Breville CBL10XL Instruction Handbook
®
®
Breville is a registered trademark of Breville Pty. Limited
Breville es una marca registrada de Breville Holdings Pty. Limited
Breville Customer Service
Breville Centro de Servicio al Cliente
US Customers
Para Clientes en Estados Unidos
™
Classic Blend Master
Commercial quality for professional performance
IMPRESO EN PAPEL
RECICLADO
PRINTED ON
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☎
Email askus@brevilleUSA.com
Canada Customers
Para Clientes en Canada
✉
☎
Fax
Email askus@breville.ca
Centro de Servicio al Cliente: 1 (866) BREVILLE
Anglo Canadian
2555, avenue Aviation
Pointe-Claire (Montréal) Québec
H9P 2Z2
Centro de Servicio al Cliente: 1 (866) BREVILLE
(514) 683-5554
© Copyright. Breville Pty. Limited 2002
Due to continual improvements in design or otherwise,
the product you purchase may differ slightly from
the one illustrated in this booklet.
Este manual esta registrado. Cualquier uso de los gráficos
o fotografías se considera una violación a los derechos de
Debido a los continuas modificaciones en el diseño
y otros elementos, el producto que aparece en este
© 2002, Breville Pty. Ltd.
Breville Pty. y se actuará conforme a la ley.
follete puede ser ligeramente diferente.
Model CBL10XL
Issue 1/03
PACKAGING CODE - AM
INSTRUCTIONS FOR USE
AND RECIPE BOOK
Model CBL10XL
CONTENTS
Page
Introduction 3
Breville Recommends Safety First 4
Know Your Breville Classic Blend Master 6
Operating Your Breville Classic Blend Master 7
Tips on How Best to use your Breville Blender 10
Care and Cleaning 12
A Guide to Suggested Uses for the Breville Classic
Blend Master 13
Suggested Uses Chart 14
Recipes
Great Starts 15
Slick Soups 18
Salads and Mains 20
Saucy Solutions 24
First Foods For Baby 26
Better Batters 27
Delicious Desserts 29
Spirited Drinks 31
Non Alcoholic Drinks 33
Smoother Smoothies 34
Spanish Instructions 37
Classic Blend Master
™
Congratulations
on your purchase of a new Breville®Classic Blend Master
™
2
BREVILLE RECOMMENDS SAFETY FIRST
BREVILLE RECOMMENDS SAFETY FIRST cont’d
IMPORTANT SAFEGUARDS
We design and manufacture consumer products with the safety of you, our valued customer, in
mind. In addition, we ask that you exercise 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 risk of electrical shock
do not put blender base, cord or plug in
water or other liquid.
• Unplug from outlet when not in use,
before putting on or taking off parts, and
before cleaning.
• Avoid contacting moving parts.
• The use of attachments not
recommended or sold by the
manufacturer may cause fire, electric
shock or injury.
• Keep hands and utensils out of container
while blending to reduce the risk of severe
injury to persons or damage to the blender.
A scraper may be used but must be used
only when the blender is not running.
• Blades are sharp. Handle carefully.
• To reduce the risk of injury, never place
cutter-assembly blades on base without
jar properly attached.
• Always operate blender with cover in place.
• The use of attachments, including
canning jars, not recommended by the
manufacturer may cause a risk of injury
to persons.
• Do not blend hot liquids.
• Do not immerse the motor base in water
4
or any other liquid.
• Do not remove the glass pitcher from
motor base or replace it while blender is
in operation.
• Do not place your hands in the pitcher
when operating.
• Do not place the blade assembly on the
motor base without the pitcher first.
• Do not use the blender for anything other
than food or beverage preparation.
• Do not blend a dry, thick or heavy mixture
for more than 60 seconds without turning
off the blender. stir the ingredients, then
continue blending.
• Close supervision is necessary when this
appliance is being used by or near children.
• Do not leave the appliance unattended
when in use.
