Breville BFP800 Instruction Booklet
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Breville BFP800 Instruction Booklet

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the Kitchen Wizz Pro
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Summary of Contents for Breville BFP800

  • Page 1 Kitchen Wizz Pro Instruction Booklet BFP800...
  • Page 2 CONGRATULATIONS on the purchase of your new Breville Kitchen Wizz Pro...

  • Page 3: Table Of Contents

    CONTENTS Breville recommends safety first Know your Breville Kitchen Wizz Pro Assembling your Breville Kitchen Wizz Pro Basic processing techniques – Pureeing with the QUAD blade ‰ – Mixing and whipping with the QUAD blade ‰ – Slicing, shredding and...

  • Page 4: Breville Recommends Safety First

    BREvILLE RECOMMENdS SAFETy FIRST At Breville we 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.
  • Page 5 BREvILLE RECOMMENdS SAFETy FIRST • Some stiff mixtures, such as dough may cause the processing blade to rotate more slowly than normal. If this happens, do not process for longer than 1 minute. • Do not process hot or boiling liquids –...
  • Page 6 The processing blades and discs are the entire appliance to the nearest extremely sharp, handle with care at authorised Breville Service Centre for all times. Do not place hands, knives examination and/or repair. or other utensils into the feed chute.
  • Page 7 KNOW your Breville Kitchen Wizz Pro...

  • Page 8: Know Your Breville Kitchen Wizz Pro

    KNOW yOUR BREvILLE KITCHEN WIZZ PRO...
  • Page 9 KNOW yOUR BREvILLE KITCHEN WIZZ PRO Small food pusher use this disc for julienning vegetables. for improved processing control of smaller Chip Cutter ingredients. It also doubles as a measuring use this disc for chipping vegetables. cup for adding/measuring ingredients.

  • Page 10: Kitchen Wizz Pro

    ASSEMBLING your Breville Kitchen Wizz Pro...

  • Page 11: Assembling Your Breville Kitchen Wizz Pro

    ASSEMBLING yOUR BREvILLE KITCHEN WIZZ PRO BEFORE FIRST USE If using a disc, first assemble the disc spindle onto the bowl drive coupling. Before using your Breville food processor, Orientate the disc so that the side you become familiar with all the parts. Remove wish to use is facing upwards.
  • Page 12 ASSEMBLING yOUR BREvILLE KITCHEN WIZZ PRO Place the processing lid onto the Your food processor has POWER/OFF, processing bowl so the feed chute is START/PAUSE and PULSE buttons to give total control when processing food. slightly right of the bowl handle and...

  • Page 13: Kitchen Wizz Pro

    ASSEMBLING yOUR BREvILLE KITCHEN WIZZ PRO 10. At the end of processing, always NOTE wait until the blades or discs have Care should be taken when removing stopped spinning before unlocking the food from the processing bowl by and removing the lid. To remove the...

  • Page 14: Kitchen Wizz Pro

    ASSEMBLING yOUR BREvILLE KITCHEN WIZZ PRO OvERLOAd PROTECTION SySTEM If the motor overloads, the food processor will go to ‘Standby’ mode and “OVERLOAD” icon in the LCD starts to flash. The food processor can still be switched off by pressing the POWER/OFF button. To operate the food processor again, allow the machine to cool for approx 30 minutes.

  • Page 16: Basic Processing Techniques

    BASIC FOOd PROCESSING TECHNIQUES for your Breville Kitchen Wizz Pro...
  • Page 17 BASIC FOOd PROCESSING TECHNIQUES The food processor can process food in a Raw vegetables, Fruit and Cooked Meats variety of ways depending on which blade or Trim and cut food into 2.5cm cubes. Process disc you choose. no more than 4 cups at a time using the Pulse button at 1-2 second intervals until CHOPPING WITH THE QUAd ‰...

  • Page 18: Quad Blade

    BASIC FOOd PROCESSING TECHNIQUES Garlic, chilli and ginger Nuts For garlic, peel cloves and leave whole. Process no more than 4 cups (250g) shelled For chilli, leave whole (remove seeds for nuts at a time using the PULSE button milder chilli). For ginger, peel and cut into at 1-2 second intervals until chopped to 2.5cm cubes.
  • Page 19 BASIC FOOd PROCESSING TECHNIQUES NOTE 700g pkt sliced bread yields approximately 10 cup soft breadcrumbs. Freeze in one cup portions for later use. dried breadcrumbs Break bread into chunks and toast in oven until golden and crisp. Do not over brown. Process no more than 4 cups at a time using the PULSE button at 1-2 second intervals until crumbed to desired consistency.

