the Boss™
Instruction Booklet
BBL910
BrEvILLE rECoMMENdS SAFEty FIrSt
• Do not allow the cord to hang • Do not operate appliance
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).
• 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
with a damaged cord or
plug, or after appliance
malfunctions, or if dropped
or damaged in any way. Stop
use immediately and contact
Breville by phone or email for
replacement or repair.
• All maintenance (other
than cleaning) is to be done
by an authorised Breville
Service Centre.
• Authorised Breville Service
Centres can be found on
our website
www.Breville.com.au
Alternatively, you can contact
the Breville Customer Care
Centre by phone on
1300 273 845 or email
Askus@breville.com.au
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.
3
BrEvILLE rECoMMENdS SAFEty FIrSt
SAFEguArdS For
your BLENdEr
• 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.
• 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 Breville 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.
• The blender is intended for
food or drinks preparation.
Do not use for anything
• 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
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.
considered a heavy load.
• Do not leave the blender
unattended when in use.
4
BrEvILLE 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.
• 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.
• Never blend boiling hot
liquids. Allow temperature to
drop before putting into the
jug for blending.
• Before moving the blender,
cleaning or putting it away for
storage, always turn blender
off and unplug at the wall.
• 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.
SAvE thESE INStruCtIoNS
5
KNoW your BrEvILLE ProduCt
A
B
M
L
C
D
E
K
G
F
I
H
J
6
KNoW your BrEvILLE ProduCt
A. Inner measuring cap
Remove to add ingredients
while blending.
Accessories
L. Scraper
Designed to push food down from the
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.
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.
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.
Breville Assist™ Plug
Your Breville appliance comes with a unique
Breville Assist™ Plug, conveniently designed
with a finger hole to ease removal from the
wall outlet.
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.
7
oPErAtINg your BrEvILLE ProduCt
repeat function
gEttINg StArtEd
oN | oFF
The ON | OFF button powers the unit into
READY mode.
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.
ready mode
The blender will default to MANUAL.
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.
MANuAL FEAturES
Speed control dial
Sleep
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.
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.
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 3 minutes before
automatically stopping.
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 3 minutes, or you can cancel
blending manually.
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.
Count-down timer
The alternative to running the blender in
count-up mode is to set the blending time
before starting.
8
oPErAtINg your BrEvILLE ProduCt
SouP (6 minutes)
PrESEt ProgrAMS
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.
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)
WARNING
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.
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.
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.
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.
FroZEN dESSErt (60 seconds)
Optimised to break down and combine
frozen ingredients quickly. Use the frozen
dessert wand for best results.
Note: If the blender is running and you
press a different preset button, it will switch
to that program without stopping.
9
hINtS & tIPS
hINtS & tIPS
•
•
The maximum amount of ice cubes that
the blender can process is 250g (approx.
1 standard ice tray).
•
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.
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.
•
•
•
Run the blender only for the appropriate
amount of time required – do not over
blend ingredients.
•
•
Thicker mixtures puree more efficiently
if the jug is ¼ to ½ full.
Use the PULSE | ICE CRUSH button
when food is too thick or coarse to
circulate within the blender jug.
Do not use metal utensils, as they may
damage the blades or blender jug.
The scraper and frozen dessert wand
accessories can be used during blending
by removing the inner measuring cap.
Always make sure the main lid stays
firmly in place.
•
•
Do not exceed the maximum mark
when adding foods and liquids into
the 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
motor base immediately with a dry cloth
or paper towel.
•
•
To stop blending at any time or
during one of the programs, press
the CANCEL button.
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.
10
hINtS & tIPS
BLENdINg ChArt
Food
PrEPArAtIoN & uSAgE QuANtIty
FuNCtIoNS
tIME
Grains & seeds
Mill into flour. Use in
bread, pizza doughs,
cakes, muffins and flour
batters.
250 – 500g
1¼ – 2½ cups
MILL speed
30 - 60
seconds
Dried legumes &
corn
Mill into flour. Use in
combination with plain
or self-raising flour for
breads, cakes, muffins,
pancakes.
250 – 500g
1¼ – 2½ cups
MILL speed
MILL speed
1 min 30 sec
1 min 30 sec
eg. soy beans,
chickpeas
popping corn
Spices
To make ground spices.
Use whole spices except
for cinnamon quills
that need to be broken
half. Store in airtight
containers.
55 – 115g
½ – 1 cup
8 – 16
cinnamon
sticks
Raw nuts
To make nut meal.
