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Silvercrest IAN 321534 SHFD 1500 A2 Manual

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Rosemary Russet potato
chips
Ingredients
4 medium russet potatoes
1 tablespoon olive oil
2 teaspoon rosemary, chopped
2 pinches salt
Preparation
Scrub the potatoes under running water to
clean. Cut the potatoes lengthwise and peel
them into thin chips (approx. 2 mm) directly
into a mixing bowl full of water.
Soak the potatoes for 30 minutes, changing
the water several times.
Cook in boiling water for 3 minutes.
Drain the potatoes thoroughly and pat
completely dry with a paper towel.
Preheat the product to 170 °C.
In a mixing bowl, toss the potatoes with olive
oil.
Place the potatoes into the basket 5. Cook
for 30 minutes or until golden brown.
Shake the potatoes every 5 minutes in the
basket 5 to ensure the chips are cooked
evenly.
When finished and still warm, toss in a large
bowl with rosemary and salt.
Stuffed baked apple
Ingredients
2 small apples
1 tablespoon raisins
2 sheets of ready-to-use puff pastry
(10 x 10 cm)
2 tablespoons milk
Preparation
Preheat the product to 180 °C.
Peel and core the apples. Cut into small
pieces
Mix the raisins and apples.
Place raisins and apples mixture on each
slice of pastry. Fold the pastry around the
mixture, enclosing it completely.
Place the stuffed apples in a baking dish with
the dough seams facing downward. Then
brush the pastry with milk.
Place the baking dish in the basket 5. Set
the timer to 13 minutes and bake the stuffed
apples until golden brown and done.
Allow the stuffed baked apples to cool until
they are lukewarm.
Variations: Fill the apples with:
Chopped dried apricots, cinnamon and
½ tablespoon soft brown sugar
Dried cranberries, 1 teaspoon scrapings of
vanilla pod and ½ tablespoon sugar
Raisins, ½ tablespoon grated orange peel
and ½ tablespoon brown sugar.
Mushroom, onion and cheese
pie
Ingredients
3 eggs
2 cups mushrooms, cleaned
1 red onion
1 tablespoons olive oil
3 tablespoons cheese, crumbled
1 pinch salt
Preparation
Peel and slice a red onion into 5 mm thin
slices. Clean mushrooms; then cut into 5 mm
thin slices.
In a sauté bowl with olive oil, sweat onions
and mushrooms under a medium flame until
tender. Remove from heat and place on a
dry kitchen towel to cool.
Preheat the product to 180 °C.
In a mixing bowl crack 3 eggs. Whisk
thoroughly and vigorously. Add a pinch of
salt.
In a heat-resistant baking dish, coat the
inside and bottom with a light coating of
bowl spray.
… 34 …


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