  • Page 20: The Quad ‰ Blade

    BASIC FOOd PROCESSING TECHNIQUES PUREEING WITH THE QUAd ‰ PROCESSING BLAdE The quad blade purees raw and cooked food to the consistency required, including baby food. For many large processing tasks, the four blades will cut the processing time needed to achieve the desired results. Always remember to place the quad blade into the bowl before adding the food.
  • Page 21 BASIC FOOd PROCESSING TECHNIQUES MIxING WITH THE QUAd ‰ PROCESSING BLAdE The quad blade mixes ingredients for cakes, batters, and egg-based sauces such as mayonnaise. Always remember to place the quad blade into the processing bowl before adding the food. Butter cakes Place softened butter and sugar into the processing bowl.
  • Page 22 BASIC FOOd PROCESSING TECHNIQUES dips and spreads Using quad blade place ingredients into the processing bowl and process using the START/PAUSE button until ingredients are mixed to desired consistency. If necessary, during processing remove the lid and scrape the mixture from the sides of the bowl. Quad blade Quick-mix cakes and batters Use this method for melt ‘n’...
  • Page 23 BASIC FOOd PROCESSING TECHNIQUES Egg sauces NOTE (Mayonnaise, Hollandaise, Bearnaise) Emulsifying disc is not dishwasher Place a minimum of 6 egg yolks or 4 safe. Please do not place in the whole eggs into the processing bowl with dishwasher. Wash by hand. seasonings and vinegar use emulsifying disc.
  • Page 24 BASIC FOOd PROCESSING TECHNIQUES Bread dough Melt ‘n’ mix biscuits Insert the dough blade into the bowl. Use Insert the dough blade into the bowl. Place instant active dry yeast and include with melted ingredients, followed by liquid the dry ingredients in the processing bowl. ingredients then dry ingredients into the Do not process a mixture with more than processing bowl.
  • Page 25 BASIC FOOd PROCESSING TECHNIQUES SLICING, WITH AdjUSTABLE Adjustable slicer SLICING dISC Place the adjustable slicer onto the disc spindle in the processing bowl. Prepare food as directed in the following food categories or recipes. Pack food into the feed chute as directed in the following food categories.
  • Page 26 BASIC FOOd PROCESSING TECHNIQUES Round fruit and vegetables Long fruit and vegetables Prepare fruit or vegetables by washing or Prepare fruit or vegetables by washing or peeling, and coring or seeding (if necessary). peeling. First cut the food to fit the length For small fruit and vegetables (e.g.
  • Page 27 BASIC FOOd PROCESSING TECHNIQUES Leafy vegetables deli meats For cabbage, wash and shake off excess Cut the meat to fit the length of the feed water. Cut into wedges to fit feed chute. chute (no more than 14cm). For lettuce, separate leaves, wash and dry Pack into the feed chute with cut side thoroughly, then roll up and pack vertically facing disc.
  • Page 28 BASIC FOOd PROCESSING TECHNIQUES LARGE CHIPPER MINI-BOWL FUNCTION The chip cutting disc is positioned on the The mini processing bowl can be positioned spindle in the main processing bowl and inside the main processing bowl and is cuts food into long chunky lengths. This used for processing small food quantities.

