Princess CLASSIC GRILL CARRÉ Instrucciones De Uso página 8

Tip: this toastie is also very tasty with ham or roast chicken instead of smoked meat.
SUGAR BREAD TOASTIE
Ingredients:
50 grams almond paste (300 gram block)
8 slices of sugar bread
4 dessert spoons butter
4 dessert spoons hazelnut paste
Instructions:
Put the almond paste in the fridge beforehand. Spread the slices of sugar bread with butter.
Use a cheese slicer to cut thin slices off the almond paste and lay this on four slices of the sugar bread.
Spread the other four slices with hazelnut paste. Lay a slice with hazelnut paste on each of those with the
almond paste. Grill the sugar bread toasties in the Sandwich Grill for about 3 minutes.
ROAST MEAT WITH VEGETABLES
Ingredients for 4 people:
400 grams beef, 400 grams veal, 1 melon, 1 dl ginger syrup, 1 paprika, 1 onion, 1 white cabbage, 8 shiitake
mushrooms.
Rice with peas: 400 grams rice, 7 dl dashi-kombu, 2 dessert spoons sake, 50 grams peas.
Goma-zoe sauce: 3 dessert spoons white or black sesame seeds, 6 dessert spoons soy sauce, 2 dessert
spoons dashi, juice of 1 lemon.
Preparation of meat and vegetables:
Cut the beef into 2 centimetre blocks and arrange them on an attractive tray. Cut the veal into thin slices
and arrange them on the tray with the beef. Remove the pith from the melon, remove the rind and coat the
melon slices with ginger syrup. Cut the onion and paprika into rings (remove the pith from the paprika),
remove the stalks from the shiitakes and cut the cabbage into strips. Then lay the vegetables on a plate.
Preparation of the rice:
Mix the rice with the sake and dashi-kombu and allow to stand for an hour. Then boil the rice until soft
according to the instructions on the pack. When the rice is nearly ready, add the peas.
Heat up the Sandwich Grill. Seal the meat by frying quickly on both sides. Then fry the vegetables on the
plate but do not allow them to lose their crispness (stir occasionally with a wooden spatula). Finally, fry
the melon on the plate, turning occasionally.
BAKED ASPARAGUS ON A BED OF SPINACH WITH MUSHROOMS
Ingredients for 4 people:
1.5 kilo white or green asparagus, 400 grams mushrooms, 1 clove of garlic, 1 shallot, 2 basil leaves, 600
grams spinach, 1 orange, 100 grams low-fat margarine, 10 grams fresh chervil, 10 grams chives, 1 dessert
spoon cornflour.
Instructions:
Peel the asparagus and cook them for 2 minutes in a little water. As soon as the water boils let the liquid
cool down. Rasp the skin off the orange leaving the pith behind, wash the spinach and remove any stalks.
Finely chop the shallot and the clove of garlic. Brush any dirt off the mushrooms and slice them up.
Sauce:
Melt 50 grams low-fat margarine in a saucepan. Add the finely cut chervil, chives and basil
to the saucepan and simmer for 2 minutes. Then add 1 ladleful of the asparagus liquid and
the cornflour. Allow to boil briefly and add pepper and salt to taste. Lay the half-cooked
asparagus to dry on some kitchen paper.
Heat up the Sandwich Grill, grease it with some low-fat margarine and sprinkle on the
shallot and garlic. Stir with a spatula and then grill the cut mushrooms. When they are
cooked and a light-brown colour put them into a large dish. Add the spinach and cook this.
Make sure that you stir regularly. Finally transfer the spinach to a pre-heated vegetable
dish. In order to finish cooking the asparagus grease the grill plate again.
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