Blueberry Sauce; Warm Peach Compote; Starters; Roasted Vegetable Spread - Cuisinart SBC-1000C Instruction Booklet

1. Put butter in the blender jar. Set timer for 4 minutes and
temperature on Medium. Once butter has melted add the
milk and then turn the unit off. Add the flour, salt and sugar to
the blender jar and then blend on speed 1. Scrape the sides
of the blender jar and blend to incorporate any ingredients
that may be clinging to the jar.
2. With the unit running on speed 1, add eggs one a time and
then the vanilla. Raise to speed 3 to fully blend the mixture
so it has no lumps.
3. If time allows, let the batter rest in the refrigerator for at least
½ hour. Before using batter, whisk to re-blend, straining if
necessary to remove any lumps.
4. Melt the teaspoon of butter in an 8-inch (20 cm) skillet set
over medium heat. Once pan is hot, add a scant ¼ cup (50
mL) of batter to the pan, moving the batter around quickly to
make a thin coating on the pan. Cook the crêpe for 2 to 3
minutes, until the edges just start to brown, and then
carefully flip and finish the other side for an additional minute.
Continue cooking crêpes until the batter is gone.
5. Serve with apple filling (previous recipe).
Nutritional information per crêpe:
Calories 56 (52% from fat) • carb. 5g • pro. 2g • fat 3g • sat. fat 2g
• chol. 39mg • sod. 77mg • calc. 22mg • fiber 0g

Blueberry Sauce

This sauce is so versatile. While we find it to be a perfect topping
to our Whole Wheat Pancakes (previous recipe), it is also delicious
on top of a bowl of vanilla ice cream.
Makes about 2½ cups (625 mL)
4 cups (1 L) fresh blueberries
¼ cup (50 mL) pure maple syrup
pinch sea salt
½ tablespoon (7 mL) fresh lemon juice
½ tablespoon (7 mL) cornstarch
1. Put all of the ingredients into the blender jar. Cover,
with the measuring cup removed.
2. Set timer for 20 minutes and temperature on Medium. Once
heating begins, stir occasionally during the cooking time.
3. Once time expires, blend on speed 1, increasing to speed 2
for 10 seconds. If a purée is preferred, blend up to speed 3
for 30 seconds.
4. Serve immediately, or transfer to an airtight container and
store in the refrigerator for up to one week. Can be served
warm or at room temperature.
Nutritional information per serving (2 tablespoons [30 mL]):
Calories 34 (3% from fat) • carb. 9g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 7mg • calc. 5mg • fiber 1g

Warm Peach Compote

This is delicious served warm over oatmeal
or rice pudding, but also excellent chilled and spread
on top of warm toast or scones.
Makes about 2½ cups (625 mL)
¼ cup (50 mL) water
1 pound (500 g) (about 3 to 4 small to medium) peaches,
cut into ½-inch (1.3 cm) dice
3 tablespoons (45 mL) honey
pinch sea salt
¼ teaspoon (1 mL) ground cinnamon
½ cup (125 mL) walnut pieces
1. Put ingredients into the blender jar in order listed. Cover, with
the measuring cup removed.
2. Set timer for 20 minutes and temperature on Medium. Once
heated, stir every few minutes to mix.
3. For a smoother compote, blend on speed 1 until desired
consistency.
4. Serve warm or chilled.
Nutritional information per serving (2 tablespoons[30 mL]):
Calories 23 (18% from fat) • carb. 5g • pro. 0g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 7mg • calc. 2mg • fiber 0g

Starters

Roasted Vegetable Spread

The rich and sweet flavours of the roasted vegetables, along with
the tanginess of the capers and vinegar, make this recipe a match
for many items. We love it on toasted bread or crackers, or even
as a sauce over couscous or pasta.
Makes about 3½ cups (875 mL)
2 tablespoons (30 mL) extra virgin olive oil, divided
½ medium red onion, cut into ½-inch (1.3 cm) pieces
6 garlic cloves, smashed
1 tablespoon (30 mL) water
½ medium eggplant, cut into ½-inch (1.3 cm) pieces
1 tablespoon (15 mL) balsamic vinegar
2 roasted red peppers (jarred or fresh), drained
and cut into ½-inch (1.3 cm) pieces
¼ teaspoon (1 mL) sea salt
¼ teaspoon (1 mL) freshly ground black pepper
8 large fresh basil leaves
½ tablespoon (7 mL) capers, drained
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