Sage BBL910 Instruction Booklet

the Boss

Instruction Booklet

™

BBL910

SAGE RECOMMENDS SAFETY FIRST

SAGE RECOMMENDS SAFETY FIRST

At Sage™ by Heston Blumenthal‰ we 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.

IMPORTANT SAFEGUARDS

READ ALL INSTRUCTIONS
BEFORE USE, AND SAVE FOR
FUTURE REFERENCE

• Before using for the first

time please ensure that
your electricity supply is the
same as shown on the rating
label on the underside of the
appliance. If you have any
concerns please contact your
local electricity company.

• Your Sage™ by Heston

‰

Blumenthal

appliance
includes a BS 13 amp
moulded mains plug on the
supply cord.

• Should you need to change

this plug, please complete
the rewiring as follows
(after safe disposal of the
moulded plug).

• Please note that a cut off plug

inserted into a socket is a
serious danger risk

• Wires are coloured as follows:

−Blue = Neutral

−Brown = Live

−Green & Yellow = Earth

• As the colours of the wire

may not correspond with the
coloured markings which
identify the terminals in
your plug, please refer to
the following:

−The Blue wire must be

connected to the terminal
which is marked ‘N’.

−The Brown wire must be

connected to the terminal
which is marked with the
letter ‘L’.

−The Green & Yellow wire

must be connected to the
terminal which is marked
with the letter E or the
earth symbol

.

2

SAGE RECOMMENDS SAFETY FIRST

• Please note that if a 13 amp

plug is used, a 13 amp fuse
should be used.

• Remove and discard all

packaging materials and
stickers before first use.

• To avoid choking hazard

for young children, remove
and safely dispose the
protective cover fitted on
the power plug.

• This appliance is for

household use only. Do not
use it in moving vehicles or
boats, do not use it outdoors,
and do not use it for anything
other than its intended use.
Misuse can cause injury.

• This appliance shall not be

used by children. Keep the
appliance and its cord out of
reach of children.

• Cleaning and user

maintenance shall not be
made by children without
supervision.

• Children shall not play with

this appliance.

• This appliance can be used

by persons with reduced
physical, sensory or mental
capabilities or lack of
experience and knowledge
if they have been given
supervision or instruction
concerning use of the
appliance in a safe way and if
they understand the hazards
involved.

• Do not use the appliance

near the edge of a countertop
or table. Ensure the surface
is level, clean and free of
water and other substances.
Please be aware that vibration
during use may cause the
appliance to move.

• Do not use the appliance

on (or close to) a hot gas or
electric burner, or where it
could touch a heated oven
or surface.

• Do not allow the cord to hang

over the edge of a countertop,
or to become knotted.

• To avoid electric shock, do

not immerse the cord, plug
or motor base in water (or
other liquids).

3

SAGE RECOMMENDS SAFETY FIRST

• Installation of a residual

current device (a standard
safety switch on your wall
socket) is recommended to
provide additional safety
protection when using
appliances. It is advisable
that a safety switch (with
a rated residual operating
current not more than
30mA) be installed in the
electrical circuit supplying
the appliance. Contact
your electrician for further
professional advice.

• In order to avoid the possible

hazard of the blender starting
by itself due to inadvertent
resetting of the overload
protector on the motor, do not
attach an external switching
device (such as a timer) or
connect the blender to a
circuit that can regularly
switch the blender on and off.

• Do not operate appliance

with a damaged cord or
plug, or after appliance
malfunctions, or if dropped
or damaged in any way. Stop
use immediately and contact
Sage by phone or email for
replacement or repair.

• All maintenance (other than

cleaning) is to be done by
an authorised Sage Service
Centre.

• Regularly inspect the

supply cord, plug and actual
appliance for any damage.
If found damaged in any
way or maintenance other
than cleaning is required,
immediately cease use of
the appliance and contact
Sage Customer Service on
0808 178 1650.

4

SAGE RECOMMENDS SAFETY FIRST

SAFEGUARDS FOR
YOUR BLENDER

• Wash the blender jug with

warm soapy water before
first use.

• Use only the blender jug

and lid that is supplied
with this blender. The use
of attachments, including
canning jars or accessories
not manufactured or
specified by Sage may cause
the risk of fire, electrical
shock, or injury.

• Always ensure the blender is

assembled properly before
using. Lid must be firmly
secured to the jug before
operation to ensure internal
contents do not escape, spray
or overflow.

• If the motor is straining

under a heavy load, do not
operate continuously for
more than 10 seconds. Allow
the motor to rest for 1 minute
between uses on heavy loads.
Note that none of the recipes
in these instructions are
considered a heavy load.

• Flashing light indicates ready

to operate. Avoid any contact
with blades or moving parts.

• Keep hands, fingers, hair

and clothing away from the
blender during use. Always
turn blender off and unplug
at the wall before reaching
inside.

• Be careful when handling the

blender jug as the blades are
very sharp. Be careful when
emptying the jug and during
cleaning. Mishandling of the
blades may cause injury.

• Do not remove the jug from

the motor base while blender
is in use.

• The blender is intended for

food or drinks preparation.
Do not use for anything
other than food or drinks.
Do not operate without any
ingredients in the blender jug.

• Never attempt to operate

with damaged blades, or
with utensils, or any foreign
objects inside the blender jug.

• Do not leave the blender

unattended when in use.

5

SAGE RECOMMENDS SAFETY FIRST

• To reduce the risk of severe

injury to persons or damage
to the blender, keep hands
and utensils out of the jug
while blending. The scraper
and frozen dessert wand
provided can be used,
provided the main lid is in
place.

• Never blend boiling hot

liquids. Allow temperature to
drop before putting into the
jug for blending.