Use in cakes, biscuits
and muffins.
150g – 300g
1 – 2 cups
MILL speed
20 – 30
seconds
Toasted nuts
White sugar
Raw vegetables
To make nut butters and
spreads.
300g – 450g
2 – 3 cups
MILL speed,
use scraper
1 minute
Mill to make pure icing
sugar or powdered sugar.
200g
2 cups
MILL speed
CHOP speed
15 seconds
Peel and cut into 2cm
cubes. Finely chopped.
Use for stuffing, filling,
bolognese, stews and
casseroles.
200g
5 – 10 seconds
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
Food
PrEPArAtIoN & uSAgE QuANtIty
FuNCtIoNS
tIME
Biscuits/cookies
Break biscuits/cookies
in half. Blend to form
crumbs. Use for
250g
PULSE | ICE
CRUSH
6 – 10 pulses
cheesecake crusts.
Bread crumbs
Mayonnaise
Hard cheeses
Remove crusts. Cut bread 120g
CHOP speed
MIX speed
20 – 30
seconds
into 2 ½ cm cubes. Use in
crumb coatings, stuffings
or in meatballs and meat
patties.
(up to 3 slices)
Mix the egg yolk, mustard Up to 4 egg
1 min 30 sec
and vinegar or lemon
juice. Add oil slowly
through the lid. Use for
dressing.
yolks and
2 cups of oil.
Cut into 3cm cubes.
Use in creamy sauces,
pasta dishes.
130g
CHOP speed
MILL speed
15 – 20
seconds
(like Parmesan
and Pecorino)
Cream
Whip cream to firm
peaks. Add sugar or
vanilla before blending,
if desired.
300 – 600ml
10 seconds
This blending chart should be used as a guide only.
12
trouBLEShootINg
ProBLEM
EASy SoLutIoN
Motor doesn’t start or blade
doesn’t rotate
•
•
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.
Food is unevenly chopped
This can happen when too much food is being
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.
Food is chopped too fine or
is watery
•
•
•
Try blending for shorter period of time. Use the
ICE CRUSH | PULSE function for better control.
Food sticks to blade and jug
Blender overloaded
The mixture may be too thick. Try adding more
liquid and/or using a slower speed for blending.
This blender has a motor protection feature to
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
Jug and lid
dishwasher
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.
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
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.
Motor base
Storage
To clean the motor base, wipe with a soft,
damp cloth then dry thoroughly. Wipe any
excess food particles from the power cord.
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.
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.
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
rECIPES
SMoothIE
grEEN SMoothIE BLASt
trIPLE grEEN SMoothIE
Prep Time: 10 minutes
Serves 4
Prep Time: 10 minutes
Serves 4
INgrEdIENtS
INgrEdIENtS
150g green seedless grapes
2 green apples, quartered, cored
1 navel orange, peeled, halved
1 green apple, quartered, cored
1 small Lebanese cucumber, roughly chopped
2 cups (50g) baby spinach leaves
6 ice cubes
250g pineapple, peeled, chopped
½ cup (20g) firmly packed chopped kale leaves
½ cup (20g) firmly packed baby spinach
½ cup (20g) firmly packed halved baby cos
lettuce leaves
1 banana, halved
1 L cups (330ml) chilled coconut water
1 ½ cups (375ml) chilled coconut water
MEthod
MEthod
1. Place ingredients into blender jug in the
1. Place ingredients into blender jug in the
order listed and secure lid.
order listed and secure lid.
2. Press GREEN SMOOTHIE. Process
2. Press GREEN SMOOTHIE. Process
until program finishes. Serve.
until program finishes. Serve.
troPICAL grEEN SMoothIE
ZESty grEEN SMoothIE
Prep Time: 10 minutes
Serves 4
Prep Time: 10 minutes
Serves 4
INgrEdIENtS
INgrEdIENtS
250g pineapple, peeled, roughly chopped
1 ¼ cups (160g) frozen chopped mango
2 tablespoons raw almonds
1 ½ cups (60g) green kale leaves,
roughly chopped
1 cup (250ml) chilled coconut water
4 ice cubes
1 lime, peeled
1 (200g) green or Corella pear, quartered, cored
60g chopped green kale leaves
1 small Lebanese cucumber, roughly chopped
1 green kiwi fruit, peeled
6 ice cubes
1 ½ cups (375ml) chilled coconut water
MEthod
MEthod
1. Place ingredients into blender jug in the
1. Place ingredients into blender jug in the
order listed and secure lid.
order listed and secure lid.
