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Jakobove kapice 4-6 jabuka, polovina/kriška 6-8
 3-4
SVINJETINA nektarine, polovina/kriška 3-5
kotleti, 12 mm 5-6 breskve, polovina/kriška 3-5
odrezak dimljene šunke 5-6 ananas, kriška 3-7
 7-8
kobasice 6-8
pisanica, 12 mm 4-6
NEKOLIKO RECEPATA ZA POČETAK
STANDARDNI NAČIN ROŠTILJANJA
Odrezak od tune pečen na roštilju s koricom od crnog papra
2 svježa odreska od tune
15 g svježe mljevenog crnog papra
25 g brašna s prstohvatom soli
1 jaje (tučeno)
Krušne mrvice (od jedne kriške svježeg bijelog kruha ili kruha od brašna cjelovitog zrna)
Stavite brašno, jaje, krušne mrvice i crni papar u odvojene posude. Prvo umočite odrezak od tune u brašno,
potom u tučeno jaje, te u krušne mrvice i na kraju u mljeveni crni papar. Istapkajte ribu da korica dobro
prione na nju.
Postavite pohovane odreske od tune na vrući roštilj i pecite 2 - 3 minute ili 1 - 2 minute ako više volite slabo
pečenu tunu.
POSTAVKA ROŠTILJA NA ‘TOPLJENJE’
Umak od tri vrste sira, gljiva i češnjaka
1 francuski mini baguette, hrskava zemička ili ciabatta
1 prskanje maslinovim uljem (rabite aromatizirana ulja kao što su ulje s bosiljkom ili chillijem ako vam se
sviđaju)
25 g ribanog zrelog cheddar sira
25 g ribanog mozzarella sira
25 g ribanog gruyère sira ili ementalera
3 - 4 šampinjona (izrezanog na tanke ploške)
1 režanj češnjaka (zgnječenog)
Mali pregršt svježeg lista peršina (isjeckanog)
Prerežite kruh po dužini, pošpricajte obje baze uljem i istrljajte zgnječenim češnjakom. Napunite obje baze
s tri sira, potom stavite peršin i na kraju gljive. Pecite na prethodno zagrijanom roštilju postavljenom na
topljenje 3-4 minute ili dok se svi sirevi nisu istopili.
Sendviči od granary brašna (brašno od žitarica i slada) s dimljenom slaninom, stilton sirom i tostiranim orasima
2 debele kriške kruha od granary brašna (ili koristite kruh od oraha ili kruh od brašna cjelovitog zrna)
82


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