• Be careful if hot liquid is

poured into the blender, as it
can be ejected out of the jug
due to sudden steaming.

• When blending hot liquids

ensure inner measuring cap
is in place. Cap will protect
from splashing of hot liquids
during blending and includes
vents designed to relieve
pressure and avoid steam
build up.

• Be careful removing the lid

after blending hot liquids, as
steam traps can form in the
liquid and be ejected out of
the jug.

• Do not put the blender jug in

extremes of heat or cold, for
example placing a cold jug
into hot water, or vice versa.

• Before moving the blender,

cleaning or putting it away for
storage, always turn blender
off and unplug at the wall.

The symbol shown
indicates that this
appliance should not be
disposed of in normal
household waste. It
should be taken to a
local authority waste
collection centre
designated for this
purpose or to a dealer
providing this service.
For more information,
please contact your local
council office.

CAUTION

Surface may get hot after
periods of extended use.

SAVE THESE INSTRUCTIONS

6

KNOW YOUR SAGE PRODUCT

C

D

A

B

M

L

E

G

F

K

H

I

J

7

KNOW YOUR SAGE PRODUCT

A. Inner measuring cap

Remove to add ingredients
while blending.

B. High performance lid

Withstands high velocity tasks,
and is designed to vent steam and
prevent splatter.

C. 2.0 Litre BPA-free Tritan™ jug

Impact resistant, shatter proof and
dishwasher safe.

D. ProKinetix

®

extra-wide, heavy duty

blade and bowl system

Designed with 3 powerful stainless
steel blades contoured to the base of
the jug for maximum cutting power and
processing results including liquid-free
processing. The wide blades create
the Kinetix

®

motion, and eliminate

food traps.

E. Heavy duty metal coupling

For durable and long lasting
performance under demanding
conditions.

F. LCD timer

Counts down for pre-programmed
settings, and counts up for speed
dial settings.

G. Heavy duty 2200W motor

High velocity power combined with high
torque for outstanding results.

H. Manual speed control

Wide speed range from super slow
stir up to high speed milling for
precise control.

I. Durable die-cast metal base
J. 5 preset programs

Optimise the blender’s capabilities
for crushing ice, smoothies, green
smoothies, milling and soup.

K. Overload protection

Resettable thermal fuse for
motor protection.

Accessories

L. Scraper

Designed to push food down from the
walls, or for easily removing ingredients
after blending.

M. Frozen Dessert Wand

Helps make frozen desserts by pushing
thick foods directly into the blades.

Eastman Tritan™ Copolyester

This blender jug is made with Eastman
Tritan™ copolyester, which is a tough,
BPA-free polymer used to make housewares
products that can stand up to extreme use
and repeated dishwasher cleaning. Products
made from Tritan™ are impact resistant
and shatter resistant and stay clear and
durable even after hundreds of cycles in the
dishwasher.

Sage Assist™ Plug

Your Sage appliance comes with a unique
Sage Assist™ Plug, conveniently designed
with a finger hole to ease removal from the
wall outlet.

8

OPERATING YOUR SAGE PRODUCT

OPERATING YOUR SAGE PRODUCT

GETTING STARTED

ON | OFF

The ON | OFF button powers the unit into
READY mode.

Ready mode

The blender will default to MANUAL.

MANUAL FEATURES

Speed control dial

There are 12 speed settings from STIR
through to MILL.

STIR mixes more delicate foods with a slow
stirring motion and light pausing to fold
ingredients together.

MILL is the fastest setting, and is ideal for
milling nuts, grains and seeds.

The blender is programmed to allow
manual speeds to run for 6 minutes before
automatically stopping.

PAUSE | PLAY

Pauses and holds the speed and timer for up
to 2 minutes. Press PAUSE | PLAY again
to resume.

Pause is also activated if the jug is removed
from base during use. Replace jug, and press
START to resume.

Repeat function

If the START button is pressed when
using the manual speed dial, or if the timer
finishes, the current speed setting will be
held for 2 minutes to allow a quick repeat of
the cycle.

Pressing the START button will re-start this
repeat cycle.

If you want to clear the previous speed from
the memory, press and hold the START
button for 2 seconds.

Sleep

After 2 minutes of inactivity, LCD powers
off, and the ON | OFF button flashes red.
After 5 minutes of inactivity, the blender
turns OFF completely. Press the ON | OFF
button to reactivate.

Count-up timer

If the timer isn’t set, the blender timer
counts up in seconds as it blends. When
using the timer this way, the blender will
stop after 6 minutes, or you can cancel
blending manually.

Count-down timer

The alternative to running the blender in
count-up mode is to set the blending time
before starting.

9

OPERATING YOUR SAGE PRODUCT

PRESET PROGRAMS

PULSE | ICE CRUSH (60 seconds)

Optimised to crush ice, and has an
intelligent sensor to stop the motor when
ice is done. This cycle is also ideal for
processing other foods that need sudden
bursts of power.

SMOOTHIE (60 seconds)

Optimised to combine and aerate frozen
and liquid ingredients together. The
SMOOTHIE function has a unique
processing technique that blends the denser
ingredients at lower speed, then increases
in speed as ingredients thicken. This
will happen several times while blending
smoothies. The programming also circulates
the ingredients for maximum aeration and a
creamy texture.

GREEN SMOOTHIE (60 seconds)

Optimised to break down whole hard
ingredients like fruits, leafy greens and
seeds, and allows them to blend together
with other soft and liquid ingredients.

FROZEN DESSERT (60 seconds)

Optimised to break down and combine
frozen ingredients quickly. Use the frozen
dessert wand for best results.

