User manual BREVILLE CBL6

[. . . ] CBL6 Power Blender CBL6_IB_FA. indd 1 9/4/09 2:07:12 PM Contents Page Breville Recommends Safety First Know your Breville Power Blender Operating Your Breville Power Blender Care, Cleaning and Storage Hints and Tips on how to use your Breville Power Blender Suggested Uses for your Breville Power Blender Suggested Uses Chart Recipes 4 6 7 9 10 11 11 R CBL6_IB_FA. indd 2 9/4/09 2:07:12 PM Congratulations on the purchase of your new Breville Power Blender CBL6_IB_FA. indd 3 9/4/09 2:07:14 PM Breville recommends safety first At Breville 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 FOR YOUR BREVILLE POwER BLENDER · Carefully read all instructions before operating the Breville Power Blender for the first time and save for future reference. · Remove and safely discard any packaging material and promotional labels before using the blender for the first time. [. . . ] Spoon Avocado Topping onto warm corn chips base and serve immediately. R CBL6_IB_FA. indd 3 9/4/09 2:07:17 PM Great Starters continued CHEESE STICkS wITH PESTO Makes 1 12 slices white sandwich bread, crusts removed 2 teaspoons grain mustard ¹/³ cup grated fresh Parmesan cheese ½ cup grated tasty cheese 1 tablespoon finely chopped fresh coriander Pinch cayenne pepper 1 x 60g egg, lightly beaten Vegetable oil, for cooking RICOTTA AND OLIVE SPREAD Makes approx. cups 1 bunch fresh coriander, stems trimmed 200g ricotta cheese 100g butter, softened ½ cup/125ml cream 2 teaspoons lemon juice ¹/³ cup grated fresh Parmesan cheese 1 tablespoon drained capers ¼ cup chopped black olives ½ cup toasted pine nuts 1 tablespoon toasted pine nuts, extra Pesto 1 cup fresh basil leaves 2 cloves garlic, peeled and chopped 2 tablespoon lemon juice 60g pine nuts ½ cup/125ml olive oil 60g grated fresh Parmesan cheese 1. Roll each slice of bread with a rolling pin, to flatten as much as possible. Combine mustard, Parmesan cheese, tasty cheese, coriander and cayenne pepper in a bowl. Spread each cheese portion over half of each slice of bread. Brush the unspread half of the bread slices with beaten egg. Starting with the cheese spread side of the bread slices, tightly roll up each slice using the egg spread side to seal into stick shapes. Arrange cheese sticks side by side on a tray. Cover with plastic wrap, refrigerate for 30 minutes or until ready to cook. Heat oil in a frypan and cook cheese sticks, a few at a time and turning frequently, until light golden brown. Place basil leaves, garlic, lemon juice and pine nuts into blender jug, select HIGH speed and blend until finely chopped. With motor running, pour in oil and blend until smooth. Serve warm Cheese Sticks with Pesto. 1. Place coriander, ricotta cheese, butter, cream, lemon juice, Parmesan cheese, capers, olives and pine nuts into blender jug, select HIGH speed and blend until smooth. Transfer mixture to a serving bowl, top with extra pine nuts. Serve as a dip with a selection of raw vegetables. R4 CBL6_IB_FA. indd 4 9/4/09 2:07:17 PM Soups SwEET CORN AND BACON SOUP Serves 4-6 1 tablespoon oil 1 onion, peeled and chopped 4 cloves garlic, peeled and crushed 2 teaspoons ground coriander 1 teaspoon Cajun seasoning 3 cups frozen corn kernels, thawed 3 cups/750ml chicken stock 1 cup/250ml milk ½ cup/125ml cream 3 bacon rashers, rind removed and chopped 2 tablespoons snipped chives SwEET PEPPERED TOMATO SOUP Serves 4-6 1 tablespoon oil 2 cloves garlic, peeled and crushed 2 leeks, washed, trimmed and sliced 2 x 410g cans tomatoes, mashed 2 teaspoons chicken stock powder 1 tablespoon tomato paste 2 teaspoons brown sugar 1 bay leaf ¼ teaspoon dried thyme 1 teaspoon chopped fresh mint 1 teaspoon chopped fresh coriander ¼ teaspoon ground cloves Pinch cayenne pepper 2 tablespoons chopped fresh parsley 1. Heat oil in a large saucepan, add onion, garlic, coriander and Cajun seasoning and cook over a medium heat, stirring constantly, until onion is soft. Add corn, stock and milk, cover with lid and bring to the boil. Remove from heat and allow the mixture to cool. Cook bacon in a separate pan until crisp, drain on absorbent kitchen paper towel. Transfer cooled corn mixture in three batches into blender jug, select HIGH speed and blend until smooth. Return blended mixture to large saucepan and stir in cream, bacon and chives. [. . . ] Place Triple Sec, Galliano, cream, orange juice, rockmelon and ice cubes into blender jug, select HIGH speed and blend until ingredients are well combined and ice is crushed. Pour into tall glasses and garnish with slices of melon. R1 CBL6_IB_FA. indd 13 9/4/09 2:07:19 PM Cocktails continued BLOODY MARY Serves 1 cup/250ml tomato juice ¼ cup/60ml vodka ½ cup/125ml lemon juice 1 egg white Salt and pepper, to taste ¼ teaspoon Tabasco sauce ¼ teaspoon Worcestershire sauce 5-6 ice cubes Celery leaves, for garnish CRANBERRY CRUSHER Serves 1 cup peeled and chopped pink grapefruit ½ cup/125ml orange juice ½ cup/125ml cranberry juice 1 tablespoon caster sugar 1 cup/250ml ginger ale 1. Place tomato juice, vodka, lemon juice, egg white, salt and pepper to taste, Tabasco sauce, Worcestershire sauce and ice cubes into blender jug, select HIGH speed and blend until ingredients are well combined and ice is crushed. Pour into tall glasses and garnish with celery leaves. 1. [. . . ]