Manual Unold 48754 (page 17 of 40) (English, German, Dutch, French)

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Fish and seafood:

smoked salmon, trout fillets, steamed

plaice, tuna (conserved), steamed sole or

cod fillets, shrimps, crabmeat

Fruit:

bananas, mango, papaya, strawberries,

pineapples, pears, apples, blueberries

(fresh or frozen).

Instead of cheese you may also use sauces to gratinate:

Lemon sauce

100 g full-fat cream cheese, ¼ tsp of

grated fresh lemon peel, 1 tblsp of lemon

juice, 1 pinch of nutmeg, 3 tblsps of milk,

30 g grated Parmesan cheese, salt, pepper

Mix all ingredients (e.g. with a hand

blender).

Orange sauce

Same ingredients as for lemon sauce, but

instead of lemon juice and peel use orange

juice and peel. Add up to ¼ tsp of curry

powder to taste.

Yoghurt sauce

100 g cream yoghurt, 50 g grated Gouda

cheese

Mix all ingredients (e.g. with a hand

blender).

Pepper sauce

50 g full fat cream cheese, 2 tblsp of sweet

cream, 50 g of grated Gouda cheese, salt,

1 tsp of pickled green pepper peppercorns

Mix all ingredients (e.g. with a hand

blender), add the pepper grains at last.

Almond sauce

25 g peeled almonds, 100 g Feta cheese,

2 tblsp of sweet cream, 1 clove of garlic,

salt, pepper.

Roast the almonds in a pan and let them

cool down, then chop or grate the almonds

e.g. with a handblender. Mash all ingre-

dients with a hand blender.

Recommendation:

Add pistachios, peanuts or walnuts instead

of almonds.

Creamy horseraddish sauce

100 g full fat cream cheese, 3 tblsps of sour

cream, 1 egg, 1 tsp of grated horseraddish,

pepper

Mix all ingredients (e.g. with a hand

blender).

Tomato sauce

100 g full-fat cream cheese, 1 tblsp of

cream, 1 dried tomato in olive oil, 1 clove of

garlic, cayenne pepper, salt, pepper

Mix full fat cream cheese and cream, cut

tomato in small pieces, e.g. with the

handblender

ESGE-Zauberstab

,®

as well

as the clove of garlic, then mix with the

cheese cream. Season with cayenne

pepper, pepper and salt.

Garlic sauce

1 whole garlic bulb, 100 g full fat cream

cheese, 3 tblsps of cream, ½ bunch of

parsley, salt, pepper

Wrap the whole garlic bulb into wet kitchen

towelr and cook it in the micro wave for

about 4–5 minutes, until the cloves are soft.

Let the garlic cool down a little bit, then

peel it. Mash the garlic with the other

ingredients with a hand blender.

Recommendation:

If fresh wild garlic is available, add ½

bunch of finely cut leafs.

Sweet sauce

100 g full fat cream cheese,1 tsp of vanilla

sugar, ½ tblsp of honey, 3 tblsps of cream

Mix all ingredients (z.B. with a hand

blender).

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Unold 48754 Manual

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