George Foreman 24640, Руководство пользователя

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12
Smoked Haddock Fishcakes
(Makes approx. 6 fishcakes)
• 200g smoked haddock fillet, flaked
• 220g potatoes, peeled and quartered
• 4 spring onions, finely chopped
• 1 handful fresh parsley, chopped
• 1 medium egg
• 1 tsp Dijon mustard
• 1 tbsp milk
• 1 tbsp vegetable oil
•
Pepper and nutmeg to taste
1. Boil the potatoes in lightly salted water until soft. Drain, then mash slightly. Leave to
completely cool.
2. Mix the fish, spring onions, Dijon mustard, parsley, milk, egg, pepper and nutmeg with the
potato. Divide the mixture into 6 equal portions. Roll each portion into a ball and flatten
slightly to form cakes. Refrigerate for 2 hours.
3. Heat the grill to maximum. Add the oil and carefully lay the cakes on the plate. Close the lid
and cook for 4 minutes. Open the lid, turn the fishcakes, close the lid and cook for a further
4 minutes.
Big Omelette
(Serves 6-8)
• 8 medium free range eggs
• 250g soft cream cheese
• 200g grated cheddar cheese
• 2 mixed peppers, diced
• 4 spring onions, finely sliced
• ½ bunch fresh chives, finely sliced
• Salt and pepper to taste
1. Mix together the eggs and cream cheese. Season. Add the remaining ingredients and mix
well.
2. Pre heat the grill to maximum. Pour the egg mixture onto the deep plate. Close the lid and
cook for approx. 10-12 minutes until cooked through. Carefully remove the deep plate and
tip the omelette out onto a serving plate.
Chocolate Brownie
(Makes 1 deep plate)
• 185g butter
• 185g dark chocolate
•
275g golden caster sugar
• 3 large free range eggs
• 40 cocoa powder
• 85g plain flour
• 100g dark chocolate drops
• 100g white chocolate
Chocolate icing:
• 200g butter
• 150g chocolate
• 280g icing sugar
• 1 tsp vanilla extract
1. Whisk together the eggs and sugar until the mix starts to become white and fluffy. Melt the
chocolate and butter together and slowly it add to the egg whisking continuously.
2. Sieve the flour and cocoa powder and slowly fold into the egg mixture. Stir in the chocolate
drops being careful not to over mix.
3. Line the deep plate with a circle of baking paper. Pour in the mixture then cook on the
medium setting for 20-30 minutes. Leave to completely cool.
4. For the icing, whisk together the butter and vanilla until it starts to become white and fluffy.
Melt the chocolate and add it to butter whilst continuously whisking. Sieve the icing sugar
and slowly add it to the butter mix.
Flapjack
(Makes 1 deep plate)
• 375g porridge oats
• 190g butter
• 190g soft brown sugar
• 90g golden syrup
• 120g raisins
• 100g fudge pieces
1. Melt the butter, sugar and syrup in a pan and combine well, stir in the oats, raisins and
fudge pieces.
2. Cook in the deep plate on maximum heat for 10-12 minutes. Remove and allow to
completely cool.