SOUP (6 minutes)

This preset program runs for 6 minutes to
blend and heat ingredients to make soups.
The program has a slow start to combine
ingredients before running at high speed,
and ends with a couple of stirs to release
any steam bubbles that may have formed in
the soup.

WARNING

Never blend boiling hot liquids. Allow
temperature to drop before putting
into the jug for blending.

AUTO CLEAN

Use to remove most of the ingredients off
the blender walls and blades. Add 500ml
warm soapy water, and press the AUTO
CLEAN button. For harder to clean, sticky
or thick ingredients, add ½ teaspoon of
dish liquid detergent for extra cleaning
power. For best results, run the clean cycle
immediately after use.

PAUSE | PLAY

Pauses and holds a program mid-cycle for
up to 2 minutes. Press PAUSE | PLAY again
to resume.

Pause is also activated if the jug is removed
from base during use. Replace jug, and press
START to resume.

Note: If the blender is running and you
press a different preset button, it will switch
to that program without stopping.

10

HINTS & TIPS

HINTS & TIPS

HINTS & TIPS

• If the volume (while blending) is below

the maximum line, the inner measuring
cap can be removed and oils/liquids can
be added while blender is in use.

• Run the blender only for the appropriate

amount of time required – do not over
blend ingredients.

• Use the PULSE | ICE CRUSH button

when food is too thick or coarse to
circulate within the blender jug.

• The scraper and frozen dessert wand

accessories can be used during blending.
Remove the inner cap, and always make
sure the main lid stays firmly in place.

• Do not exceed the MAX mark when

adding foods and liquids into blender.

• Ingredients may stick to the sides of the

blender jug. To push food back onto the
blades with the main lid on (inner cap
removed), use the scraper provided to
scrape down the sides of the jug, and
continue blending.

• If any moisture or liquid appears on top

of the motor base during blending, turn
the blender off and unplug from the
outlet. Remove the blender jug, and wipe
base immediately with a paper towel.

• Press CANCEL to stop blending at any

time or during one of the programs.

• A speed or function can be selected

at any time, even while the blender
is running. Press the new speed or
program, and the blender will change
operation immediately.

• The maximum amount of ice cubes that

the blender can process is 250g (approx.
1 standard ice tray).

• When the blender has been running

for 3 minutes in manual mode, it will
automatically turn off. This is a safety
feature to protect the motor.

• Thicker mixtures puree more efficiently

if the jug is ¼ to ½ full.

• Do not use metal utensils, as they may

damage the blades or blender jug.

Dry milling

• Please note that milling hard

ingredients like spices, nuts, sugar,
coffee, grains, etc will cause scratching
and clouding to the inside surfaces of
the jug.

• This is a cosmetic result from milling

these kinds of ingredients, and does not
affect the performance of the jug.

11

HINTS & TIPS

BLENDING CHART

(This blending chart should be used as a guide only.)

FOOD PREPARATION & USAGE QUANTITY FUNCTIONS TIME

Grains & seeds Mill into flour. Use in

Dried legumes &
corn eg. soy beans,
chickpeas popping
corn

Spices To make ground spices.

Raw nuts To make nut meal.

Toasted nuts To make nut butters and

White sugar Mill to make

Raw vegetables Peel and cut into 2cm

bread, pizza doughs, cakes,
muffins and flour batters.

Mill into flour. Use in
combination with plain or
self-raising flour for breads,
cakes, muffins, pancakes.

Use whole spices except for
cinnamon quills that need
to be broken in half. Store
in airtight containers.

Use in cakes, biscuits
and muffins.

spreads.

pure icing sugar.

cubes. Finely chopped.
Use for stuffing, filling,
bolognese, stews and
casseroles.

250 – 500g MILL speed 30 - 60

250 – 500g MILL speed 1 min 30

55 – 115g
8 – 16

cinnamon
sticks, halved

150g – 300g MILL speed 20 – 30

300g – 450g MILL speed,

200g MILL speed 15 seconds

200g CHOP speed 5 – 10 seconds

MILL speed 1 min

use wand

seconds

seconds

seconds

1 minute

Biscuits/cookies
(for cheesecake

crusts)

Bread crumbs Remove crusts. Cut bread

Mayonnaise Mix the egg yolk, mustard

Hard cheeses
(like Parmesan and

Pecorino)

Cream Whip cream to firm peaks.

12

Break biscuits/cookies in
half. Blend to form crumbs.

into 2 ½ cm cubes. Use in
crumb coatings, stuffings or
meatballs / patties.

and vinegar or lemon juice.
Add oil slowly through
the lid.

Cut into 3cm cubes.
Use in creamy sauces, pasta
dishes.

Add sugar or vanilla before
blending, if desired.

250g PULSE | ICE

120g
(up to 3 slices)

Up to 4 egg
yolks and
2 cups of oil.

130g CHOP speed 15 – 20

300 – 600ml MILL speed 10 seconds

CRUSH

CHOP speed 20 – 30

MIX speed 1½ - 2 mins

6 – 10 pulses

seconds

seconds

TROUBLESHOOTING

TROUBLESHOOTING

PROBLEM EASY SOLUTION

Motor doesn’t start or blade
doesn’t rotate

Food is unevenly chopped • This can happen when too much food is being

Food is chopped too fine or
is watery

Food sticks to blade and jug • The mixture may be too thick. Try adding more

Blender overloaded • This blender has a motor protection feature to

• Check the blender jug and lid are securely in place.

• Check the ON | OFF button and selected function

button is illuminated.

• Check that the power plug is properly inserted into

the power outlet.

blended at one time. Try a smaller amount, and
work in batches if necessary.

• The ingredients may be too large. Try cutting into

smaller pieces. For best results, ingredients should
be in pieces no larger than 2cm.

