blend until mixture thickens.

5. Season to taste with pepper and stir in

boiling water.

6. Transfer to a sterilised, screw top jar.

7. Cover and refrigerate until required.

Variations:

Garlic mayonnaise

Add 3 cloves of minced garlic cloves to the egg yolk
mixture and replace lemon juice with lime juice and
Raspberry vinegar with tarragon vinegar.

Herbed mayonnaise

Replace lemon juice and Raspberry vinegar with 1⁄
cup chopped mixed fresh herbs (such as basil, chives,
parsley and thyme) and 1 clove garlic, peeled and
chopped. Blend into prepared mayonnaise.

2

R8

R9

First foods for baby

Better batters

Apple pear and banana blend

1

⁄2cup stewed apple

1

⁄2cup stewed pear

1

⁄2banana, peeled and mashed

1. Place apple, pear and banana in blender jug.

2. Using speed 1, blend until smooth.
Use immediately.

Pureed vegetables

1

⁄2cup chopped, steamed vegetables

4 tablespoons boiled water, formula or breast milk

1. Place vegetables and water into blender jug, using
speed 2, blend until smooth.

2. More or less water may be required depending on
the thickness desired.

Vegetable and lentil soup

1 cup chopped mixed vegetables
2 cups water
1 tablespoon red lentils

1. Place vegetables, water and lentils into a
medium saucepan.

2. Bring to the boil, then reduce heat and simmer
until vegetables and lentils are tender. Set aside
to cool.

3. Transfer mixture to blender jug. Using speed 2,
blend until smooth.

4. Freeze or refrigerate any leftovers.

Cheesy spinach

3

⁄4cup steamed spinach leaves
Cheese sauce
15g butter
2 teaspoons plain flour

1

⁄2cup milk
2 tablespoons grated mild tasty cheese

1. To make sauce, melt butter in a small saucepan.

2. Stir in flour and cook for 1 minute over a

medium heat.

3. Remove from heat and gradually blend

in milk until smooth. Return to heat and stir
continuously until the sauce boils and thickens.

4. Reduce the heat and simmer for 2 minutes. Blend

in the cheese. Set aside to cool slightly.

5. Place spinach and cheese sauce into blender jug.

Using speed 1, blend until smooth.

Banana smoothie

1 cup milk or formula
2 tablespoons unflavoured yoghurt
1 small ripe banana, cut into 2cm pieces

1. Place milk, yoghurt and banana into blender jug.

2. Using speed 1, blend until smooth.
Serve immediately.

Lime batter

1

⁄2cup lime juice
1 cup soda water
2 teaspoons finely grated lime rind

1

1

⁄2cups plain flour

1. To make batter, place lime juice, soda water,

lime rind and flour into blender jug.

2. Using speed 2, blend until smooth.
Use to coat seafood or poultry.

Yorkshire puddings

1

⁄4cup water

1

⁄3cup milk

1 egg, lightly beaten

3

⁄4cup plain flour

Freshly ground black pepper

1

1

⁄2tablespoon beef dripping

1. Place water, milk, egg, flour and pepper into
blender jug.

2. Using speed 1, blend until smooth.

3. Place 1 teaspoon beef dripping in each of six
muffin pans and heat in oven until dripping
is sizzling.

4. Divide batter between muffin pans and cook at
220°C for 10-15 minutes, or until puffed
and golden.

Serve as an accompaniment for roast beef.

R10

R11

Better batters continued

Delissio desserts

Caramel puffs

1 teaspoon dry yeast

1

⁄2teaspoon castor sugar

1

1

⁄2cups plain flour
1 cup warm water
Oil for deep frying
2 tablespoons butter

1

⁄2cup golden syrup

2 tablespoons water

1. Combine yeast and sugar in a small bowl, with 2

tablespoons of the flour, stir in water.

2. Cover and set aside to stand in a warm place for

15 minutes or until mixture is frothy.

3. Place water and remaining flour into blender jug,

then add yeast mixture. Using speed 2, blend
until smooth.

4. Transfer mixture to a large bowl, cover and stand

in a warm place for about 1 hour, or until batter is
doubled in size and bubbles appear on the surface.

5. Heat oil in a large saucepan, cook dessertspoons

of mixture in hot oil until puffs and light
golden brown.

6. Drain on absorbent paper, then transfer to a

serving dish.

7. Melt butter in a saucepan, stir in golden syrup

and cook over a low heat for 3-4 minutes or until
well blended.

