Breville BEM410 Instruction Booklet page 58

RECIPES
WHOLESOME FRUIT MEdLEy SLICE
Makes 20-24
INGREdIENTS
200g butter, softened
½ cup caster sugar
1½ cups (225g) wholemeal self-raising flour
½ cup (75g) plain flour
FILLING
200g dried Fruit Medley, finely chopped
1 tablespoon honey
¾ cup water
METHOd
1. Assemble mixer using scraper beater.
2. Using Speed 4, beat butter and sugar
until light and creamy.
3. Sift flours together and, using Speed 1,
gradually add to the creamed mixture
to form a soft dough.
4. Press two-thirds of the mixture,
evenly and firmly, into a 20cm x 30cm
lamington pan lined with baking paper.
Cover and refrigerate.
5. Combine fruit medley, honey and water
in a small saucepan. Stir over medium
heat until mixture boils. Reduce heat
and simmer for 5 minutes or until liquid
has evaporated. Remove from saucepan
and cool.
6. Spread cooled fruit mixture over chilled
pastry base. Crumble remaining pastry
mixture and sprinkle over fruit filling.
7. Bake in a preheated 180ºC oven for 20-25
minutes or until cooked and light golden.
58
TROPICAL PAvLOvA
Makes 4-6
INGREdIENTS
4 egg whites
4 tablespoons cold water
1¼ cups caster sugar
1¼ teaspoons vinegar
1¼ teaspoons vanilla essence
1 tablespoon corn flour
Whipped cream, for serving
Fresh tropical fruit (passionfruit, kiwifruit,
pineapple), for serving
METHOd
1. Assemble mixer using wire whisk.
2. Using speed 6, beat egg whites until
stiff peaks form. Continue beating, add
water then gradually add sugar.
3. Reduce to speed 2, add vinegar, vanilla
and corn flour. Mix to combine.
4. Draw a 25cm circle onto baking paper
and place onto baking tray.
5. Spread the pavlova mixture to within
2cm of the edge of the circle, keeping the
shape round and even. Smooth the top.
6. Bake in preheated 150ºC oven for 45-50
minutes, turn the oven off and allow the
pavlova to cool in the oven.
7. When cool, carefully slide the
pavlova from the baking paper
onto a serving plate.
Decorate with whipped cream and fresh
tropical fruit.