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41
GRILLED PRAWNS
INGREDIENTS:
- prawns 16/20
INGREDIENTS FOR THE MARINADE:
- parsley to taste
- lemons 2
- salt to taste
- pepper to taste
- garlic cloves 2
PREPARATION:
Prepare the marinade: chop the garlic and parsley nely, add
the lemon juice, salt and a sprinkling of pepper.
Wash the prawns, dry well and leave to marinate for at least
half an hour.
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 210°C and the
upper dial to 210°C. Press the START/STOP button to preheat
the grill.
When READY is displayed, place the drained prawns on the
lower plate, press with the upper plate and cook for about
4-6 min. To serve, decorate the plate with lemon slices and
green salad.
GRILLED SALMON WITH YOGHURT SAUCE
INGREDIENTS:
- salmon llet 500 g
- olive oil to taste
INGREDIENTS FOR THE SAUCE:
- Greek yoghurt 250 g
- garlic clove 1
- salt 1 tsp
- sugar 1 pinch
- chives 20 g
- parsley 20 g
- white pepper to taste
PREPARATION:
Prepare the sauce: wash the parsley and chives and dry
thoroughly, chop the garlic separately.
Pour the yoghurt into a bowl, add the herbs, garlic, salt,
sugar and pepper and blend to a smooth cream. Place in the
refrigerator and leave for at least 30 min.
Insert the griddle plate at the lower and the grill one at the
upper
and position the grill in OVEN 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 previously oiled llet on
the lower plate, close the upper plate in OVEN GRILL mode (as
near as possible to the food without touching it) and cook for
about 25-30 min. (for best results, turn the salmon through
180° about halfway through cooking as towards the back, the
plate is nearer the food).
When cooked, place the salmon on a serving plate and serve
with the yoghurt sauce.
GRILLED SQUID
INGREDIENTS:
- large squid 400 g
- lemon 1
- parsley 1 sprig
- olive oil to taste
- oregano to taste
- salt to taste
- chilli pepper powder to taste
PREPARATION:
Prepare the squid by removing the intestines, head and bone,
then rinse thoroughly.
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 210°C and the upper dial to
210°C. Press the START/STOP button to preheat the grill.
When READY is displayed, place the previously oiled squid on
the lower plate, press with the upper plate and cook for about
10-12 min. In a bowl, prepare the avouring by mixing the oil
with the chopped parsley, lemon juice, a pinch of oregano, a
pinch of salt and a pinch of chilli pepper.
When the squid is cooked, remove from the grill and avour
with the sauce. Compose the dish and serve.
BANANA PANCAKES
INGREDIENTS:
- banana 1
- eggs 2 (1 whole + 1 white)
- milk 150 ml
- plain our 100 g
- butter 70 g
- salt to taste
- sugar 2 tsp
- baking powder 16 g
PREPARATION:
Peel the banana and mash well with a fork. Beat the whole
egg and sugar in a bowl and add the milk slowly mixing all
the time. Add 50 g of melted butter, then add the our sieved
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