George Foreman 24640, Руководство пользователя

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13
French Toast (Eggy Bread)
(Serves 1-2)
• 2 medium free range eggs
• 2 slices bread
• 60ml milk
• 30g golden caster sugar
• 1tsp vanilla extract
• 1 tbsp vegetable oil
1. Mix together the milk, eggs, vanilla and sugar. Coat both sides of each slice of bread with
the mixture.
2. Pre-heat to maximum then carefully add the oil to the plate. Lay both slices of bread onto
the, close the lid and cook for 4 minutes. Open the lid, turn the bread over then close the
lid and cook for a further 4 minutes.
Pizza Base
(Makes approx. 4 - 6 pizza bases)
• 250ml water, luke warm
• 1 tbsp olive oil
• 1tsp salt
• 2tbsp caster sugar
• 400g strong white bread flour
• 5g (1 ½ tsp) yeast
1. Put the flour, salt, sugar and yeast into a bowl. Mix the oil and water together and gradually
add to the flour mixing well to form a dough.
2. Knead the dough on a floured surface for 5-6 minutes until smooth in appearance and
elastic to the touch.
3. Place the dough in a bowl, cover and leave in a warm place to prove for 45-60 minutes until
doubled in size. Knead the dough again, cover and allow to rise for another 45 minutes.
4. Cut the dough into 4 – 6 equal pieces and roll each piece into a ball. Roll each ball out into a
pizza base about 20 cm in diameter.
5. Place the base into the deep plate and spread with a thin layer of tomato sauce. Add your
desired toppings and cook for approx. 15- 20 minutes.
Gluten free Pizza Base
(Makes approx. 4 – 6 pizza bases)
• 120ml water, luke warm
• 120ml milk, luke warm
• 1 tsp cider vinegar
• 1 large egg
• 1 tbsp olive oil
• 1½ tbsp caster sugar • 1 tsp salt
•
½ tsp bicarbonate of soda
• 1 tsp xanthan gum
• 1¾ tsp yeast
•
400g gluten free bread flour blend
1. Put the flour, salt, sugar, xanthan gum, bicarbonate of soda and yeast into a bowl. Mix
the oil, water and vinegar together. Mix the milk and egg together. Gradually add the wet
ingredients to the dry ingredients and mix well to form a dough.
2. Knead the dough on a floured surface for 2 - 3 minutes until it comes together completely.
3. Place the dough in a bowl, cover and leave in a warm place to prove for 1–1½ hours.
4. Cut the dough into 4 – 6 equal pieces and roll each piece into a ball. Roll each ball out into a
pizza base about 20 cm in diameter.
5. Place the base into the deep plate and spread with a thin layer of tomato sauce. Add your
desired toppings and cook for approx. 15- 20 minutes.
Tomato sauce
(Makes approx. 500ml)
• ½ onion, finely diced
• 1 tbsp olive oil
•
2 cloves garlic, finely chopped
• 1 tbsp tomato paste
• 400g tins chopped tomato
• 50ml vegetable stock
• ½ tsp oregano
• Salt and pepper to taste
1. Heat the oil in a pan on a high heat. Add the onions and garlic and fry until golden brown
and soft, stirring continuously.
2. Turn down the heat to medium and add the tomato paste. Cook for a further 5-6 minutes
stirring continuously.