Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced and
folded in order to obtain a booklet A5 (+/- 148.5 mm width x
210 mm height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity.
Print only
what is inside the frame.
16
GR 42661 - 140619
Assembly page 16/32
Fax +32 2 359 95 50
2.
Heat the Rollie® until the green light comes on.
3.
Roll the ham into a cylinder shape and place into the Rollie® so that it lines
the sides.
4.
Mix the remaining ingredients together and pour into the Rollie®. (Do not fill
more than half way, if necessary cook in 2 batches.)
5.
Cook for 5 minutes until set. (If the egg mixture rises out of the cooking
chamber before it is completely set, turn it over and place it back in until it is
cooked through.) Be aware that some oils may naturally gather at the top
of the food item during the cooking process.
6.
Slice into 4 and serve with a sprinkling of fresh parsley.
Omit the ham for a vegetarian version.
Manchego cheese can be replaced with cheddar or Parmesan.
•
It is recommended to insert a wooden skewer in the center of the filled
heating chamber to assist with easy removal of the product.
Rollie® Spinach and Feta Pinwheel
Makes 4-6
Ingredients:
Non-stick spray oil
15g feta cheese, crumbled
1 medium egg, beaten
Method:
1.
Spray the cooking chamber of the Rollie® with non-stick oil. Alternatively
pour the oil into the cooking chamber and rotate to coat the sides.
2.
Heat the Rollie® until the green light comes on.
3.
Mix the spinach, feta and egg together.
4.
Pour into the Rollie®, insert a wooden skewer to assist with easy removal of
the item once cooked.
5.
Cook for approx. 5 minutes until set. Be aware that some oils may naturally
gather at the top of the food item during the cooking process.
6.
Slice into 4 -6 portions and serve hot or warm.
Delicious served with a side helping of salsa.
