Breville BHM800 Instruction Book page 7

Little Baked Lemon
Cheesecakes
Makes 12
5oz (140g) graham crackers, halved
2.5oz (70g) butter, melted
1½ x 8oz (250g) packages cream cheese, softened at
room temperature, chopped
½ cup (110g) bakers or superfine sugar
2 eggs
4oz (125g) sour cream
2 teaspoons finely grated lemon rind
1 teaspoon fresh lemon juice
Fresh berries and icing sugar, to garnish
1. Preheat oven to 325°F/160°C (275°F/140°C
fan-forced). Line a muffin pan with paper liners.
2. Place crackers into a blender or food processor
and pulse to resemble fine breadcrumbs.
Transfer to a bowl. Add melted butter and stir
to combine. Divide mixture among paper liners
pressing down with the back of a spoon.
3. Place softened cream cheese and sugar into
a bowl. Beat ingredients using the scraper
beaters on speed 6 until mixture is smooth.
4. Add eggs, one a time, beating well between
each addition. Add sour cream, lemon rind
and juice and beat until combined.
5. Pour cream cheese mixture into paper
liners. Bake for 20 minutes or until just set.
Turn the oven off. Leave the cheesecakes
in the oven, with door ajar, until cool.
6. Cover and refrigerate until well chilled.
Remove and discard paper cases. Transfer
cheesecakes to a serving platter. To serve,
top with berries and dust with icing sugar.
Variations
Blueberry & Vanilla
Substitute lemon rind and juice with 1 teaspoon
vanilla bean paste. Top cheesecake mixture
with fresh blueberries before baking.
12
Savory Ricotta Pancakes
Makes 8 to 10
3 eggs, separated
7oz (200g) fresh ricotta
¼ cup (20g) finely grated parmesan cheese
½ cup (120ml) milk
Salt and freshly ground pepper
¾ cup (95g) self-rising flour
1½ teaspoons baking powder
Butter, for greasing
Chargrilled red pepper relish, to serve
Pan-tossed baby spinach, to serve
1. Place egg yolks, ricotta, parmesan and milk into
a bowl. Beat ingredients using scraper beaters
on speed 2-3 until combined. Season with salt
and pepper. Add sifted flour and baking powder.
Reduce to speed 1-2 and mix until just combined.
2. Place egg whites in a separate glass, ceramic
or stainless steel bowl. Beat egg whites
using balloon whisks, gradually increasing
speed to 9 until firm peaks form.
3. Using a large metal spoon gently fold half the
egg whites through ricotta mixture until just
combined. Repeat with remaining egg whites.
4. Heat a large heavy base frying pan or griddle
over a moderate heat. Lightly grease with
butter. Spoon 2 tablespoons of the mixture
into pan, and spread a little with the back
of a spoon, if necessary (3 pancakes per
batch). Cook for 2-3 minutes each side until
golden brown. Transfer to plate, and cover to
keep warm. Repeat with remaining mixture.
Serve with relish and baby spinach.
Variations
Sweet Ricotta Pancakes
Omit parmesan, salt and pepper. After the egg
whites form soft peaks, add 3 tablespoons bakers or
superfine sugar, and continue beating for 1 minute
until sugar has dissolved. Follow remainder of
recipe. Serve with maple syrup and fresh berries.
Ham, Chorizo & Chargrilled
Red Pepper Calzones
Makes 4
Dough
⁄ cup (160ml) warm water
2
3
2 tablespoons olive oil, plus extra to grease
2 cups (300g) '00' flour or bread flour
2 teaspoons instant dry yeast
1½ teaspoons sugar
1½ teaspoons salt
1 egg, lightly beaten
Filling
1 ⁄ cup (80ml) pureed tomato
3
1½ tablespoons basil pesto
4 large slices (130g) leg ham, rind removed,
roughly chopped
2 (about 125g each) dried chorizo sausages,
thinly sliced
⁄ cup (85g) thinly sliced chargrilled red pepper
2
3
1 cup (100g) shredded mozzarella cheese
1 cup (100g) shredded provolone cheese
1. Preheat oven to 425°F/220°C (400°F/200°C
fan-forced). Grease two large baking
sheets with a little olive oil.
2. Place flour, yeast, sugar and salt to a
large mixing bowl, stir to combine.
3. Add water/oil mixture to the flour mixture,
and mix using the dough hooks on speed
2 until combined. Increase to speed 3
and knead for 5 minutes until dough
is combined and almost smooth.
4. On a lightly floured counter top, and
hand-knead a couple times form a smooth
ball. Transfer to a lightly oiled large bowl,
turning the dough to coat in the oil. Cover
for 1 hour, or until doubled in size.
5. Punch down the dough to expel trapped air.
Divide dough into 4 equal portions. Working
with one portion at a time, roll dough on lightly
floured surface into a 9in (22cm) diameter round.
6. Combine puree and pesto in a bowl. Spread
1 tablespoon puree mixture on one half of
each of the dough rounds, leaving a 1cm
border. Divide ham, chorizo, red pepper
and cheeses among the rounds. Brush the
border with water, and fold dough over to
form a semi-circle, and crimp edges to seal.
7. Transfer to prepared trays, and brush tops
with egg. Bake for 15 minutes or until
golden brown, swapping position of the
trays halfway through for even baking.
TIPS
Sometimes flour varies from season to season so
sometimes recipes may need more or less water.
If dough is a little dry and not coming together,
add a little more water to the dough. Conversely,
if dough is too wet, add a little more flour a
tablespoon at a time until the right consistency.
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