Nostalgia RTOV220 Serie Manual De Instrucciones página 14

QUICK AND EASY BRUSCHETTA
• ½ French baguette
• 1 clove garlic
• 12 cherry
tomatoes, diced
• ¼ cup fresh
mozzarella
cheese, diced
• 4 large basil leaves,
chiffonade
• Extra virgin olive oil
• Salt and pepper,
to taste
FISH AND CHIPS
• 1 ¾ lbs. red or Yukon
gold potatoes, cut
into 1-inch chunks
• 4 Tbsp. olive oil
• 1 ¼ tsp. kosher salt
• 1 ¼ tsp. black pepper
• 8 sprigs fresh thyme
• 4 6-oz. pieces of cod
• 1 lemon, halved
• 1 clove garlic,
thinkly sliced
• 2 Tbsp. capers,
drained
Using PIZZA/TOAST, preheat your TOASTER OVEN
to 450°F as directed under HOW TO OPERATE.
Slice half of the baguette on the diagonal
into 12 ½-inch thick pieces.
Place the slices on a baking sheet and toast them on
the top rack of the toaster oven for 5 to 6 minutes,
until turning golden brown around the edges.
When the slices are cool enough to handle, rub them with
a clove of garlic, then drizzle with extra virgin olive oil.
Place the diced tomatoes, diced mozzarella and basil
together in a small bowl. Drizzle with olive oil and
season with salt and pepper, to taste. Stir to combine.
Spoon the mixture over the bruschetta
or serve on the side as a dip.
Enjoy!
Using BAKE, preheat your TOASTER OVEN to
450°F as directed under HOW TO OPERATE.
Plate the potatoes, 2 Tbsp. of olive oil, 1 tsp. of salt, ¼ tsp. of
pepper, and 4 sprigs of thyme in a bowl and toss to coat.
Spread the potato mixture on the Baking Pan
in a single layer and bake, stirring occasionally,
until golden brown, 25 to 30 minutes.
Transfer to a large piece of aluminum
foil and wrap to keep warm.
Wipe the Baking Pan and place cod in the tray.
Thinly slice half the lemon. Top the cod with lemon
slices, garlic, capers and the remaining salt, pepper
and thyme sprigs. Drizzle with the remaining oil.
Bake cod until cooked through, 8 to 12
minutes, depending on size.
Transfer cod and potatoes to plates, squeeze the
remaining lemon half over the Baking Pan and return
to the oven until the juices are warmed through, about
5 minutes. Pour sauce over the fish and potatoes.
Enjoy!
12