2. Press GREEN SMOOTHIE. Process
2. Press GREEN SMOOTHIE. Process
until program finishes. Serve.
until program finishes. Serve.
16
SMoothIE
BErry BLuSh SMoothIE
BrEAKFASt oN thE go SMoothIE
Prep Time: 5 minutes
Serves 4
Prep Time: 10 minutes
Serves 4
INgrEdIENtS
INgrEdIENtS
3 cups (350g) frozen mixed berries
6 pitted dates, roughly chopped
½ cup (65g) oat bran
2 ripe bananas, roughly chopped
2 tablespoons white chia seeds
2 cups (500ml) chilled milk, almond or soy milk
¼ cup (60ml) natural unsweetened yoghurt
2 tablespoons agave syrup or honey
500ml (2 cups) chilled milk, almond, rice or
soy milk
MEthod
½ cup (125ml) Greek reduced fat natural yoghurt
1 ½ tablespoons maple syrup or honey
1. Place ingredients, into blender jug in the
order listed and secure lid.
2. Press SMOOTHIE. Process until
MEthod
program finishes. Serve.
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
CooKIES N CrEAM ShAKE
Prep Time: 5 minutes
Serves 4
INgrEdIENtS
1
INgrEdIENtS
⁄
3
cup (80ml) bought chocolate topping or syrup
10 Oreo cookies, halved
2 cups (500ml) chilled milk
2 cups (260g) vanilla ice cream
3 cups (350g) frozen chopped mango
2
⁄3
cup (160ml) reduced fat vanilla yoghurt
2 tablespoons white chia seeds
2 cups (500ml) chilled milk
MEthod
MEthod
1. Place 1 tablespoon of chocolate syrup
into each glass. Roll glass to line edges
with the syrup.
1. Place ingredients into blender jug in the
order listed and secure lid.
2. Place cookies into blender jug and
2. Press SMOOTHIE. Process until
secure lid. Press PULSE. Pulse four times
program finishes.
or until roughly crushed. Transfer 1⁄
cup
cookie crumbs to a bowl.
3
3. Pour into glasses and serve.
3. Add milk and ice cream to blender jug.
Secure lid. Press SMOOTHIE. Process
until program finishes. Pour into
prepared glasses. Sprinkle with reserved
cookie crumbs.
17
Nut MILK rECIPES
ALMoNd MILK
Soy BEAN MILK
Prep Time: 15 minutes
Makes 1 Litre
Prep Time: 10 minutes plus overnight
soaking
Makes 700ml
INgrEdIENtS
INgrEdIENtS
2 cups (300g) raw almonds
1 litre (4 cups) chilled purified water
¾ cup (160g) organic dried soy beans
1 litre (4 cups) chilled purified water
Agave syrup or honey, to taste (optional)
MEthod
1. Place almonds and water into blender
MEthod
jug and secure lid.
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.
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.
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.
•
If desired, sweeten the almond milk, to
taste, with agave syrup or honey.
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 & CAPSICuM
SouP WIth SALSA vErdE
Prep Time: 15 minutes
Cooking Time: 55 minutes
Serves 4
INgrEdIENtS
6 (550g) Roma tomatoes, halved
1 red capsicum (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
½ cup (15g) firmly packed fresh flat-leaf parsley
1 tablespoon drained baby capers
1 tablespoon fresh lemon juice
2 ½ tablespoons olive oil
2 cups (500ml) vegetable stock, at room
temperature
2 teaspoons tomato paste
¼ cup (15g) fresh basil leaves
MEthod
1. Preheat oven to 200°C no fan (180°C
with fan). Line a large baking tray with
non-stick baking paper.
2. Place tomatoes, capsicum, 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.
4. Using tongs transfer roasted vegetables
to blender jug. Add stock and tomato
paste 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.
3. Meanwhile place anchovy fillets, parsley,
capers, lemon juice and oil into blender
jug and secure lid. Dial to CHOP.
Drizzle salsa verde over soup. Serve.
Process for 30–40 seconds or until
combined. Transfer to a bowl and set
aside. Rinse and clean blender jug.
