Preparation: Spread butter or margarine on one side of the bread. Place a slice of bread on the plate
and lay some slices of cheese on it, a few walnuts and a couple of slices of ham or bacon. Lay the other
slice of bread on top and close the appliance. The toasted sandwich will be ready after a few minutes.
SALMON MEDALLIONS on a bed of courgettes
Ingredients (for 4 people)
4 salmon medallions, 1 medium courgette, 1 can of prawn soup, shot glass of cognac, 1/4 litre cream,
pot of salmon eggs, dill, parsley, pepper, salt.
Preparation:
Turn on the grill and allow the plate to heat up. Cut the courgette into pieces each about 1/4 cm. When
the plate has heated up, spread the pieces over the plate so it is nice and full. Lay the top of the grill
onto the courgettes. After about a minute they will be browned. Place the pieces on a dish. Take the
prawn soup and pour it into a steel pan and bring it to the boil. Let the sauce
reduce so it thickens. Then add a shot glass of cognac, cut the dill and add it to the mixture. Allow the
sauce to simmer gently on a low flame.
Place the salmon medallions onto a cutting board and season with salt only. Pre-heat the plate and then
place the four medallions evenly spaced across it. Place the top of the grill onto the salmon and the
medallions should be ready in about 2.5 minutes. The heat will cause the salmon to give off some oil at
the side, which can easily be removed ensuring the salmon is low in fat. Once ready, you should slightly
season it with a little pepper. Spread the courgette in a fan shape on the dish and place the salmon
medallions on top. Finally add the cream to the sauce and pour it alongside the courgette. Garnish with
the salmon eggs and the parsley. The result should have the appearance of a flower! Enjoy your delicious
creation!
ROAST MEAT WITH VEGETABLES
Ingredients for 4 people: 400 grams beef, 400 grams veal, 1 melon, 1 dl ginger syrup, 1 paprika, 1 onion,
1 white cabbage, 8 shiitake mushrooms.
Rice with peas: 400 grams rice, 7 dl dashi-kombu, 2 dessert spoons sake, 50 grams peas.
Goma-zoe sauce: 3 dessert spoons white or black sesame seeds, 6 dessert spoons soy sauce,
2 dessert spoons dashi, juice of 1 lemon.
Preparation of meat and vegetables: Cut the beef into 2-centimetre blocks and arrange them on an
attractive tray. Cut the veal into thin slices and arrange them on the tray with the beef. Remove the pith
from the melon, remove the rind and coat the melon slices with ginger syrup. Cut the onion and paprika
into rings (remove the pith from the paprika), remove the stalks from the shiitakes and cut the cabbage
into strips. Then lay the vegetables on a dish.
Preparation of the rice: Mix the rice with the sake and dashi-kombu and allow to stand for an hour. Then
boil the rice until soft according to the instructions on the pack. When the rice is nearly ready, add the peas.
Heat the plate at the highest setting. Seal the meat by frying quickly on both sides. Then fry the vegetables
on the plate but do not allow them to lose their crispness (stir occasionally with a wooden spatula).
Finally, fry the melon on the plate, turning occasionally.
CREPE MIXTURE
Beat the batter with a wooden spoon until it is smooth. Or use a mixer to achieve the same effect. Leave
it to stand for at least 30 minutes.
BASIC CREPE BATTER MIXTURE
(for about 16 crepes)
1 cup of flour
1 egg
1 cup of milk
SPECIAL CREPE BATTER MIXTURE
(for about 16 crepes)
1
1/4
cup of flour
2 eggs
1 cup of milk
60 g melted butter
10
