Gastroback ADVANCED CONTROL Bedienungsanleitung Seite 51

BANANA PECAN AND CARAMEL
SERVES
8
WAFFLES
Ingredients Method
• 3 eggs 1. Select CLASSIC setting and dial up 6 on the browning control dial. Preheat until orange
• 125 g unsalted butter, melted light flashes up and the words HEATING disappear.
• 56 g brown sugar and
2. Whisk together the eggs, milk, butter and vanilla in a jug and set aside.
112 g extra to sprinkle
3. Combine flour and sugar in a large bowl, make a well in the centre and whisk in milk
• 420 ml milk
mixture to form a smooth batter.
• 1 teaspoon vanilla extract
4. Using waffle dosing cup, pour just under ½ cup of batter into each waffle square. Sprinkle
• 240 g cups self-raising flour
1–2 teaspoons of brown sugar over each waffle square and top with 4 slices of banana.
• 2 large banana, thinly sliced
Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with
• 60 g chopped toasted pecans
remaining batter, banana and sugar.
Caramel sauce
5. To make caramel sauce, combine cream, butter and brown sugar into a small saucepan.
• 300 ml thickened cream
Stir over medium heat and bring to the boil, reduce to low and simmer for 2–3 minutes or
• 60 g butter until thickened.
• 169 g brown sugar
6. To serve, top waffles with ice cream and toasted pecans; drizzle over caramel sauce.
Ice cream and toasted chopped
pecans to serve.
100
PREPARATION COOK
10 10
MINUTES MINUTES
SMOKED SALMON, DILL AND CAPER CREAM
SERVES
8
WAFFLES
Ingredients Method
• 3 eggs 1. To make the dill and caper cream, beat together the dill, crème fraiche, lemon zest, juice
• 600 ml buttermilk and capers until well mixed; set aside.
• 84 ml vegetable oil
2. Select BUTTERMILK setting and dial up 6 on the browning control dial.
• 90 g plain flour
3. Preheat until orange light flashes up and the words HEATING disappear.
• 90 g buckwheat flour
4. To make the waffles, whisk eggs, buttermilk and oil in a large jug.
• 2 teaspoons baking powder
• 1 teaspoon salt
5. Place flours, baking powder and salt into a large bowl, make a well in the centre and
whisk the egg mixture into the flour to form a smooth batter.
Dill and caper cream
6. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
• 2 tablespoons chopped dill
until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
• 250 g Crème Fraiche
7. To serve, top each waffle with slices of smoked salmon and a dollop of the caper cream.
• Zest and juice of a lemon
• 2 tablespoons capers, roughly chopped
• 200g smoked salmon
• Ground black pepper, extra dill
to garnish
PREPARATION COOK
10 10
MINUTES MINUTES
101