the Light & Mighty - Breville

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SAUCES & BATTERSRASPBERRY MAYONNAISEMakes approx. 2 cupsINGREDIENTS6 egg yolks1 teaspoon French mustard1 tablespoon Raspberry vinegar¾ cup grapeseed oil¾ cup peanut oilFreshly ground black pepper1 tablespoon boiling waterMETHOD1. Whisk together egg yolks, mustard,lemon juice and vinegar.2. Pour mixture into blender jug, selectspeed 1, and blend until light and fluffy.3. With motor running, remove the innermeasuring cup, slowly pour combinedoils in and blend until mixture thickens.4. Season to taste with pepper and stirin water.5. Transfer to a sterilised, screw top jar. Coverwith lid and refrigerate until required.VariationsGarlic MayonnaiseAdd 6 cloves of peeled and chopped garliccloves to the egg yolk mixture and replacelemon juice with lime juice and raspberryvinegar with tarragon vinegar.BEER BATTERMakes approx. 2 cupsINGREDIENTS½ cup beer (such as Coopers)1 cup/250ml soda water1½ cups/375g plain flourMETHOD1. Place beer, soda water then flour intoblender jug, select speed 3 and blenduntil smooth.2. Use to coat seafood or poultry.TEMPURA BATTERMakes approx. 2 cupsINGREDIENTS1 x 60g egg1 cup/250ml iced water1½ cups/225g plain or tempura flourMETHOD1. Place the egg and water into the blenderjug, mix on speed 3 to combine.2. Add the flour into the blender, mixusing the pulse function until almostcombined. Do not over-mix, as the batterwill not flake. The batter should havesome small lumps of flour remaining.Herbed MayonnaiseReplace lemon juice with raspberry vinegarwith ½ cup chopped mixed fresh herbs(such as basil, chives, parsley and thyme)and 1 clove garlic, peeled and chopped.Blend into prepared mayonnaise.22
SAUCES & BATTERSYORKSHIRE PUDDINGSMakes 6INGREDIENTS¼ cup/60ml water1⁄3 cup/75ml milk1 x 60g egg, lightly beaten¾ cup/112g plain flourFreshly ground black pepper1½ tablespoons beef dripping or oilMETHOD1. Place water, milk, egg, flour and pepperinto blender jug, select speed 4 andblend until smooth.2. Place 1 teaspoon beef dripping or oil ineach of six muffin pans and heat in ovenuntil dripping or oil is sizzling.3. Divide batter between muffin pans andcook at 220ºC for 10-15 minutes, oruntil puffed and golden. Serve as anaccompaniment for roast beef.PANCAKESMakes approx. 8-10 pancakesINGREDIENTS1 cup/150g plain flour¼ teaspoon salt1 x 60g egg1¼ cups/312ml milk2 tablespoons butter, softenedMETHOD1. Combine the flour, salt, egg and milkin the blender jug, mix on speed 4 withthe lid firmly held in position, to form asmooth batter.2. Heat a small greased frying pan over amoderate heat; pour a small quantity ofbatter into frying pan to cover base of pan.3. Cook until bubbles come to the surfaceand break.4. Carefully turn the pancake over and cookuntil golden brown. Remove from pan.5. Repeat with remaining batter mixture.6. Serve with maple syrup and ice cream.23
Page 4 and 5: Breville recommends safety firstAt
Page 7 and 8: KNOW YOUR BREVILLE Light & MightyAB
Page 9 and 10: Operating Your BREVILLE Light & Mig
Page 11 and 12: Operating Your BREVILLE Light & Mig
Page 13 and 14: Care, Cleaning & StorageCare and cl
Page 15 and 16: HINTS & TIPSHints and Tips• Do no
Page 18 and 19: RECIPES
Page 21: SOUPSCreamy Pumpkin SoupAdd ½ cup
Page 25 and 26: COCKTAILSSUGAR SYRUPMakes approx. 2
Page 27 and 28: COCKTAILSBRANDY ALEXANDERServes 2IN
Page 29: NON-ALCOHOLIC DRINKSPINEAPPLE COCON
Page 32: Breville Customer Service CentreAus

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