• Always use the appliance on a dry,
level surface.
• If supply cord, plug or actual appliance
becomes damaged in any way contact
Breville Customer Service
at 1-866-BREVILLE.
• Do not let the cord hang over the edge of
a table or countertop, or 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.
It is not designed for commercial use.
Do not use this appliance for other than
its intended use. Do not use outdoors.
Your Breville appliance
comes with the unique
“As sist Plug™”,
conveniently designed with
a finger hole in the power
plug, for easy and safe
removal from the outlet.
For safety reasons it is
recommended you plug
your Breville appliance
directly into the power
outlet. Do not use in
conjunction with a power
strip or extension cord.
SAVE THESE INSTRUCTIONS
IMPORTANT: TO CRUSH ICE
Place 1 cup of ice cubes and
water into the blender pitcher. Replace lid
and Set speed dial to setting 3 and push the
ON/OFF/PULSE switch down to ‘’PULSE’’ for
short bursts until a snowy textured ice is
achieved. This will take approximately 15
seconds. When crushing ice, place your
hand on the pitcher lid.
MAKE SURE THAT SPEED SETTING IS ON
NUMBER “3” TO CRUSH ICE SINCE A
LOWER SPEED MAY CAUSE DAMAGE TO
THE MOTOR.
1
⁄4 cup (60ml) of
ELECTRIC CORD STATEMENT
Your blender has a short cord as a safety
precaution to prevent personal injury or
property damage resulting from pulling,
tripping or becoming entangled with the
cord. Do not allow children to be near or
use this appliance without close adult
supervision. If you must use a longer cordset
or an extension cord when using appliance,
the cord must be arranged so it will not
drape or hang over the edge of a countertop,
tabletop or surface area where it can be
pulled on by children or tripped over. To
prevent electric shock, personal injury or
fire, the electrical rating of the extension
cord you use must be the same or more than
the wattage of the appliance (wattage is
marked on underside of appliance).
5
KNOW YOUR BREVILLE BLENDER
OPERATING YOUR BREVILLE CLASSIC BLEND MASTER
Soft Flexible Lid.
Removable centrally located inner lid.
When the inner lid is inverted, liquids may be
easily added while the blender is in operation.
Extra large, detachable 48oz (1.4 Liter) glass
pitcher works together with the stainless steel
twin blades to create an upward vortex within the
pitcher. This action moves food up and over the
twin blades, producing consistent blending.
Blade assembly features patented 6-way blade
system. Blades are finely honed and shaped to
create a vortex for smooth, even blending and for
crushing ice.
Leakproof rubber gasket seals Glass Jug and
blade assembly.
Metal diecast blender base with heavy duty
construction for professional performance.
Powerful 580 watt high speed motor provides power to
spare. ON/OFF/PULSE control switch for fast and simple
blending. The “PULSE” feature is ideal for quick bursts of
power, ideal for crushing ice. ‘1=On and 0=OFF’ Pulse.
Large convenient speed control switch for
three-speed blending ensures smooth
consistent blending of large and small loads.
Non-skid feet for stability
during blending operation.
Features the unique
Breville Assist Plug.
Easier to insert, easier
to remove.
6
Registered design.
Specially designed glass table pitcher, so you can
detach the pitcher and take it directly to tabletop or
counter after blending. Leak proof rubber gasket
seals both the pitcher and blade assembly.
Blades must be handled carefully
because they are sharp!
Before assembling your Blender remove all
promotional labels and wash the glass
pitcher and lid in hot soapy water. Make sure
that the Classic Blend Master is unplugged
and the On/Off/PULSE control switch on the
Blender base is in the “OFF” position.
ASSEMBLY
1. Place rubber gasket on blade assembly.
(see figure 1).
2. Place blade assembly, (with fitted rubber
gasket), into threaded locking ring.
(see figure 2).
Fig. 1
3. Locate blade assembly and locking ring
into glass pitcher (see figure 3). Turn
counter clockwise to secure firmly
into position.
