Gastroback ADVANCED CONTROL Bedienungsanleitung Seite 52

POTATO ROSTI WITH TOMATO SALSA
SERVES
8
WAFFLES
Ingredients Method
• 2 kg waxy potatoes, peeled 1. Select CUSTOM setting.
and grated
2. Preheat until orange light flashes up and the words HEATING disappear.
• 3 eggs
3. Grate potatoes, place into a clean tea towel and squeeze to remove most of the moisture.
• 250 g sour cream
4. Combine eggs, sour cream and horseradish in a large mixing bowl. Toss through grated
• 2 tablespoons horseradish cream
potatoes to coat and season well with salt.
• Salt and pepper, to taste
• Melted butter (optional) 5. Spread approximately 1 cup of the potato mixture into each waffle square. Close lid and
cook for 15 minutes or until potatoes are cooked and crispy. To give the rostis a golden colour,
Salsa
brush tops of potato rosti with melted butter halfway through cooking time.
• 3 tomatoes, diced
6. Meanwhile toss the tomatoes, avocado, red onion, garlic, chilli and coriander. Combine
• 1 avocado, diced
with lime juice, oil and season to taste with salt and pepper.
• 1 small red onion, finely diced
7. Serve hot rosti topped with tomato salsa, baby spinach and parmesan.
• 1 garlic clove, finely chopped
• 1 jalapeño chilli pepper (stems,
ribs, seeds removed), finely diced
• ½ cup chopped coriander
• Juice of a lime
• tablespoon oil
Baby spinach leaves and grated
parmesan to serve
102
PREPARATION COOK
25 30
MINUTES MINUTES
DANISH FETA AND SPINACH
SERVES
8
WAFFLES
Ingredients Method
• 2 eggs, separated 1. Select BELGIAN setting and dial up 6 on the browning control dial.
• 360 ml milk
2. Preheat until orange light flashes up and the words HEATING disappear.
• 125 g butter, melted
3. Whisk together egg yolks, milk and butter.
• 180 g self-raising flour
4. Place flour and salt into a large bowl, make a well in the centre.
• 1 teaspoon salt
• 150 g soft feta, coarsely crumbled
5. Gently whisk in the egg and milk mixture to form a smooth batter. Stir through crumbled
• 50 g grated parmesan feta, grated parmesan and spinach.
• 150 g frozen spinach, defrosted, excess
6. Beat egg whites until stiff peaks form, gently fold into batter.
moisture squeezed out
7. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
Grilled bacon and tomatoes to serve
8. Serve with grilled bacon and tomatoes.
PREPARATION COOK
10 10
MINUTES MINUTES
103