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12
CHEESE LEEK AND POTATO BAKE
- Serves 4
Potatoes
500g
Leeks
2 large
Butter
50g
Milk
75ml
Egg
1, beaten
Double cream
2 tbsp
Nutmeg
About ¼ tsp, freshly grated
Salt and pepper
To taste
Cheddar cheese
50g, grated
Ingredient
Quantity
• Boil the unpeeled potatoes in lightly salted water until soft. Peel whilst warm and mash them.
• Slice the leeks finely, then wash thoroughly, drain well and gently cook in 25g of the butter.
• Warm the milk to tepid, stir into the mashed potatoes together with the egg, cream, leeks, grated
nutmeg and salt and pepper.
• Spread the remaining butter on the base and sides of the Remoska
®
and add the mashed potatoes.
Sprinkle with the grated cheese and cook for approx 20-25 minutes until golden brown.
PLUM, WALNUT & CINNAMON CRUMBLE
- Serves 4
Butter
125g
Light muscovado sugar
175g
Plums
450g, halved and stoned
Cinnamon
2 tsp
Plain flour
175g
Walnuts
50g, finely chopped
Ingredient
Quantity
• Melt half the butter and half the sugar in a pan over a low heat, stirring. Add the plums and cinnamon,
cover and cook gently for 5 minutes.
• Put the flour into a bowl and rub in the remaining butter. Add remaining sugar and the walnuts.
• Tip the plum mixture into the Remoska
®
and sprinkle the crumble evenly over the top, to completely
cover the plums.
• Cook for approximately 10-15 minutes until the crumble is golden. Serve hot with custard, ice cream
or cream.
Содержание STANDARD REMOSKA 18850
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