  • Page 30: Food Processing At A Glance

    FOOd PROCESSING AT A GLANCE for your Breville Kitchen Wizz Pro...
  • Page 31 FOOd PROCESSING AT A GLANCE For more information about preparation of food and how to process, refer to basic processing techniques. For specific recipes, refer to the recipe section. NOTE The food processor is very powerful and recommended using pulse function where possible as to avoid over chopping or whipping.
  • Page 32 FOOd PROCESSING AT A GLANCE FOOd BLAdE TyPE (dOUGH/ AdjUSTABLE SLICING RECOMMENdEd dISC QUAd/MINI) BLAdE THICKNESS TyPE (CHIP/SHREd/ jULIENNE/WHISK) Mushrooms (cooked) Quad 4-6 Use: Salad, vegetable soup, mushroom sauce, Use: Mushroom Soup mushroom soup Onion Quad or mini 0-5 Use: Soups, Sauces Use: Salad Parsnip Quad or mini 2-5 Use: Vegetable lasagna Use: Vegetable soup Parsnip (cooked) Quad Use: Accompaniment Peas (cooked) Quad or mini Use: Accompaniment, baby food Potatoes...
  • Page 33 FOOd PROCESSING AT A GLANCE FOOd BLAdE TyPE (dOUGH/ AdjUSTABLE SLICING RECOMMENdEd dISC QUAd/MINI) BLAdE THICKNESS TyPE (CHIP/SHREd/ jULIENNE/WHISK) Citrus Peel Quad or mini Use: Fruit mince Dried Fruit Quad or mini Use: Fruit salad, dessert sauce Kiwi fruit Quad or mini Use: Fruit salad, dessert sauce Use: Dessert decoration Mango Quad or mini Use: Fruit salad, dessert sauce Melon Quad or mini (Honeydew/rockmelon) Use: Fruit salad Pear Quad or mini Use: Fruit salad Use: Pear pie Pear (cooked) Quad or mini Use: Baby food...
  • Page 34 FOOd PROCESSING AT A GLANCE FOOd BLAdE TyPE (dOUGH/ AdjUSTABLE SLICING RECOMMENdEd dISC QUAd/MINI) BLAdE THICKNESS TyPE (CHIP/SHREd/ jULIENNE/WHISK) Cream Whisk use pulse function Use: recommended pulse function to avoid over whipping Meat (raw) Quad use pulse function Use: Mince meatloaf, burgers Meat (cooked) Quad use pulse function Use: Sandwich fillings, pate, baby food Meat (deli) Use: Sandwiches, antipasto, pizza toppings...

  • Page 35: Processing Tips

    FOOd PROCESSING AT A GLANCE PROCESSING TIPS them after each addition, unless they exceed the MAX level marking. • Do not fill the bowl above the liquid • When mixing dry and wet ingredients, max level for wet ingredients. Always the mixture will process more evenly add drier or thicker ingredients to the if the wet ingredients are placed in the...

  • Page 36: Care, Cleaning & Storage

    CARE, CLEANING & STORAGE of your Breville Kitchen Wizz Pro...

  • Page 37: Care And Cleaning

    CARE, CLEANING & STORAGE CARE ANd CLEANING Food stains and odours Foods such as carrot may leave a stain on When finished processing, switch the food plastic parts whilst other foods such as processor off at the power outlet and unplug garlic may leave a strong odour.
  • Page 38 CARE, CLEANING & STORAGE NOTE The tools storage container can stand upright on its back to save cupboard space. Make sure it is fully snapped close. • Store your food processor upright on the kitchen bench or in an easily accessible cupboard.
  • Page 40 TROUBLESHOOTING...
  • Page 41 TROUBLESHOOTING PROBLEM EASy SOLUTION Food is unevenly • Ingredients should be cut evenly into 2.5cm (1 inch) pieces before processing. processed • Ingredients should be processed in batches to avoid overloading. Slices are slanted or • Load food in feed chute. Place pusher onto food and apply pressure.
  • Page 42 TROUBLESHOOTING PROBLEM EASy SOLUTION The motor • This is normal as some heavier loads (e.g. slicing/shredding cheese) may require the motor to work harder. Reposition the slowed down food in the feed chute and continue processing. during operation. • The maximum load capacity may have been exceeded. Remove some of the ingredients and continue processing.