8. Add water and heat gently, stirring, until blended.

9. Pour over puffs and serve immediately.

Crepes with raspberry sauce

11⁄4cups milk
2 eggs
3 teaspoons butter, melted
1 cup plain flour

RASPBERRY SAUCE
250g fresh or frozen raspberries (defrosted)

1

⁄4cup icing sugar
2 tablespoons Grande Marnier or orange liqueur
2 tablespoons water

1. Place milk, eggs, butter and flour into blender jug.

Using speed 2, blend until smooth.

1

2. Pour

⁄4cup of batter into a non-stick frying pan

and cook over a medium heat until golden brown.

3. Turn and cook for 30 seconds longer. Set aside

and keep warm.

4. Repeat with remaining mixture.

5. To make sauce, place raspberries, icing sugar,

Grande Marnier and water into blender jug.

6. Using speed 1, blend until smooth.
Spoon over crepes and serve.

Banana coconut parfait

3 eggs, separated

1

⁄2cup castor sugar
4 tablespoons coconut cream
3 small bananas, peeled and chopped
1 tablespoon lime juice
1 teaspoon ground cinnamon
1 tablespoon Marsala
3 teaspoons gelatine dissolved in 3 tablespoons
hot water and cooled
1 cup thickened cream

1. Beat egg yolks and castor sugar in a mixing bowl,

until thick and creamy.

2. Place coconut cream, bananas, lime juice,

cinnamon and Marsala in blender jug.

3. Using speed 2, blend until smooth.

4. Blend cooled gelatine mixture into egg yolk

mixture, then stir in coconut mixture.

5. Place cream in a bowl and beat until soft peaks

form, then fold through banana mixture.

6. Beat egg whites until stiff peaks form, then fold

through banana mixture.

Spoon into eight individual serving glasses and
refrigerate until firm.

Apricot creams

850g canned apricots in syrup
3 teaspoons gelatine
1 cup cream, whipped

1. Drain apricots, reserving syrup.

2. Place apricots into blender jug, using speed 1,
blend until smooth.

3. Measure puree to make 1
remaining puree.

4. Sprinkle gelatine over 3 tablespoons of reserved
syrup and dissolve over hot water.

5. Set aside to cool then whisk into apricot puree.

6. Fold in whipped cream. Pour mixture into six
individual moulds. Chill until firm.

Turn out and serve with remaining puree and cream
if desired.

1

⁄4cups. Reserve

R12

R13

Delissio desserts continued

Spirited drinks

Choc-orange pumpkin flan

125g sweet un-iced chocolate biscuits
3 tablespoons walnuts
90g butter, melted

FILLING
250g pumpkin, peeled and cooked
2 teaspoons grated orange rind

3

⁄4cup cream
2 eggs, separated
1 teaspoon mixed spice

1

⁄4teaspoon ground nutmeg

2

⁄3cup brown sugar

1

1

⁄2tablespoons gelatine dissolved in

3 tablespoons hot water

1. Place biscuits into blender jug, pulse until biscuits

are crushed.

2. Transfer biscuit crumbs to a large bowl.

3. Add walnuts to blender jug, pulse until nuts are

finely chopped. Add to biscuit crumbs in bowl.

4. Stir in melted butter. Press mixture over base

and sides of a 20cm pie plate.

5. Refrigerate until firm.

6. To make filling, place pumpkin, orange rind, 3

tablespoons cream, egg yolks, spice, nutmeg and
sugar into blender jug.

7. Using speed 2, blend until smooth.

8. Pour mixture into a saucepan and stir over a
medium heat until hot but not boiling.

9. Whisk dissolved gelatine into pumpkin mixture.

10. Allow to cool and refrigerate until almost set.
Check every 15 minutes.

11. Whip extra cream and fold through filling with
beaten egg whites.

12. Spoon into biscuit base and refrigerate until set.

Margarita

2 tablespoons Tequila
2 tablespoons Triple Sec
1 cup lime juice
12 ice cubes

1. Place Tequila, Triple Sec, lime juice and ice cubes
into blender jug.

2. Using speed 2, blend until well combined and ice
is crushed.

Fluffy duck

11⁄2tablespoons white rum

1

1

⁄2tablespoons advocaat
3 tablespoons orange juice
2 tablespoons cream
6 ice cubes

1. Place rum, advocaat, orange juice, cream and ice

cubes into blender jug.

2. Using speed 2, blend until well combined and ice

is crushed.

Wild strawberry

11⁄2tablespoons white Créme de Cacao

1

1

⁄2tablespoons strawberry liqueur
3 teaspoons Galliano
1 tablespoon coconut cream

1

1

⁄2tablespoons orange juice
1 tablespoon cream
3 strawberries, stems removed and sliced
5 ice cubes

1. Place Créme de Cacao, strawberry liqueur, Galliano,

coconut cream, orange juice, cream, strawberries
and ice cubes into blender jug.

