Breville the Sous Chef 16 Peel & Dice Manual De Instrucciones página 29

Hazelnut Butter
Prep 10 minutes
Makes 1 cup
2 cups (300g) raw hazelnuts
½ teaspoon sea salt
1 tablespoon vegetable oil
1. Preheat oven to 350°F(180°C). Place hazelnuts on
a baking sheet in a single layer. Roast for
5–6 minutes or until golden.
2. Remove straight into a clean tea towel. Wrap the
tea towel around the hazelnuts and roll the nuts
to remove most of the skin, discard the skin.
3. Place processing bowl onto machine base, insert
the spindle and S-blade .
4. Place hazelnuts and oil in the bowl. Attach lid.
Process for 3 minutes or until a butter forms.
5. Add salt and blend for a further 30 seconds.
6. Transfer to a sterilised jar and store.
BFP820 USCM IB_K20.indb 29 BFP820 USCM IB_K20.indb 29
Beet Dip
Prep 8 minutes, Bake 45 minutes
Makes 1 cup
2 pounds (900g) beets
2 tablespoons olive oil
2 tablespoons orange juice
1 small clove garlic, crushed
3/4 cup Greek yogurt
Salt and pepper
1. Preheat oven to 350°F (180°C). Cut beets into
large chunks, drizzle with olive oil and wrap in
aluminium foil. Roast for 40–45 minutes or
until tender. Allow to cool slightly and peel away
the skin.
2. Place processing bowl onto machine base, insert
the spindle and attach the S-blade.
3. Place beets, orange juice, garlic and yogurt in
the bowl. Attach the lid. Blend for 3-4 minutes or
until smooth.
4. Season with sea salt and black pepper to taste.
Tip:
Beet dip can be used as starter with different bread types
or for crudité platters .
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