Handleiding Princess 01 112309 01 001 (pagina 9 van 44) (Nederlands, Duits, Engels, Frans, Italiaans, Portugees, Spaans, Spaans, Pools, Deens, Zweeds, Noors, Fins)

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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 plate.

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 up the Sandwich Grill. 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.

BAKED ASPARAGUS ON A BED OF SPINACH WITH MUSHROOMS

Ingredients for 4 people:

1.5 kilo white or green asparagus, 400 grams mushrooms, 1 clove of garlic, 1 shallot, 2 basil leaves, 600

grams spinach, 1 orange, 100 grams low-fat margarine, 10 grams fresh chervil, 10 grams chives, 1 dessert

spoon cornflour.

Instructions:

Peel the asparagus and cook them for 2 minutes in a little water. As soon as the water boils let the liquid

cool down. Rasp the skin off the orange leaving the pith behind, wash the spinach and remove any stalks.

Finely chop the shallot and the clove of garlic. Brush any dirt off the mushrooms and slice them up.

Sauce:

Melt 50 grams low-fat margarine in a saucepan. Add the finely cut chervil, chives and basil to the sauce-

pan and simmer for 2 minutes. Then add 1 ladleful of the asparagus liquid and the cornflour. Allow to

boil briefly and add pepper and salt to taste. Lay the half-cooked asparagus to dry on some kitchen paper.

Heat up the Sandwich Grill, grease it with some low-fat margarine and sprinkle on the shallot and garlic.

Stir with a spatula and then grill the cut mushrooms. When they are cooked and a light-brown colour put

them into a large dish. Add the spinach and cook this. Make sure that you stir regularly. Finally transfer

the spinach to a pre-heated vegetable dish. In order to finish cooking the asparagus grease the grill plate

again. Grill the asparagus light-brown. When they are ready, put the spinach in the middle of the dish, lay

the asparagus on this and arrange the mushrooms and the spicy sauce around it. A light white wine makes

an excellent finishing touch to this non-fattening dish.

SALMON FILLET WITH BAKED RADISH AND DILL MUSTARD SAUCE

Ingredients for 4 people:

4 150 gram salmon steaks, 1 large bunch of radishes, 8 French beans, 20 new small potatoes, half a

bunch of dill, 1 pot mayonnaise, 1 small pot of Dijon mustard, corn oil.

Salmon on the grill plate:

Remove the skin from the salmon, as well as the dark fat and the bones. Cut the salmon fillet into 4 pieces,

150 grams (1/3 pound) each, and rub with a little oil. Put 1 bunch of large radishes into cold water for

1 hour; then cut into slices. Chop off the ends of 8 French beans (string beans) and cut them into long

strips. Then blanche them for a moment in a little water with salt. After having washed the new potatoes

add a pinch of salt and boil until ready. Once the potatoes are done, grill them on the plate

until they’re brown.

The sauce:

Finely chop 1/2 bunch of dill and place it in a bowl. Add 1 tablespoon of mustard with 1

pot of mayonnaise, and add a little pepper and salt. Put all this into attractive dishes on the

table and heat up the Sandwich Grill. Now grill the salmon, the French beans and the

radishes on the grill plate. Turn over with the spatula every now and then. Remember that

the salmon must be grilled longer than the vegetables (one salmon steak requires about 15

minutes).

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