CGH1020D / CGH1030D
RECIPES
RECIPES
7
6
De’Longhi Recipe App
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Directions for Grilled French Toast with Berries
1.
Combine the berries and syrup in a medium bowl; set aside.
2.
Whisk together the eggs in a shallow dish until well mixed. Add the half-and-half, sugar, vanilla, nutmeg,
and salt until blended. Working in batches, add the slices of bread to the egg mixture and turn to coat;
lets stand until well soaked, about 1 minute.
3.
Spray the grill plates with nonstick spray. Insert the grill plates in the “open grill mode” Turn the temperature
on the lower plate of the grill to 430ºF and preheat the grill. Grill the bread until browned and grill marks
form on the bottom, about 2 minutes. Flip and grill for about 2 minutes longer until the French toast is
cooked through. Serve with the berries spooned over top.
Mushroom and Fontina Sandwiches with Arugula and Onion
Ingredients
2
cups assorted berries, such as
strawberries, blackberries,
or blueberries
3
tablespoons maple syrup
4
large eggs
3
/
4
cup half-and-half
2
tablespoons sugar
1
teaspoon vanilla extract
1
/
4
teaspoon ground nutmeg
Pinch salt
8
slices Challah bread, or firm white sandwich bread,
sliced
3
/
4
inch thick
Ingredients
2
tablespoons olive oil
2
tablespoons balsamic vinegar
1
/
2
teaspoon salt
4
large Portobello mushroom
caps, stems removed
1
/
4
cup mayonnaise
1
teaspoon chopped fresh rosemary
8
slices peasant bread
8
slices Italian fontina cheese
2
cups baby arugula
1
large tomato, cut into 8 slices
1
small red onion, thinly sliced
1
/
2
cup melted butter
Directions
1.
Insert the grill plates in “open grill” mode. Turn the temperature on the upper and lower grill plates to
400ºF and preheat the grill.
2.
Whisk together the olive oil, vinegar, and salt in a small bowl. Brush both sides of the mushrooms with
the oil mixture. Place the mushrooms on the grill and cook, turning frequently, until the mushrooms are
tender, about 5 minutes. Transfer to a cutting board. Let cool, then thickly slice the mushrooms.
3.
Combine the mayonnaise and rosemary in a small bowl. Brush the bottom sides of the bread with the
mayonnaise mixture; layer with the mushrooms, Fontina, arugula, tomatoes, and onion. Top with
the remaining bread. Brush the tops of each sandwich with some of the melted butter. Place the sandwiches
on the grill and close the top plate to contact mode. Turn once, and cook until the bread is well-marked
and the cheese is melted, about 5 minutes per side. Serve at once.
Grilled French Toast with Berries
Serves:
4
Prep:
10 minutes
Cook:
6 minutes
Total time:
16 minutes
Serves:
4
Prep:
10 minutes
Cook:
8 minutes
Total time:
18 minutes