Silvercrest SGB 1200 A1 Bedienungsanleitung Seite 49

Buttered croutons
Ingredients:
♦ 2 slices of toasting bread
♦ 1 tbsp. butter
Preparation:
1) Cut the bread into small cubes.
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2) Melt the butter at low heat in a saucepan and
mix in the cubed bread.
3) Line a baking tray 0 with baking paper and
distribute the bread cubes evenly on it.
4) Bake the bread cubes at 170°C (top heat)
on the upper rail until golden brown (approx.
15–20 minutes).
NOTE
You can also use herb or garlic butter instead
of regular butter. Baking time is then reduced by
about 5 minutes.
Minced meat baguettes
Ingredients:
♦ 2 baguette rolls
♦ 250 g minced meat (half and half)
♦ 2 tomatoes
♦ 1 onion (diced)
♦ 2 tbsp. tomato purée
♦ 40 g grated Parmesan cheese
♦ 4 slices of cheese
♦ Salt and pepper
Preparation:
1) Slice the baguettes and hollow them out.
2) Mix together the minced meat, tomato paste,
onion, Parmesan, some salt and a little pepper.
3) Shape the minced meat into four equal-sized,
fl at burgers and place them on the baguette
halves.
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4) Cut the tomatoes into slices and arrange them
on the baguettes.
5) Arrange the cheese slices on the baguettes.
6) Place the baguettes on a baking tray 0 and
then bake them on the bottom rail at about
225°C in a preheated oven using top and
bottom heat for about 20 minutes.
NOTE
You can also season the minced meat mixture
with basil, chilli or other spices.
Caulifl ower (gratinated)
Ingredients:
♦ 1/2 head caulifl ower (about 250 g)
♦ 3 lemon slices
♦ 1 tbsp. butter
♦ 1 heaped tsp. fl our
♦ 1 tbsp. lemon juice
♦ 1 tbsp. slivered almonds
♦ 2 tbsp. gratin cheese (grated)
♦ Salt, pepper, nutmeg
Preparation:
1) Divide the caulifl ower into fl orets and wash
them.
2) Cook the caulifl ower with the lemon slices in
boiling, salted water for 8–10 minutes until the
caulifl ower is al dente. Retain about 150 ml
of the cooking water before pouring the rest
away.
3) Melt the butter in a saucepan and then brown
the fl our, while stirring continuously, for about
1 minute.
4) Continue stirring and pour in the caulifl ower
water and let it cook for about 2 minutes. If the
roux gets too solid, gradually add more water
until a creamy consistency is achieved. Season
with lemon juice, nutmeg, salt and pepper.
SGB 1200 A1