4. Place assembled glass pitcher onto
blender base (see figure 4). Make sure
that rubber lugs under locking ring match
up with the slots on top of Blender base.
The pitcher and blade assembly can also be tightened by placing the
assembled pitcher onto the blender base, and then turning the pitcher
handle clockwise while holding the blender base (see figure 5). To loosen
threaded locking ring from pitcher, (when empty), turn the pitcher slightly
counter clockwise while holding motor base (see figure 6).
Fig. 2
Fig. 3
Fig. 5 Fig. 6
Fig. 4
Slots
7
OPERATING YOUR BREVILLE CLASSIC BLEND MASTER cont’d OPERATING YOUR BREVILLE CLASSIC BLEND MASTER cont’d
OPERATION
1. Place Blender base on a flat, dry surface
and make sure the pitcher is assembled
correctly and seated on the base before
operation. (Refer to page 5.)
2. Make sure the On/Off/PULSE switch is in
the ‘ ’ position on the Blender
(see below).
3. Add food or liquid into pitcher and secure
lid firmly into position on pitcher.
4. Plug into a 120 volt outlet.
5. Set the speed by turning the speed
control switch to desired setting “1”, “2”
or “3” (low, medium and high
respectively). (Refer to figure 7 and
recipes for required speed.)
6. To start blending switch the
On/Off/PULSE switch to ‘ ’ by lifting the
switch up.
If any moisture or liquid
appears on top of motor
base, wipe immediately
with paper towels.
7. Speeds “1”, “2” and “3” are continuous
speeds and will operate until the
On/Off/Pulse switch is flicked to the ‘ ’
position. Speeds can be changed at any
time during blending simply by turning
the speed control to the desired setting.
The “Pulse” setting will only operate the
Blender when the On/Off/PULSE switch is
held in the “PULSE” position.
8. If food sticks to the sides of the pitcher,
switch the On/Off/Pulse switch to the ‘ ’
position, then unplug cord from outlet.
Use a plastic spatula to push food back
onto blades. Remove spatula, replace lid
and continue blending.
IMPORTANT: TO CRUSH ICE
Place 1 cup of ice cubes and 1⁄4 cup (60ml) of
water into the pitcher. Replace lid and set
speed dial to speed “3”. Push the
ON/OFF/PULSE switch down to “PULSE”
for short bursts until a snowy textured
ice is achieved.
This will take approximately 15 seconds.
When crushing ice, place your hand on the
pitcher lid, MAKE SURE SPEED SETTING
IS ON “3” TO CRUSH ICE, SINCE A
LOWER SPEED MAY CAUSE DAMAGE
TO THE MOTOR.
‘When processing liquids’,
we recommend you hold the
lid down with one hand in
case the high power motor
causes the liquid to surge
up, dislodging the Lid
(please refer Figure 8).
NEVER USE OR PLACE ANYTHING OTHER THAN FOOD AND LIQUIDS IN
8
THE BLENDER WHILE BLENDER IS IN OPERATION.
9
TIPS ON HOW BEST TO USE YOUR BREVILLE BLENDER
TIPS ON HOW BEST TO USE YOUR BREVILLE BLENDER cont’d
DO
• Use “PULSE” for foods that only require
short bursts of power such as herbs, nuts
and small vegetables.
• Speed “1”, Low Speed is best for
mixtures like mayonnaise, dressings
and marinades.
• Speed “2”, Medium Speed is best for
foods like batters that require mixing
until just combined.
• Speed “3”, High Speed is best for
puréeing, crumbing, thickening, creaming
and grinding. “PULSE” is best for
crushing ice and chopping herbs and nuts
(on speed 3).
• Make sure all parts have been thoroughly
washed and dried before assembling. The
rubber gasket will eventually disintegrate
if not maintained.
• Make sure that the Classic Blend Master
is correctly assembled before operating.
(Refer to page 7).