• Try blending for shorter period of time. Use the

ICE CRUSH | PULSE function for better control.

liquid and/or using a slower speed for blending.

protect against over heating and/or over current
use. When activated OVERLOAD PROTECTION
will flash on the LCD and the blender will
be inoperable.

• If activated, turn the blender off by pressing the

ON | OFF button on the control panel, switch of
at the wall and unplug the blender. Wait a few
minutes then re-plug and power ON the blender.

• If OVERLOAD PROTECTION is still flashing,

repeat and leave the blender for at least 20-30
minutes. Once OVERLOAD PROTECTION has
disappeared from the screen the blender is ready
to be used again.

• We recommend blending in smaller batches, or

cutting ingredients into smaller pieces.

13

CARE & CLEANING

CARE & CLEANING

Jug and lid

In order to keep your jug clean and avoid
food drying on the blades, jug and lid,
follow the below steps as soon as possible
after use:

1. Rinse most of the ingredients off the
jug and lid.

2. Add 500ml of warm water and press
the AUTO CLEAN button. If thick
or sticky ingredients require extra
cleaning power add a few drops of dish
liquid detergent.

3. Rinse the jug and lid again and/or wash
separately in warm soapy water with a
soft cloth or bottle brush.

Sanitizing

The recommended sanitizing solution is

1.5 tsp (7.5ml) of household bleach in 2qt

(8 cups / 2L) of clean, cool water, mixed
according to the recommended instructions
on the bleach container. To sanitize, follow
the below steps:

1. After performing the auto clean cycle
as per the instructions above, add half
(4 cups / 1L) of the recommended
sanitizing solution to the jug. Secure
the lid and inner lid and press AUTO
CLEAN to run a sanitizing clean cycle.

2. Allow to stand for 1 minute,
then empty solution.

3. Soak lid, inner lid (also scraper spatula
and frozen dessert wand if used) in the
remaining second half of the sanitizing
solution mixture for 2 minutes.

4. Place the empty jug and lid back on
blender base and run on manual speed
MIX for 10-20secs to remove any
excess moisture from the blade area.

5. Wipe the exterior of the lid, jug and
base with a soft cloth dampened with
the sanitizing solution.

6. Do not rinse after sanitizing. Allow to
air dry before storage. Rinse with clean
water prior to next use.

Motor base

To clean the motor base, wipe with a soft,
damp cloth then dry thoroughly. Wipe any
excess food particles from the power cord.

Cleaning agents

Do not use abrasive scouring pads or
cleaners on either the motor base or the jug,
as they may scratch the surface. Use only
warm soapy water with a soft cloth.

Dishwasher

The blender jug and lid can be washed in
the dishwasher on a standard wash cycle.
Jug can be placed on the bottom shelf,
however the lid and inner lid should be on
the top shelf only.

Stubborn food stains and odours

Strong smelling foods such as garlic, fish,
spices, and some vegetables such as carrots
may leave an odour or stain on the blender
jug and lid. To remove, soak blender jug and
lid for 5 minutes in warm soapy water. Then
wash with a mild detergent and warm water,
rinse well and dry thoroughly. Store jug with
the lid off.

Storage

Store your blender upright with the blender
jug assembled on the motor base, or beside
it. Do not place anything on top. To allow air
to circulate, keep the lid off.

Dry milling

Please note that milling hard ingredients
like spices, nuts, sugar, coffee, grains, etc
will cause scratching and clouding to the
inside surfaces of the jug.

Note: This is a cosmetic result from milling
these kinds of ingredients, and does not
affect the performance of the jug.

14

STARTER RECIPES

FROM SAGE

SMOOTHIE

GREEN SMOOTHIE BLAST

Prep Time: 10 minutes
Serves 4

INGREDIENTS

150g green seedless grapes
1 navel orange, peeled, halved, seed removed
1 green apple, quartered, cored
1 small Lebanese cucumber, roughly chopped
50g baby spinach leaves
6 ice cubes
330ml chilled coconut water

METHOD

1. Place ingredients into blender jug in the

order listed and secure lid.

2. Press GREEN SMOOTHIE. Process

until program finishes. Serve.

TROPICAL GREEN SMOOTHIE

Prep Time: 10 minutes
Serves 4

INGREDIENTS

250g pineapple, peeled, roughly chopped
160g frozen chopped mango
2 tablespoons raw almonds
60g green kale leaves,

roughly chopped
250ml chilled coconut water
4 ice cubes

METHOD

1. Place ingredients into blender jug in the

order listed and secure lid.

2. Press GREEN SMOOTHIE. Process

until program finishes. Serve.

TRIPLE GREEN SMOOTHIE

Prep Time: 10 minutes
Serves 4

INGREDIENTS

2 green apples, quartered, cored
250g pineapple, peeled, chopped
20g firmly packed chopped kale leaves
20g firmly packed baby spinach
20g firmly packed halved baby cos lettuce leaves
1 banana, halved
375ml chilled coconut water

METHOD

1. Place ingredients into blender jug in the

order listed and secure lid.

2. Press GREEN SMOOTHIE. Process

until program finishes. Serve.

ZESTY GREEN SMOOTHIE

Prep Time: 10 minutes
Serves 4

INGREDIENTS

1 lime, peeled
1 (200g) green pear, quartered, cored
60g chopped green kale leaves
1 small Lebanese cucumber, roughly chopped
1 green kiwi fruit, peeled
6 ice cubes
375ml chilled coconut water

METHOD

1. Place ingredients into blender jug in the

order listed and secure lid.

2. Press GREEN SMOOTHIE. Process

until program finishes. Serve.

