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38
EGG SCRAMBLE
, BACON AND TOAST
INGREDIENTS:
- eggs 2
- bacon 2 slices
- milk 10 ml
- 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 griddle plate at the lower and the grill one
at the upper and position the grill in OPEN GRILL mode. Adjust
the lower thermostat dial to 240°C and the upper dial to 240°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 griddle 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 40 ml
- salt to taste
- pepper to taste
- baguette 1
PREPARATION:
Wash the eggplants well, peel and cut into thick slices.
Insert the griddle plate at the lower and the grill one at the
upper and position the grill in CONTACT GRILL mode. Adjust
the lower thermostat dial to 240°C and the upper dial to 240°C.
Press the START/STOP button to preheat the grill. When READY
is displayed, place the eggplants on the lower 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 240°C 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 grill plate at the lower and the griddle one at
the upper and position the grill in CONTACT GRILL mode. Adjust
the lower thermostat dial to 240°C and the upper dial to 240°C.
Press the START/STOP button to preheat the grill. When READY
is displayed, position the previously oiled veal slices, press with
the upper 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
- coee beans 2 tsp
- sweet chilli pepper 2 tsp
- paprika 1 tsp
- coarse salt 1 tsp
- pepper 1 tsp
PREPARATION:
Prepare the coee mixture: pour the cumin seeds and coee
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 grill
plate at the lower and the griddle one at the upper and position
the grill in CONTACT GRILL mode. Adjust the lower thermostat
dial to 240°C and the upper dial to 240°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
lower plate, press with the upper plate and cook for 6-8 min. to
taste. Serve hot.
RECIPES
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