Manual Unold 48795 (page 33 of 108) (English, German, Dutch, French, Italian, Polish, Spanish)

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wet kitchen paper 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 (e. g. with ESGE-Zauberstab

and

ESGE-Zauberette

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 tblsp.s of cream

Mix all ingredients (e. g. with a hand blender).

Redfish with lemon sauce

150 g cooked and peeled potatoes, 150 g thin

red-fish fillets, 1 tomato, 1 tblsp. of green

scallions, in rings, salt, pepper, butter, lemon

juice

Slice potatoes and tomatoes, cut the redfish into

bite-sized pieces. Brush the raclette pans with

some melted butter, add some potato slices and

some fish pieces. Season the fish with lemon

juice, salt and pepper and top it with 1-2 tomato

slices, distribute the lemon sauce on top. Put

the raclette pans into the appliance and cook for

about 6–8 minutes.

Chicken with orange sauce

150 g cooked noodles, 100 g cooked chicken

meat, orange sauce, butter, salt, curry powder

Brush the raclette pans with some melted

butter, add some noddles and meat, season with

curry, salt and pepper. Cover with orange sauce

and cook for 3–4 minutes.

Duck breast with ginger sauce

150 g of duck breast, 150 g cooked rice, 2 tsps

of soy sauce, 2 tsp.s of lemon jelly, ginger

sauce, butter

Cut the duck breast into slices of ½ cm and

roast it on the grill plate for about 2 minutes

while turning it several times. Brush the raclette

pans with some melted butter, add some rice

and meat into the raclette pans. Brush the meat

with lemon jelly, season it with soy sauce and

ginger sauce, cook 3–4 minutes.

Spinach with almond sauce

100 g spinach leafs (frozen), ½ onion, 1 clove

of garlic, 1 tsp. of butter, 150 g cooked and

peeled potatoes, salt, pepper, nutmeg, butter

Peel onion and garlic and chop it, roast it in

the butter, then add the frozen spinach and

stir until the spinach is thawed and hot. Brush

the raclette pans with some melted butter, add

some potato slices, season the spinach with

salt, pepper and nutmeg, place some spinach

on top of the potatoes and cover it with almond

sauce, cook 3-4 minutes.

Smoked salmon with creamy horseradish sauce

150 g asparagus pieces (precooked), 100 g

smoked salmon, butter

Butter the raclette pans, put also a few asparagus

pieces into the pans, add some smoked salmon

and cover it with cream-horseradish sauce. Cook

for about 5–7 minutes. Serve with roasted white

bread.

Potatoes, courgettes, ham with pepper sauce

100 g cooked peeled potatoes, 100 g small

courgettes in slices, 100 g cooked ham in

strips, some butter, salt, pepper

Butter the raclette pans, roast courgette slices

on the grill plate for about 2 minutes from both

sides, fill some potato and courgette slices into

the raclette pans. Distribute the ham on top,

season it and cover it with pepper sauce, cook

for about 3–4 minutes.

Try the following recipes with the sauces

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Unold 48795 Manual

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