Breville Classic Blend Master CBL10XL Instrucciones De Uso página 9

GREAT STARTS cont'd
CHEESE STICKS WITH PESTO
12 slices white sandwich bread,
crusts removed
2 teaspoons wholegrain mustard
4 tablespoons ( 1 ⁄ cup; 60g) grated fresh
4
Parmesan cheese
1 ⁄ cup (60g) grated cheddar cheese
2
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 ⁄ cup) pine nuts
4
1 ⁄ cup (125ml) olive oil
2
2oz (or 1 ⁄ cup; 60g) grated fresh
4
Parmesan cheese
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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.
GREAT STARTS cont'd
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 ⁄ cup (125ml) cream
2
2 teaspoons (10ml) lemon juice
1 ⁄ cup (75g) grated fresh
3
Parmesan cheese
1 tablespoon drained capers
1 ⁄ cup (30g) chopped black olives
4
1 ⁄ cup (60g) toasted pine nuts
2
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.
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