16

SMOOTHIE

BERRY BLUSH SMOOTHIE

Prep Time: 5 minutes
Serves 4

INGREDIENTS

350g frozen mixed berries
500ml chilled milk, almond or soy milk
70g natural unsweetened yoghurt
2½ tablespoons agave syrup or honey

METHOD

1. Place ingredients, into blender jug in the

order listed and secure lid.

2. Press SMOOTHIE. Process until

program finishes. Serve.

MANGO, VANILLA & CHIA
SMOOTHIE

Prep Time: 5 minutes
Serves 4

INGREDIENTS

350g frozen chopped mango
180g reduced fat vanilla yoghurt
2½ tablespoons white chia seeds
500ml chilled milk

METHOD

1. Place ingredients into blender jug in the

order listed and secure lid.

2. Press SMOOTHIE. Process until

program finishes.

3. Pour into glasses and serve.

BREAKFAST ON THE GO SMOOTHIE

Prep Time: 10 minutes
Serves 4

INGREDIENTS

6 pitted dates, roughly chopped
65g oat bran
2 ripe bananas, peeled, roughly chopped
2½ tablespoons white chia seeds
500ml chilled milk, almond, rice or soy milk
130g Greek reduced fat natural yoghurt
2 tablespoons maple syrup or honey

METHOD

1. Place ingredients, into blender jug in the

order listed and secure lid.

2. Press SMOOTHIE. Process until

program finishes. Serve.

COOKIES N CREAM SHAKE

Prep Time: 5 minutes
Serves 4

INGREDIENTS

60ml bought chocolate topping or syrup
10 Oreo cookies, halved
500ml chilled milk
260g vanilla ice cream

METHOD

1. Place 1 tablespoon of chocolate syrup into

each glass. Roll glass to line edges with
the syrup.

2. Place 4 cookies into blender jug and

secure lid. Press PULSE. Pulse four times
or until roughly crushed. Transfer biscuit
crumbs to a bowl.

3. Add milk, ice cream and remaining

cookies into blender jug and secure lid.
Press SMOOTHIE. Process until program
finishes. Pour into prepared glasses.
Sprinkle with reserved cookie crumbs.

17

NUT MILK RECIPES

ALMOND MILK

Prep Time: 15 minutes
Makes 1 Litre

INGREDIENTS

300g raw almonds
1 litre chilled purified water

METHOD

1. Place almonds and water into blender

jug and secure lid.

2. Dial to MILL. Process for 2 minutes or

until almost smooth.

3. Place a nut milk bag (or line a sieve with

a large piece of muslin or cheesecloth)
over a large clean jug or bowl. Pour
nut milk mixture into bag. Close bag.
Squeeze the pulp in the bag to extract as
much milk as you can. Remove bag and
discard pulp.

4. Store in a clean, airtight container in the

fridge for up to 3 days.

TIPS

• Nut milk bags can be bought

from health food stores. Muslin or
cheesecloth, can be bought from fabric
or kitchen supply stores.

• If desired, sweeten the almond milk, to

taste, with agave syrup or honey.

SOY BEAN MILK

Prep Time: 10 minutes plus overnight
soaking
Makes 700ml

INGREDIENTS

160g organic dried soy beans
1 litre chilled purified water
Agave syrup or honey, to taste (optional)

METHOD

1. Place soybeans in a glass or ceramic

bowl. Cover with cold water. Cover with
plastic food wrap. Place in the fridge and
for 8–10 hours, or overnight, to soak.
Drain. Rinse with cold water. Discard
any discoloured beans.

2. Place 1 cup of the soaked soy beans

in the blender with half the purified
water. Dial to BLEND. Process for
2 minutes. Place a nut milk bag in a
large jug (or use a large piece of muslin
or cheesecloth over a sieve over a large
jug). Pour soybean mixture into the bag.
Close bag and gently squeeze out the
pulp to extract out as much liquid as
you can. Discard the pulp. Repeat with
the remaining soaked soy beans and
purified water.

3. Place soybean milk into a medium

saucepan over medium heat. Bring to
a gentle boil, reduce heat to low and
simmer for 10–15 minutes, skimming
any foam from the surface. Remove from
heat. Allow to cool. Transfer to a clean,
airtight container.

4. Sweeten, if desired, to taste with agave

syrup or honey. Place in the refrigerator
for 2 hours or until well chilled. Store in
the fridge for up to 3 days.

18

SOUPS

ROASTED TOMATO & PEPPER SOUP
WITH SALSA VERDE

Prep Time: 15 minutes
Cooking Time: 55 minutes
Serves 4

INGREDIENTS

6 (550g) plum tomatoes, halved
1 red pepper (315g), seeds removed,

thickly sliced
1 onion, cut into wedges
3 cloves garlic
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
3 drained anchovy fillets
15g fresh flat-leaf parsley leaves
4 tablespoons drained baby capers
4 teaspoons fresh lemon juice
3 tablespoons olive oil
500ml vegetable stock, at room temperature
2 teaspoons tomato puree
15g fresh basil leaves

METHOD

1. Preheat oven to 200°C no fan

(180°C with fan / Gas Mark 6). Line a
large baking tray with non-stick
baking paper.

2. Place tomatoes, pepper, onion and garlic

onto prepared tray. Drizzle with olive oil
and season with salt and pepper. Toss to
coat. Roast for 40–45 minutes,
or until golden brown and softened.
Set aside to cool for 5 minutes.

3. Meanwhile place anchovy fillets, parsley,

capers, lemon juice and oil into blender
jug and secure lid. Dial to CHOP.
Process for 30–40 seconds or until
combined. Transfer to a bowl and set
aside. Rinse and clean blender jug.

4. Using tongs transfer roasted vegetables

to blender jug. Add stock and tomato
puree and secure lid. Press SOUP.
Process for the entire program until
smooth and hot.