  • Page 44: Recipes

    RECIPES...
  • Page 45 RECIPES HOMMOUS Place eggplant and remaining ingredients into processing bowl. Makes approximately 1½ cups Process until smooth. Spoon mixture into a serving dish. Cover INGREdIENTS and chill until ready to serve. 425g can chick peas, well drained 2 cloves garlic, peeled Serve with slices of Lebanese bread. 2 tablespoons toasted sesame seeds 2 tablespoons cream GUACAMOLE 2 tablespoons lemon juice...
  • Page 46 RECIPES ANTIPASTO SWISS CHEESE GNOCCHI Makes 4-6 serves Makes 4 serves INGREdIENTS INGREdIENTS 2 bocconcini cheeses 500g potatoes, peeled and quartered 125g Parmesan cheese 8 cups/2 litres chicken stock 250g salami 1½ cups/225g plain flour 2 firm Roma tomatoes ½ cup/75g plain flour, extra 1 firm pear ¼ teaspoon cayenne pepper Olives Marinated artichokes CHEESE SAUCE: Marinated char-grilled vegetables (capsicum, zucchini, eggplant) INGREdIENTS Basil leaves 125g Swiss cheese Olive oil 90g Parmesan cheese Balsamic vinegar 300ml cream ½ cup sour cream METHOd 2 tablespoons snipped chives Place bocconcini cheeses into freezer until ½ cup/125ml white wine just firm (approximately 30 minutes).
  • Page 47 RECIPES To make the Cheese Sauce: Assemble Combine the eggs and milk then stir into food processor using fine shredding disc the vegetable mixture. Pour mixture into a lightly greased oven proof dish and bake and shred the Swiss cheese. Also using the fine shredding disc and grate the in a preheated oven at 220°C for 20-30 Parmesan cheese.
  • Page 48 RECIPES NOTE NOTE When making soups always allow When processing soup do not exceed the hot ingredients to cool for approx. the MAX liquid level on the side of the 30 minutes. processing bowl. PEA ANd HAM SOUP LEEK ANd POTATO SOUP Makes approximately 2 litres Makes approximately 2 litres INGREdIENTS...
  • Page 49 RECIPES TANGy TOMATO SOUP vEGETABLE SOUP Makes approximately 1½ litres Makes approximately 2½ litres INGREdIENTS INGREdIENTS 1kg Roma tomatoes, halved 1 Spanish onion, peeled and quartered 2 Spanish onions, peeled and quartered 4 sticks celery, trimmed and sliced 2 cloves garlic, peeled 4 carrots, trimmed, peeled and sliced ½ cup basil leaves 2 parsnips, trimmed, peeled and sliced 2 small red chillies, trimmed, seeds removed 3 tablespoons/60g butter 2 tablespoons olive oil 2 tablespoons olive oil 2 cups/500ml chicken stock ¾ cup lentils and barley soup mix 2 tablespoons Balsamic vinegar 8 cups/2 litres chicken stock ½ cup sour cream 440g can peeled tomatoes, chopped Salt and pepper, optional Salt and pepper, optional Basil leaves, for garnish Chopped parsley, for garnish METHOd METHOd Assemble food processor using the Assemble food processor using the quad blade.
  • Page 50 RECIPES SMOKEd FISH TERRINE THAI FISH CAKES Makes 4-6 serves Makes 24 serves INGREdIENTS INGREdIENTS 500g smoked fish 8 green beans 2 bay leaves 1 small onion, peeled and quartered 2 teaspoons peppercorns 2 cloves garlic, peeled 3 slices lemon 2 thick slices peeled ginger 1 Spanish onion, peeled and quartered 2 red chillies, trimmed 1 piece lemon peel, roughly chopped 2cm piece fresh lemon grass 1 small red chilli, seeded 6 Kaffir lime leaves, crushed ½ cup parsley sprigs ¼ bunch coriander, roughly chopped 2 tablespoons toasted pinenuts 350g white boneless fish fillets, cubed 4 x 60g eggs 1 x 60g egg 4 tablespoons/80g butter, melted 2 tablespoons water 1 teaspoon curry paste 1 tablespoon fish sauce 1 teaspoon ground cumin Oil, for shallow frying 1 cup sour cream CUCUMBER SAUCE:...
