Unold QUADRO Notice D'utilisation page 22

ted butter. Spread the stuffing on the
slices and roll them up. Lay one roll
each diagonally into the moulds of the
toaster and toast the rolls. We recom-
mend to accompany this dish with sa-
lad.
Apple sultana puffs
15 g butter, 250 g peeled and chop-
ped apples, 25 g sultanas, 1 tblsp su-
gar, ½ tsp cinnamon, 3 tblsp water,
1 tblsp lemon juice, 4 slices of white
bread, melted butter
Melt butter, add apples, sultanas, su-
gar, cinnamon, water and lemon juice
and cook stirring occasionally until the
apples are soft. Roll bread to a 3 mm
thick plate and cut it into 13 cm large
squares. Spread slices of bread with
butter and place them on the prehe-
ated moulds of the sandwich toaster
(buttered side down). Fill 1 tablespoon
of the stuffing on each dough plate
and cover it with another buttered sli-
ce of bread (buttered side up). Close
the toaster and bake until the toast is
golden. Serve warm.
Beef/ham snacks
175 g cold beef, finely chopped, 75 g
cooked ham, finely chopped, 4 slices
of white bread, 1 egg, beaten, salt,
freshly grinded pepper
Mix beef, ham, salt, pepper and eggs.
Then proceed as described for apple
sultana puffs.
Chicken - pineapple
4 slices of white bread
50 g chicken meat
1 tblsp pineapple pieces
2 tblsp remoulade
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Samosas
You can take small quantities of ve-
getables for this recipe – ideal to use
left-overs. Just vary the stuffing accor-
dingly.
125 g flour, 2 pinches of salt, 3 tblsp
oil, 2 tblsp water, 150 g jacket pota-
toes, peeled and cut into small pieces,
1 tblsp oil, 75 g onions, finely chop-
ped, 1 ½ tsp curry powder, 75 g defro-
sted peas, 1 tsp fresh, grated ginger,
1 small chilli pepper, seeds removed,
finely chopped, 2 tblsp water, 1 pinch
of cayenne pepper, 2 tblsp lemon jui-
ce, melted butter, 2 tblsp fresh, finely
chopped coriander
Prepare the stuff first. Fry the onions
in oil, add curry powder and continue
to fry for a moment, than add peas,
ginger, chilli pepper and cook until
the peas are soft. Then add the po-
tatoes and other ingredients and let
simmer for 3-4 min. Roll the bread
and cut it into approx. 13 cm large
squares. Brush the preheated moulds
of the sandwich toaster with butter,
place 2 bread plates on it and add the
stuffing. Cover with two other dough
plates, brush with melted butter, clo-
se the unit and bake the samosas. We
recommend a dressing of yoghurt with
fresh, chopped coriander or parsley
and sprinkled with paprika pepper or
garam masala.
Poultry
Poultry – carrots
4 slices of white bread
50 g poultry meat
¼ carrot, finely grated
2 tsp remoulade
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Poultry – corn
4 slices of white bread
50 g poultry meat
4 tsp sweetcorn (can)
2 tsp tomato pulp