2. Using speed 2, blend until well combined and ice

is crushed.

Melon dream

1 tablespoon Triple Sec

1

1

⁄2tablespoons Galliano

1

1

⁄2tablespoons cream

1

1

⁄2tablespoons orange juice
1 cup chopped rockmelon
10 ice cubes

1. Place Triple Sec, Galliano, cream, orange juice,

rockmelon and ice cubes into blender jug.

2. Using speed 2, blend until well combined and ice

is crushed.

Bloody mary

1 cup tomato juice

1

⁄4cup vodka

1

⁄2cup lemon juice
1 egg white
Salt and pepper

1

⁄4teaspoon Tabasco sauce

1

⁄4teaspoon Worcestershire sauce
5-6 ice cubes
celery leaves

1. Place tomato juice, vodka, lemon juice, egg

white, salt and pepper to taste. Tabasco sauce,
Worcestershire sauce and ice cubes into blender jug.

2. Blend on speed 2, until well combined and ice

is crushed.

Serve garnished with celery leaves.

R14

R15

Non alcoholic drinks

Smoother smoothies

Fruit cocktail

1 cup pineapple juice
1 banana, peeled and chopped
1 orange, skin and pith removed then quartered
1 cup soda water
2 tablespoons passionfruit pulp

1. Place pineapple juice, banana and orange
into blender jug. Blend on speed 2, until
well combined.

2. Add soda, blend a further 10 seconds.

3. Stir in passionfruit pulp and serve.

Cranberry crusher

1 cup peeled and chopped pink grapefruit

1

⁄2cup orange juice

1

⁄2cup cranberry juice
1 tablespoon castor sugar
1 cup ginger ale

1. Place grapefruit, orange juice, cranberry juice,

sugar and ginger ale into blender jug.

2. Blend on speed 2, until well combined.

Pineapple coconut cream cooler

2 cups pineapple juice

1

⁄2cup coconut cream

1. Place pineapple juice and coconut cream into

blender jug.

2. Blend on speed 2, until well combined.

Lime crush

1

⁄2cup lime juice

1

⁄3cup sugar
2 cups mineral water
2 cups soda water
1 lime, thinly sliced

1. Place lime juice, sugar, mineral water, soda water

into blender jug.

2. Blend on speed 2, until well combined.
Serve with lime slices.

Banana delight

2 cups milk
2 bananas, peeled and chopped

1

⁄4cup cream
1 tablespoon sugar
1 teaspoon lemon juice
1 egg yolk
Nutmeg

1. Place milk, bananas, cream, sugar, lemon juice and

egg yolk into blender jug.

2. Blend on speed 2, until well combined.
Serve sprinkled with nutmeg.

Mango smoothie

2 mangoes, peeled and sliced

1

1

⁄2cups unflavoured yoghurt

1 cup orange juice

1. Place mango, yoghurt and orange juice into
blender jug.

2. Blend on speed 2, until smooth.

Serve immediately.

Power shake

2 tablespoons cocoa powder
1 teaspoon instant coffee
2 tablespoons boiling water
2 tablespoons sugar
1 egg
1 tablespoon wheat germ
2 cups cold milk

1. Dissolve cocoa and coffee in boiling water.

2. Combine with sugar, egg, wheat germ and milk.
Pour into blender jug.

3. Blend on speed 2, until smooth and frothy.

Serve immediately.

Orange buttermilk mixer

1 cup concentrated orange juice

1

⁄2cup buttermilk

2 tablespoons sugar

1

⁄4teaspoon vanilla

1. Place orange juice, buttermilk, sugar and vanilla
into blender jug.

2. Blend on speed 2, until well combined.

Banana smoothie

2 bananas, peeled and chopped
1 cup unflavoured yoghurt
1 cup milk

1

⁄3 cup honey

1. Place banana, yoghurt, milk and honey into
blender jug.

2. Blend on speed 2, until well combined.

Serve immediately.

Cucumber smoothie

11⁄2cups milk

1

1

⁄2cups unflavoured yoghurt
1 medium cucumber, peeled, seeded
and chopped
2 shallots, chopped roughly
Pinch salt
6 mint leaves

1. Place milk, yoghurt, cucumber, shallots, salt and

mint into blender jug.

2. Blend on speed 2, until well combined.
Serve immediately.

R16

R17

LITRES

1.25

1.5

0.5

0.75

0.5

0.25

PINTS

Notes

Notes

PINTS

LITRES

1.25
2

1

1.5

0.75

1

0.5

0.5

0.25

R18

R19

Notes

R20