Gastroback 44005 Bedienungsanleitung Seite 46

salt with sugar, and filling with grated
coconut and lemon.
OKONOMIYAKI
Ingredients: for 6 Okonomiyaki
Okonomiyaki:
2 cups all-purpose flour (260 g)
1 egg
1 2/3 cups water (400 ml)
Filling:
8 oz diced bacon (220 g)
4 oz leeks, white parts only, cut lenght-
wise into thin strips (100 g)
3 oz cabbage cut lengthwise into thin
strips (80 g)
3 oz peeled and deveined shrimps or
prawns (80 g), diced
To make the batter:
time:15 min.
Brown the bacon pieces in a frying pan.
Remove and drain on a paper towel. In
a bowl, mix the thinly sliced leek and
cabbage with the prawns and bacon
pieces. Divide this filling into 6 equal
parts. In a separate bowl, mix the flour
and egg. Gradually add the water so as
to obtain a runny batter.
Cooking: Thermostat 4
Pour ¾ of a ladle of batter onto the gri-
ddle and spread with the rake to form an
okonomiyaki 8 inch (20 cm) in diame-
ter. Immediately spread one part of the
filling onto the still liquid pancake. Then
spread a ladle full of batter all over the
filling to fix it in place. Leave to cook for
2 min., then turn over with the spatula
and cook 1 ¼ mins. on the other side,
pressing the okonomiyaki with the spatu-
la. The okonomiyaki is served sprinkled
46
with soy sauce.
Suggestions for fillings:
kis can be prepared with all kinds of
raw vegetables, meat and fish cut into
thin strips.
PIKELETS
Ingredients:
1 ½ cup all-purpose flour (200 g)
2 tsp sugar
1 tsp active dry yeast
1 tbsp warm water (110 °)
2 eggs
¾ cup milk (180 ml)
2 tbsp melted unsalted butter (30g)
pinch of salt
To make the batter:
Preparation
Preparation time:
Resting time:
Mix together the flour and sugar. Dilute
the yeast in a Tablespoon of warm
water. Mix the eggs, milk, melted butter,
salt and diluted yeast in a mixing bowl.
Gradually add this mixture to the flour
and sugar, mixture until you obtain a
smooth batter. Leave to rise for 30 min.
Cooking:
Lightly grease the griddle with a cotton
cloth moistened with oil. Pour ½ ladle
full of batter onto the griddle to make a
pikelet 3 in (7 cm) in diameter. You can
make 2 pikelets at a time. Wait until the
batter sets about 45 seconds before tur-
ning them over with the spatula. Leave to
cook for 1 min. on the other side. Serve
hot with apricot, strawberry or cherry
jam and accompany with mandarin or
orange segments.
For 24 pikelets
6 min.
30 min.
Thermostat 5
Okonomiya-