Silvercrest SPW 1000 B2 User Manual download pdf (Page 14)

SPW 1000 B2

Recipes

NOTE

► The time information provided in the recipes

is a guideline, and can v

ary considerably

depending on the nature of the food. Always

take account of your own experience when

preparing meals.

French-style crêpes

Recipe for 6 people

Ingredients:

♦ 500 g of sieved wheat ﬂ our

♦ 1 l. milk

♦ 2 tbsp. cooking oil or melted butter

♦ 2 pinches of salt

♦ 6 beaten eggs

Mix the milk and the ﬂ our to a liquid dough.

Add the beaten eggs, cooking oil or butter

and the salt. Then allow the dough to stand

for 1 – 2 hours.

2) Should the dough be too thick after standing,

add a small glass of water and stir the dough

again.

3) Place a ladle of dough into each of the cavities

on the cooking plate 1 and smooth the crêpe

dough with the back of the ladle 7.

The cooking time is about 30 seconds per side.

Caramel Shrimps

Ingredients:

For each wok pan you will require:

♦ 100 gr large pink shrimps

♦ 1 tsp. pastis

♦ 2 tbsp. soya sauce

♦ 2 tbsp. sugar

♦ Salt, pepper, oil

Wash and peel the shrimps.

2) Heat some cooking oil in the wok pan 6 and

fry the shrimps whilst stirring them constantly.

3) After this, sprinkle sugar over the shrimps

immediately, mix everything up and allow the

sugar to caramelise.

4) When done, add the pastis and the soya

sauce.

5) Add salt and pepper to taste and serve the meal.

The cooking time amounts to approx. 6 minutes.

Mince meat surprise

Ingredients:

♦ 500 gr. minced beef

♦ 1 egg

♦ chopped parsley

♦ 1 chopped onion

♦ 2 chopped garlic cloves

♦ 2 crushed rusks

♦ salt, pepper, butter

Mix all the ingredients and then shape them

into small balls.

2) Heat the butter and fry the meat to taste.

Our serving suggestion: Place the meat mixture

on the table and let your guests fry it in portions.

For a wider variety of "meatballs", you could add

cheese, mushrooms, paprika or aromatic herbs,

for example.

The cooking time amounts to approx. 6 minutes.

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Silvercrest SPW 1000 B2 User Manual Page 14

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