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– 60 –
Breakfast Basics
F
RENCH
T
OAST
Ingredients:
1 bar french loaf
70
g
butter (melted)
10
g
garlic (chopped)
3
g
dried caraway
a little salt
Method:
1. Cut the french loaf into 2 cm slices. Stir butter,
garlic, caraway and salt in a dish and mix them well.
2. Apply garlic sauce on the top of the bread and put
it on the metal tray in higher shelf position. Select
Grill 1, cook for 5 to 6 minutes to golden brown.
G
RILLED
C
HEESE ON
T
OAST
Serves: 2 to 4
Ingredients:
4 slices bread
butter for spreading
4 slices tasty cheese
Method:
1. Place bread on metal tray in higher shelf position
and cook one side of bread on Grill 1 for 5 minutes.
2. Spread untoasted side with butter and top with
cheese slices. Cook on Grill 1 for 3 to 5 minutes.
F
RENCH-STYLE STEAMED EGG WITH BACON
AND VEGETABLES
Ingredients:
20g spinach
2 small tomatoes
1 piece bacon
2 eggs (100g without shells)
½ cup milk
moderate salt, pepper
200g natural cheese
(mozzarella, for pizza)
Method:
1. Cut the spinach into 1 cm wide pieces. Remove
the stalks of small tomatoes, and cut vertically into
4 equal parts. Cut bacon into 5 mm wide pieces.
2. Put eggs into a bowl, add milk, salt and pepper,
then stir and sieve well.
3. Place half of 1 with natural cheese into each of
the 2 heat-resistant containers with a diameter of
approximately 9 cm, and then add egg mixture
prepared in 2.
4. Pour water into the tank before cooking. Place
onto the grill tray as shown in the illustration;
place the grill tray in the middle shelf position.
Select steam 1 for 9 minutes, and then select
300 W + steam for 2½ minutes.
H
ANDMADE
S
AUSAGES
Ingredients:
200
g
meat mince
4 sheets baking paper (30 x 10 cm)
A:
200
g
onion (chopped)
½ teaspoon ground garlic
1½ tablespoon milk
1 tablespoon corn starch
½ teaspoon salt
moderate common sage
moderate coarsely ground pepper
1 teaspoon olive oil
Method:
1. Place meat and A into the bowl, stir until it
becomes sticky, and then divide into 4 equal
parts.
2. Grease hands with butter (not listed in the
ingredients), place ingredient from 1 onto plastic
wrap strip by strip, shape into strips of 20 cm
thick. Remove the plastic wrap, wrap with baking
paper, and then twist both ends tight.
3. Pour water into the tank before cooking. Place 2
on the center of the grill tray in the higher shelf
position. Select steam 1 for 7 minutes, and then
select 300 W + Steam for 6 minutes.
4. Remove the baking paper after heating.
French-style Steamed Egg with Bacon and Vegetables
F0003BH70QP_CB.indd 60F0003BH70QP_CB.indd 60 2014/7/9 13:33:442014/7/9 13:33:44
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