19
SouPS
PEA & MINt SouP
thAI SPICEd ButtErNut
PuMPKIN SouP
Prep Time: 10 minutes
Cooking Time: 25 minutes
Serves 4
Prep Time: 10 minutes
Cooking Time: 10 minutes
Serves 4
INgrEdIENtS
INgrEdIENtS
1 tablespoon organic coconut oil
3 cups (420g) frozen green peas
2 green onions, coarsely chopped
2 cups (500ml) vegetable stock, at room
temperature
5 tablespoons Thai Red Curry Paste (see page 20)
or 2–3 tablespoons store bought paste
Salt and freshly ground black pepper, to taste
¾ cup (15g) fresh mint leaves
Greek style natural yoghurt, to garnish
Extra fresh mint leaves, to garnish
1.5kg butternut pumpkin, peeled, seeded,
cut into 4cm pieces
4 cups (1 litre) chicken stock, at room temperature
400ml can coconut milk
1 tablespoon fish sauce, or more to taste
MEthod
Fresh coriander leaves and thinly sliced red chilli,
to garnish
Lime wedges, to serve
1. Place peas in a large heatproof bowl.
Cover with boiling water. Stand for
5 minutes. Drain.
MEthod
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.
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 pumpkin and stock. Increase heat to
high and bring to the boil. Reduce heat
to medium low. Simmer for 20 minutes
or until pumpkin is tender. Set aside
and allow to cool until there is no steam
coming from soup.
3. Reserve ½ cup (125ml) coconut milk and
set aside. Add remaining coconut milk
to the pumpkin mixture. Transfer a third
of pumpkin 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 pumpkin mixture.
4. Heat pumpkin 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
thAI rEd Curry PAStE
Prep Time: 5 minutes
Cook Time: 10 minutes
Makes 2 cups
Prep Time: 10 min plus 15 min to soak
Serves 4
INgrEdIENtS
INgrEdIENtS
3 cups (450g) raw almonds
2 tablespoons rice bran oil or macadamia oil
20 dried long red chillies, seeds removed
4cm piece galangal, peeled, thinly sliced
2 lemongrass stems, 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
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 scraper to move ingredients
and keep them circulating into blades.
1 teaspoon roasted shrimp paste (belacan)
4 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.
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.
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
MoroCCAN ChICKEN SKEWErS
Prep Time: 5 minutes
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves 4
Makes: 2⁄
cup
3
INgrEdIENtS
INgrEdIENtS
12 cardamom pods
3 tablespoons cumin seeds
2 tablespoons coriander seeds
2 cinnamon sticks, halved
2 teaspoons fennel seeds
600g chicken tenderloins
1 ½ tablespoons Moroccan spice blend
Salt and freshly ground pepper, to taste
12 x 16cm bamboo skewers
½ teaspoon whole black peppercorns
½ teaspoon whole allspice berries
2 teaspoons paprika
1 tablespoon rice bran oil or vegetable oil
Greek natural yoghurt, to serve
Lemon wedges, to serve
1 ½ teaspoons ground turmeric
MEthod
MEthod
1. Place chicken in a bowl. Sprinkle over
spice blend and toss to coat. Season
with salt and pepper. Thread chicken
onto skewers.
1. Lightly crush cardamom pods with the
flat side of a knife to remove seeds.
Discard pods and reserve the seeds.
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.
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.
22
BAKINg
BErry, PEAr ANd oAt MuFFINS
Prep Time: 15 minutes
Cooking Time: 20 minutes
Makes 12
INgrEdIENtS
1 cup (200g) whole wheat grains
1 cup (100g) rolled oats
2 teaspoons baking powder
¼ teaspoon salt
½ cup (110g) firmly packed brown sugar
½ cup (125ml) orange juice
125g organic coconut oil, melted
1 egg
1 ripe pear, cut into 1.5cm pieces
1 ½ cups (225g) frozen raspberries or blueberries
MEthod
1. Preheat oven to 180°C no fan (160°C
with fan). Line a 12 hole ½ cup capacity
muffin pan with paper cases.
2. Place wheat grains into blender jug and
secure lid. Dial to MILL.
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).
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.
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.
3. Place juice, coconut oil, and egg into
blender jug and secure lid.
tIP
Press PULSE. Allow to pulse three
times or until just combined, then
press PAUSE.
•
Wheat grains can be purchased from
health food stores.
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.
23
BAKINg
CoCoNut SPELt BrEAd
Prep Time: 15 minutes
Cooking Time: 60 minutes
Serves 8
INgrEdIENtS
300g spelt grain
¾ cup (110g) blanched almonds
4 teaspoons baking powder
2 teaspoons mixed spice
¾ cup (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). 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.
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.
