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SilverCrest SHFD 1650 B1
42 - Nederlands
- Appel en kaneel:
meng een halve, in kleine stukjes gesneden appel met
½ eetlepel suiker,
1 theelepel geraspte sinaasappelschil en
1 theelepel kaneel.
Appels met amandelvulling
Ingrediënten:
4 kleine, stevige appels
40 g gepelde amandelen
25 g rozijnen (wit)
2 el suiker
2 el Calvados of rum
vanillesaus (zie tip) of slagroom
bakpapier
Was de appels en verwijder het klokhuis.
Maal de amandelen in een keukenmachine en voeg de rozijnen, suiker en Calvados eraan toe.
Roer het mengsel dan nog 30 seconden in de keukenmachine om.
Verwarm de heteluchtfriteuse tot op 180 °C voor. Bekleed de bodem van de mand (3) met
bakpapier.
Laat langs de rand 1 cm vrij.
Vul de appels met het rozijnenmengsel en leg ze naast elkaar in de mand (3).
Schuif de pan (4) met mand (3) in de heteluchtfriteuse en stel de timer (16) in op 10 minuten. Bak
de appels tot ze bruin en gaar zijn.
TIP: vanillesaus; verwarm 2 tot 3 minuten lang 125 ml slagroom met een vanillestokje en 2
eetlepels suiker. Door het geheel om te roeren lost de suiker zich op. Laat de saus voor het serveren
afkoelen.
TIP: gevulde perziken met amaretti; halveer twee perziken en vul ze met een mengsel van vier
verkruimelde amarettikoekjes, 1 eetlepel geschaafde amandelen en 1 eetlepel fijngehakte gember.
Bak ze op dezelfde wijze als de appels.
Pikant gemarineerde kippenpootjes
Ingrediënten:
1 teentje knoflook (geplet)
½ el mosterd
2 tl bruine suiker
1 tl chilipoeder
versgemalen zwarte peper
1 el olijfolie
4 kippenpootjes
44


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