Recipes

SALMON AND
VEGETABLE QUICHE
Take two pieces of baking paper. On the fi rst one, place the 1.
salmon pieces and the tomatoes cut in slices on top and
sprinkle with herbs.
On the second paper, place the endives cut lengthwise and
2.
sprinkle with salt and herbs. Fold the papers with fi lling into
two packages and place the packages on the crisp plate.
Cook them on Crisp for 8 minutes. Remove them from the crisp 3.
plate and let the plate cool down.
Whisk together eggs, milk, chopped parsley, oil and salt.4.
Roll out the puff pastry with its paper onto the crisp plate and 5.
prick the pastry.
Arrange the steamed salmon, tomatoes and endives onto the 6.
puff pastry together with the cheese cut in cubes.
Pour over the egg mixture and cook on Crisp function according
7.
to the recommended cooking time.
4 – 6 SERVINGS
INGREDIENTS MEDIUM/LARGE SMALL
CRISP PLATE CRISP PLATE
Fresh puff pastry
(220 – 240 g) 1 roll 1 roll
Steamed salmon 400 g 300 g
Tomatoes 4 2
Belgian endives 400 g 250 g
Fresh soft cheese 100 g 75 g
Eggs 4 3
Milk 100 ml 75 ml
Parsley 1 tbspn 1 tbspn
Oil 2 teasp 2 teasp
Salt
FUNCTION: CRISP
PREPARATION: 15 MIN.
COOKING TIME: 12 – 14 MIN.
FOR MEDIUM AND LARGE CRISP PLATE
11 – 12 MIN. FOR SMALL CRISP PLATE
CHICKEN IN
WINE SAUCE
4 SERVINGS
FUNCTION: MICROWAVE
PREPARATION: 30 MIN.
COOKING TIME: 15-16 MIN.
1 kg chicken (approx.)
30 g (2 tbspn) of butter or margarine
1 tbspn of sweet paprika or soya
3-4 basil leaves
1½ dl (150 ml) of dry white wine
FOR THE SAUCE
100 ml of cream
1 tbspn of cornfl our
a pinch of spiced salt
½ bitter almond
T
O GARNISH
200 g of black or white grapes
20 g of toasted fl aked almonds
Wash and dry the chicken, cut into portions and remove 1.
fatty parts.
Place the butter or margarine in a small microwave safe 2.
bowl. Then cover and melt at 350 W for 1 minute, mix in
the sweet paprika or soya and brush this mixture over the
chicken. Place the chicken in a microwave safe dish and add
the basil and wine.
Cover and cook for 12 minutes at 750 W.3.
Mix the cream with the cornfl our and pour over the chicken. 4.
Continue cooking, covered, for 2-3 minutes at 750 W. Add
salt if required, and the grated bitter almond.
Cut the grapes in half and remove the seeds.5.
Place the chicken on a serving plate and garnish it with the 6.
grapes and toasted almond fl akes.
If you want to toast the almond fl akes, spread them out on 7.
the crisp plate and toast on crisp for 2-3 minutes stirring
every minute.
5