Breville Hemisphere Twist Instruction Book page 17

Thai Sweet Potato Soup
Serves 4
2½ tablespoons oil
1 large brown onion, chopped
2 cloves garlic, chopped
2 tablespoons Thai red curry paste
2¼ lb (1kg) peeled, chopped sweet potato
32oz (1 liter) chicken stock
9oz (270ml) can light coconut cream
Salt and freshly ground black pepper, to taste
Chopped fresh cilantro, to serve
1. Heat oil in a large saucepan, add onion,
garlic and curry paste and cook, stirring
for 4 to 5 minutes or until onion has
softened and curry paste is fragrant.
2. Add sweet potato and stock and bring to the
boil. Lower heat and simmer covered for 25
minutes or until sweet potato is soft. Remove
from heat and allow soup to cool down to
a warm state or to room temperature.
3. Blend soup in 2 cup batches with lid on jug
on BLEND (Speed 3) until just blended.
4. Return pureed soup to saucepan with
coconut milk. Season to taste and heat
on medium, stirring occasionally, until
hot. Serve soup topped with cilantro.
tips
Add a little extra stock or water if soup becomes
too thick when cooking or blending.
Raspberry Cheesecake
Serves 8
8oz (250g) graham crackers
4oz (125g) unsalted butter, melted
7oz (200ml) sour cream, at room temperature
⁄ cup (150g) caster sugar
2
3
1 teaspoon vanilla extract
3 eggs
2 x 8oz (250g) packages cream cheese, at room
temperature, cut into cubes
1 cup (125g) fresh or frozen raspberries
1. Preheat oven to 320°F/160°C no fan.
Line the bottom of an 8in (20 cm)
springform pan with parchment paper.
2. Place half the graham crackers into blender
jug and secure lid. PULSE in short bursts until
graham crackers are finely crushed, and transfer
to a bowl. Repeat with remaining biscuits.
3. Add melted butter and mix well. Press
the crumb mixture firmly over the base
and sides of parchment-lined springform
pan. Refrigerate 10 minutes.
4. Add sour cream, sugar and eggs to the blender
jug and secure lid. Process on LIQUIFY
(Speed 4) for 30 seconds or until just combined.
5. Add half the cream cheese and secure
lid. Process on LIQUIFY (Speed 4) for
30 seconds or until combined.
6. Add remaining cream cheese, and secure
lid. Process on LIQUIFY (Speed 4) for
30 seconds or until mixture is smooth,
being careful not to over-process.
7. Pour cream cheese mixture into base, and
sprinkle with raspberries. Place the pan on a
baking tray and bake for 50 – 60 minutes. The
center should still be slightly wobbly as the
cheesecake will set further once refrigerated.
8. Turn oven off. Leave cheesecake in oven, with
the door slightly ajar, for 2 hours or until cooled
completely (this will prevent cheesecake from
cracking). Refrigerate until well chilled.
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