19
SKGE 2000 B2
GB
1) Sort and wash the spinach leaves.
2) Peel and finely chop the onion and garlic, stew in hot oil. Add the spinach.
Season with lemon juice, salt and pepper.
3) Spread the herb butter onto the toast.
4) Cut the mozzarella into slices.
5) Divide the mozzarella and drained spinach onto 2 slices of toast and scat-
ter the pine nuts on top.
6) Top the panini with a second slice of bread.
7) Carefully place the panini onto the panini maker, pre-heated to heat level
range 3/Max.
8) Using the safety catch
, set the desired distance of the upper hotplate
and close the lid.
9) Wait until the panini are toasted golden brown. Then remove them from the
panini maker.
Chicken breast panini
400 g chicken breast
20 g butter
Pepper, salt, paprika powder
120 g bacon, in strips
6 slices of toasting bread / white bread
3 tbsp. salad dressing (yoghurt)
30 g of iceberg lettuce
2 tomatoes
1 avocado
1 tsp. lime juice
50 g cucumber
1) Rinse the chicken breast under running tap water and pat dry with kitchen
paper. Grill briefly in the pre-heated appliance, set to the contact position,
with the heat level set to MAX.
2) Switch the appliance back to the start of heat level range 3 and then grill-
roast the chicken breasts for about 10 minutes until done. After grill-roasting,
season with salt, pepper and paprika and set aside.
3) Fry the strips of bacon in a pan until crispy.
4) Spread the yoghurt dressing onto 3 slices of toasting bread or white bread,
add the iceberg lettuce, cut the tomatoes into slices, season them and arrange
them on top.
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