• Make sure base of the glass pitcher is
thoroughly dry before placing onto
Blender base before use.
• When crushing ice, always make sure that
blender is set on Speed “3”, (Speeds “1”
and “2” do not provide sufficient power to
crush ice) and use the “PULSE” button.
Always add water to ice before crushing,
see page 9 for details.
• Make sure that appliance is 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.
• When necessary, use a plastic or rubber
• Make sure lid is placed on pitcher firmly
• Always disassemble pitcher before
• Before reusing, wash and dry all
1
⁄2” (2.5cm to 3.8cm) sq. to achieve
1” to 1
an even result.
spatula to wipe food down sides of pitcher
when blender is in the “OFF” position and
blender has been unplugged off at outlet.
Make sure blades have stopped rotating.
Metal utensils may damage the blades
or pitcher.
before operating blender. Do not operate
blender without the lid on. To add other
ingredients while blending, place
ingredients into blender through the
small opening in the middle of the lid.
cleaning, that is, remove the blade
assembly, rubber gasket and threaded
locking ring. When food becomes lodged
between gasket and pitcher, leaking
may occur.
parts thoroughly.
DON’T
• Do not blend a 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, that is, for making
mayonnaise or dressings, do not operate
for longer than 3 minutes at one time.
• Do not place any objects, other than
food, into the pitcher while the motor
is running.
• Do not use the pitcher to store food.
• Do not place blade assembly and
threaded locking ring onto blender base
without first attaching the pitcher.
• Since air does not circulate when
blending, the blender cannot beat egg
whites, knead dough or mash potatoes.
• Do not remove pitcher while blender
is operating.
• Overloading the blender with more than
the specified quantity could cause motor
to stall. Should the motor stall, turn
blender “OFF”, unplug from outlet
and remove a portion of the mixture
before continuing.
10
11
CARE AND CLEANING
SUGGESTED USES FOR YOUR BREVILLE BLENDER
1. Do not immerse the motor base in water
or any other liquid.
2. For speedy cleaning, when blending a
variety of foods in the Blender, half fill
the Blender with lukewarm water and a
small amount of detergent. Operate
briefly, rinse thoroughly and drain.
3. Clean thoroughly before storing. Unscrew
blade assembly and remove gasket and
blade assembly. (Refer to page 5 for
disassembling Glass Pitcher). Wash in
warm soapy water. Ensure gasket and
blade assembly are completely dry
before reassembling.
4. Wipe the motor base with a slightly damp
cloth. Do not immerse in water.
When grinding larger
spices such as nutmeg,
begin by using “pulse” and
speed “1” (low) to break
into smaller pieces, then
continue grinding using
speed “3” (high ).
If any moisture or liquid
appears on top of motor
base, wipe immediately
with paper towels.
QUANTITIES AND HANDY HINTS
Do not put more than 2 cups (500ml) of
warm ingredients into the Blender before
you begin blending. After the blending
process has begun and the blades are
turning you may slowly add another 11⁄2 cups
(375ml) of ingredients through the opening
in the lid if you desire, then replace lid.
Thick mixtures such as pates, puree more
efficiently if the Blender is 1⁄4 to 1⁄2 full.
For dry mixtures, use enough to just
cover the blades.
When using several ingredients, place
liquid ingredients in the Glass Pitcher first.
When blending thick or dry mixtures it
may be necessary to stop the Blender and
scrape down the sides of the Glass Pitcher,
once or twice, during blending.
Your Blender is not designed to grind meat
or extract juice from fruit and vegetables.
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.
Cracker Crumbs:
Break crackers into pieces. Blend enough
pieces at one time to cover the blades.
Chopped Nuts:
Blend 3⁄4 cup of nuts at a time. Use the
“PULSE” setting as this will give more
even chopping.
Drinks:
The Blender makes superb drinks. Fill the
container to at least 1⁄4 full, remember to
leave room to allow froth to form as the
drink is aerated.
