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RECIPES
EGG SCRAMBLE, BACON AND TOAST
INGREDIENTS:
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eggs 2
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bacon 2 slices
-
milk 1 dsp
-
salt and pepper to taste
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bread for toast 2 slices
PREPARATION:
Beat the eggs with the milk and salt until it forms a light
frothy mixture. Insert the smooth plate in the lower
housing and the ribbed one up, then position the grill in
OPEN GRILL mode.
Adjust the bottom thermostat dial to 230°C and the top dial
to 230°C. Press the START/STOP button to preheat the grill.
When READY is displayed, pour the egg mix onto a corner of
the plate and cook for 2-3 min., mixing well with a wooden
spatula to ensure it cooks evenly. In the meantime, on the
same plate, cook the bacon slices for 3-4 min., turning
about halfway through cooking; on the other flat plate,
toast the bread for 3-4 min., turning about halfway through
cooking. Compose the dish and serve.
CROUTONS AND EGGPLANT CREAM
INGREDIENTS:
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eggplant 1
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ricotta 100 g
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powdered garlic to taste
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parsley to taste
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olive oil 4 dsp
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salt to taste
-
pepper to taste
-
baguette 1
PREPARATION:
Wash the eggplants well, peel and cut into thick slices.
Insert the smooth plate in the lower housing and the
ribbed one up then put the grill in CONTACT GRILL mode.
Adjust the bottom thermostat dial to 230°C and the top
dial to 230°C. Press the START/STOP button to preheat the
grill. When READY is displayed, place the eggplants on the
bottom grill and cook for about 8-10 min. until soft.
Cut the eggplant slices coarsely and place in a mixer with
the ricotta, garlic, chopped parsley, pinch of salt, pinch of
pepper and oil. Mix to obtain a smooth fine mixture. Cut
the bread into slices and oil with the olive oil, then cook
at 230°C with the plates in CONTACT GRILL mode for 1-2
minutes until they are browned to taste.
Spread the eggplant cream onto the toasted bread, sprinkle
with two dessert spoons of oil and serve.
MEAT, ARUGULA AND CHERRY TOMATO SALAD
INGREDIENTS:
-
veal slices 2
-
arugula 100 g
-
cherry tomatoes 10-12
-
grana cheese flakes 100 g
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salt to taste
-
olive oil to taste
PREPARATION:
Prepare the arugula and cherry tomato salad: wash the
arugula, place on a clean cloth to dry and cut the cherry
tomatoes into four. Insert the ribbed plate in the lower
housing and the smooth one up then put the grill in
CONTACT GRILL mode.
Adjust the bottom thermostat dial to 230°C and the top
dial to 230°C. Press the START/STOP button to preheat the
grill. When READY is displayed, position the previously oiled
veal slices, press with the top plate and cook for 2-3 min. to
taste. Cut the meat into strips and arrange them on the bed
of arugula and cherry tomatoes, salt to taste and add the
flakes of grana cheese. Flavour with a little oil.
COFFEE FLAVOURED RIB STEAKS
INGREDIENTS:
-
rib steaks (2 x 250 g each)
-
olive oil
FOR THE COFFEE MIXTURE:
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cumin seeds 2 tsp
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coffee beans 2 tsp
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sweet chilli pepper 1 dsp
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paprika 1 tsp
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coarse salt 1 tsp
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pepper 1 tsp
PREPARATION:
Prepare the coffee mixture: pour the cumin seeds and coffee
into a food processor and grind into a powder (not too fine).
Pour the powder into a bowl, add the other ingredients and
mix well. Oil the meat lightly and flavour with the spices,
cover and leave at room temperature for about 30 min.
Insert the ribbed plate at the bottom and the smooth one
at the top, then put the grill in CONTACT GRILL mode.
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