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4
SPANISH
OMELETTE
4 SERVINGS
4 SERVINGS
FUNCTION: CRISP
PREPARATION: 10 MIN.
C
OOKING TIME: 15 – 18 MIN. FOR MEDIUM AND LARGE CRISP PLATE AND
12 – 14 MIN. FOR SMALL CRISP PLATE
Preheat the crisp plate with butter or oil for 2½ - 3 1.
minutes on crisp.
Place the diced potatoes on the crisp plate and cook on
2.
crisp for 6-8 minutes.
Mix in the onion and cook for a further 4-5 minutes on
3.
crisp. Mix once during cooking.
Meanwhile, beat the eggs together with the milk in a 4.
mixing bowl, add the salt and pepper.
Pour the egg mixture over the potatoes in the crisp plate 5.
and cook for 2-3 minutes on crisp.
Serve hot or cold, accompanied by a side salad.6.
CHICKEN IN
WINE SAUCE
4 SERVINGS
4 SERVINGS
FUNCTION: MICROWAVE
PREPARATION: 30 MIN.
C
OOKING TIME: 15-16 MIN.
1 kg chicken (approx.)
30 g (2 tbspn) of butter or margarine
1 tbspn of sweet paprika or soya
3-4 basil leaves
1 1/2 dl (150 ml) of dry white wine
F
OR THE SAUCE
100 ml of cream
1 tbspn of corn our
a pinch of spiced salt
1/2 bitter almond
TO GARNISH
200 g of black or white grapes
20 g of toasted aked almonds
Wash and dry the chicken, cut into portions and remove 1.
fatty parts.
Place the butter or margarine in a small microwave safe 2.
bowl. Then cover and melt at 350 W for 1 minute, mix
in the sweet paprika or soya and brush this mixture over
the chicken. Place the chicken in a microwave safe dish
and add the basil and wine.
Cover and cook for 12 minutes at 750 W.
3.
Mix the cream with the corn our and pour over the 4.
chicken. Continue cooking, covered, for 2-3 minutes
at 750 W. Add salt if required, and the grated bitter
almond.
Cut the grapes in half and remove the seeds.
5.
Place the chicken on a serving plate and garnish it with 6.
the grapes and toasted almond akes.
If you want to toast the almond akes, spread out them 7.
on the crispplate and toast on crisp for 2-3 minutes
stirring every minute.
For a special touch:
If you prefer a really golden omelette,
cook for 3-4 minutes longer on grill afterwards.
INGREDIENTS MEDIUM/LARGE SMALL
CRISP PLATE CRISP PLATE
Frozen diced
potatoes 250 g 150 g
Butter or oil 15 ml (1 tbspn) 15 ml (1 tbspn)
Chopped onion 1 medium size 1 small
Eggs 4 3
Milk 30 ml (2 tbspn) 30 ml (2 tbspn)
Salt, pepper
4


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