Gastroback 41006 Design Mixer Advanced Pro - Manual (Page 29)

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½ tsp ground cinnamon
½ tsp ground coriander
½ tsp ground cumin
1 small red chilli, finely chopped
2 tsp turmeric
½ tsp garam masala
6 pita pockets
½ cup plain yogurt
Tabbouleh
2 /
3
cup burghul
2 cups chopped fresh parsley
2 sp chopped fresh mint
1 tomato, seeded, chopped
1 yellow capsicum, seeded and
chopped
¼ cup oil
2 sp lemon juice
2 cloves garlic, chopped
Place lamb mince, eggs, breadcrumbs,
onion, mint, cinnamon, coriander, cumin,
chilli and garam masala in a bowl. Mix well
to combine, form into small sausage shapes.
Grill or barbecue until cooked through. To
make tabbouleh, place burghul in a bowl,
cover with hot water, stand for 30 minutes.
Drain and squeeze dry. Place burghul, pars-
ley, mint, tomato, capsicum, oil, lemon juice
and garlic into blender jug, pulse until ingre-
dients are finely chopped. Transfer mixture to
a bowl, cover and refrigerate until required.
Open pita pockets, using the point of a sharp
knife. Place spoonful of tabbouleh into each
pocket, top with lamb sausage then drizzle
with yogurt. Serve immediately.
Tip: Burghul is cracked wheat and is avail-
able at health food stores and delis.
sweeT TReATs
chilled cheesecake
250 g pkt plain sweet biscuits, broken
125 g butter, melted
250 g cream cheese, cubed and sof-
tened
400 g can sweetened condensed milk
½ cup cream
1 sp grated lemon zest
1 /
3
cup lemon juice
1 punnet raspberries, washed
Place biscuits in blender. Use the Ice Auto
Pulse function until finely crushed. Add
melted butter to blender jug and continue to
blend until well combined. Press biscuit mix-
ture over base and sides of a greased 20cm
spring form pan. Chill until firm. Place cream
cheese, condensed milk, cream, lemon zest
and juice in blender jug. Use the Blend func-
tion, blend until smooth. Pour into prepared
crumb crust, cover and refrigerate for at least
24 hours before serving. Place raspberries
into blender jug and puree using the Blend
function.
If desired, sweeten raspberry puree with a
little icing sugar. Serve with whipped cream
and raspberry puree.
Tip: Cream cheese is best softened at room
temperature.
mixed berry crepes
2 x 60 g eggs
250 ml milk
1 sp butter, melted
1 cup plain flour
2 tsp caster sugar
¼ cup caster sugar, extra
¼ cup water
250 g mixed fresh berries (strawber-
ries, raspberries, blueberries),
washed and hulled
Place eggs, milk, butter, flour and caster
sugar into blender jug. Use the Blend func-
tion, blend until smooth. Allow to stand for
1 hour. Heat a small non stick frypan or
crepe pan.
Pour ¼ cup batter into pan, swirling to cover
base. Cook on medium heat until underside
is golden, approximately 1 minute. Remove
from pan and place on a plate. Repeat with
remaining batter, stacking crepes onto plate
and interweaving with grease proof paper.
Set aside. To make mixed berry sauce, heat
extra sugar and water in a small saucepan
until dissolved. Add mixed berries and
cook until soft. Let the mixture cool down,