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CHILLED CHEESECAKE WITH
RASPBERRY PUREE
Serves 8-12
250g pkt plain sweet biscuits, broken
125g butter, melted
500g cream cheese, cubed and softened
2 x 400g can sweetened condensed milk
1cup/250ml cream
1 tablespoon grated lemon zest
1
⁄
3
cup lemon juice
1 punnet raspberries, washed
1. Place biscuits in blender jug and use the Auto
Pulse function and pulse until finely crushed.
2. Remove the clear inner lid from the blender lid,
then with the blender operating on the Blend
function, slowly pour melted butter through
the opening. Continue to blend until well
combined.
3. Press biscuit mixture evenly over base and
sides of a greased 20cm spring form pan.
Cover and chill until firm.
4. Place cream cheese, condensed milk, cream,
lemon zest and juice in blender jug. Select the
Blend function and blend until smooth. Pour
into prepared crumb crust, cover and
refrigerate for at least 24 hours before serving
5. Place raspberries into blender jug and puree
on Blend function. If desired, sweeten
raspberry puree with a little icing sugar.
Serve with whipped cream and raspberry puree.
TIP: Cream cheese is best softened at room
temperature.
MIXED BERRY CRÊPES
Serves 4-6
2 x 60g eggs
1 cup/250ml milk
1 tablespoon butter, melted
1 cup/150g plain flour
2 teaspoons caster sugar
1
⁄
4
cup/60ml caster sugar, extra
1
⁄
4
cup/60ml water
2 punnets mixed fresh berries (strawberries,
raspberries, blueberries), washed and hulled
1. Place eggs, milk, butter, flour and caster
sugar into the blender jug. Select the Blend
function and blend until smooth. Allow to
stand for 1 hour.
2. Heat a small non stick frypan or crêpe pan.
Pour
1
⁄
4
cup batter into pan, swirling to cover
base. Cook on medium heat until underside is
golden, approximately 1 minute. Turn crepe to
cook other side. Remove from pan and place
on a plate. Repeat with remaining batter,
stacking crêpes onto plate and interweaving
with grease proof paper. Set aside.
3. To make mixed berry sauce, heat extra sugar
and water in a small saucepan until dissolved.
Add mixed berries and cook until soft. Allow
to cool.
4. Strain 1 cup cooked berries from cooked
mixture, set aside.
5. Place remaining cooked mixture into
blender jug and blend until smooth, using
the Blend function.
6. Fold crêpes into quarters and arrange in an
ovenproof dish overlapping layers with
reserved berries. Pour sauce over crêpes
and bake in a preheated oven at 200ºC for
10-15 minutes.
Serve with scoops of vanilla ice cream.
TIP: Brandy can be added to mixed berry sauce.
WHIPPED CREAM
1 x 300ml carton thickened or pure cream
1. Place cream into blender jug and select the
Blend function and blend for approximately
15 seconds. Check thickness. Pulse once
or twice if thickening is required. Do not
over blend.
RECIPESRECIPES
29
28
SWEET TREATS
MARGARITA
Serves 2
1
⁄
4
cup/60ml tequila
1
⁄
4
cup/60ml cointreau
1
⁄
4
cup/80ml lime juice
12 ice cubes
1. Place tequila, cointreau, lime juice and ice
cubes into blender jug.
2. Use the Ice/Auto Pulse function until mixture
is well combined and ice is crushed.
Serve in salt rimmed glasses.
DAIQUIRIS
Serves 2-4
Basic Recipe
Fruit (approximately 1 cup) (see TIP)
1
⁄
2
cup/125ml white spirits (white rum,
vodka or kirsch)
1
⁄
4
cup/60ml sugar syrup
1 cup ice cubes
1. Place all ingredients into the blender jug.
2. Use the Ice/Auto Pulse function until mixture
is smooth.
TIP: Most fresh fruit, and berries can be used, if
using frozen fruit, defrost before use. Fruit with
hard skins or stones must have them removed
before pureeing. Large fruit must be diced first.
SUNSET COOLER
Serves 4
1
1
⁄
2
cups/375ml sauternes
2 cups frozen pears, peeled, cored and
diced
1 cup frozen apricots, de-seeded and diced
1 tablespoon lemon juice
1. Place all ingredients into blender jug.
2. Use the Ice/Auto Pulse function until mixture
is smooth.
TIP: Sauternes is a sweet dessert wine.
TIP: Place diced fruit in a plastic bag and freeze.
FROZEN SANGRIA
Serves 4-6
1 cup/250ml fruity red wine, chilled
1
⁄
2
cup/125ml cranberry or red grape juice
1
⁄
2
cup/125ml frozen lemon sorbet
1
⁄
3
cup/80ml orange concentrate
1
⁄
2
cup fresh seedless grapes, frozen
1 cup canned plums, drained and deseeded
250ml can soda water or lemonade, optional
1. Place all ingredients into blender jug.
2. Use the Ice/Auto Pulse function until mixture
is smooth.
3. Stir in soda water or lemonade, if desired and
serve immediately
PINA COLADA
Serves 2
2 tablespoons white rum
2 tablespoons coconut cream
2 teaspoons sugar
3
⁄
4
cup/190ml unsweetened pineapple juice
10 ice cubes
1. Place all ingredients into blender jug.
2. Use the Ice/Auto Pulse function until mixture
is smooth.
Serve immediately.
COCKTAILS
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