Ground Coffee:
Coffee beans can be ground finely enough
for a percolator or for infusion, but not
finely enough for drip coffee maker or
espresso machine. Blend 1⁄2 cup (40g) beans
at a time.
Ice:
To crush ice, place 1 cup (125g) ice cubes
with 1⁄4 cup (60ml) water into the Glass
Pitcher, set speed to setting 3 and process
for approximately 15 seconds using the
“PULSE” setting. Up to 24 ice cubes can be
crushed at one 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 such as cooked vegetables without
added liquid, begin with enough food to
cover the blades and scrape sides regularly.
Whipped Cream:
Place 11⁄2 cup (375ml) cream with sugar
and vanilla into the Glass Pitcher. Blend
until thickened.
Mayonnaise:
Place egg yolks, mustard and vinegar in the
Glass Pitcher. Using speed “1” (low), blend
for 5 seconds. While Blender is running,
pour oil in a slow, steady stream through
hole in inverted inner lid (see page 4). Blend
until mixture is thick.
Batters:
Place liquid ingredients and then dry
ingredients into the Glass Pitcher. Using
speed “1-2” (depending on batter type) blend
until dry ingredients are moistened.
Pureed Vegetables:
Place chopped, warm cooked vegetables, up
to 1kg (2lbs) at a time with 1 cup (250ml) of
water into the Glass Pitcher. Using speed “3”
(high), blend until smooth.
12
13
SUGGESTED USES FOR YOUR BREVILLE BLENDER
GREAT STARTS
14
ACTION
SPEED
SETTING FOOD TYPE AND PROCEDURE
TIME
SUGGESTED PREPARATION
Aerate330 secs Milkshakes, Place milk in pitcher followed by
High to 1 min Smoothies flavoring, blend until desired
thickness
2 30 secs Cream Blend until desired consistency
Medium
Chopping “PULSE” 30 secs Nuts, Lentils, Herbs, Use only
3
⁄4 cup quantity at one
Speed 3 to 1 min Ginger or Chilli time, ensuring even texture
High
Crumbing 3 30 secs Breadcrumbs Tear bread roughly into even sized
High pieces and process until crumbed
3 30 secs Crackers crumbs Break into medium sized pieces
High to 1 min and process until crumbed
Crushing “PULSE” 25 - 35 Ice Use 1 cup ice cubes and
1
⁄4 cup
Speed 3 secs (65ml) of water at one time
High for best results
Emulsions 1 2- 3 Mayonnaise, Marinades Pour oil into Glass Pitcher, through
Low mins or Dressings opening in lid, with motor running
1
Grinding 3 25- 35 Spices, Coffee Use
⁄2 cup at a time to ensure
High secs even texture
Refining 3 20-40 White sugar, For superfine sugar consistency
High secs brown sugar process 20 seconds then a
further 40 seconds for icing
sugar consistency
Mixing Batters Blend until just combined
1-2
Low-Med
30-40
secs
Pureeing 3 35 secs Soups, Sauces, Drinks, Process well until no visible solids
High to 1 min Deserts and Baby Food remain and mixture is smooth
SPINACH TIMBALE
WITH PEAR SAUCE
1lb (500g) spinach leaves, roughly chopped
3 eggs
1
⁄2 cup (125ml) cream
Pinch ground nutmeg
Freshly ground black pepper
PEAR SAUCE
2 ripe pears, peeled, cored and
roughly chopped
2 tablespoons (30ml) cream
1
⁄2 teaspoon (2ml) chili sauce
pinch ground nutmeg
1. Boil spinach until tender. Refresh under
cold running water, then squeeze
spinach toremove excess liquid.
2. Place spinach, eggs, nutmeg and pepper
in Blender pitcher, using speed 2, blend
until smooth.
3. Spoon mixture into four greased,
individual soufflé molds
capacity. Cover with aluminum foil and
place in a baking dish.
4. Pour in boiling water to come halfway up
the sides of the molds.
