22
ter. Spread the stuffing on the slices
and roll them up. Lay one roll each di-
agonally into the moulds of the toaster
and toast the rolls. We recommend to
accompany this dish with salad.
Apple sultana puffs
15 g butter, 250 g peeled and chopped
apples, 25 g sultanas, 1 tblsp sugar,
½ tsp cinnamon, 3 tblsp water, 1
tblsp lemon juice, 4 slices of white
bread, melted butter
Melt butter, add apples, sultanas,
sugar, 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 preheated moulds of the sand-
wich toaster (buttered side down). Fill
1 tablespoon of the stuffing on each
dough plate and cover it with another
buttered slice 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.
Samosas
You can take small quantities of veg-
etables for this recipe – ideal to use
left-overs. Just vary the stuffing ac-
cordingly.
125 g flour, 2 pinches of salt, 3 tblsp
oil, 2 tblsp water, 150 g jacket pota-
toes, peeled and cut into small piec-
es, 1 tblsp oil, 75 g onions, finely
chopped, 1 ½ tsp curry powder, 75 g
defrosted peas, 1 tsp fresh, grated
ginger, 1 small chilli pepper, seeds re-
moved, finely chopped, 2 tblsp water,
1 pinch of cayenne pepper, 2 tblsp
lemon juice, 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 potatoes
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 stuff-
ing. Cover with two other dough plates,
brush with melted butter, close the
unit and bake the samosas. We rec-
ommend a dressing of yoghurt with
fresh, chopped coriander or parsley
and sprinkled with paprika pepper or
garam masala.
Poultry
Chicken - pineapple
4 slices of white bread
50 g chicken meat
1 tblsp pineapple pieces
2 tblsp remoulade
Poultry – carrots
4 slices of white bread
50 g poultry meat
¼ carrot, finely grated
2 tsp remoulade
Poultry – corn
4 slices of white bread
50 g poultry meat
4 tsp sweetcorn (can)
2 tsp tomato pulp
Copyright UNOLD AG | www.unold.de
