®
Powermax
Blender
Instructions for use
Includes recipes
Model BBL200
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Breville recommends safety first
Know your Breville Powermax
We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you,
our valued customer foremost in mind. In addition we ask that you exercise a degree of care when using any
electrical appliance and adhere to the following precautions:
Read all instructions before operating and save for
future reference
Removable inner lid/measuring cup
• To protect against electrical shock, do not immerse
cord, plug or Powermax body in water or any
other liquid.
• Regularly inspect the supply cord, plug and actual
appliance for any damage. If found damaged in any
way, immediately cease use of the appliance and
return the entire appliance to the nearest
authorised Breville service centre for examination,
replacement or repair.
Safety locking blender jug lid
• Always use the appliance on a dry, level surface.
• Ensure the Powermax lid is securely locked in place
before operating. Only remove the inner lid to add
ingredients during operation.
• The installation of a residual current device
(safety switch) is recommended to provide
additional safety protection when using electrical
appliances. It is advisable that a safety switch
with a rated residual operating current not
exceeding 30mA be installed in the electrical
circuit supplying the appliance. See your electrician
for professional advice.
Large 1.25 litre capacity blender jug
• Do not remove blender jug from the motor base
whilst blender is in operation.
• Do not place your hands in the blender jug while
the blender is operating.
• Do not place hands in the jug unless the unit is
disconnected from the power outlet. Disconnect
Powermax from the power outlet before removing
the jug from base.
Stainless steel blade assembly
• The appliance is not intended for use by young
children or infirm persons without supervision.
• Do not use this blender for anything other than
food or beverage preparation.
• Do not leave the appliance unattended when
in use.
Powerful 550 Watt motor base
• Do not operate blender continuously on heavy
loads for more than one minute.
• Young children should be supervised to ensure that
they do not play with the appliance.
• Do not process boiling liquids or hot ingredients,
let them cool before placing into the jug.
• Do not let the cord hang over the edge of a table
or counter, touch hot surfaces or become knotted.
2 speed dial with Pulse
and Autoclean
• Make sure the motor and blade have completely
stopped before disassembling.
• Do not place this appliance on or near a hot gas
or electric burner, or where it could touch a
heated oven.
• This appliance is for household use only. Do not use
this appliance for anything other than its intended
use. Do not use outdoors.
Non slip rubber feet
BLADES MUST BE HANDLED CAREFULLY AS THEY ARE SHARP!
4
5
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Operating your Breville Powermax
Tips on how to best use your Breville Powermax
6. To add liquid ingredients through the inner lid,
Before first use
Do
Don’t
such as oil, during blending, turn the inner lid
anti-clockwise until it has unlocked and then
remove. Once the ingredients have been added,
line up the two locking lugs with the grooves in
the lid. Insert the inner lid and turn it clockwise
until it has locked into place.
Remove all promotional labels and wash the blender
jug in warm, soapy water.
Dry thoroughly.
• Speed 1 (low speed) is best for emulsions such as
mayonnaise, dressings, marinades and foods which
require mixing until just combined, such as batters.
• Do not blend dry, thick or heavy mixture for more
than 60 seconds without turning off the blender
and stirring the ingredients, then continue blending.
For normal blending tasks, eg. Mayonnaise,
dressings etc., do not operate for longer than 3
minutes at one time.
1. Place the motor base on a flat, dry surface and
ensure that the Powermax is unplugged and the
speed control dial is set to the OFF position.
• Speed 2 (high speed) is best for pureeing,
crumbing, thickening, creaming and grinding.
• Use Pulse for foods that only require short bursts of
power such as herbs, nuts and ice.
7. During the blending process, you may find that
ingredients stick to the sides of the blender jug.
To push the food back onto the blades, turn the
speed selector dial to the OFF position and switch
off at the power outlet. Use a plastic spatula to
scrape down the sides of the jug before
• Do not place any objects, other than food, into
the jug whilst the motor is running.
2. Place jug on motor base.
3. Add food or liquid into the blender jug and place
the lid (with removable inner lid locked into
place) firmly on top of the jug and turn clockwise
until it locks into position.
• Ensure all parts have been thoroughly washed and
dried before assembly.
• Do not use the jug to store food.
• As air does not circulate when blending, the
blender will not beat egg whites, knead dough
or mash potatoes.
• Ensure the blender is correctly assembled before
operating (see page 5).
4. Plug into a 230/240v power outlet and
switch ‘ON’.
recommencing blending.
• Ensure base of jug is thoroughly dry before placing
onto blender base before use.
• Never remove the jug while the blender is
operating. Always switch off at the power outlet
before removing jug.
If any moisture or liquid appears on top of
the motor base, wipe immediately with
paper towelling.
5. Turn the speed control dial to the required speed
(1 or 2) to commence blending. The speed can be
changed at any time during the blending process.
