Unold 48421 Instrucciones De Uso página 23

salt, and pepper. Lay two buttered
toast slices (buttered side down) on
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 up), close the unit and toast the
sandwich.
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
white bread, some melted butter to
spread. Heat oil and slightly fry on-
ions, add carrots and continue to fry
for 2 minutes. Then add soy sauce,
bean sprouts and prawns and let sim-
mer for a moment. Remove the edges
of the white bread and roll the slices
very thinly. Butter the underside with
melted butter. Spread the stuffing on
the slices and roll them up. Lay one
roll each diagonally into the moulds of
the toaster and toast the rolls. We rec-
ommend 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,
4 slices of white bread, melted butter
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Melt butter, add apples, sultanas,
sugar, cinnamon, water and lemon
juice and cook stirring occasionally
until the apples are soft. Roll bread
to a 3 mm thick plate and cut it into
13 cm large squares. Spread slices
of bread with butter and place them
on the preheated moulds of the sand-
wich toaster (buttered side down). Fill
1 tablespoon of the stuffing on each
dough plate and cover it with another
buttered slice of bread (buttered side
up). Close the toaster and bake until
the toast is golden. Serve warm.
Beef/ham snacks
175 g cold beef, finely chopped, 75 g
cooked ham, finely chopped, 4 slices
of white bread, 1 egg, beaten, salt,
freshly grinded pepper
Mix beef, ham, 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 piec-
es, 1 tblsp oil, 75 g onions, finely
chopped, 1 ½ tsp curry powder, 75 g
defrosted peas, 1 tsp fresh, grated
ginger, 1 small chilli pepper, seeds re-
moved, finely chopped, 2 tblsp water,
1 pinch of cayenne pepper, 2 tblsp
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