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52
LOREM IPSUM DOLOR SIT AMET CONSECTETUER ELIT.
53
LOREM IPSUM DOLOR SIT AMET CONSECTETUER ELIT.
RECIPESRECIPES
SPICED CROUTONS
Function: TOAST
Setting: #3 darkness, 2 slices
Yield: 4 cups
4 Cups ½ inch cubed sour dough bread
¼ Cup (60 ml) Olive oil
3 Tablespoons (45 ml) Spice Blend (see
below)
1. In a large bowl, toss together the cubed
sour dough bread and olive oil. Sprinkle
the spice blend over the croutons and
toss to evenly coat.
2. Spread the croutons in an even layer
onto the Breville non-stick pizza pan.
3. Set the wire rack in the middle rack
height position and turn the function
dial until the indicator on the LCD screen
points to the TOAST function. Set the
darkness to #3 and number of slices
to #2. Press START/CANCEL button
to activate.
NOTE :
Try the Spiced Croutons in the
Roasted Butternut Squash Soup
(Page 60) or use it in place of a
stuffing for chicken or Cornish hen.
SPICE BLEND
Function: TOAST
Setting: #2 darkness, 1 slice
Yield: ½ cup
¼ Cup (60 ml) Fennel seeds
1 Tablespoon (15 ml) Coriander seeds
1 Tablespoon (15 ml) Black pepper corns
¼ Teaspoon (2.5 ml) Chili powder
2 Tablespoon (30 ml) Kosher salt
2 Tablespoon (30 ml) Ground cinnamon
1. Spread the fennel seeds, coriander
seeds and black peppercorns onto
the Breville non-stick pizza pan.
2. Set the wire rack in the middle rack
height position and turn the function
dial until the indicator on the LCD
screen points to the TOAST function.
Set the darkness to #2 and number of
slices to 1. Press START/CANCEL to
activate. The spices will make popping
sounds when it nears the end of the
toasting time.
3. Allow to cool prior to grinding using a
food processor or coffee grinder.
BAKED CRAB DIP
Function: BAKE
Temperature: 375°F (192°C)
Cooking Time: 20-25 minutes
Convection Fan: OFF
Yield: 2 cups
4 oz (115 g) Cream cheese, room
temperature
½ Cup (125 ml) Mayonnaise
½ Cup (125 ml) Shredded cheddar cheese
1 ½ Cup (375 ml) Crab meat
2 Tablespoons (30 ml) Lemon juice
½ Teaspoon (2.5 ml) Hot sauce
1 Teaspoon (5 ml) Worcestershire sauce
2 Green onions, finely sliced
¼ Cup (60 ml) Fresh basil, chopped
1. Cream the cheese in a medium sized
bowl. Add mayonnaise, cheddar
cheese, lemon juice, hot sauce, and
Worcestershire sauce. Gently fold in
the crab, basil and green onions.
2. Turn the dip into a 4-cup baking dish.
3. Set the wire rack in the bottom rack height
position and turn the FUNCTION dial until
the indicator on the LCD screen points
to BAKE. Set the temperature to 375°F
(192°C) and the timer to 20 minutes. Press
the START/CANCEL button to activate.
4. Bake the dip until it bubbles and the top
is golden.
5. Serve with bagel chips (Page 51) and an
assortment of cold vegetables
CRAB STUFFED CREMINI
MUSHROOM CAPS
Function: BAKE and BROIL
Temperature: 375°F (192°C)
Cooking Time: 20-25 minutes
Convection Fan: ON
Yield: 24 medium sized mushroom caps
2 Cups (500 ml) Crab Dip Recipe, not baked
(Page 52)
¼ Cup plus 3 tablespoons (80 ml) Bread
crumbs
1 Pound (454 g) Cremini mushrooms 2 inch
round size
3 oz (85 g) Asiago Cheese, shredded
½ Lemon
1. Lightly brush off any dirt with a dry
dish towel. Gently snap off the stem
taking care not to break the cap. Discard
stem or save them for another use.
2. Fold together ¼ cup breadcrumbs and
crab dip recipe. Spoon the filling into
each mushroom cap. Arrange in a single
layer and place on the Breville non stick
pizza pan.
3. Set the wire rack in the bottom rack height
position and turn the FUNCTION dial until
the indicator on the LCD screen points to
the BAKE function.
4. Turn convection fan on and set the
temperature to 375°F (192°C) and the
timer for 20 minutes. Press the START/
CANCEL button to activate.
5. When the mushrooms are a golden color
remove from the oven and sprinkle ¼ cup
shredded Asiago cheese and 3
tablespoons of the breadcrumbs on top
of the cheese. Set the wire rack to the
top rack height position and turn the
FUNCTION dial until the indicator on the
LCD screen points to BROIL. Set the
temperature to 400°F (205°C) and broil
for 1-2 minutes, or until the cheese melts.
6. Remove the mushrooms from the oven
and squeeze the lemon over the filled
mushroom caps.
NOTE:
Citric acid, found in foods such a
orange, lemon and lime juice, may
damage the porcelain enamel finish
of the baking pan and broiling rack.
When cooking foods with high
citric acid content, we strongly
recommend lining the enamel
surfaces with foil or baking paper to
extend the life of these accessories.