• Ensure the blender is placed on a clean, dry surface
to operate.
• Overloading the blender with more than the
specified quantity could cause the motor to stall,
turn the blender OFF, unplug from power outlet and
remove a portion of the mixture before continuing.
• Liquids should be placed into blender before solid
ingredients, except where specified in recipes.
For ingredients that require short bursts of power,
use the PULSE setting, ideal for grinding chocolate,
crushing ice, grinding herbs and nuts.
Note
• All foods should be cut into cubes (approx. 2-3cm
square) to achieve an even result.
• Do not exceed the maximum liquid level of
1.25 litres.
• When required use a plastic or rubber spatula to
wipe food down sides of jug when blender is in the
OFF position and has been switched off at power
outlet. Ensure blades have stopped rotating.
Do not use metal utensils as they may damage the
blades or jug.
The maximum liquid capacity is 1.25 litres. Do
not add liquids past this measurement indicated
on the side of the blender jug.
• Do not process boiling liquids or hot ingredients,
let them cool before placing into the jug.
Note
• Ensure lid is locked on jug firmly and the inner lid
is in position before operating blender. Do not
operate blender without the lid on. To add
additional ingredients whilst blending remove inner
lid and place ingredients through the opening in
the middle of the lid.
• When crushing ice, add 1 cup of water as this will
aid in the ice crushing process. Continue pulsing
until the ice is completely crushed and has a snow
flake texture.
NEVER PLACE ANYTHING OTHER THAN FOOD AND LIQUIDS IN THE POWERMAX WHILST THE
MOTOR IS RUNNING. NEVER REMOVE THE BLENDER JUG FROM THE MOTOR BASE UNLESS THE
BLENDER IS SWITCHED TO OFF AND THE BLADES HAVE STOPPED. OTHERWISE DAMAGE TO THE
DRIVE COUPLING MAY OCCUR.
6
7
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Care and cleaning
Suggested used for your Breville Powermax
• To clean the blender jug, particularly when a
variety of food has been used, half fill the jug with
luke warm water and a small amount of detergent.
Turn the speed control dial to the Autoclean setting
and operate briefly. Switch the blender off, remove
the blender jug from the motor base.
Bread crumbs:
Mayonnaise:
Remove the crusts from the bread and tear into
pieces. Blend enough pieces at one time to cover the
blades. Up to 5 slices at one time can be crumbed.
Stale bread will produce the best results.
Place egg yolks, mustard and vinegar in the jug.
Using speed 1 (low), blend for 5 seconds. While the
blender is running, pour oil in a slow, steady stream
through hole in the inverted inner lid. Blend until
mixture is thick.
Chopped nuts:
Rinse and dry thoroughly.
3
Batters:
4
Blend ⁄ cup of nuts at a time. Use the PULSE setting
• Remove the lid and inner lid and wash in warm
soapy water.
as this will
give more even chopping.
Place liquid ingredients, then dry ingredients, into the
jug. Using speeds 1 or 2 (depending on batter type)
blend until dry ingredients are moistened.
• Wipe the motor base with a soft, damp cloth.
Drinks:
Pureed vegetables:
The Powermax makes superb drinks. Fill the container
Never immerse the motor base in water or any
other liquid.
1
4
to at least ⁄ full, remember to leave room to
Place chopped cooked vegetables, up to 1 kg at a
time with one cup of water into the jug. Using speed
2 (high), blend until smooth. More liquid may need to
be added to achieve a smooth result.
allow froth to form as the drink is aerated. Max
fill to 750ml.
Never place the blender jug, lid or inner lid into
the dishwasher.
Ground coffee:
Ice:
Coffee beans can be ground finely enough for a
Note
percolator or for infusion, but not finely enough
Simply place ice in the blender and add 1 cup of
water. The water will aid the ice crushing process.
Select the ‘PULSE’ function and hold for 1-2 seconds
and then return to ‘OFF’ position. Continue this process
and in seconds your ice will be fluffy and snowy.
1
2
for dripolator or espresso machines. Blend ⁄ cup
beans at a time.
Soups, sauces, purees:
The most efficient amount to blend will depend on
the food/recipe used. However generally, the more
liquid used, the more can be processed at one time.
For drier mixtures, begin with enough food to cover
the blades and scrape sides regularly.
When grinding dry ingredients such as biscuit
pieces, begin by using PULSE and speed 1 (low)
to break into smaller pieces, then continue
grinding using speed 2 (high).
Whipped cream:
1
4
Note
Place 1 ⁄ cups cream with sugar and vanilla into the
jug. Blend until thickened.
Biscuit crumbs:
Break biscuits into pieces. Blend enough pieces at
one time to cover the blades.
ALWAYS SWITCH OFF AND UNPLUG THE APPLIANCE WHEN NOT IN USE OR STORING.
