Brownie Belgian Waffles; Shrimp And Plum Kebabs - Silvercrest SSMW 750 D2 Bedienungs- Und Sicherheitshinweise

˜ Brownie Belgian waffles
Plates:
Waffle plates (upper and lower plate)
Ingredients:
180 g All purpose flour
65 g Unsweetened cocoa powder
20 g Granulated sugar
1 tsp Baking powder
1 tsp Sea salt
10 tbsp Melted unsalted butter
2 Large eggs
2 tsp Vanilla extract
60 ml Water
120 g Mini chocolate chips
Optional toppings: Vanilla ice cream,
chocolate sauce, powdered sugar
Preparation:
Preheat the product . In a large bowl, mix the
flour, cocoa powder, sugar, baking powder,
and salt . Melt the butter and set aside to
cool a little .
In a small bowl, beat the eggs, vanilla
extract, and water . Whisk the egg mixture
into the dry mixture, then quickly mix in the
melted butter . Stir in the chocolate chips .
Spray both exchangeable plates
cooking spray .
Evenly spoon the batter onto the lower plate .
Bake for about 3 minutes .
Lift the lid to check the waffle . The waffle
should be fully formed, but soft to the touch .
Serve with powdered sugar, vanilla ice
cream or chocolate sauce .
˜ Shrimp and plum kebabs
Plates:
Grill plates (upper and lower plate)
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Ingredients:
2 tbsp
2 tbsp
1 tsp
3 tbsp
½ tsp
12
3
2
Preparation:
Preheat the product .
In a large bowl, whisk canola oil, cilantro,
lime zest, lime juice and salt .
Set aside 3 tablespoons of the mixture in a
small bowl .
Add shrimp, jalapeños and plums to the
remaining marinade . Toss the mixture to coat
and marinade .
Alternate shrimps, jalapeños and plums
evenly among 4 skewers (25 cm) . Discard
the marinade .
Grill the kebabs until the shrimp are cooked
with
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through . Turn the kebabs once . Grill for
about 2 minutes on each side .
Drizzle with the remaining dressing .
Canola oil
Cilantro (chopped fresh)
Lime zest (freshly grated)
Lime juice
Salt
Raw shrimps (8 to 12 shrimps per
500 g / peeled and deveined)
Jalapeño peppers (stemmed,
seeded and quartered lengthwise)
Plums (pitted and cut into sixths)
[ 12 ]
GB/IE 31