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.
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.
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.
24
CoCKtAILS
PEACh & LIME CruSh
SugAr SyruP
Prep Time: 10 minutes
Serves 4
6 standard drinks
Prep Time: 5 minutes
Cooking Time: 10 minutes
Makes approx 375ml
INgrEdIENtS
INgrEdIENtS
4 fresh yellow peaches (900g), quartered,
stones removed
10 ice cubes
1 cup (220g) white sugar
1 cup (250ml) water
MEthod
2 limes (170g), peeled, halved, seeds removed
180ml white rum
1. Place sugar and water into a heavy base
saucepan. Cook, stirring, over a very low
heat until sugar has dissolved.
¼ cup (55g) raw caster sugar
Lime slices, to garnish
2. Bring to the boil then reduce heat and
MEthod
simmer mixture for 5 minutes.
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.
3. Remove from heat and allow to cool
completely. Store in an airtight container
in the refrigerator.
2. Pour into chilled glasses. Garnish with
lime slices.
MArgArItA
Prep Time: 5 minutes
Serves 4
CItruS & CrANBErry vodKA
SPrItZEr
Prep Time: 10 minutes
Serves 4
4 standard drinks
3 standard drinks
INgrEdIENtS
INgrEdIENtS
60ml tequila
60ml Cointreau or triple sec liqueur
1 ruby red grapefruit (400g), peeled, quartered,
seeds removed
1
⁄
3
cup (80ml) lime or lemon juice
2 oranges (400g), peeled, halved, seeds removed
1 cup (250ml) chilled cranberry fruit juice drink
90ml vodka
¼ cup (60ml) sugar syrup
12 ice cubes
MEthod
¼ cup (55g) caster sugar
6 ice cubes
1. Place ingredients into blender jug in the
order listed and secure lid.
MEthod
2. Press ICE CRUSH. Process until well
combined and ice is crushed. Serve in
salt rimmed glasses.
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.
25
FroZEN dESSErtS
ChoCoLAtE hAZELNut FrEEZE
CoCoNut, MANgo gELAto
Prep Time: 5 minutes
Serves 4
Prep Time: 10 minutes
Serves 4
INgrEdIENtS
INgrEdIENtS
2
⁄
⁄3
3
cup (160ml) thickened cream
cup (220g) chocolate hazelnut spread
1 lime, peeled, halved, seeds removed
½ cup (125ml) chilled coconut milk
½ cup (150g) sweetened condensed milk
600g frozen mango pieces
2
1 frozen banana, halved
3 cups (348g) ice cubes
20g ( ¼ cup) 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.
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
WAtErMELoN ANd MINt SorBEt
Prep Time: 10 minutes
Serves 4
1 teaspoon finely grated lemon rind
1
⁄
3
cup (75g) caster sugar
INgrEdIENtS
250g chilled seedless watermelon,
roughly chopped
4 cups (520g) ice cubes
MEthod
300g frozen strawberries
2 limes, peeled, halved, seeds removed
¼ cup (60g) caster sugar
1. Place ingredients into blender jug in
the order listed and secure lid.
½ cup (10g) packed fresh mint leaves
2. Press FROZEN DESSERT. Process until
smooth, using frozen dessert wand to
press ingredients into blades.
MEthod
1. Place ingredients into blender jug in
3. Serve immediately or transfer to a
freezer safe airtight container and
freeze for up to 1 month.
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).
26
dESSErtS
BAKEd BLuEBErry ANd
LEMoN ChEESECAKE
Prep: 20 minutes
Cook Time: 1 ½ hours
Serves 10
INgrEdIENtS
250g packet plain sweet biscuits
125g unsalted butter, melted
300ml carton sour cream
1 cup (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. Line the
base of a 23cm (base measurement)
spring-form pan with non-stick
baking paper.
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.
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.
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. Place the pan on a baking tray and
bake for 1 ¼–1 ½ 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
Breville Customer Service Centre
Australian Customers
Mail: PO Box 22
New Zealand Customers
Mail: Private Bag 94411
Botany Manukau 2163
Botany NSW 2019
AUSTRALIA
Auckland NEW ZEALAND
Phone: 1300 139 798
Phone: 0800 273 845
Fax:
(02) 9384 9601
Fax:
0800 288 513
Email: Customer Service:
Email: Customer Service:
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2013.
Due to continued product improvement, the products illustrated/photographed
in this book may vary slightly from the actual product.
BBL910 Issue – B13
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