  • Page 51 RECIPES PEANUT SATAy MEATBALLS CRISPy BATTER FOR FISH Makes 30 serves Makes sufficient batter to coat 1kg fish fillets INGREdIENTS INGREdIENTS 3 slices stale bread, crust removed 1 x 60g egg 500g chicken or pork fillet, cubed ¾ cup/190ml water 1 onion, peeled and quartered ¾ cup/190ml milk ½ cup shelled peanuts 2 tablespoons vinegar 2 cloves garlic, peeled 1½ cups/225g plain flour 1 bunch coriander, roughly chopped ½ cup/75g self-raising flour 1 x 60g egg Pinch of salt Corn flour, for coating METHOd Peanut oil, for shallow frying Peanut Satay Sauce (see page 54) Assemble food processor using the quad blade.
  • Page 52 RECIPES SAUSAGE ROLLS CHILLI CON CARNE Makes 48 serves Makes 4 serves INGREdIENTS INGREdIENTS 1 carrots, peeled 150g rindless bacon, roughly chopped 1 small granny smith apples, peeled 1 large Spanish onion, peeled and quartered 1 onion, peeled 2 cloves garlic, peeled 6 slices bread 2 red chilles, trimmed and deseeded 1 tablespoon mixed fresh herbs – thyme, parsley, 1 tablespoon oil 1 ½ tablespoons relish or tomato/bbq sauce 750g topside steak, cubed 500g sausage mince 440g can red kidney beans, drained 4 slices puff pastry, thawed 440g can chopped tomatoes 1 egg, lightly whisked 1 red capsicum, seeded and roughly chopped 1 teaspoon dried tarragon METHOd L cup tomato sauce 1 teaspoon freshly ground black pepper Assemble food processor using the coarse shredding disc.
  • Page 53 RECIPES BEEF BURGERS HERBEd BREAd STUFFING Makes 4 serves Makes 16 serves INGREdIENTS INGREdIENTS 750g topside steak, cubed 125g button mushrooms 1 onion, peeled and quartered 1 Spanish onion, peeled and quartered 1 clove garlic, peeled 2 sticks celery, roughly chopped 4 sprigs parsley 100g pistachio nuts, shelled 4 slices bread, crust removed 4 sprigs parsley 2 tablespoons seeded mustard 125g rindless bacon, roughly chopped ¼ cup tomato sauce 75g leg ham, roughly chopped 2 x 60g eggs 4 slices bread, torn in pieces ¼ teaspoon dried oregano 100g butter, melted 1 teaspoon black pepper 2 x 60g eggs ¼ teaspoon salt ¼ teaspoon salt Oil, for shallow frying Freshly ground black pepper METHOd METHOd Assemble food processor using Assemble food processor using the quad blade.
  • Page 54 RECIPES SKORdALIA POTATO GRATIN Makes 4 serves Makes 4-6 serves INGREdIENTS INGREdIENTS 3 large potatoes, peeled and quartered 100g Cheddar cheese, grated 4 cloves garlic, peeled and crushed 2 cloves garlic, peeled 1 tablespoon/20g butter 700g baby new potatoes 1 tablespoon milk 1 small Spanish onion, peeled Salt and pepper, optional 3 tablespoons/60g butter, diced 300ml cream METHOd 1 cup/250ml milk 1 cup dried breadcrumbs Cook potatoes until soft. Drain well. Assemble food processor using the METHOd quad blade. Assemble the food processor using the Place potatoes, garlic, butter and milk fine shredding disc and shred the cheese.
  • Page 55 RECIPES CREAMEd SPINACH PASSIONFRUIT CURd Makes 4 serves Makes 4 cups Keeps for up to 1 month, unopened INGREdIENTS refrigerated. 1 bunch spinach leaves, torn into pieces ¼ cup light sour cream INGREdIENTS ¼ teaspoon ground nutmeg 10 eggs Salt and pepper, optional 1 egg yolk 2 cups sugar METHOd 2 x 170g can passionfruit pulp Steam spinach leaves until just softened. 80g butter, melted Drain well. METHOd Assemble food processor using the quad blade.
  • Page 56 RECIPES APPLE, WALNUT ANd GOATS WALdORF SALAd CURd SALAd Makes 4-6 serves Makes 4-6 serves INGREdIENTS INGREdIENTS 3 Granny Smith apples, quartered ½ bunch celery sticks, trimmed 3 Granny Smith apples, cored ½ bunch celery sticks, washed, trimmed 2 tablespoons lemon juice 100g smoked walnuts 2 tablespoons lemon juice 100g walnuts, pan roasted 100g goat’s curd dRESSING: INGREdIENTS dRESSING: 3 egg yolks 2 teaspoons seeded mustard INGREdIENTS ¼ cup olive oil 3 egg yolks 2 tablespoons garlic chives 2 teaspoons seeded mustard Salt and pepper, optional ¼ cup olive oil 2 tablespoons garlic chives METHOd Salt and pepper, optional Assemble the food processor using the METHOd...