8
9
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Suggested uses chart
Quantities and handy hints
• When blending soups and sauces, it is recommended
to use 2 cups of mixture at any time.
• When blending thick or dry mixtures it may be
necessary to stop the Powermax and scrape down
the sides of the jug, once or twice during blending.
Action
Speed
Time setting
Suggested food type
and procedure
Preparation
• Thick mixture such as pates, puree more efficiently
Aerate
2
30 secs to 1 min
thinkshakes, smoothies
place milk in jug followed by
favouring, blend until desired thinkess
1
1
4
2
if the blending is ⁄ to ⁄ full.
• Your Powermax is not designed to chop/mince
meat or extract juice from fruit and vegetables.
• When using several ingredients, place liquid
ingredients in the jug first.
1
30secs
cream
blend until desired consistency
1
2
Chopping
Crumbing
Pulse
30 sec to 1 min
nuts, herbs, ginger (diced)
or chilli
Use only ⁄ cup quantity at one time
• When crushing ice, add 1 cup of water as this will
aid in the ice crushing process. Continue pulsing
until the ice is completely crushed and it has a snow
flake texture .
ensuring even texture
2
2
1
2
2
30 secs
breadcrumbs
tear bread roughly into even sized
pieces and process until crumbed
30 secs to 1 min
2-3 mins
biscuit crumbs
break into medium sized pieces and
process unatil crumbed
Emulsions
Grinding
Refining
mayonnaise, marinades
pour oil into jug, through opening in
lid, or dressings with motor running
1
2
25-35 secs
20-40 secs
spices, coffee (Do not blend
whole nutmeg)
use ⁄ cup at a time to ensure
even texture
white sugar, demerara sugar
For castor sugar consistency process
20 seconds then a further 40 seconds
for icing sugar consistency
Mixing
1–2
2
30-40 secs
batters
blend until just combined
Pureeing
35 secs to 1 min
soups, sauces, drinks,
desserts and baby food
process well until no visible solids
remain and mixture is smmoth
DO NOT PROCESS HOT LIQUIDS
Crushing ice
Pulse
1-2 secs
ice
Place ice in the blender and add 1
cup of water. The water will aid the
ice crushing process.
10
11
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Breville Customer Service Centre
Australian Customers
New Zealand Customers
Breville Customer Service Centre
Breville Customer Service Centre
✉
✉
Locked Bag 2000
Botany NSW 2019
AUSTRALIA
Private Bag 94411
Greenmount
Auckland, New Zealand
Customer Service: 09 271 3980
0800 288 513
Customer Service: 1300 139 798
(02) 9384 9601
☎
Fax
☎
Fax
Breville is a registered trademark of Breville Pty. Ltd. ABN 98 000 092 928
© Copyright. Breville Pty. Ltd. 2005
Powermax is a trademark of Breville Pty. Ltd.
Due to continual improvements in design or otherwise, the product you
purchase may differ slightly from the one illustrated in this booklet.
Model BBL200 Issue 1/05
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Recipes
Delicious recipes
Includes instructions for use
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Contents
Great starters
Spinach timbale with pear sauce
Nachos
500g spinach leaves, roughly chopped
155g corn chips
3 eggs
2 tomatoes, peeled and finely chopped
1
1
2
2
⁄ cup cream
⁄ cup grated tasty cheese
1
2
Pinch ground nutmeg
⁄ cup grated romano cheese
Freshly ground black pepper
AVOCADO TOPPING
PEAR SAUCE
1 large avocado, stoned, peeled and chopped
2 ripe pears, peeled, cored and roughly chopped
2 teaspoons lemon juice
1
2
2 tablespoons cream
⁄ cup sour cream
1
2
⁄ teaspoon chilli sauce
2 spring onions, chopped
2 teaspoons minced garlic
1 teaspoon chilli
pinch ground nutmeg
Page
R3
1. Boil spinach until tender. Refresh under cold
running water, then squeeze spinach to remove
excess liquid.
Great starters
1. Layer corn chips, tomatoes in an ovenproof dish,
finishing with a layer of cheese.
Slick soups
R5
2. Place spinach, eggs, cream, nutmeg and pepper in
blender jug, using speed 2, blend until smooth.
2. Bake at 200°C for 10-15 minutes, or until cheese
melts and is golden.
Salad and mains
Saucy solutions and marinades
First foods for baby
Better batters
R6
3. Spoon mixture into four greased, individual souffle
3. To make topping, place avocado, lemon juice, sour
cream, spring onion, garlic and chilli in blender
jug, using speed 2, blend until smooth.
R8
1
2
moulds ( ⁄ cup capacity).
R10
R11
R13
R15
R16
R17
4. Cover with aluminium foil and place in a baking
dish. Pour in boiling water to come halfway up the
sides of the moulds.
Spoon onto corn chips and serve immediately.
Delissio desserts
Spirited drinks
5. Bake at 180°C for 40-45 minutes until firm.
Remove from water and leave for 5 minutes
before turning out.
