George Foreman MEDIUM GFOG1000, Инструкции и гарантия

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INGREDIENTS
2 small cooked smoked
mackerel fillets
2 thick slices wholegrain/
wholewheat
4 cherry tomatoes, halved
1 large handful watercress
Dressing
2 tbsp reduced fat sour
cream
½ tsp lemon zest, grated
squeeze lemon juice
1 tsp black pepper
INGREDIENTS
60g buckwheat or soba
noodles
250g pre-cooked tofu, drain
and cube
1 carrot, peeled and grated into
strips
1 head pak choi, shredded
½ zucchini, cut into long strips
½ red onion, cut into strips
small handful fresh coriander
leaves, torn
Marinade
1 garlic clove, crushed
1 red chilli, de-seeded, finely
chopped
2 tbsp reduced sodium soy sauce
1 tsp sweet chilli dipping sauce
1 tsp sesame oil
juice of ½ lime
Serves 1
1. Mix the dressing ingredients and refrigerate.
2. Flake the mackerel on a slice of bread, top with
tomatoes and watercress, then the other slice, cook
for 2-3 minutes, add the dressing, and serve.
Serves 2
1. Remove the sausage skins.
2. Mix the sausagemeat, marjoram, thyme, parsley, and
pepper in a bowl.
3. Cut each tenderloin in two, then cut a slit sideways
into each piece to make a pocket.
4.
Stuff the pockets with the mixture, and fasten the
edges with cocktail sticks.
5.
Grill till the pork and stuffing are cooked through (6-8
minutes).
SMOKED MACKEREL PANINI WITH TOMATOES
AND CRÈME FRAICHE
WARM ASIAN-STYLE NOODLE AND TOFU SALAD