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Great starters
R3
Spinach timbale with pear sauce
500g spinach leaves, roughly chopped
3 eggs
1
⁄
2
cup cream
Pinch ground nutmeg
Freshly ground black pepper
PEAR SAUCE
2 ripe pears, peeled, cored and roughly chopped
2 tablespoons cream
1
⁄
2
teaspoon chilli sauce
pinch ground nutmeg
1. Boil spinach until tender. Refresh under cold
running water, then squeeze spinach to remove
excess liquid.
2. Place spinach, eggs, cream, nutmeg and pepper in
blender jug, using speed 2, blend until smooth.
3. Spoon mixture into four greased, individual souffle
moulds (
1
⁄
2
cup capacity).
4. Cover with aluminium foil and place in a baking
dish. Pour in boiling water to come halfway up the
sides of the moulds.
5. Bake at 180°C for 40-45 minutes until firm.
Remove from water and leave for 5 minutes
before turning out.
6. To make sauce, place pears, cream, chilli sauce
and nutmeg in blender jug, using speed 1,
blend until smooth.
7. Transfer mixture to a small saucepan and
heat gently for 3-4 minutes, or until the sauce
is just warm.
Serve with timbales.
Nachos
155g corn chips
2 tomatoes, peeled and finely chopped
1
⁄
2
cup grated tasty cheese
1
⁄
2
cup grated romano cheese
AVOCADO TOPPING
1 large avocado, stoned, peeled and chopped
2 teaspoons lemon juice
1
⁄
2
cup sour cream
2 spring onions, chopped
2 teaspoons minced garlic
1 teaspoon chilli
1. Layer corn chips, tomatoes in an ovenproof dish,
finishing with a layer of cheese.
2. Bake at 200°C for 10-15 minutes, or until cheese
melts and is golden.
3. To make topping, place avocado, lemon juice, sour
cream, spring onion, garlic and chilli in blender
jug, using speed 2, blend until smooth.
Spoon onto corn chips and serve immediately.
Contents
R2
Page
Great starters R3
Slick soups R5
Salad and mains R6
Saucy solutions and marinades R8
First foods for baby R10
Better batters R11
Delissio desserts R13
Spirited drinks R15
Non alcoholic drinks R16
Smoother smoothies R17
BR6859 BBL200 Book.qxp 27/5/05 12:20 PM Page R2