  • Page 57 RECIPES BEETROOT CARPACCIO WITH COLESLAW ORANGE ANd AvOCAdO Makes 4-6 serves INGREdIENTS INGREdIENTS Serves 2-4 people 300g white cabbage, cut in wedges 300g purple cabbage, cut in wedges 4-5 beetroots, peeled ¼ cup red wine vinegar 2 carrots, peeled 1 Spanish onion, peeled and quartered ¼ cup olive oil 1 orange, peeled, segmented 1 red capsicum, quartered 1 green capsicum, quartered 1 avocado, peeled, sliced ½ cup Chervil, washed 2 sticks celery 2 Granny Smith apples, quartered 1 tablespoon thyme 1 pomegranate, seeds only, optional Marinated fetta, to serve, optional dRESSING: METHOd INGREdIENTS Assemble food processor using the 1 cup mayonnaise adjustable slicing disc ¼ cup light sour cream...
  • Page 58 RECIPES MAyONNAISE AIOLI Makes approximately 2 cups Makes approximately 2 cups INGREdIENTS INGREdIENTS 3 egg yolks 1 whole bunch garlic 2 teaspoons Dijon mustard 4 egg yolks 1 teaspoon seeded mustard Juice of 1 lemon 2 cloves garlic, peeled, optional 2 teaspoons white vinegar 1 tablespoon white vinegar 2 cups/500ml vegetable or olive oil 1½ cups/375ml olive oil 1 tablespoon thyme Salt and pepper, to taste METHOd METHOd Assemble the food processor using the quad blade. Assemble the food processor using the emulsifying blade.
  • Page 59 RECIPES QUICK BEARNAISE SAUCE PESTO Makes approximately 4 cups Makes approximately 2 cups INGREdIENTS INGREdIENTS 4 x 60g eggs 125g Parmesan cheese ¼ cup tarragon or herbed vinegar 4 cups firmly packed basil leaves (approx. 2 bunches) 250g butter 1 cup/125g pinenuts METHOd 4 cloves garlic, peeled ½ cup olive oil Assemble the food processor using the 1 tablespoon lemon juice quad blade. Place eggs into the processing bowl. METHOd Heat vinegar in a small saucepan until Assemble the food processor using the...
  • Page 60 RECIPES PEANUT BUTTER CRUSTy BREAd ROLLS Makes approximately 1 cup Makes 12 bread rolls INGREdIENTS INGREdIENTS 2 cups/250g shelled peanuts 3½ cups/525g bread or baker’s flour 2 teaspoons sugar METHOd 2 teaspoons instant active dry yeast 1½ teaspoons salt Assemble the food processor using the quad blade. 1 tablespoon oil 1¼ cups/315ml warm water Place peanuts into the processing bowl and process for approximately 1-2 METHOd minutes until mixture becomes smooth and forms into a ball.
  • Page 61 RECIPES PIZZA dOUGH PIZZA TOPPING IdEAS Makes 6 pizzas MARGARITA – PER PIZZA INGREdIENTS INGREdIENTS 650g ‘00’ Strong flour 1 qty pizza dough 3 teaspoons yeast L cup pizza sauce 3 teaspoons sugar ¾ cup mozzarella cheese 3 teaspoons salt 1 pkt cherry tomatoes, thinly sliced 1 tablespoon olive 1 bunch basil leaves 375ml lukewarm water 1 buffalo mozzarella cheese ball, torn into 6 pieces 2 tablespoons parmesan, grated METHOd METHOd Assemble food processor using the dough blade. Spread pizza evenly with pizza sauce, To make the dough, put the flour, mozzarella and cherry tomatoes.
  • Page 62 RECIPES HAM ANd MUSHROOM – PER PIZZA APPLE TART Makes 4-6 serves INGREdIENTS 1 qty pizza dough (see page 55) INGREdIENTS L cup pizza sauce 1 quantity Rich Sweet Shortcrust Pastry ¼ cup mozzarella cheese, shredded (see page 58) ¼ cup Fontina cheese, shredded 1kg Golden Delicious apples, peeled and cored 100g, ham, sliced 2 tablespoons lemon juice 80g mushrooms, sautéed ¼ cup caster sugar 2 cloves garlic, sliced ½ teaspoon ground cinnamon 1 teaspoon parsley, chopped 1 tablespoon milk, for brushing Salt & pepper light sprinkle 1 tablespoon caster sugar, extra METHOd METHOd Spread pizza evenly with pizza sauce, Roll out half of the pastry to line a 20cm mozzarella, fontina, ham, mushrooms, flan pan.
