Braun MultiGrill 9 - Page 35

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RECIPES
EGG SCRAMBLE , BACON AND TOAST
INGREDIENTS:
- eggs 2
- bacon 2 slices
- milk 1 dsp
- salt and pepper to taste
- bread for toast 2 slices
PREPARATION:
Beat the eggs with the milk and salt until it forms a light frothy
mixture. Insert the smooth plates and 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 at plate, toast
the bread for 3-4 min., turning about halfway through cooking.
Compose the dish and serve.
CROUTONS AND EGGPLANT CREAM
INGREDIENTS:
- eggplant 1
- ricotta 100 g
- powdered garlic to taste
- parsley to taste
- olive oil 4 dsp
- salt to taste
- pepper to taste
- baguette 1
PREPARATION:
Wash the eggplants well, peel and cut into thick slices.
Insert the at plate set and position 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 ne mixture. Cut the bread into slices and oil
with the olive oil, then cook at 230°C with the smooth 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 akes 100 g
- 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 set and position 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 akes 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:
- cumin seeds 2 tsp
- coee beans 2 tsp
- sweet chilli pepper 1 dsp
- paprika 1 tsp
- coarse salt 1 tsp
- pepper 1 tsp
PREPARATION:
Prepare the coee mixture: pour the cumin seeds and coee
into a food processor and grind into a powder (not too ne).
Pour the powder into a bowl, add the other ingredients and
mix well.
Oil the meat lightly and avour with the spices, cover and leave
at room temperature for about 30 min. Insert the ribbed plate
set and position 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 and the
SEAR button for both plates. When SEAR stops ashing on the
display, place the meat on the bottom plate, press with the top
plate and cook for 6-8 min. to taste. Serve hot.