Silvercrest SHFD 1350 A1 Instrucciones De Utilización Y De Seguridad página 40

˜ Mushroom, onion and cheese
pie
Ingredients
3 eggs
2 cups mushrooms, cleaned
1 red onion
1 tablespoon olive oil
3 tablespoons cheese, crumbled
1 pinch salt
Preparation
Peel and slice a red onion into 5 mm thin
slices. Clean mushrooms; then cut into 5 mm
thin slices.
In a sauté bowl with olive oil, sweat onions
and mushrooms under a medium flame until
tender. Remove from heat and place on a dry
kitchen towel to cool.
Preheat the product to 180 °C.
In a mixing bowl crack 3 eggs. Whisk
thoroughly and vigorously. Add a pinch of
salt.
In a heat-resistant baking dish, coat the inside
and bottom with a light coating of bowl
spray.
Pour eggs into the baking dish, then the onion
and mushroom mixture and then the cheese.
Place the baking dish in the basket
cook in the product for 20 minutes.
Hint: 5 to 8 minutes before the cooking is
done: Add more cheese on the top of the pie,
if desired.
The pie is done when you can stick a knife
into the middle, and the knife comes out
clean.
Weight of ingredients: 260 g
38 GB/IE
˜ Bell pepper ring
Ingredients
30 g flour
1 egg
10 ml water
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
30 g dry bread crumbs
1 bell pepper
Preparation
Preheat the product to 200 °C.
Put the flour in a small bowl.
Whisk the egg with water in another small
bowl.
Mix the vegetable oil, salt, pepper, paprika
and the dry bread crumbs in another bowl
until the ingredients become well mixed.
Cut off the bell pepper head and remove the
seeds.
Slice the bell pepper into 4 pieces and
remove the bottom.
Toss the sliced bell pepper with flour.
Dip the bell pepper in the whisked egg.
Dip the bell pepper in the crumb mixture until
the bell pepper is fully covered.
and
2 ] [
Place the bell pepper in the basket
each side for 5 minutes.
. Cook
2 ] [