Grilling; Recipes For Grilling - Unold 48765 Délice Bedienungsanleitung

grated horseraddish, salt, pepper, 100 g Mozz-
arrella, butter
Brush the mushrooms, remove the stalks. Keep
the head aside. Prepare the stalks and all other
ingredients as described for the filled tomatoes.
Stuffl this mixture into the mushrooms. Butter
the raclette pans. Place 2 mushrooms in each
pan, put the sliced Mozzarella on top and
gratinate for about 4–6 minutes.
salami pepper
150 g cooked, peeled potatoes, 100 g grilled
marinated peppers, 50 g of Salami in slices,
120 g raclette cheese slices, paprika powder,
butter
Butter the raclette pans, add some potato slices,
cut the peppers into strips, add some strips to
the potatoes, as well as salami and raclette
cheese. Gratinate for about 3–4 minutes, season
with some paprika powder.

gRilling

1. The hot stone grill should be greased before
with a heat resisting oil, e.g. coconut oil.
2. Preheat the appliance on the highest heating
level.

ReciPeS foR gRilling

Pizza burger
100 g mixed minced meat, 1 clove of garlic and
½ onion, both chopped, 1 egg, 2 tblsp.s of bread
crumbs, 50 g Gouda, 50 g cooked ham, 2 tsp.s
of tomato paste, ½ tsp. of pizza seasoning, salt
and pepper (if still necessary), 1 burger bun,
2 green salad leaves, 1 tblsp. of mayonnaise,
1 tblsp. of tomato ketchup, 2 slices of tomatoes,
2 slices of onion
Mix meat, garlic and onions, egg, bread crumbs,
grated cheese, chopped ham, tomato paste and
pizza seasoning to a dough, form 2 flat burgers.
Oil the grill plate and roast the burgers for
6-8 minutes, turning them once.
Cut the buns vertically and toast them shortly
on the grill plate. Brush some mayonnaise on
the buns, wash the salad leaves and place them
on the mayonnaise, then lay one burger on top,
brush the burger with ketchup, then add the
second burger, and tomatoes and onions on top.
Cover with the second bun half.
camembert and cranberries
150 g cooked noodles, 1 tblsp. of cranberries,
100 g soft Camembert, butter
Butter the raclette pans, fill some noddles into
the pans, add cranberries and the sliced Cam-
embert, gratinate for about 4–5 minutes.
tomato basil crostini
1 large tomato, 2 tblsp.s of fresh basil 12 green
olives, salt, pepper, 100 g Mozzarella, 6 thin
slices of French white bread, olive oil
Chop the tomato, cut the basil into fine strips
and the olives into rings, roast 1 bread slice on
the grill plate. Oil the raclette pans, lay the bread
into the raclette pans, distribute tomatoes, basil
and olives on the bread, season with salt and
pepper, cover the bread with Mozzarella and
gratinate for about 4–6 minutes.
3. Place the food on the hot stone and turn it
from time to time until it is cooked. Grill on
the highest heat level. If the food is roasting
too rapidly reduce the heat.
shrimp skewers
4 shrimps, 4 shallots, some caraway oil, 1 oiled
wooden skewer
Put the shrimps and shallots on the skewer,
brush with caraway or garlic oil and grill it for
8–10 minutes.
Greek meat balls
100 g minced lamb meat, 1 clove of garlic,
½ onion, 1 egg, 2 tblsp.s of bread crumbs,
10 green olives, salt, pepper, 50 g feta cheese
Mix the meat with the chopped garlic and onion,
egg, bread crumbs, chopped olives, chopped
feta cheese, salt and pepper.
Oil the grill plate, form 3 meat balls and grill
them from both sides for 6-8 minutes, serve
with Pita bread and coleslaw.
spicy skewers
200 g chicken meat, 3 tblsp.s of soy sauce,
2 pinches of chili paste, ½ tsp. of freshly grated
ginger, some oil, 3 wooden skewers
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