Non alcoholic drinks
Smoother smoothies
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.
R2
R3
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Great starters
continued
Slick soups
Cheese sticks with pesto
Ricotta and olive spread
Sweet corn and bacon soup
Sweet peppered tomato soup
12 slices white sandwich bread, crusts removed
2 teaspoons grain mustard
Bunch fresh coriander, stems trimmed
200g ricotta cheese
1 tablespoon oil
1 onion, chopped
1 tablespoon oil
2 cloves garlic, crushed
2 leeks, sliced
2 x 410g canned tomatoes, mashed
2 teaspoons chicken stock powder
1 tablespoon tomato paste
2 teaspoons brown sugar
4 tablespoons grated fresh parmesan cheese
150g butter, softened
4 cloves garlic, peeled and crushed
2 teaspoons ground coriander
1 teaspoon cajun seasoning
3 cups frozen corn kernels, thawed
3 cups chicken stock
1
1
2
2
⁄ cup grated tasty cheese
⁄ cup cream
1 tablespoon finely chopped fresh coriander
Cayenne pepper
1 egg, lightly beaten
2 teaspoons lemon juice
1
3
⁄ cup grated fresh Parmesan cheese
1 tablespoon drained capers
1
4
Vegetable oil for cooking
⁄ cup chopped black olives
1 cup milk
1 bay leaf
1
1
1
2
2
4
⁄ cup toasted pine nuts
⁄ cup cream
⁄ teaspoon dried thyme
PESTO
3 bacon rashers, rind removed and chopped
2 tablespoons snipped chives
1 teaspoon chopped fresh mint
1. Place coriander, ricotta cheese, butter, cream,
lemon juice, Parmesan cheese, capers, olives and
all but one tablespoon of the pine nuts in blender
jug, using speed 2, blend until smooth.
1 cup fresh basil leaves
2 cloves garlic, peeled and chopped
2 tablespoon lemon juice
1 teaspoon chopped fresh coriander
1
4
⁄ teaspoon ground cloves
1. Heat oil in a large saucepan, add onion, garlic,
coriander and Cajun seasoning.
Pinch cayenne pepper
2 tablespoons chopped fresh parsley
60g pine nuts
1
2. Transfer mixture to a serving bowl, top with
reserved pine nuts. Chill until ready to use.
2. Cook over a medium heat, stirring constantly until
onion is soft. Add corn, stock and milk.
2
⁄ cup olive oil
1. Heat oil in a large saucepan, add garlic and leeks,
cook over a medium heat for 2-3 minutes or until
leeks are soft.
60g grated fresh parmesan cheese
Serve as a dip for a selection of raw vegetables.
3. Bring to the boil, then reduce heat and simmer,
covered for 30 minutes.
1. Roll each slice of bread with a rolling pin, to
flatten as much as possible.
2. Combine tomatoes, stock powder, tomato paste,
brown sugar, bay leaf, thyme, mint, coriander,
cloves and pepper.
4. Cook bacon in a separate pan until crisp, drain on
absorbent kitchen paper.
2. Combine mustard, Parmesan cheese, tasty cheese,
coriander and cayenne pepper to taste in a bowl.
5. Allow the mixture to cool.
3. Divide mixture between bread slices and spread
over half of each slice. Brush unspread sides of
bread slices with beaten egg.
3. Pour into pan with leek mixture, bring to the boil,
then reduce heat and simmer, uncovered for 20
minutes or until liquid has reduced by one third.
6. Transfer mixture into three batches into blender
jug using speed 2, blend until smooth.
7. Return soup to pan, add cream, bacon and chives.
8. Heat through gently and serve immediately.
4. Roll each slice up tightly using the egg to seal
rolls. Arrange side by side on a tray. Cover and
refrigerate until ready to cook.
4. Allow the mixture to cool.
5. Transfer mixture into three batches into blender
jug, using speed 2, blend until smooth.
5. Heat oil in a frypan and cook cheese sticks, a few
at a time until golden all over. Drain on absorbent
kitchen paper.
Ladle soup into serving bowls, sprinkle with parsley
and serve immediately.
6. To make Pesto, place basil leaves, garlic, lemon
juice and pine nuts in blender, using speed 2,
blend until finely chopped.
7. With motor running, pour in oil and blend until
smooth. Add cheese and blend to combine.
Serve with cheese sticks.
R4
R5
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Salads and mains
1. Place lamb mince, eggs, breadcrumbs, onion,
mint, cinnamon, coriander, cumin, tumeric chilli
and garam masala in a bowl.