5. Bake in moderate oven 350˚F (180˚C) for
40-45 minutes or until firm Remove from
water bath and leave for 5 minutes
before turning out.
6. To make sauce, place pears, cream, chili
sauce and nutmeg in Blender pitcher,
using speed 1, blend until smooth.
Transfer mixture to a small saucepan
and heat gently for 3-4 minutes, or until
the sauce is just warm.
Serve with Timbales.
1
⁄2cup (125ml)
NACHOS
5oz (155g) corn chips
2 tomatoes, peeled and finely chopped
1
⁄2 cup (60g) grated cheddar cheese
1
⁄2 cup (60g) grated Romano cheese
AVOCADO TOPPING
1 large avocado, pitted, peeled and chopped
2 teaspoons (10ml) lemon juice
2 green onions, chopped
2 teaspoons minced garlic
1 teaspoon (5ml) salsa
1. Layer corn chips, tomatoes and cheese
in an ovenproof dish, finishing with a
layer of cheese.
2. Bake in moderately hot oven 400˚F
(200˚C) for 10-15 minutes, or until
cheese melts and is golden.
3. To make topping, place avocado, lemon
juice, green onion, garlic and chili sauce
in Blender pitcher, using speed 2, blend
until smooth.
Spoon onto corn chips and serve immediately.
15
GREAT STARTS cont’d GREAT STARTS cont’d
CHEESE STICKS WITH PESTO
12 slices white sandwich bread,
crusts removed
2 teaspoons wholegrain mustard
4 tablespoons (1⁄4 cup; 60g) grated fresh
Parmesan cheese
1
⁄2 cup (60g) grated cheddar cheese
1 tablespoon finely chopped fresh cilantro
Cayenne pepper
1 egg, lightly beaten
Vegetable oil for shallow frying
PESTO
1 cup (60g) fresh basil leaves
2 cloves garlic, chopped
2oz (60g or 1⁄4 cup) pine nuts
1
⁄2 cup (125ml) olive oil
2oz (or 1⁄4 cup; 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,
cheddar cheese, cilantro and cayenne
pepper to taste in a bowl.
3. Divide mixture between bread slices and
spread over half of each slice. Brush the
other half of the bread slices with 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 fry pan and cook cheese
sticks, a few at a time until golden all
over. Drain on paper towels.
6. To make Pesto, place basil leaves, garlic
and pine nuts in Blender pitcher, using
speed 2, blend until finely chopped.
7. With motor running, pour in oil and blend
until smooth.
8. Add cheese and blend to combine.
Serve with Cheese Sticks.
SHRIMP TOAST
6 slices white sandwich bread,
crusts removed
8oz (250g) shrimp, shelled and deveined
1 tablespoon (15ml) soy sauce
2 teaspoons cornstarch
2 teaspoons (10ml) snipped chives
1 teaspoonminced fresh ginger
1 egg, lightly beaten
1 cup (130g) sesame seeds
oil for cooking
1. Cut each slice of bread into 4–10 cm (4in;
10cm) lengths. Set aside.
2. Place shrimp, soy sauce, cornstarch,
chives and ginger in Blender pitcher,
using speed 2, blend until smooth.
3. Spread mixture on one side of each piece
of bread. Brush with egg and sprinkle
with sesame seeds.
4. Heat oil in a fry pan and cook bread
pieces a few at a time until golden.
5. Remove from oil with a slotted spoon,
drain on kitchen towels.
RICOTTA AND OLIVE SPREAD
1 bunch fresh cilantro, stems trimmed
7oz (200g) ricotta cheese
5oz (150g) butter, softened
1
⁄2 cup (125ml) cream
2 teaspoons (10ml) lemon juice
1
⁄3 cup (75g) grated fresh
Parmesan cheese
1 tablespoon drained capers
1
⁄4 cup (30g) chopped black olives
1
⁄2 cup (60g) toasted pine nuts
1. Place cilantro, ricotta cheese, butter,
cream, lemon juice, cheese, capers,
olives and all but one tablespoon of the
pine nuts in Blender pitcher, using
speed 3, 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
vegetable crudités.
