Breville BOV800XL Instruction Booklet page 52

LOREM IpSUM DOLOR SIT AMET CONSECTETUER ELIT.
RECIpES
SpICED CROUTONS
Function: TOAST
Setting: #3 darkness, 2 slices
Yield: 4 cups
4 Cups ½ inch cubed sour dough bread
¼ Cup (60 ml) Olive oil
3 Tablespoons (45 ml) Spice Blend (see
below)
1. In a large bowl, toss together the cubed
sour dough bread and olive oil. Sprinkle
the spice blend over the croutons and
toss to evenly coat.
2. Spread the croutons in an even layer
onto the Breville non-stick pizza pan.
3. Set the wire rack in the middle rack
height position and turn the function dial
until the indicator on the LCD screen
points to the TOAST function. Set the
darkness to #3 and number of slices to
#2. Press START/CANCEL button to
activate.
NOTE :
Try the Spiced Croutons in the
Roasted Butternut Squash Soup
(page 60) or use it in place of a stuff-
ing for chicken or Cornish hen.
SpICE BLEND
Function: TOAST
Setting: #2 darkness, 1 slice
Yield: ½ cup
¼ Cup (60 ml) Fennel seeds
1 Tablespoon (15 ml) Coriander seeds
1 Tablespoon (15 ml) Black pepper corns
¼ Teaspoon (2.5 ml) Chili powder
2 Tablespoon (30 ml) Kosher salt
2 Tablespoon (30 ml) Ground cinnamon
52
1. Spread the fennel seeds, coriander
seeds and black peppercorns onto the
Breville non-stick pizza pan.
2. Set the wire rack in the middle rack
height position and turn the function dial
until the indicator on the LCD screen
points to the TOAST function. Set the
darkness to #2 and number of slices to
1. Press START/CANCEL to activate.
The spices will make popping sounds
when it nears the end of the toasting
time.
3. Allow to cool prior to grinding using a
food processor or coffee grinder.
BAKED CRAB DIp
Function: BAKE
Temperature: 375°F (192°C)
Cooking Time: 20-25 minutes
Convection Fan: OFF
Yield: 2 cups
4 oz (115 g) Cream cheese, room
temperature
½ Cup (125 ml) Mayonnaise
½ Cup (125 ml) Shredded cheddar cheese
1 ½ Cup (375 ml) Crab meat
2 Tablespoons (30 ml) Lemon juice
½ Teaspoon (2.5 ml) Hot sauce
1 Teaspoon (5 ml) Worcestershire sauce
2 Green onions, finely sliced
¼ Cup (60 ml) Fresh basil, chopped
1. Cream the cheese in a medium sized
bowl. Add mayonnaise, cheddar cheese,
lemon juice, hot sauce, and
Worcestershire sauce. Gently fold in the
crab, basil and green onions.
2. Turn the dip into a 4-cup baking dish.