Lamb and tabouleh pita pockets
Fresh vegetable salad with
pepita dressing
Rosemary parmesan
crusted lamb steaks
500g minced lamb
2 eggs, lightly beaten
1 cup stale breadcrumbs
1 onion, finely chopped
2 carrots, cut into thin strips
1 parsnip, cut into thin strips
125g green beans, sliced
1 cooked beetroot, cut into thin strips
1 red apple, chopped
4 slices white bread, crusts removed and dried
2. Mix well to combine, form into small sausage
shapes. Grill or barbecue until cooked through.
1
4
⁄ cup grated fresh Parmesan cheese
2 teaspoons fresh rosemary leaves
4 lamb leg steaks
Plain flour
1 egg, lightly beaten
2 tablespoons oil
60g butter
3. To make tabouleh, place burghul in a bowl, cover
with hot water, stand for 30 minutes.
2 tablespoons chopped fresh mint
1
2
⁄ teaspoon ground cinnamon
1
2
⁄ teaspoon ground coriander
4. Drain and squeeze dry. Place burghul, parsley,
mint, tomato, capsicum, oil, lemon juice and
garlic into blender jug, pulse until ingredients are
finely chopped.
2 teaspoons lemon juice
1 tablespoon chopped coriander
1
2
⁄ teaspoon ground cumin
1 small red chilli, finely chopped
2 teaspoons tumeric
PEPITA DRESSING
100g pepita (pumpkin seeds) seeds, toasted
1 tablespoon lemon juice
2 tablespoon balsamic vinegar
1 clove garlic, peeled and chopped
1 tablespoon dijonnaise mustard
1 tablespoon lemon juice
2 tablespoons drained capers
1
2
⁄ teaspoon garam masala
5. Transfer mixture to a bowl, cover and refrigerate
until required.
6 pita pockets
1. Break bread slices into pieces, place into blender
jug in small amounts, with Parmesan cheese and
rosemary leaves.
1
2
⁄ cup plain yoghurt
6. Open pita pockets, using the point of a sharp
knife. Place a spoonful of tabouleh salsa into
each pocket, top with lamb sausage then drizzle
with yoghurt.
TABOULEH SALSA
2
2. Pulse until fine breadcrumbs form. Transfer crumb
mixture mixture to a large plate.
3
⁄ cup burghul
1. Combine carrots, parsnip, beans, beetroot, apple,
lemon juice and coriander.
2 cups chopped parsley
2 tablespoons chopped fresh mint
1 tomato, seeded, chopped
Serve immediately.
3. Toss meat in flour, shake away excess, dip into
egg and coat with breadcrumb mixture.
2. Toss well then arrange in a serving bowl.
Chill until required.
4. Heat oil in a frypan, add meat, cook over medium
heat until golden brown.
1 yellow capsicum, seeded, chopped
1
3. To make dressing, place pepita seeds, lemon juice,
vinegar, garlic and mustard into blender jug, using
speed 2, blend until crushed.
4
⁄ cup oil
2 tablespoons lemon juice
2 cloves garlic, peeled, chopped
5. Remove from pan and drain on absorbent
kitchen paper.
Transfer to a bowl and serve with vegetable salad.
6. Set aside and keep warm. Wipe pan clean, heat
butter, stir in lemon juice and capers. Cook until
heated through.
Serve lamb steaks with lemon sauce.
R6
R7
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Saucy solutions and marinades
Avocado dressing
Creamy zucchini sauce
Raspberry mayonnaise
Variations:
1 tablespoon lemon juice
3 tablespoons oil
60g butter, melted
3 zucchinis, sliced
6 egg yolks
1 teaspoon French mustard
1 tablespoon lemon juice
Garlic mayonnaise
1
2
⁄ cup sour cream
Add 3 cloves of minced garlic cloves to the egg yolk
mixture and replace lemon juice with lime juice and
Raspberry vinegar with tarragon vinegar.
3 tablespoons cream
2 drops Tabasco sauce
1 teaspoon honey
2 onions, chopped
1 tablespoon Raspberry vinegar
3
1
4
2
⁄ cup cream
⁄ cup peanut oil or vegetable oil
1 avocado, peeled, stoned and chopped
1 clove garlic, crushed
Freshly ground black pepper
Freshly ground black pepper
1 tablespoon boiling water
1
Herbed mayonnaise
2
⁄ cup grated fresh parmesan cheese
1
1
4
2
⁄ teaspoon ground nutmeg
Replace lemon juice and Raspberry vinegar with ⁄
1. Place lemon juice, sour cream, cream, Tabasco
sauce, honey, avocado and garlic into blender jug.
1. Whisk together egg yolks, mustard, lemon juice
and vinegar.
cup chopped mixed fresh herbs (such as basil, chives,
parsley and thyme) and 1 clove garlic, peeled and
chopped. Blend into prepared mayonnaise.
1. Heat oil in a saucepan and cook zucchini and
onions for 4-5 minutes or until tender. Set aside
to cool.
2. Using speed 1, blend until smooth.
2. Pour mixture into blender jug and using speed 1,
blend until light and fluffy.