16
17
SLICK SOUPS
SLICK SOUPS cont’d
SPICY LENTIL AND
TOMATO SOUP
1 tablespoon (15ml) vegetable oil
1 large Spanish onion, chopped
2 cloves garlic, crushed
3
⁄4 cup (175g) red lentils
14.5oz (2 x 425g) canned Mexican
Style tomatoes
8 cups (2 liter) chicken stock
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 teaspoon turmeric
1 teaspoon ground cumin
1
⁄2 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1. Heat oil in a large saucepan, add onion
and garlic, cook over a medium heat
until onion is soft.
2. Stir in lentils, tomatoes, stock, parsley,
cilantro, turmeric, cumin, cayenne and
black pepper. Bring to a boil, then reduce
heat and simmer uncovered for 1
or until lentils are tender.
Place mixture in batches in Blender
3.
pitcher, using speed 3, blend until smooth.
Serve immediately.
1
⁄2 hours
PUMPKIN APPLE AND BLUE
CHEESE SOUP
500g (2 cups or 11⁄4lb) pumpkin, peeled
and chopped
1 large carrot, peeled and chopped
1 green cooking apple, peeled and chopped
1 tablespoon chopped fresh cilantro
1
⁄2 teaspoon ground cardamom
1
⁄2 teaspoon ground nutmeg
1 teaspoon freshly ground black pepper
2 cups (500ml) chicken stock
1oz (30g) butter
2oz (60g) crumbled blue vein cheese
1. Place pumpkin, carrot, apple, coriander,
cardamom, nutmeg, pepper and stock
in a large saucepan. Dot with butter,
cover and cook over a medium heat for
20 minutes or until pumpkin is tender.
Transfer mixture in batches to Blender
2.
pitcher, using speed 3, blend until smooth.
Ladle into serving bowls, top with cheese
and serve immediately.
SWEET PEPPERED
TOMATO SOUP
1 tablespoon (15ml) oil
2 cloves garlic, crushed
2 leeks, sliced
41.5oz (2 x 410g ) canned tomatoes, mashed
2 teaspoons (10ml) chicken stock powder
1 tablespoon (15ml) tomato paste
2 teaspoons brown sugar
1 bay leaf
1
⁄4 teaspoon dried thyme
1 teaspoon chopped fresh mint
1 teaspoon (5ml) chopped fresh cilantro
1
⁄4 teaspoon (1ml) 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, chicken stock
powder, tomato paste, brown sugar,
bay leaf, thyme, mint, cilantro, cloves
and pepper.
3. Pour into pan with leek mixture, bring to
a boil, then reduce heat and simmer,
uncovered for 20 minutes or until liquid
has reduced by one third.
4. Transfer mixture in batches into
Blender pitcher, using speed 3, blend
until smooth.
Ladle soup into serving bowls, sprinkle with
parsley and serve.
SWEET CORN AND
BACON SOUP
1 tablespoon (15ml) oil
1 onion, chopped
4 cloves garlic, crushed
2 teaspoon ground coriander
1 teaspoon Cajun seasoning
3 cups (345g) frozen corn kernels, thawed
3 cups (750ml) chicken stock
1 cup (250ml) milk
3 slices bacon, chopped
1
⁄2 cup (125ml) cream
2 tablespoons snipped chives
1. Heat oil in a large saucepan, add onion,
garlic, cilantro and Cajun seasoning.
2. Cook over a medium heat, stirring
constantly until onion is soft. Add corn,
stock and milk. Bring to a boil, then
reduce heat and simmer, covered for
30 minutes.
3. Cook bacon in a separate pan until crisp,
drain on paper towels.
Transfer mixture in batches into Blender
4.
pitcher, using speed 3, blend until smooth.