5. Add basil. Season to taste with salt and

pepper and secure lid. Dial to PUREE.
Process for 30 seconds.

6. Divide soup among serving bowls.

Drizzle salsa verde over soup. Serve.

19

SOUPS

PEA & MINT SOUP

Prep Time: 10 minutes
Cooking Time: 10 minutes
Serves 4

INGREDIENTS

420g frozen green peas
2 spring onions, coarsely chopped
500ml vegetable stock, at room temperature
Salt and freshly ground black pepper, to taste
15g fresh mint leaves
Greek style natural yoghurt, to garnish
Extra fresh mint leaves, to garnish

METHOD

1. Place peas in a large heatproof bowl.

Cover with boiling water. Stand for
5 minutes. Drain.

2. Add peas, onion and stock into blender

jug and secure lid. Press SOUP. Process
until program finishes.

3. Add mint leaves. Season to taste with

salt and pepper and secure lid. Dial to
PUREE. Process for 30 seconds or
until combined.

4. Divide among serving bowls. Garnish

with a dollop of yoghurt and extra
mint leaves.

THAI SPICED BUTTERNUT
SQUASH SOUP

Prep Time: 10 minutes
Cooking Time: 25 minutes
Serves 4

INGREDIENTS

1 tablespoon organic coconut oil
6½ tablespoons Thai Red Curry Paste (see page 20)

or 2–3 tablespoons store bought paste

1.5kg butternut squash, peeled, seeded,
cut into 4cm pieces

1 litre chicken stock, at room temperature
400ml can coconut milk
1 tablespoon fish sauce, or more to taste
Fresh coriander leaves and thinly sliced red chilli,

to garnish
Lime wedges, to serve

METHOD

1. Heat coconut oil in a large saucepan over

medium heat. Add curry paste and cook,
stirring, for 2–3 minutes or until fragrant.

2. Add squash and stock. Increase heat to

high and bring to the boil. Reduce heat
to medium low. Simmer for 20 minutes
or until squash is tender. Set aside and
allow to cool until warm and there is no
steam coming from soup.

3. Reserve 125ml coconut milk and set aside.

Add remaining coconut milk to the
squash mixture. Transfer a third of
squash mixture into blender jug and
secure lid. Dial to BLEND. Process for
10–15 seconds or until smooth. Return
mixture back to saucepan. Repeat with
remaining squash mixture.

4. Heat squash soup, stirring, over medium

low heat until hot. Add fish sauce and
stir until combined. If needs additional
seasoning increase fish sauce by 1–2
teaspoons.

5. Divide among serving bowls. Drizzle

with reserved coconut milk. Garnish with
coriander leaves and chilli. Serve with lime
wedges.

20

PASTES, NUT BUTTERS AND SPICE BLENDS

ROASTED ALMOND BUTTER

Prep Time: 5 minutes
Cook Time: 10 minutes
Makes 520g

INGREDIENTS

450g raw almonds
2½ tablespoons rice bran oil or macadamia oil

METHOD

1. Preheat oven to 200°C no fan

(180°C with fan).

2. Place almonds on a baking tray. Bake for

8–10 minutes or until lightly roasted. Set
aside to cool for 10 minutes.

3. Place nuts and oil into blender jug and

secure lid. Dial to MILL. Process for
1 minute, or until mixture is almost
smooth. Use wand to move ingredients
and keep them circulating into blades.

4. Dial to BLEND. Process for a further

10–15 seconds or until smooth and
creamy.

5. Transfer to a clean, airtight container or

jar. Refrigerate for up to 2 weeks.

THAI RED CURRY PASTE

Prep Time: 10 min plus 15 min to soak
Serves 4

INGREDIENTS

20 dried long red chillies, seeds removed
4cm piece galangal, peeled, thinly sliced
2 lemongrass stems, white part only, trimmed,

roughly chopped
12–14 coriander roots, scraped clean
10 fresh kaffir lime leaves, stems removed,

thinly shredded
4 Asian or red shallots, roughly chopped
12 cloves garlic
2 teaspoons salt
1 teaspoon roasted shrimp paste (belacan)
5 tablespoons rice bran oil or vegetable oil

METHOD

1. Place chillies in a heatproof bowl.

Cover with boiling water and soak
for approximately 15 minutes or until
softened. Drain.

2. Place soaked chillies and remaining

ingredients into blender jug and secure
lid. Dial to BLEND. Process for 1 minute,
or until mixture is almost smooth. Use
scraper to move ingredients and keep
them circulating into blades.

3. Dial to BLEND. Process for a further 1

minute (again using scraper), or until
mixture forms a paste.

4. Transfer curry paste to a clean, sterilised

glass jar. Paste can be stored in
refrigerator, with a little extra oil over
the top, for 1 week or frozen for up to
1 month.

TIPS

• Roasted shrimp paste can be

bought from the Asian aisle of your
supermarket.

• If you can’t get roasted shrimp paste

use unroasted shrimp paste. Wrap the
shrimp paste in a piece of aluminium
foil. Cook in a preheated hot oven-grill
for 1–2 minutes each side.

21

PASTES, NUT BUTTERS AND SPICE BLENDS

MOROCCAN SPICE BLEND

Prep Time: 5 minutes
Makes: 50g

INGREDIENTS

12 cardamom pods
4 tablespoons cumin seeds
2½ tablespoons coriander seeds
2 cinnamon sticks, halved
2 teaspoons fennel seeds
½ teaspoon whole black peppercorns
½ teaspoon whole allspice berries
2 teaspoons paprika
1 ½ teaspoons ground turmeric

METHOD

1. Lightly crush cardamom pods with the

flat side of a knife to remove seeds.
Discard pods and reserve the seeds.