  • Page 63 RECIPES FRUIT MINCE PIES Bake in a preheated oven at 200°C for 15- 20 minutes or until cooked and golden. Makes 36 serves Serve hot or cold. INGREdIENTS 200g beef suet, well chilled NOTE 2 small Granny Smith apples, peeled, cored and quartered If suet is not available substitute with 750g mixed dried fruit chilled butter.
  • Page 64 RECIPES RICH SWEET SHORTCRUST PASTRy ANZAC BISCUITS Makes 1 serve Makes 50 serves INGREdIENTS INGREdIENTS 2½ cups/375g plain flour 125g butter 180g chilled butter, diced 1 tablespoon golden syrup ½ cup caster sugar 2 tablespoons boiling water 2 tablespoons lemon juice 2 teaspoons bicarbonate of soda 1 cup rolled oats METHOd ¾ cup desiccated coconut 1 cup/150g plain flour Assemble the food processor using the quad blade 1 cup caster sugar ¼ teaspoon salt Place flour and butter into the processing bowl.
  • Page 65 RECIPES PIKELETS RASPBERRy PUREE: Makes 24-30 serves INGREdIENTS 1 punnet raspberries, for serving INGREdIENTS 1 tablespoon icing sugar, optional 1 x 60g egg ½ cup milk METHOd 1 cup/150g self-raising flour Assemble the food processor using the Pinch of salt quad blade. 1 tablespoon caster sugar Break biscuits into quarters and place 1 tablespoon melted butter into processing bowl. Process until finely Extra butter, for cooking crushed. With the motor running, slowly METHOd add the melted butter through the feed chute.
  • Page 66 RECIPES SHORTBREAd BROWNIES Makes 24 serves Makes 24 serves INGREdIENTS INGREdIENTS 2¼ cups/337g plain flour 90g butter ¼ cup corn flour 125g dark cooking chocolate, chopped ½ teaspoon baking powder 2 x 60g eggs, lightly beaten ½ cup caster sugar ¾ cup caster sugar 250g butter, softened and cubed 1 teaspoon vanilla essence ¼ cup crystal sugar ¾ cup/112g plain flour ¼ teaspoon baking powder METHOd 100g walnut pieces Assemble the food processor using the METHOd quad blade. Heat butter and chocolate in a saucepan Place flour, corn flour, baking powder until just melted.
  • Page 67 RECIPES STRAWBERRy CRêPES BUTTERCAKE Makes 8 serves Makes 8-12 serves INGREdIENTS INGREdIENTS 2 x 60g eggs 125g butter, softened 1 cup/250ml milk ¼ cup caster sugar 1 tablespoon butter, melted 1 teaspoon vanilla essence 1 cup/150g plain flour 2 x 60g eggs 2 teaspoons caster sugar ½ cup/125ml cup milk ¼ cup caster sugar, extra 2 cups/300g self-raising flour ¼ cup water METHOd 1 punnet strawberries, washed and hulled 2 tablespoons brandy, optional Assemble the food processor using the quad blade. METHOd Place butter, sugar and vanilla into Assemble the food processor using the processing bowl.
  • Page 68 RECIPES SCONES variation - Pumpkin Scones: In Step 3 substitute ½ cup milk with ½ Makes 12-16 serves cup mashed pumpkin. INGREdIENTS NOTE 2 cups/300g self-raising flour, sifted Pinch of salt The quantity of milk may vary due to 2 tablespoons butter different types of flour. ¾-1 cup milk ½ cup/75g self-raising flour, extra Extra milk, for brushing METHOd Assemble food processor using...
  • Page 69 RECIPES HOT CROSS BUNS Remove dough and knead on a lightly floured surface until smooth and Makes 12 elastic. Cut dough into 12 equal pieces then knead each piece well and shape INGREdIENTS into a ball. 3 cups/450g plain or bread flour Place dough balls into a lightly ¼ cup brown sugar greased 28cm x 18cm lamington pan.
  • Page 70 NOTES...
  • Page 71 NOTES...
  • Page 72 Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928. Copyright Breville Pty. Ltd. 2010. Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product.

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