User manual BREVILLE BBL200

[. . . ] Powermax Blender ® Instructions for use Includes recipes Model BBL200 Contents Page Breville recommends safety first Know your Breville Powermax Operating your Breville Powermax Tips on how to best use your Breville Powermax Care and cleaning Suggested uses for your Breville Powermax Quantities and handy hints Recipes 4 5 6 7 8 9 11 R2 Congratulations on the purchase of your new Breville Powermax Blender® 2 Breville recommends safety first 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: Know your Breville Powermax 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. [. . . ] To make Pesto, place basil leaves, garlic, lemon juice and pine nuts in blender, using speed 2, blend until finely chopped. With motor running, pour in oil and blend until smooth. Serve with cheese sticks. Slick soups Ricotta and olive spread Bunch fresh coriander, stems trimmed 200g ricotta cheese 150g butter, softened 1 /2 cup cream 2 teaspoons lemon juice 1 /3 cup grated fresh Parmesan cheese 1 tablespoon drained capers 1 /4 cup chopped black olives 1 /2 cup 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. Transfer mixture to a serving bowl, top with reserved pine nuts. 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 /2 cup 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. Cook over a medium heat, stirring constantly until onion is soft. Bring to the boil, then reduce heat and simmer, covered for 30 minutes. Cook bacon in a separate pan until crisp, drain on absorbent kitchen paper. Transfer mixture into three batches into blender jug using speed 2, blend until smooth. Return soup to pan, add cream, bacon and chives. 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 /4 teaspoon dried thyme 1 teaspoon chopped fresh mint 1 teaspoon chopped fresh coriander 1 /4 teaspoon 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. Combine tomatoes, stock powder, tomato paste, brown sugar, bay leaf, thyme, mint, coriander, cloves and pepper. 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. 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 /2 teaspoon ground cinnamon 1 /2 teaspoon ground coriander 1 /2 teaspoon ground cumin 1 small red chilli, finely chopped 2 teaspoons tumeric 1 /2 teaspoon garam masala 6 pita pockets 1 /2 cup plain yoghurt TABOULEH SALSA /3 cup burghul 2 cups chopped parsley 2 tablespoons chopped fresh mint 1 tomato, seeded, chopped 1 yellow capsicum, seeded, chopped 1 /4 cup oil 2 tablespoons lemon juice 2 cloves garlic, peeled, chopped 2 1. Place lamb mince, eggs, breadcrumbs, onion, mint, cinnamon, coriander, cumin, tumeric chilli and garam masala in a bowl. Mix well to combine, form into small sausage shapes. To make tabouleh, place burghul in a bowl, cover with hot water, stand for 30 minutes. Place burghul, parsley, mint, tomato, capsicum, oil, lemon juice and garlic into blender jug, pulse until ingredients are finely chopped. [. . . ] Place Créme de Cacao, strawberry liqueur, Galliano, coconut cream, orange juice, cream, strawberries and ice cubes into blender jug. Using speed 2, blend until well combined and ice is crushed. 1 R14 R15 Non alcoholic drinks 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. Stir in passionfruit pulp and serve. Smoother smoothies Lime crush / 2 cup lime juice 1 / 3 cup sugar 2 cups mineral water 2 cups soda water 1 lime, thinly sliced 1. [. . . ]