2. Place cardamom seeds, cumin, coriander,

cinnamon, fennel, peppercorns and
allspice into blender jug and secure lid.
Dial to MILL. Process for 1 minute
or until finely ground. Transfer spice
mixture to a bowl.

3. Add paprika and turmeric. Stir until

combined. Transfer to a clean, dry
airtight container. Store in a cool dry
place for up to 3 months.

TIPS

• Sprinkle over your favourite lamb, beef,

poultry or vegetables and then pan-fry,
barbecue or roast.

• Add a little to casseroles, stews or soups.

• As a guide use 1 tablespoon spice blend

to 500g meat, poultry or vegetables.

MOROCCAN CHICKEN SKEWERS

Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves 4

INGREDIENTS

600g chicken tenderloins
2 tablespoons Moroccan spice blend
Salt and freshly ground pepper, to taste
12 x 16cm bamboo skewers
1½ tablespoon rice bran oil or vegetable oil
Greek natural yoghurt, to serve
Lemon wedges, to serve

METHOD

1. Place chicken in a bowl. Sprinkle over

spice blend and toss to coat. Season
with salt and pepper. Thread chicken
onto skewers.

2. Heat oil in a large frying pan over

medium high heat. Cook chicken, in
batches, for 2 minutes each side or until
browned and cooked through. Serve with
yoghurt and lemon wedges.

22

BAKING

BERRY, PEAR AND OAT MUFFINS

Prep Time: 15 minutes
Cooking Time: 20 minutes
Makes 12

INGREDIENTS

200g whole wheat grains
100g rolled oats
2 teaspoons baking powder
¼ teaspoon salt
110g firmly packed brown sugar
125ml orange juice
125g organic coconut oil, melted
1 egg
1 ripe pear, cut into 1.5cm pieces
225g frozen raspberries or blueberries

METHOD

1. Preheat oven to 180°C no fan

(160°C with fan / Gas Mark 4). Line a
12 hole (125ml capacity) muffin pan with
paper cases.

2. Place wheat grains into blender jug and

secure lid. Dial to MILL.
Process for 1 minute. Press PAUSE.
Add oats and secure lid. Press PAUSE
again to restart. Process for 1 minute.
Transfer mixture to a bowl. Add baking
powder, salt, and brown sugar. Stir
until combined.

3. Place juice, coconut oil, and egg into

blender jug and secure lid.
Press PULSE. Allow to pulse three
times or until just combined, then
press PAUSE.

4. Add half the oat mixture and secure lid.

Press PAUSE again to restart. Allow to
pulse two times or until just moistened,
then press PAUSE.

5. Add remaining oat mixture and secure

lid. Press PAUSE again to restart.
Allow to pulse 5 or 6 times or until just
combined (note you will still see a few
flour spots).

6. Transfer mixture to a large bowl.

Gently fold in pear and berries until
just combined. Divide mixture among
prepared muffin cases. Bake for
20 minutes or until golden brown and
a skewer inserted in the centre comes
out clean.

TIP

• Wheat grains can be purchased from

health food stores.

23

BAKING

COCONUT SPELT BREAD

Prep Time: 15 minutes
Cooking Time: 60 minutes
Serves 8

INGREDIENTS

300g spelt grain
110g blanched almonds
4 teaspoons baking powder
2 teaspoons mixed spice
170g caster sugar
150g shredded coconut, plus 1 tablespoon extra
2 eggs
75g organic coconut oil, melted
300ml reduced fat milk, soy or almond milk
Butter, to serve

METHOD

1. Preheat oven to 180°C no fan

(160°C with fan / Gas Mark 4). Grease
and line base of a 21 x 10cm loaf pan.

2. Place spelt into blender jug and secure

lid. Dial to MILL. Process for 1 minute or
until finely ground. Transfer to a bowl.

3. Place almonds into blender jug and

secure lid. Dial to MILL. Process for
1 minute or until ground. Add to spelt
flour with the baking powder, mixed
spice and sugar. Stir to combine.

4. Place eggs, coconut oil and milk into

blender jug and secure lid. Press
PULSE. Pulse for four times or until just
combined. Press PAUSE.

5. Add spelt flour mixture and secure lid.

Press PAUSE again to restart. Pulse for
six or seven times or until just mixed.
Transfer to a bowl. Stir in coconut.
Spoon into prepared pan. Sprinkle with
extra coconut.

6. Bake for 55–60 minutes or until golden

brown and a skewer inserted in the
centre comes out clean. Stand in pan
for 5 minutes. Turn out and transfer to a
wire rack to cool slightly.

7. Cut into thick slices and serve slightly

warm spread with a little butter.
Alternatively allow bread to cool
completely then cut into slices and toast
until golden.

24

COCKTAILS

COCKTAILS

PEACH & LIME CRUSH

Prep Time: 10 minutes
Serves 4

INGREDIENTS

4 fresh yellow peaches (900g), quartered,
stones removed

10 ice cubes
2 limes (170g), peeled, halved, seeds removed
180ml white rum
55g raw caster sugar
Lime slices, to garnish

METHOD

1. Place peaches, ice cubes and limes into

blender jug and secure lid. Press GREEN
SMOOTHIE and process for 10 seconds.
Press PAUSE, add rum and sugar and
secure lid. Press PAUSE to restart the
SMOOTHIE program and process until
program finishes.

2. Pour into chilled glasses. Garnish with

lime slices.

