Breville BFP800 Instruction Booklet page 65

RECIPES
PIKELETS
Makes 24-30 serves
INGREdIENTS
1 x 60g egg
½ cup milk
1 cup/150g self-raising flour
Pinch of salt
1 tablespoon caster sugar
1 tablespoon melted butter
Extra butter, for cooking
METHOd
1. Assemble the food processor using the
quad blade.
2. Place egg, milk, flour, salt, sugar and
melted butter into the processing bowl.
Process until smooth.
3. Heat a little butter in a large
frypan. Drop tablespoonsful of batter
into the frypan allowing room for the
batter to spread. Cook until bubbles
appear. Turn and cook other side.
4. Serve hot or cold with butter and
jam or golden syrup.
CHILLEd LEMON CHEESECAKE
WITH RASPBERRy PUREE
Makes 6 serves
INGREdIENTS
250g pkt plain sweet biscuits
125g butter, melted
250g cream cheese, cubed and softened
400g can sweetened condensed milk
½ cup/125ml cream
1 tablespoon grated lemon zest
L cup lemon juice
RASPBERRy PUREE:
INGREdIENTS
1 punnet raspberries, for serving
1 tablespoon icing sugar, optional
METHOd
1. Assemble the food processor using the
quad blade.
2. Break biscuits into quarters and place
into processing bowl. Process until finely
crushed. With the motor running, slowly
add the melted butter through the feed
chute. Process until combined.
3. Remove mixture from processing
bowl and press over the base and three-
quarters up the side of a lightly greased
20cm spring-form pan. Cover and chill
until firm.
4. Reassemble the food processor using
clean quad blade.
5. Place cream cheese, condensed
milk, cream, lemon zest and juice into
clean processing bowl. Process until
smooth. Do not over process.
6. Pour mixture into prepared biscuit
crumb base, cover and refrigerate for at
least 24 hours before serving.
7. Reassemble the food processor using
clean quad blade. Place raspberries into
clean processing bowl. Process until
pureed. If desired sweeten raspberry
puree with icing sugar.
Serve Lemon Cheesecake with whipped
cream and drizzled with Raspberry Puree.
NOTE
Allow cream cheese to soften at
room temperature.
65