Unold MULTI 3 IN 1 ONYX Bedienungsanleitung Seite 33

the preheated mould. Press a hollow
into the bread with a spoon. Pour the
cheese mixture onto this hollow. Add
some chutney to taste. Then cover
with the other toast slices (buttered
side on top), close the unit and toast
for approx. 2-3 minutes.
Chinese Rolls
1 tblsp oil, 2 scallions, washed and
finely chopped, ½ small carrot, peeled
and grated, 1 tsp soy sauce, 150 g
bean sprouts (can), 50 g peeled
prawns, some Sambal Oelek, 4 slices
toast bread, some melted butter to
spread
Heat oil and slightly fry onions, add
carrots and continue to fry for 2
minutes. Then add soy sauce, bean
sprouts and prawns and let simmer for
a moment.
Remove the edges of the toast bread
and roll the slices very thinly. But-
ter the underside with melted butter.
Spread the stuffing on the slices and
roll them up. Lay one roll each diago-
nally into the moulds of the toaster
and toast for about 2-3 minutes.
We recommend to accompany this
dish with salad.
Apple sultana puffs
15 g butter, 250 g peeled and chopped
apples, 25 g sultanas, 1 tblsp sugar,
½ tsp cinnamon, 3 tblsp water, 1
tblsp lemon juice, 250 g puff pastry
(defrosted), melted butter
Melt butter, add apples, sultanas, sug-
ar, cinnamon, water and lemon juice
and cook stirring occasionally until the
apples are soft.
Roll puff pastry to a 3 mm thick plate
and cut it into 13 cm large dough
squares.
Spread two dough plates with but-
ter and place them on the preheated
moulds of the sandwich toaster (but-
tered side down). Fill 1 tablespoon of
the stuffing on each dough plate and
cover it with another buttered dough
plate (buttered side on top).
Close the toaster and bake for approx.
4 minutes,until the puff pastry is gold-
en. Serve warm.
Beef/ham snacks
175 g cold beef, finely chopped, 75 g
cooked ham, finely chopped, 250 g
puff pastry (defrosted), 1 egg, beaten,
salt, freshly grinded pepper
Mix beef and ham and season with
salt, pepper and eggs.
Then proceed as described for apple
sultana puffs.
Samosas
You can take small quantities of veg-
etables for this recipe – ideal to use
left-overs. Just vary the stuffing ac-
cordingly.
125 g flour, 2 pinches of salt, 3 tblsp
oil, 2 tblsp water, 150 g jacket pota-
toes, peeled and cut into small pieces
1 tblsp oil, 75 g onions, finely
chopped, 1 ½ tsp curry powder, 75 g
defrosted peas, 1 tsp fresh, grated
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