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LOREM IPSUM DOLOR SIT AMET CONSECTETUER ELIT.
61
LOREM IPSUM DOLOR SIT AMET CONSECTETUER ELIT.
ROASTED BUTTERNUT SQUASH
SOUP
Function: ROAST
Temperature: 400°F (205°C)
Cooking Time: 30 minutes
Convection Fan: ON
Yield: 1.5 litres
Roasting vegetables in the BREVILLE
SMART OVEN™ intensifies the flavor by
drawing out the natural sugars through
caramelization.
1.5 lbs (750 g) Butternut squash, peeled
and cut into 1 inch cubes
1 Small Yellow onion, chopped
2 Tablespoons (30 ml) Olive oil
½ Teaspoon (2.5 ml) Salt
¼ Teaspoon (1 ml) Ground black pepper
4 Sprigs Fresh thyme
1 Apple, peeled and chopped in 1 inch
cubes
1 leek
2 Tablespoons (30 ml) Unsalted butter
2 Teaspoons (10 ml) Curry powder
1 Cup (250 ml) Apple cider
4 Cups (1 litre) Chicken stock
1 Cup (250 ml) Sour cream
Toasted Pumpkin Seeds, (Page 51) or
2 Cups (500 ml) Spiced Croutons
(Page 52)
1. In a large bowl toss cubed butternut
squash, apple, yellow onion, pepper and
fresh thyme in olive oil to coat.
2. Place the ingredients into the roasting
pan. Set the wire rack to the bottom rack
height position. Turn the function dial until
the indicator on the LCD screen points to
the ROAST function. Set the temperature
to 400°F (205°C) and the timer to 30
minutes. Press START/CANCEL to
activate.
3. In the meantime, using only the white
part of the leek, slice it in half lengthwise.
Rinse under cold running water to clean
off any dirt that may be trapped in
between the layers. Slice into ¼ inch
slices.
4. In a medium stockpot, on low-medium
heat, melt the butter until it becomes
foamy. Add the sliced leek and cook until
softened, about 7 minutes. Add the curry
powder, salt and pepper and continue
to cook for 1 minute. Add the roasted
butternut squash, apple and onion to the
stockpot and mix to coat with the spices.
5. Deglaze with apple cider, scraping the
bottom of the pot to release any stuck
on bits. Add stock and bring to a boil.
Turn down to a simmer and cook for 20
minutes with the lid on. Allow the soup to
cool before pureeing in a blender or food
processor.
6. Divide amongst bowls and garnish with
a dollop of sour cream or mascarpone
cheese. Sprinkle 1 tablespoon of Toasted
Pumpkin Seeds (Page 51) or Spiced
Croutons (Page 52).
RATATOUILLE GRATIN
Function: ROAST and BAKE
Temperature: 400°F (205°C) and 350°F
(175°C)
Cooking Time: 50 minutes
Convection Fan: ON
Yield: 6 to 8 servings
This dish is even better the next day. Use
the re-heat setting to warm through.
1 Pound (500 g) Plum tomatoes
3 Baby eggplants, cut in 1 inch cubes
¼ Cup (60 ml) Olive oil
1 Large Yellow onion, thinly sliced
1 Large Red bell pepper, cored, seeded,
thinly sliced
2 Garlic cloves, thinly sliced
½ Teaspoon (2.5 ml) Herbes de Provence
1 Cup (250 ml) Fresh basil leaves,chopped
2 Small zucchini, thinly sliced
1 Teaspoon (5 ml) Salt
½ Teaspoon (2.5 ml) Black pepper
Gratin
¼ Cup (60 ml) Fresh bread crumbs
2 Tablespoons (30 ml) Freshly grated
Parmesan cheese
2 Tablespoons (30 ml) Fresh basil,
chopped
1 Tablespoon (15 ml) Olive oil
¼ Teaspoon (2.5 ml) Salt
Pinch Black pepper
1. In the roasting pan, combine 2
tablespoons of the olive oil and diced
eggplant. Toss to coat. Set the wire rack
to the bottom rack height position. Turn
the function dial until the indicator on
the LCD screen points to the ROAST
function. Set the temperature to 400°F
(205°C) and the timer to 20 minutes.
Turn convection on and press the
START/CANCEL button to activate.
Roast the eggplants for 20 minutes,
turning occasionally.
For the Gratin
1. In a small bowl, combine bread crumbs,
cheese, fresh basil, salt, pepper and olive
oil. Mix together using a fork. Set aside.
2. Meanwhile, thinly slice two tomatoes and
set aside. Chop remaining tomatoes and
set aside. In a sauté pan, heat
1 tablespoon olive oil, add onions and
cook for 5 minutes. Add bell peppers,
sliced zucchini, garlic, herbes de
Provence and cook for an additional
5 minutes. Add the chopped tomatoes
and cook until juices are beginning to
evaporate.
3. Remove from the heat. Add roasted
eggplant, basil, salt and pepper. Place
the vegetables inside a 13 x 9 x 3 inch
heat proof dish. Press firmly using the
back of a wooden spoon.
4. Arrange sliced tomatoes on top,
overlapping slightly. Sprinkle with
“Gratin”. Turn the function dial until the
indicator on the LCD screen points to the
BAKE function. Set the temperature to
350°F (175°C) with CONVECTION turned
on and set the timer for 30 minutes.
Press the START/CANCEL button to
activate.
5. Bake until the cheese is melted and the
top is golden and crispy.
RECIPESRECIPES RECIPESRECIPES