Breville Baby Banquet BBY400 Instruction Booklet page 29

SAvOURY RECIPES
STEAMEd SALMON WITH SPINACH
Makes approximately ½ cup
INGREdIENTS
100g salmon in one piece
½ cup (10g) baby spinach
2 tablespoons creme friache or natural yogurt
METHOd
1. Place steamer base into steamer with the
steamer basket and cover with lid.
2. Press the STEAM button to start
steaming process.
3. After approximately 8 minutes carefully
lift lid and add spinach on top of salmon;
replace lid. Once finished cooking allow
salmon to rest for 5 minutes before
removing then place into a bowl with
creme friache or yogurt. Mash with fork.
4. Use within 1 day or freeze until needed.
BBY400_IB_A12_FA.indd 29
POTATO, PUMPKIN, CAULIFLOWER
WITH CHEESE
Makes approximately ¾ cup
INGREdIENTS
50g potato, peeled and cut into 2 cm pieces
80g pumpkin , peeled and cut into 2 cm pieces
1 large floret (50g) cauliflower
1-2 tablespoons grated cheese
METHOd
1. Combine potato, pumpkin and
cauliflower into steamer basket. Add
200ml water into steamer.
2. Place steamer base into steamer with the
steamer basket and cover with lid.
3. Press the STEAM button to start
steaming process.
4. Once vegetables have finished steaming
cool for 3-4 minutes then place into
blender jar with 1-2 tablespoons of
liquid from the steamer base or cooled
boiled water. Blend until the desired
texture is achieved; adding more water if
necessary.
5. Stir through grated cheese.
6. Use within 1 day or freeze until needed.
NOTE
Do not use insulation spacer for
steaming foods.
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9/05/12 5:40 PM