Delicious used as dressing with potato salad.
2. Transfer mixture to blender jug, using speed 2,
add remaining ingredients and blend using speed
2 until combined.
3. With blender running, slowly pour combined oils
in through inverted measure cup in lid.
Spicy peach sauce
4. Blend until mixture thickens.
3. Return to pan, season to taste with black pepper.
4. Cook sauce over a low heat until it is almost boiling.
Serve sauce immediately with pasta.
410g canned sliced peaches
5. Season to taste with pepper and stir in
boiling water.
1
2
⁄ cup ginger wine
2 cloves garlic, peeled and diced
2 teaspoons grated fresh ginger
1 small red chilli, chopped
1 tablespoon lemon juice
2 tablespoons sweet sherry
2 tablespoons honey
6. Transfer to a sterilised, screw top jar.
7. Cover and refrigerate until required.
2 tablespoons light soy sauce
1. Place undrained peaches, ginger wine, garlic,
ginger, chilli, lemon juice, sherry, honey and
soy sauce into blender jug.
2. Using speed 2, blend until smooth.
Serve with grilled chicken.
R8
R9
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First foods for baby
Better batters
Apple pear and banana blend
Cheesy spinach
Lime batter
Yorkshire puddings
1
3
1
1
2
4
2
4
⁄ cup stewed apple
⁄ cup steamed spinach leaves
⁄ cup lime juice
⁄ cup water
1
1
2
3
⁄ cup stewed pear
Cheese sauce
15g butter
1 cup soda water
⁄ cup milk
1
2
⁄ banana, peeled and mashed
2 teaspoons finely grated lime rind
1 egg, lightly beaten
1
3
2
4
2 teaspoons plain flour
1 ⁄ cups plain flour
⁄ cup plain flour
1. Place apple, pear and banana in blender jug.
2. Using speed 1, blend until smooth.
Use immediately.
1
2
⁄ cup milk
Freshly ground black pepper
1. To make batter, place lime juice, soda water,
lime rind and flour into blender jug.
1
2
2 tablespoons grated mild tasty cheese
1 ⁄ tablespoon beef dripping
1. To make sauce, melt butter in a small saucepan.
1. Place water, milk, egg, flour and pepper into
blender jug.
2. Using speed 2, blend until smooth.
Use to coat seafood or poultry.
2. Stir in flour and cook for 1 minute over a
medium heat.
Pureed vegetables
2. Using speed 1, blend until smooth.
1
3. Remove from heat and gradually blend
in milk until smooth. Return to heat and stir
continuously until the sauce boils and thickens.
3. Place 1 teaspoon beef dripping in each of six
muffin pans and heat in oven until dripping
is sizzling.
2
⁄ cup chopped, steamed vegetables
4 tablespoons boiled water, formula or breast milk
1. Place vegetables and water into blender jug, using
speed 2, blend until smooth.
4. Reduce the heat and simmer for 2 minutes. Blend
in the cheese. Set aside to cool slightly.
4. Divide batter between muffin pans and cook at
220°C for 10-15 minutes, or until puffed
and golden.
2. More or less water may be required depending on
the thickness desired.
5. Place spinach and cheese sauce into blender jug.
Using speed 1, blend until smooth.
Serve as an accompaniment for roast beef.
Vegetable and lentil soup
Banana smoothie
1 cup chopped mixed vegetables
2 cups water
1 tablespoon red lentils
1 cup milk or formula
2 tablespoons unflavoured yoghurt
1 small ripe banana, cut into 2cm pieces
1. Place vegetables, water and lentils into a
medium saucepan.
1. Place milk, yoghurt and banana into blender jug.
2. Using speed 1, blend until smooth.
Serve immediately.
2. Bring to the boil, then reduce heat and simmer
until vegetables and lentils are tender. Set aside
to cool.
3. Transfer mixture to blender jug. Using speed 2,
blend until smooth.
4. Freeze or refrigerate any leftovers.
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Better batters
continued
Delissio desserts
Caramel puffs
Crepes with raspberry sauce
Banana coconut parfait
Apricot creams
1
4
1 teaspoon dry yeast
1 ⁄ cups milk
3 eggs, separated
850g canned apricots in syrup
3 teaspoons gelatine
1 cup cream, whipped
1
1
2
2
⁄ teaspoon castor sugar
2
2 eggs
⁄ cup castor sugar
1
1 ⁄ cups plain flour
3 teaspoons butter, melted
1 cup plain flour
4 tablespoons coconut cream
3 small bananas, peeled and chopped
1 tablespoon lime juice
1 teaspoon ground cinnamon
1 tablespoon Marsala
3 teaspoons gelatine dissolved in 3 tablespoons
hot water and cooled
1 cup thickened cream
1 cup warm water
Oil for deep frying
1. Drain apricots, reserving syrup.
2. Place apricots into blender jug, using speed 1,
blend until smooth.
