Gastroback DESIGN MIXER ADVANCED Operation Instructions Manual page 74

1 tomato, seeded, chopped
1 yellow capsicum, seeded
and chopped
¼ cup oil
2 tablespoons lemon juice
2 cloves garlic, chopped
Place lamb mince, eggs, breadcrumbs,
onion, mint, cinnamon, coriander, cumin,
chilli and garam masala in a bowl. Mix
well to combine, form into small sausage
shapes. Grill or barbecue until cooked
through. To make tabbouleh, place bur-
ghul in a bowl, cover with hot water,
stand for 30 minutes. Drain and squeeze
dry. Place burghul, parsley, mint, tomato,
capsicum, oil, lemon juice and garlic into
blender jug, pulse until ingredients are finely
chopped. Transfer mixture to a bowl, cover
and refrigerate until required. Open pita
pockets, using the point of a sharp knife.
Place spoonful of tabbouleh into each
pocket, top with lamb sausage then drizzle
with yogurt. Serve immediately.
TIP: Burghul is cracked wheat and is avail-
able at health food stores and delis.
SWEET TREATS
Chilled cheesecake
250 g pkt plain sweet biscuits, broken
125 g butter, melted
250 g cream cheese, cubed and
softened
400 g can sweetened condensed milk
½ cup cream
1 tablespoon grated lemon zest
cup lemon juice
1 /
3
1 punnet raspberries, washed
Place biscuits in blender. Use speed 2/
chop until finely crushed. Add melted but-
ter to blender jug and continue to blend
until well combined. Press biscuit mixture
over base and sides of a greased 20cm
spring form pan. Chill until firm. Place
cream cheese, condensed milk, cream,
lemon zest and juice in blender jug. Use
speed 3/blend, blend until smooth. Pour
into prepared crumb crust, cover and
refrigerate for at least 24 hours before
serving. Place raspberries into blender
jug and puree. If desired, sweeten rasp-
berry puree with a little icing sugar. Serve
with whipped cream and raspberry puree.
TIP: Cream cheese is best softened at
room temperature.
Mixed berry crepes
2 x 60 g eggs
250 ml milk
1 tablespoon butter, melted
1 cup plain flour
2 teaspoons caster sugar
¼ cup caster sugar, extra
¼ cup water
250 g mixed fresh berries (straw-
berries, raspberries, blueber-
ries), washed and hulled
Place eggs, milk, butter, flour and caster
sugar into blender jug. Use speed 3/
blend, blend until smooth. Allow to stand
for 1 hour. Heat a small non stick frypan
or crepe pan.
Pour ¼ cup batter into pan, swirling to cover
base. Cook on medium heat until under-
side is golden, approximately 1 minute.
Remove from pan and place on a plate.
Repeat with remaining batter, stacking
crepes onto plate and interweaving with
grease proof paper. Set aside. To make
mixed berry sauce, heat extra sugar and
water in a small saucepan until dissolved.
Add mixed berries and cook until soft.
Place cooked mixture in blender jug and
blend until smooth, using speed 3/blend.
Fold crepes into quarters and arrange in
an ovenproof dish overlapping layers.
Pour over sauce and bake in a preheated
oven at 200ºC for 10-15 minutes. Serve
vanilla ice cream.
with scoops of
TIP: Brandy can be added to mixed berry
sauce if desired.
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