Manual Gastroback 40986 (page 84 of 92) (English, German)

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the egg to seal rolls. Arrange side by side on a

tray. Cover and refrigerate until ready to cook.

Heat oil in a frypan and cook cheese sticks, a few

at a time until golden all over. Drain on absorbent

kitchen paper. To make pesto, place all pesto

ingredients into blender jug, select mixing (level

1-12) and blend until finely chopped and smooth.

Serve with cheese sticks.

Tip: Use wholemeal or grain bread instead of

white bread.

PRAWN TOAST

» 6 slices white bread, crusts removed

» 250 g green prawns, shelled and deveined

» 1 sp soy sauce

» 2 tsp cornflour

» 2 tsp snipped chives

» 1 tsp finely chopped ginger

» 1 egg, lightly beaten

» 1 cup sesame seeds

» oil for cooking

Cut each slice of bread into four, finger lengths.

Set aside. Place prawns, soy sauce, cornflour, chi-

ves and ginger in blender jug. Select mixing (level

1-12) and blend until smooth. Spread mixture on

one side of each piece of bread. Brush with egg

and sprinkle with sesame seeds. Heat oil in a fry-

pan and cook bread pieces a few at a time until

golden. Remove from oil with a slotted spoon,

drain on absorbent kitchen paper. Serve immedi-

ately with a soy sauce dipping sauce.

SOUPS

WONTON SOUP

» 125 g lean pork meat, trimmed and roughly

chopped

» 125 g green prawns, shelled and deveined

» 2 cm piece ginger, peeled and sliced

» 1 sp soy sauce

» ½ tsp salt

» 1 clove garlic

» ¼ tsp sesame oil

» 16 wonton wrappers

» 1 x 60 g egg, lightly beaten

» 1 litre chicken stock

» 2 shallots, finely chopped

Place pork, prawns, ginger, soy sauce, salt, gar-

lic and sesame oil in blender jug and pulse to a

smooth paste. Place a teaspoon of mixture slightly

below centre of wonton wrapper and brush edges

of the wrapper with egg. Fold wrapper in half to

make a triangle and press edges to seal, exclu-

ding any air. Moisten the two edges of the trian-

gle with egg, bring together and pinch to seal.

Drop wontons into boiling salted water and cook

for 10 minutes. Meanwhile, bring chicken stock to

the boil in a saucepan, reduce heat and simmer

2 - 3 minutes. Lift out wontons from boiling water

and place four wontons each in four individual

bowls, spoon over chicken stock. Garnish with

chopped shallots.

SWEET CORN AND BACON SOUP

» 1 sp oil

» 1 onion, chopped

» 4 cloves garlic, peeled and crushed

» 2 tsp ground coriander

» 1 tsp cajun seasoning

» 2 cups fresh corn kernels, thawed

» 3 cups chicken stock

» 250 ml milk

» 125 ml cream

» 3 bacon rashers, rind removed and chopped

» 2 sp snipped chives

Heat oil in a large saucepan and add onion, gar-

lic, coriander and cajun seasoning. Cook over

a medium heat, stirring constantly until onion is

soft; add corn, stock, milk. Bring to boil, then

reduce heat and simmer, covered for 30 minutes.

Cook bacon in a separate pan until crisp, drain

on absorbent kitchen paper. Allow mixtures to

cool. Transfer mixture in two batches into blender

jug select mixing (level 1-12) function, blend until

smooth. Return soup to pan, add cream, bacon

and chives, heat through gently. Serve immedi-

ately.

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Gastroback 40986 Manual

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