Unold 48765 Manual De Instrucciones página 21

lemon sauce
100 g full-fat cream cheese, ¼ tsp. of grated
fresh lemon zests, 1 tblsp. of lemon juice,
1 pinch of nutmeg, 3 tblsp.s of milk, 30 g
grated Parmesan cheese, salt, pepper Mix all
ingredients (e. g. with a hand blender).
orange sauce
Same ingredients as for lemon sauce, but
instead of lemon juice and zests use orange
juice and zests. Add up to ¼ tsp. of curry
powder to taste.
Ginger sauce
100 g full-fat cream cheese, ¼ tsp. of grated
fresh ginger, 1 tsp. of soy sauce, 1 dash of
tabasco, 2 tsp.s of lemon juice, 2 tblsp.s of apple
juice, 30 g of grated Parmesan cheese, salt Mix
all ingredients (e. g. with a hand blender).
almond sauce
25 g peeled almonds, 100 g Feta cheese,
2 tblsp. of cream, 1 clove of garlic, salt, pepper.
Roast the almonds in a pan and let them cool
down, then chop or grate the almonds e. g. with
a handblender. Mash all ingredients with a hand
blender.
Recommendation:
Add pistachios, peanuts or walnuts instead of
almonds.
Yoghurt sauce
100 g cream yoghurt, 50 g grated Gouda
cheese
Mix all ingredients (e. g. with a hand blender).
Creamy horseraddish sauce 100 g full fat cream
cheese, 3 tblsp.s of sour cream, 1 egg, 1 tsp. of
grated horseraddish, pepper Mix all ingredients
(e. g. with a hand blender).
try the following recipes with the sauces
Redfish with lemon sauce
150 g cooked and peeled potatoes, 150 g thin
red-fish fillets, 1 tomato, 1 tblsp. of green
scallions, in rings, salt, pepper, butter, lemon
juice
Slice potatoes and tomatoes, cut the redfish
into bite-sized pieces. Brush the raclette pans
with some melted butter, add some potaoto
slices and some fish pieces. Season the fish
with lemon juice, salt and pepper and top it with
1-2 tomato slices, distribute the lemon sauce on
top. Put the raclette pans into the appliance and
cook for about 6–8 minutes.
Pepper sauce
50 g full fat cream cheese, 2 tblsp.s of cream,
50 g of grated Gouda cheese, salt, 1 tsp. of
pickled green peppercorns Mix all ingredients
(e.g. with a hand blender), add the pepper corns
at last.
tomato sauce
100 g full fat cream cheese, 1 tblsp. of cream,
1 dried tomato in olive oil, 1 clove of garlic,
cayenne pepper, salt, pepper Mix full fat cream
cheese and cream, cut tomato in small pieces,
e. g. with the handblender ESGE-Zauberstab
as well as the clove of garlic, then mix with the
cheese cream. Season with cayenne pepper,
pepper and salt.
Garlic sauce
1 whole head of garlic, 100 g full fat cream
cheese, 3 tblsp.s of cream, ½ bunch of parsley,
salt, pepper Wrap the whole head of garlic into a
wet kitchen paper and cook it in the micro wave
for about 4–5 minutes, until the cloves are soft.
Let the garlic cool down a little bit, then peel it.
Mash the garlic with the other ingredients with a
hand blender (e. g. with ESGE-Zauberstab
ESGE-Zauberette ).
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Recommendation:
If fresh wild garlic is available, add ½ bunch of
finely cut leafs.
sweet sauce
100 g full fat cream cheese, 1 tsp. of vanilla
sugar, ½ tblsp. of honey, 3 tblsp.s of cream
Mix all ingredients (e. g. with a hand blender).
chicken with orange sauce
150 g cooked noodles, 100 g cooked chicken
meat, orange sauce, butter, salt, curry powder
Brush the raclette pans with some melted butter,
add some noddles and meat, season with curry,
salt and pepper. Cover with orange sauce and
cook for 3–4 minutes.
Duck breast with ginger sauce
150 g of duck breast, 150 g cooked rice, 2 tsp.s
of soy sauce, 2 tsp.s of lemon jelly, ginger
sauce, butter
Cut the duck breast into slices of ½ cm and
roast it on the grill plate for about 2 minutes
while turning it several times. Brush the raclette
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