5. Return soup to pan, add cream, bacon
and chives.
Heat through gently and serve immediately.
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SALADS AND MAINS SALADS AND MAINS cont’d
LOBSTER SALAD WITH
RASPBERRY SAUCE
2 lobster tails, cooked and shells removed
4 cups (200g) salad mix leaves
1 cup (100g) snow peas
1 orange, peeled and segmented
2 kiwi fruit, peeled and sliced
RASPBERRY SAUCE
3
⁄4 cup (125g) fresh or frozen
raspberries, thawed
2 tablespoons (30ml) Balsamic vinegar
2 tablespoons (30ml) vegetable oil
1 teaspoon finely chopped fresh mint
1 tablespoon sugar
1. Cut lobster flesh into medallions
approximately 1cm (1⁄3in) thick.
2. Arrange salad leaves, snow peas, lobster
slices, orange segments and kiwi fruit
attractively on a serving platter and chill
until required.
3. To make sauce, place raspberries into
Blender pitcher, using speed 2, blend
until smooth.
4. Push through a sieve to remove seeds.
Combine raspberry puree with vinegar,
oil, mint and sugar.
Pour sauce over salad and serve immediately.
FRESH VEGETABLE SALAD
WITH PEPITA DRESSING
2 carrots, cut into thin strips
1 parsnip, cut into thin strips
1 cup (125g) green beans, sliced
1 cooked beet, cut into thin strips
1 red apple, chopped
2 teaspoons (10ml) lemon juice
1 tablespoon chopped fresh cilantro
PEPITA DRESSING
1 cup (100g) pepita (Mexican pumpkin)
seeds, toasted
1 tablespoon (15ml) lemon juice
2 tablespoons (30ml) balsamic vinegar
1 clove garlic, chopped
1 tablespoon (15ml) Dijonnaise mustard
1. Combine carrots, parsnip, beans, beet,
apple, lemon juice and cilantro.
2. Toss well and arrange in a serving bowl.
3. Chill until required.
4. To make dressing, place pepita, seeds,
lemon juice, vinegar, garlic and mustard
into Blender pitcher, using speed 3,
blend until smooth.
Transfer to a bowl and serve with
vegetable salad.
LAMB AND TABBOULEH
PITA POCKETS
1lb (500g) ground lamb
2 eggs, lightly beaten
1 cup (125g) stale breadcrumbs
1 onion, finely chopped
2 tablespoon chopped fresh mint
1
⁄2 teaspoon ground cinnamon
1
⁄2 teaspoon ground coriander
1
⁄2 teaspoon (2ml) ground cumin
1 small red chili, finely chopped
2 teaspoons turmeric
1
⁄2 teaspoon (2ml) garam masala
6 pita pockets
1
⁄2 cup (110g) plain yogurt
TABBOULEH
2
⁄3 cup (100g) bulgur wheat
2 cups chopped parsley
2 tablespoons chopped fresh mint
1 tomato, seeded, chopped
1 yellow bell pepper, seeded and chopped
1
⁄4 cup (60ml) oil
2 tablespoons (30ml) lemon juice
2 cloves garlic, chopped
1. Place ground lamb, eggs, breadcrumbs,
onion, mint, cinnamon, coriander, cumin,
chili and garam masala in a bowl.
2. Mix well to combine and form into small
sausage shapes. Grill or barbecue until
cooked through.
3. To make Tabbouleh, place bulgur wheat
in a bowl, cover with hot water, stand for
30 minutes.
4. Drain and squeeze dry.
5. Place bulgur wheat, parsley, mint,
tomato, yellow pepper, oil, lemon juice
and garlic into Blender pitcher, pulse
until ingredients are finely chopped.
6. Transfer mixture to a bowl, cover and
refrigerate until required.
7. Open pita pockets using the point of
asharp knife. Place a spoonful of
Tabbouleh into each pocket and top with
lamb sausage.
Drizzle with yogurt. Serve immediately.
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