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14
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
1
⁄
2
cup (125ml)
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.
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.
GREAT STARTS
15
SUGGESTED USES FOR YOUR BREVILLE BLENDER
ACTION
SPEED
TIME
SUGGESTED PREPARATION
SETTING FOOD TYPE AND PROCEDURE
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
Grinding 3 25-35 Spices, Coffee Use
1
⁄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
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
30-40
secs
1-2
Low-Med
BR4552 CBL10 USA Spanish.qxd 29/9/03 4:19 PM Page 14
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