Breville BEF200 - REV A10 Instruction Booklet page 35

SEAFOOd
MUSSELS IN TOMATO ANd GARLIC
Serves 4-6
INGREdIENTS
2 Tablespoons olive oil
2 Spanish onions, finely diced
3 cloves garlic
1 cup/250ml white wine
600ml prepared tomato pasta sauce
1 kg fresh mussels, bearded and scrubbed
¼ cup basil leaves, shredded
Freshly ground black pepper
Crusty bread, for serving
METHOd
1. Preheat frypan on 'High Sear' setting.
Add the oil, onions and garlic and stir
fry until the onion is soft.
2. Add wine and cook until liquid is
reduced by half.
3. Stir in tomato sauce, cover with lid and
bring mixture to boil.
4. Add mussels, then reduce to heat setting
6-8, replace lid and cook until mussels
have opened.
5. Remove any mussels that have not
opened. Stir in basil and sprinkle
with pepper.
6. Serve with crusty bread.
dESSERT
CHOCOLATE ANd PEANUT CAKE
INGREdIENTS
2 teaspoons white vinegar
½ cup/125ml milk
1 cup/155g self-raising flour
½ cup caster sugar
¼ cup cocoa
¼ teaspoon bicarbonate of soda
1 x 60g egg
60g butter, melted
M cup/165ml cream, for serving
1 Tablespoon icing sugar, for serving
1 Scorched Peanut Bar, crumbled, for serving
METHOd
1. Preheat frypan on 'High Sear' setting.
2. Grease and lightly flour a 20cm round
cake pan.
3. Add vinegar to milk, mix well and allow
to stand for 5 minutes.
4. Sift flour, sugar, cocoa and soda into a
mixing bowl. Add egg, butter and milk
mixture. Mix with an electric beater to
form a smooth batter.
5. Pour batter into prepared tin and
smooth top.
6. Place cake on a small wire rack in frypan,
cover with lid, with vent closed, and cook
for 40 minutes or until cooked when
tested.
7. Remove from frypan and allow cake
to stand for 2-3 minutes before
then turning onto a wire rack. Cool
completely.
8. Just before serving, whip cream and fold
in crumbled peanut bar. Cut cake in half
horizontally. Spread cream mixture over
cut surface of the bottom layer, place cut
surface of the top cake layer onto the
cream. Lightly dust top surface of cake
with icing sugar.
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