CITRUS & CRANBERRY VODKA
SPRITZER

Prep Time: 10 minutes
Serves 4

INGREDIENTS

1 ruby red grapefruit (400g), peeled, quartered,
seeds removed

2 oranges (400g), peeled, halved, seeds removed
250ml chilled cranberry fruit juice drink
90ml vodka
55g caster sugar
6 ice cubes

METHOD

1. Place ingredients into blender jug in

the order listed and secure lid. Dial to
BLEND. Process for 20–30 seconds or
until combined.

2. Pour into chilled glasses. Serve.

SUGAR SYRUP

Prep Time: 5 minutes
Cooking Time: 10 minutes
Makes approx 375ml

INGREDIENTS

220g white sugar
250ml water

METHOD

1. Place sugar and water into a heavy base

saucepan. Cook, stirring, over a very low
heat until sugar has dissolved.

2. Bring to the boil then reduce heat and

simmer mixture for 5 minutes.

3. Remove from heat and allow to cool

completely. Store in an airtight container
in the refrigerator.

MARGARITA

Prep Time: 5 minutes
Serves 4

INGREDIENTS

60ml tequila
60ml Cointreau or triple sec liqueur
80ml lime or lemon juice
60ml sugar syrup
12 ice cubes

METHOD

1. Place ingredients into blender jug in the

order listed and secure lid.

2. Press ICE CRUSH. Process until well

combined and ice is crushed. Serve in
salt rimmed glasses.

25

FROZEN DESSERTS

FROZEN DESSERTS

CHOCOLATE HAZELNUT FREEZE

Prep Time: 5 minutes
Serves 4

INGREDIENTS

160ml double cream
220g chocolate hazelnut spread
1 frozen banana, halved
350g ice cubes

METHOD

1. Place ingredients in the blender jug

container in the order listed and secure
lid. Press FROZEN DESSERT. Process
until smooth, using frozen dessert wand
to press ingredients into blades.

2. Serve immediately or transfer to a

freezer safe airtight container and freeze
for up to 1 month.

LEMON SORBET

Prep Time: 5 minutes
Serves 4–6

INGREDIENTS

2 lemons (375g), peeled, quartered,
seeds removed

1 teaspoon finely grated lemon rind
75g caster sugar
520g ice cubes

METHOD

1. Place ingredients into blender jug in

the order listed and secure lid.

2. Press FROZEN DESSERT. Process until

smooth, using frozen dessert wand to
press ingredients into blades.

3. Serve immediately or transfer to a

freezer safe airtight container and
freeze for up to 1 month.

TIP

• Swap one of the lemons for a lime. Swap

lemons for oranges and reduce sugar to
2 tablespoons (35g).

COCONUT, MANGO GELATO

Prep Time: 10 minutes
Serves 4

INGREDIENTS

1 lime, peeled, halved, seeds removed
125ml chilled coconut milk
150g sweetened condensed milk
600g frozen mango pieces
20g toasted shredded coconut (optional)

METHOD

1. Place ingredients in the blender jug

container in the order listed and secure
lid. Press FROZEN DESSERT. Process
until smooth, using frozen dessert wand
to press ingredients into blades.

2. Serve immediately or transfer to a

freezer safe airtight container and
freeze for up to 1 month.

WATERMELON AND MINT SORBET

Prep Time: 10 minutes
Serves 4

INGREDIENTS

250g chilled seedless watermelon, peeled,
roughly chopped

300g frozen strawberries
2 small limes, peeled, halved, seeds removed
60g caster sugar
10g packed fresh mint leaves

METHOD

1. Place ingredients into blender jug in

the order listed and secure lid.

2. Press FROZEN DESSERT. Process until

smooth, using frozen dessert wand to
press ingredients into blades.

3. Serve immediately or transfer to a

freezer safe airtight container and
freeze for up to 1 month.

26

DESSERTS

BAKED BLUEBERRY AND
LEMON CHEESECAKE

Prep: 20 minutes
Cook Time: 1 ½ hours
Serves 10

INGREDIENTS

250g packet plain sweet biscuits, halved
125g unsalted butter, melted
300ml carton sour cream
220g caster sugar
½ teaspoon vanilla extract
1 tablespoon finely grated lemon rind
4 eggs
750g cream cheese, at room temperature,

cut into cubes
125g punnet fresh blueberries

METHOD

1. Preheat oven to 160°C no fan

(Gas Mark 3). Line the base of a 23cm
(base measurement) spring-form pan
with non-stick baking paper.

2. Place biscuits into blender jug and

secure lid. Press PULSE. Process until
biscuits are finely crushed. Transfer to
a bowl. Add melted butter and mix well.
Use a straight-sided glass to spread and
press the biscuit mixture firmly over the
base and sides of pan, leaving 1cm at the
top of the pan. Refrigerate 10 minutes.

3. Meanwhile place sour cream, sugar,

vanilla and lemon rind, eggs into the
blender jug and secure lid. Dial to
PUREE. Process for 10 seconds or until
just combined.

4. Press PAUSE. Add half of the cream

cheese, secure lid. Press PAUSE to
restart PUREE function. Process for
20 seconds or until mixture is smooth.

5. Press PAUSE. Add remaining cream

cheese, secure lid. Press PAUSE to
restart PUREE function. Process for
20 seconds or until mixture is smooth.
Do not overmix.

6. Pour the cream cheese mixture into the

base. Top with blueberries. Place the pan
on a baking tray and bake for
1¼ – 1½ hours or until just set in
the centre. Turn oven off. Leave the
cheesecake in oven, with the door ajar,
for 2 hours or until cooled completely
(this will prevent cheesecake from
cracking). Refrigerate until well chilled.

27

Sage™ by Heston Blumenthal‰

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Registered in England & Wales No. 8223512. Due to continued product improvement, the products illustrated or

photographed in this document may vary slightly from the actual product.

Copyright BRG Appliances 2014.

BBL910UK Issue - D14