2 tablespoons butter
RASPBERRY SAUCE
1
2
⁄ cup golden syrup
250g fresh or frozen raspberries (defrosted)
1
1
4
3. Measure puree to make 1 ⁄ cups. Reserve
remaining puree.
4
2 tablespoons water
⁄ cup icing sugar
2 tablespoons Grande Marnier or orange liqueur
2 tablespoons water
1. Combine yeast and sugar in a small bowl, with 2
tablespoons of the flour, stir in water.
4. Sprinkle gelatine over 3 tablespoons of reserved
syrup and dissolve over hot water.
1. Place milk, eggs, butter and flour into blender jug.
Using speed 2, blend until smooth.
1. Beat egg yolks and castor sugar in a mixing bowl,
until thick and creamy.
2. Cover and set aside to stand in a warm place for
15 minutes or until mixture is frothy.
5. Set aside to cool then whisk into apricot puree.
1
6. Fold in whipped cream. Pour mixture into six
individual moulds. Chill until firm.
4
2. Pour ⁄ cup of batter into a non-stick frying pan
2. Place coconut cream, bananas, lime juice,
cinnamon and Marsala in blender jug.
3. Place water and remaining flour into blender jug,
then add yeast mixture. Using speed 2, blend
until smooth.
and cook over a medium heat until golden brown.
Turn out and serve with remaining puree and cream
if desired.
3. Turn and cook for 30 seconds longer. Set aside
and keep warm.
3. Using speed 2, blend until smooth.
4. Transfer mixture to a large bowl, cover and stand
in a warm place for about 1 hour, or until batter is
doubled in size and bubbles appear on the surface.
4. Blend cooled gelatine mixture into egg yolk
mixture, then stir in coconut mixture.
4. Repeat with remaining mixture.
5. To make sauce, place raspberries, icing sugar,
Grande Marnier and water into blender jug.
5. Place cream in a bowl and beat until soft peaks
form, then fold through banana mixture.
5. Heat oil in a large saucepan, cook dessertspoons
of mixture in hot oil until puffs and light
golden brown.
6. Using speed 1, blend until smooth.
Spoon over crepes and serve.
6. Beat egg whites until stiff peaks form, then fold
through banana mixture.
6. Drain on absorbent paper, then transfer to a
serving dish.
Spoon into eight individual serving glasses and
refrigerate until firm.
7. Melt butter in a saucepan, stir in golden syrup
and cook over a low heat for 3-4 minutes or until
well blended.
8. Add water and heat gently, stirring, until blended.
9. Pour over puffs and serve immediately.
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Delissio desserts
continued
Spirited drinks
8. Pour mixture into a saucepan and stir over a
medium heat until hot but not boiling.
Choc-orange pumpkin flan
Margarita
Melon dream
125g sweet un-iced chocolate biscuits
3 tablespoons walnuts
90g butter, melted
2 tablespoons Tequila
2 tablespoons Triple Sec
1 cup lime juice
1 tablespoon Triple Sec
9. Whisk dissolved gelatine into pumpkin mixture.
1
2
1 ⁄ tablespoons Galliano
1
10.Allow to cool and refrigerate until almost set.
Check every 15 minutes.
2
1 ⁄ tablespoons cream
1
2
12 ice cubes
1 ⁄ tablespoons orange juice
FILLING
11.Whip extra cream and fold through filling with
beaten egg whites.
1 cup chopped rockmelon
10 ice cubes
1. Place Tequila, Triple Sec, lime juice and ice cubes
into blender jug.
250g pumpkin, peeled and cooked
2 teaspoons grated orange rind
12.Spoon into biscuit base and refrigerate until set.
1. Place Triple Sec, Galliano, cream, orange juice,
rockmelon and ice cubes into blender jug.
3
2. Using speed 2, blend until well combined and ice
is crushed.
4
⁄ cup cream
2 eggs, separated
1 teaspoon mixed spice
2. Using speed 2, blend until well combined and ice
is crushed.
1
4
⁄ teaspoon ground nutmeg
Fluffy duck
2
3
⁄ cup brown sugar
1
1
2
1 ⁄ tablespoons white rum
2
1 ⁄ tablespoons gelatine dissolved in
1
Bloody mary
2
1 ⁄ tablespoons advocaat
3 tablespoons hot water
3 tablespoons orange juice
2 tablespoons cream
6 ice cubes
1 cup tomato juice
1. Place biscuits into blender jug, pulse until biscuits
are crushed.
1
4
⁄ cup vodka
1
2
⁄ cup lemon juice
2. Transfer biscuit crumbs to a large bowl.
1 egg white
Salt and pepper
1. Place rum, advocaat, orange juice, cream and ice
cubes into blender jug.
3. Add walnuts to blender jug, pulse until nuts are
finely chopped. Add to biscuit crumbs in bowl.
