Breville VHB083, Instruction Booklet

14

recipes

Fruity Iced Rum Punch

• 

200ml white rum 

• 

The juice of 1 lime

• 

30ml (2tbsp) caster sugar 

• 

450g fresh strawberries, hulled 

• 

15 large ice cubes, slightly defrosted 

• 

Garnish

• 

1-2 strawberries, sliced in half 

• 

2-4 mint leaves 

1.  Crush the ice either in a blender or by using a rolling pin and cloth, then add to a bowl 

or jug.

2.  Add the rest of the ingredients to the beaker and blend.
3.  Divide the iced punch between glasses and garnish with a mint leaf and a strawberry 

half.

4.  Serve immediately with a straw.

Pesto

• 

60g basil, leaves only

• 

4 large spinach leaves – tough stalks discarded, blanched for 30 seconds

•  1 tablespoon flat-leaf parsley leaves, blanched

•  1 teaspoon rock salt flakes

• 

3 cloves garlic

• 

60g Parmesan, freshly grated

• 

55g pine kernels

• 

150ml extra virgin olive oil

• 

2 tablespoons Ricotta cheese (optional)

1.  In the beaker provided blend the basil, spinach, parsley, salt and garlic until smooth. 

Add the Parmesan, pine kernels and olive oil, and blend until emulsified.

2.  Scrape the mixture into a bowl and fold in the ricotta cheese. Ricotta helps to keep 

the sauce emulsified. Only put it in if you are going to use the sauce within a couple 

of days.

3.  To preserve the sauce for longer, place the contents into a clear glass jar and coat 

the surface with a film of olive oil. 

4.  Cover and refrigerate.