Baked Crab Dip; Spinach And Cheese Cannelloni; Preparing For Bechamel Sauce - Breville BOV800 Instruction Booklet

BAKE

BAKED CRAB DIP

Function: BAKE
Temperature: 190°C/375°F
Cooking Time: 20-25 minutes
Convection Fan: OFF
Makes: 2 cups
125g cream cheese, cut into cubes, room
temperature
½ cup mayonnaise
½ cup shredded cheddar cheese
2 tablespoons lemon juice
½ teaspoon Tabasco (Hot Chilli) sauce
1 teaspoon Worcestershire sauce
1 ½ cup crab meat (fresh or canned)
¼ cup fresh basil leaves, chopped
2 green shallots, trimmed and finely sliced
1. Beat the cream cheese in a medium
sized bowl until smooth using Breville
Electric Mixer. Add mayonnaise,
cheddar cheese, lemon juice, hot
sauce, and Worcestershire sauce.
Gently fold in the crab, basil and
shallots.
2. Turn the dip into a 4-cup baking dish.
3. Set the wire rack in the bottom rack
height position and turn the FUNCTION
dial until the indicator on the LCD
screen points to BAKE. Set the
temperature to 190ºC/375ºF and the
timer to 20 minutes. Press the START/
CANCEL button to activate.
Bake the dip until it bubbles and the
4.
top is golden.
Serve with crackers and an assortment of
cold vegetables.
52
BOV800 IB_FA.indd 52
SPINACH AND CHEESE
CANNELLONI
Function: BAKE
Temperature: 200°C/ 390°F
Cooking Time: 30 minutes
Convection Fan: ON
Yield: 5 servings
3 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
300g fresh baby spinach
1 ¾ cups fresh ricotta
1 x 60g egg, lightly beaten
½ cup fresh Italian* parsley, chopped
90g sliced prosciutto (optional)
¼ teaspoon salt
pinch ground black pepper
½ cup freshly grated parmesan cheese
10 x (15cm x 10cm) fresh Lasange sheets
Extra butter, melted for greasing
INGREDIENTS FOR BÉCHAMEL
SAUCE (WHITE SAUCE)
2 tablespoons unsalted butter
2 tablespoons unbleached all purpose flour
4 cups/1 litre milk
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ⁄ teaspoon freshly grated nutmeg
8
½ cup Parmesan cheese, grated
PREPARING FOR BECHAMEL
SAUCE
1. Heat butter in a heavy saucepot over
medium-low heat. Add the flour to the
butter and whisk together. Cook the
"roux" for one minute.
2. Gradually add the milk to the roux,
beating constantly. Bring the sauce to
a boil.
3. Reduce heat to a simmer and cook for
5 more minutes, stirring constantly (the
sauce will thicken). Remove from heat
and whisk in salt, pepper, nutmeg and
the cheese.
4. Strain the sauce using a fine sieve.
Keep covered and set aside.
16/4/09 11:59:34 AM