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half an hour.
Insert the ribbed plate set and position the grill in CONTACT
GRILL mode.
Adjust the bottom thermostat dial to 210°C and the top dial
to 210°C. Press the START/STOP button to preheat the grill.
When READY is displayed, place the drained prawns on the
bottom plate, press with the top plate and cook for about 4-6
min.
To serve, decorate the plate with lemon slices and green
salad.
GRILLED SALMON WITH YOGHURT SAUCE
INGREDIENTS:
-
salmon fillet 500 g
-
olive oil to taste
INGREDIENTS FOR THE SAUCE:
-
Greek yoghurt 250 g
-
garlic clove 1
-
salt 1 tsp
-
sugar 1 pinch
-
chives 20 g
-
parsley 20 g
-
white pepper to taste
PREPARATION:
Prepare the sauce: wash the parsley and chives and dry
thoroughly, chop the garlic separately.
Pour the yoghurt into a bowl, add the herbs, garlic, salt,
sugar and pepper and blend to a smooth cream. Place in the
refrigerator and leave for at least 30 min.
Insert the flat plate set and position the grill in OVEN GRILL
mode.
Adjust the bottom thermostat dial to 230°C and the top dial
to 230°C.
Press the START/STOP button to preheat the grill.
When READY is displayed, place the previously oiled fillet on
the bottom plate, close the top plate in OVEN GRILL mode (as
near as possible to the food without touching it) and cook for
about 25-30 min. (for best results, turn the salmon through
180° about halfway through cooking as towards the back, the
plate is nearer the food).
When cooked, place the salmon on a serving plate and serve
with the yoghurt sauce.
GRILLED SQUID
INGREDIENTS:
-
large squid 400 g
-
lemon 1
-
parsley 1 sprig
-
olive oil to taste
-
oregano to taste
-
salt to taste
-
chilli pepper powder to taste
PREPARATION:
Prepare the squid by removing the intestines, head and bone,
then rinse thoroughly.
Insert the ribbed plate set and position the grill in CONTACT
GRILL mode.
Adjust the bottom thermostat dial to 210°C and the top dial
to 210°C.
Press the START/STOP button to preheat the grill.
When READY is displayed, place the previously oiled squid on
the bottom plate, press with the top plate and cook for about
10-12 min.
In a bowl, prepare the flavouring by mixing the oil with the
chopped parsley, lemon juice, a pinch of oregano, a pinch of
salt and a pinch of chilli pepper.
When the squid is cooked, remove from the grill and flavour
with the sauce.
Compose the dish and serve.
BANANA PANCAKES
INGREDIENTS:
-
banana 1
-
eggs 2 (1 whole + 1 white)
-
milk 150 ml
-
plain flour 100 g
-
butter 70 g
-
salt to taste
-
sugar 1 dsp
-
baking powder 16 g
PREPARATION:
Peel the banana and mash well with a fork. Beat the whole
egg and sugar in a bowl and add the milk slowly mixing all
the time. Add 50 g of melted butter, then add the flour sieved
with the baking powder and a pinch of salt a little at a time,
followed by the mashed banana. Mix all the ingredients
thoroughly and then place the mixture in the refrigerator for
10 min.
In the meantime, whip the egg white until firm.
Take the mixture from the refrigerator and blend in the
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