SilverCrest SGB 1200 A2 Mode D'emploi page 66

Minced meat baguettes
Ingredients:
♦ 2 baguette rolls
♦ 250 g minced meat (half and half)
♦ 2 tomatoes
♦ 1 onion (diced)
♦ 2 tbsp. tomato purée
♦ 40 g grated Parmesan cheese
♦ 4 slices of cheese
♦ Salt and pepper
Preparation:
1) Slice the baguettes and hollow them out.
2) Mix together the minced meat, tomato paste,
onion, Parmesan, some salt and a little pepper.
3) Shape the minced meat into four equal-sized,
flat burgers and place them on the baguette
halves.
4) Cut the tomatoes into slices and arrange them
on the baguettes.
5) Arrange the cheese slices on the baguettes.
6) Place the baguettes on a baking tray
then bake them on the bottom rail at about
225°C in a preheated oven using top and
bottom heat for about 20 minutes.
NOTE
You can also season the minced meat mixture
with basil, chilli or other spices.
SGB 1200 A2
Cauliflower (gratinated)
Ingredients:
♦ 1/2 head cauliflower (about 250 g)
♦ 3 lemon slices
♦ 1 tbsp. butter
♦ 1 heaped tsp. flour
♦ 1 tbsp. lemon juice
♦ 1 tbsp. slivered almonds
♦ 2 tbsp. gratin cheese (grated)
♦ Salt, pepper, nutmeg
Preparation:
1) Divide the cauliflower into florets and wash
them.
2) Cook the cauliflower with the lemon slices in
boiling, salted water for 8–10 minutes until the
cauliflower is al dente. Retain about 150 ml
of the cooking water before pouring the rest
away.
3) Melt the butter in a saucepan and then brown
the flour, while stirring continuously, for about
1 minute.
and
4) Continue stirring and pour in the cauliflower
water and let it cook for about 2 minutes. If the
roux gets too solid, gradually add more water
until a creamy consistency is achieved. Season
with lemon juice, nutmeg, salt and pepper.
5) Place the cauliflower in a baking dish (about
14 cm in diameter) and pour the sauce evenly
over it.
6) Sprinkle in the cheese and almond slivers over it.
7) Place the baking dish on the baking tray
8) Bake the prepared dish at 200 °C in a pre-
heated oven, using top and bottom heat, for
about 20 minutes on the bottom rail.
.
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GB 63 ■