French - Breville BOV650XL /B Instruction Book

RECIPES
ROASTED RED BELL PEPPER,
SPINACH AND BROCCOLI DIP
Function: BROIL AND BAKE
Yield: 4 cups
INGREDIENTS
¼ cup (60 ml) cooked spinach,
excess water removed
1 cup (250 ml) cooked bite-sized broccoli florets
1 red bell pepper
1 garlic clove, crushed
¼ cup (60 ml) freshly grated Parmesan cheese
¾ cup (180 ml) mayonnaise
¾ cup (180 ml) shredded mozzarella
METHOD
Roasting the Red Pepper
1. Slice the red bell pepper in 4 pieces.
Remove the seeds and the stem. Flatten
each piece and place skin side up onto
the Breville enamel baking pan.
2. Set the wire rack in the top rack height
position. Turn the FUNCTION dial to
BROIL, set TEMPERATURE to HI and
set the TIMER to 12 minutes. Press the
START/CANCEL button to activate.
3. Broil the pepper until the skin is blackened.
4. Remove the pepper from the oven. As it
cools, the skin will loosen from the flesh.
5. When cool enough to handle, peel away
the skin. Chop the pepper in small dices.
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The Dip
1. In a medium sized bowl, fold together all
the ingredients.
2. Turn the dip into a 4-cup (1 liter)
capacity baking dish, or divide the dip
into two 2-cup (500 ml) baking dishes.
3. Position the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to BAKE. Set the TEMPERATURE
to 350˚F (175˚C) and the TIME to 25
minutes. Press the START/CANCEL
button to activate.
4. Bake the dip until it bubbles and is
completed heated through.
TIP
Serve the dip with Pita Chips. The
recipe can be found on page 55.
RECIPES
VEGETABLE STRATA
Function: BROIL, BAKE
Yield: 6
INGREDIENTS
30 g (1 oz) asparagus, chopped
1 tablespoon (15 ml) olive oil
pinch salt
1 red bell pepper
1 yellow bell pepper
1 medium onion, diced
4 eggs
1 cup (250 ml) milk
5 cups (1.2 liters) French stick cut into ½ inch
(1.25 cm) cubes
1 cup (250 ml) shredded white cheddar
2 tablespoons (30 ml) freshly chopped basil
METHOD
Roasting the Red and Yellow Peppers
1. Slice the red and yellow peppers in 4 pieces
each. Remove the seeds and the stem.
Flatten each piece and place skin side up
onto the Breville enamel baking pan.
2. Set the wire rack at the top rack height
position. Turn the FUNCTION dial to
BROIL. Set the TEMPERATURE to HI
and set the TIME to 12 minutes. Press
the START/CANCEL button to activate.
3. Broil the peppers until the skin
is blackened.
4. Remove the peppers from the oven. As it
cools, the skin will loosen from its flesh.
5. When cool enough to handle, peel away
the skin. Chop the pepper in small dices.
Roasting the Asparagus and Onion
1. Using the Breville enamel baking pan,
toss onion and asparagus with the olive
oil and season with salt. Position the
wire rack at the bottom rack height
position. Set the FUNCTION dial to
ROAST. Set the TEMPERATURE to
400˚F (205˚C) and the TIME to
5 minutes. Roast until softened.
2. In a medium bowl, beat the eggs, milk
and basil. Stir in the shredded cheese.
Add the cubed bread, onion, asparagus
and roasted peppers.
3. Turn out into a buttered 11" x 7" x 2"
(28 cm x 19 cm x 6 cm) baking dish. Set
aside for 20 minutes to allow the bread
to soak up the liquid.
4. Position the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to BAKE. Set the TEMPERATURE
to 350˚F (175˚C) and the TIME to 40
minutes. Press the START/CANCEL
button to activate.
5. Bake until set.
NOTE
A strata is a savory bread pudding
that can be enjoyed for breakfast
or brunch.
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