User Manual

60
RECIPES
ROASTED RED BELL PEPPER,
SPINA
CH AND BROCCOLI DIP
Function: BROIL AND BAKE
Yield: 4 cups
INGREDIENTS
¼ cup cooked spinach,
excess water removed
1 cup cooked bite-sized broccoli fl orets
1 red bell pepper
1 garlic clove, crushed
¼ cup freshly grated Parmesan cheese
¾ cup mayonnaise
¾ cup shredded mozzarella
METHOD
Roasting the Red Pepper
1. Slice the red bell pepper in 4 pieces.
R
emove the seeds and the stem. Flatten
each piece and place skin side up onto
the Breville enamel baking pan.
2. Set the wire rack in the top rack height
position. T
urn the FUNCTION dial to
BROIL, set TEMPERATURE to HI and
set the TIMER to 12 minutes. Press the
START/CANCEL button to activate.
3. Broil the pepper until the skin is blackened.
4. Remove the pepper from the oven. As it
c
ools, the skin will loosen from the fl esh.
5. When cool enough to handle, peel away
th
e skin. Chop the pepper into small
dice.
The Dip
1. In a medium sized bowl, fold together all
th
e ingredients.
2. Turn the dip into a 4-cup (1 liter)
capacit
y baking dish, or divide the dip
into two 2-cup (500 ml) baking dishes.
3. Position the wire rack at the bottom rack
h
eight position. Turn the FUNCTION
dial to BAKE. Set the TEMPERATURE
to 350˚F (175˚C) and the TIME to
25 minutes. Press the START/CANCEL
button to activate.
4. Bake the dip until it bubbles and is
c
ompleted heated through.
TIP
Serve the dip with Pita Chips. The
recipe can be found on page 59.
TOASTED CHICKEN SANDWICH
WITH BALSAMIC CARAMELIZED
ONIONS AND CAMEMBERT
Function: ROAST, TOAST
Temperature/Slices 375˚F (192°C);
darkness #4, 2 slices
Yield: 4 generous servings
INGREDIENTS FOR SANDWICH
1 fresh French baguette
1/4 cup fi g jam
1 oz unsalted butter, softened
2 roasted chicken breasts (see recipe below)
3 cups loosely packed baby arugula leaves
6 oz (Camembert cheese, sliced
Balsamic caramelized onions (see recipe below)
INGREDIENTS FOR BALSAMIC
CARAMELIZED ONIONS
1 medium onion, sliced
2 tablespoons olive oil
2 tablespoons water
3 tablespoons balsamic vinegar
1/2 teaspoon granulated sugar
INGREDIENTS FOR ROASTED
CHICKEN BREASTS
2 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper to taste