Crux ARTISAN Serie Manual De Instrucciones página 13

Recipes
PINEAPPLE STUFFED FRENCH TOAST
Serves 2
• 4 slices day-old brioche (egg bread)
• 1 jumbo egg, beaten
• 1 teaspoon milk or cream
• 6 teaspoons whipped cream cheese
• 3 teaspoons pineapple pulp
Add 1 tablespoon butter plus 1 tablespoon vegetable to a medium skillet. Heat on medium-
high. While the skillet is preheating, in a medium bowl, whisk the egg and milk together. In a
small bowl, combine cream cheese, pineapple pulp and honey. Mix well.
Lay 4 slices of bread out and spread 1/2 of the pineapple cream cheese on one slice
of brioche. Spread the remaining 1/2 on another. Cover with 2 remaining dry pieces of bread
to form 2 sandwiches. Working 1 at a time, dip each sandwich in the egg mixture for about
1-1/2 minutes per side. When the skillet is hot, add the dipped French Toasts and fry in butter
for 3 to 4 minutes until golden brown. Remove from skillet. Add 1 tablespoon butter plus 1
tablespoon vegetable to the skillet. Fry the second side for 3 to 4 minutes until golden brown.
Remove to serving plates. Top each stuffed French toast with pineapple pulpand sprinkle with
brown sugar.
VIRGIN EXTRACTOR MOJITO
Here's a healthy non-alcoholic version of a cocktail favorite.
• 2 cucumbers
• 2 large Anjou pears
EXTRACTOR APPLE PIE
• 1 tsp cinnamon
• 1 tsp nutmeg
FRESH GREEN JUICE
• 3 celery ribs, chopped into chunks
• 1 (1 – 1/2 inch) knob of fresh ginger, peeled, chunked
• 1 large Granny Smith apple, cored, stem removed
• 1 handful fresh spinach
• 1 handful fresh Italian flat leaf parsley
• 2 teaspoons fresh squeezed lime juice
Layer the spinach and parsley with the apples and celery. Add fresh squeezed lime juice to the
glass of juice.
• 1 tablespoon honey
• 2 tablespoons melted butter
• 2 tablespoons vegetable oil
• 1/2 cup pineapple pulp for topping
• brown sugar for topping
• 1 large handfuls fresh mint
• 1 lime
• 8 large grany smith apples
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