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SKGE 2000 B2
NL
BE
 97
1) Sorteer en was de bladspinazie.
2) Schil de ui en de knoflookteen, hak ze fijn, fruit ze in hete olie tot ze glazig
zijn. Voeg de spinazie toe. Breng het geheel op smaak met citroensap, zout
en peper.
3) Bestrijk het brood met kruidenboter.
4) Snijd de mozzarella in plakjes.
5) Verdeel de mozzarella en de uitgelekte spinazie over 2 plakken brood en
bestrooi ze met pijnboompitten.
6) Bedek de panini’s met een tweede plakje brood.
7) Leg de panini voorzichtig in de op warmteniveau 3/Max voorverwarmde
paninimaker.
8) Stel met de veiligheidssluiting de gewenste afstand tussen de beide
grillplaten in en sluit het deksel.
9) Wacht tot de panini’s goudbruin geroosterd zijn. Haal de panini’s uit de
paninimaker.
Kipfilet-panini
400 g kipfilet
20 g boter
Peper, zout, paprikapoeder
120 g bacon, in reepjes
6 plakjes witbrood/tostibrood
3 el saladedressing (yoghurt)
30 g ijsbergsla
2 tomaten
1 avocado
1 tl citroensap
50 g komkommer
1) Spoel de kipfilet onder stromend water kort af en dep de filet met keuken-
papier droog. Braad de kipfilet in de contactpositie op de stand MAX kort
aan.
2) Schakel het apparaat terug naar het eerste deel van verwarmingsniveau 3
en braad de kipfilets ca. 10 minuten. Kruid de filet na het braden met zout,
peper en paprika en leg ze weg.
3) Bak in een koekenpan de reepjes bacon knapperig.
4) Verdeel de yoghurtdressing over 3 plakjes tosti-/witbrood, leg er ijsbergsla
op, snijd de tomaten in plakjes, kruid ze en leg ze op de sla.
100


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