Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced and
folded in order to obtain a booklet A5 (+/- 148.5 mm width x
210 mm height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity.
Print only
what is inside the frame.
24
GR 42661 - 140619
Assembly page 24/32
Fax +32 2 359 95 50
Ingredients:
Non-stick spray oil
1 thick slice white bread, crusts removed
1 teaspoon ready to serve custard
2 teaspoon raisins
1 medium egg
1 teaspoon sugar
Pinch of mixed spice
Method:
1.
Spray the cooking chamber of the Rollie® with non-stick oil. Alternatively
pour the oil into the cooking chamber and rotate to coat the sides.
2.
Heat the Rollie® until the green light comes on.
3.
Roll out the bread with a rolling pin until it is very thin. Spread with custard
and top with raisins. Roll up into a Swiss roll shape.
4.
Mix the egg, sugar and cinnamon together.
5.
Dip the bread into the egg mixture and place into the Rollie®. Insert a
wooden skewer to assist with easy removal of the item once cooked.
6.
Cook for 8 minutes.
7.
Cut into 4 and serve warm with the cut side up. Be aware that some oils
may naturally gather at the top of the food item during the cooking
process.
•
It is recommended to insert a wooden skewer in the center of the filled
heating chamber to assist with easy removal of the product.
Rollie® Chocolate Pinwheels
Makes 4
Ingredients:
Non-stick spray oil
1 thick slice white bread, crusts removed
1 teaspoon ready to serve custard
