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Idiomas disponibles
RECIPES
HIGH TEMPERATURE COOKING
To make, follow the directions under Using Your Sandwich Toaster.
Each recipe makes 2 toasted sandwiches.
Cheese and Ham
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4 slices of bread
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Sliced medium cheddar
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2 slices of ham
Cheese and Tomato
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4 slices of bread
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Sliced medium cheddar
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2 medium tomatoes
Cheese and Onion
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4 slices of bread
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Sliced medium cheddar
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Finely sliced onion rings
Pizza Pockets
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4 slices of bread
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40g mozzarella cheese
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2 tbsp pizza topping
Pizza topping ideas: sliced olives, finely chopped mixed
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peppers, chillies, pepperoni, tuna, cooked shredded chicken,
cooked sliced mushrooms, sliced tomatoes etc.
1. Assemble the sandwich by spreading the pizza topping on the
bottom slices of bread. Add the mozzarella and your chosen
toppings.
2. Cook for 4 minutes until crispy and golden.
3. Serve with a rocket and Parmesan salad drizzled with olive oil
and balsamic vinegar.
LOW TEMPERATURE COOKING
Chocolate, Hazelnut and Brie
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4 slices of brioche bread
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15g chopped toasted hazelnuts
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60g Brie, sliced
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15g dark chocolate, chopped
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Honey (optional)
1. Butter one side of each brioche slice. Place two slices on the
bottom plate.
2. Assemble the toasted sandwich by placing the cheese on the
bottom slices of brioche. Scatter over the nuts and chocolate
and drizzle with a little honey if desired.
3. Top with the other two slices of brioche and cook for 3-4
minutes. The brioche will toast quickly.
4. Remove from your sandwich maker using care because the
toasted sandwiches will be extremely hot.
6
Fruity Flapjack bites - makes 4
You will need to use baking parchment for this recipe.
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100g oats
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25g mixed seeds (pumpkin and sesame seeds work well)
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50g dried fruit
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50g butter
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1 tbsp syrup
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50g brown sugar
1. Place the oats, seeds and dried fruit into a suitable mixing bowl.
Melt the butter, syrup and brown sugar together, either in a
microwave or in a heatproof bowl over a pan of water.
2. Combine all the ingredients, mixing well to coat all of the oats.
3. Preheat your sandwich toaster.
4. Place a rectangular piece of non-stick baking parchment over
the bottom plate. This needs to be slightly larger than the plate.
5. Divide the flapjack mixture equally between the plates, close the
lid and cook for 6–7 minutes.
6. Once cooked and golden, carefully remove the paper and
flapjacks and allow to cool on a wire rack for about 1 hour. Peel
off the baking parchment when cool.
Triple chocolate sponge bites
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75g softened butter
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75g castor sugar
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1 large egg
60g self‑raising flour
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30g cocoa powder
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25g white chocolate chips
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25g milk chocolate chips
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Splash of milk
1. Place the softened butter and castor sugar into a suitable
mixing bowl and cream together until light and fluffy. Add the
egg and whisk well.
2. Fold in the flour and cocoa powder. Add a splash of milk and the
chocolate chips, mix lightly to combine.
3. Preheat your sandwich toaster.
4. Place a large tbsp of the mixture into each hot mould, close the
lid and cook for 6–7 minutes until cooked through.
5. Remove carefully with a silicone spatula and allow to cool.
Delicious eaten slightly warm and dusted with icing sugar.
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