1
4
⁄ teaspoon Tabasco sauce
2. Using speed 2, blend until well combined and ice
is crushed.
1
4
⁄ teaspoon Worcestershire sauce
4. Stir in melted butter. Press mixture over base
and sides of a 20cm pie plate.
5-6 ice cubes
celery leaves
5. Refrigerate until firm.
Wild strawberry
1. Place tomato juice, vodka, lemon juice, egg
white, salt and pepper to taste. Tabasco sauce,
Worcestershire sauce and ice cubes into blender jug.
6. To make filling, place pumpkin, orange rind, 3
tablespoons cream, egg yolks, spice, nutmeg and
sugar into blender jug.
1
2
1 ⁄ tablespoons white Créme de Cacao
1
2
1 ⁄ tablespoons strawberry liqueur
2. Blend on speed 2, until well combined and ice
is crushed.
7. Using speed 2, blend until smooth.
3 teaspoons Galliano
1 tablespoon coconut cream
1
2
1 ⁄ tablespoons orange juice
Serve garnished with celery leaves.
1 tablespoon cream
3 strawberries, stems removed and sliced
5 ice cubes
1. Place Créme de Cacao, strawberry liqueur, Galliano,
coconut cream, orange juice, cream, strawberries
and ice cubes into blender jug.
2. Using speed 2, blend until well combined and ice
is crushed.
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Non alcoholic drinks
Smoother smoothies
Fruit cocktail
Lime crush
Mango smoothie
Banana smoothie
1
2
1 cup pineapple juice
⁄ cup lime juice
2 mangoes, peeled and sliced
2 bananas, peeled and chopped
1 cup unflavoured yoghurt
1
1
3
2
1 banana, peeled and chopped
1 orange, skin and pith removed then quartered
1 cup soda water
⁄ cup sugar
1 ⁄ cups unflavoured yoghurt
2 cups mineral water
2 cups soda water
1 lime, thinly sliced
1 cup orange juice
1 cup milk
1
3
⁄ cup honey
1. Place mango, yoghurt and orange juice into
blender jug.
2 tablespoons passionfruit pulp
1. Place banana, yoghurt, milk and honey into
blender jug.
1. Place pineapple juice, banana and orange
into blender jug. Blend on speed 2, until
well combined.
1. Place lime juice, sugar, mineral water, soda water
into blender jug.
2. Blend on speed 2, until smooth.
Serve immediately.
2. Blend on speed 2, until well combined.
Serve immediately.
2. Blend on speed 2, until well combined.
Serve with lime slices.
2. Add soda, blend a further 10 seconds.
3. Stir in passionfruit pulp and serve.
Power shake
Cucumber smoothie
2 tablespoons cocoa powder
1 teaspoon instant coffee
2 tablespoons boiling water
2 tablespoons sugar
1 egg
Banana delight
1
2
1 ⁄ cups milk
Cranberry crusher
1
2
2 cups milk
1 ⁄ cups unflavoured yoghurt
1 cup peeled and chopped pink grapefruit
2 bananas, peeled and chopped
1 medium cucumber, peeled, seeded
and chopped
1
1
2
4
⁄ cup orange juice
⁄ cup cream
1
2
⁄ cup cranberry juice
1 tablespoon sugar
1 teaspoon lemon juice
1 egg yolk
1 tablespoon wheat germ
2 cups cold milk
2 shallots, chopped roughly
Pinch salt
6 mint leaves
1 tablespoon castor sugar
1 cup ginger ale
1. Dissolve cocoa and coffee in boiling water.
Nutmeg
1. Place grapefruit, orange juice, cranberry juice,
sugar and ginger ale into blender jug.
1. Place milk, yoghurt, cucumber, shallots, salt and
mint into blender jug.
2. Combine with sugar, egg, wheat germ and milk.
Pour into blender jug.
1. Place milk, bananas, cream, sugar, lemon juice and
egg yolk into blender jug.
2. Blend on speed 2, until well combined.
2. Blend on speed 2, until well combined.
Serve immediately.
3. Blend on speed 2, until smooth and frothy.
Serve immediately.
2. Blend on speed 2, until well combined.
Serve sprinkled with nutmeg.
Pineapple coconut cream cooler
Orange buttermilk mixer
2 cups pineapple juice
1
2
⁄ cup coconut cream
1 cup concentrated orange juice
1
2
⁄ cup buttermilk
1. Place pineapple juice and coconut cream into
blender jug.
2 tablespoons sugar
1
4
⁄ teaspoon vanilla
2. Blend on speed 2, until well combined.
1. Place orange juice, buttermilk, sugar and vanilla
into blender jug.
2. Blend on speed 2, until well combined.
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Notes
Notes
PINTS
2
LITRES
1.25
1
1.5
0.75
0.5
1
0.5
0.25
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Notes
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