Gastroback 44005 User Manual - Page 16

Cooking:

Thermostat 6

Pour a ladle and a half of batter and spread

with the base of the ladle over the griddle

to form a palatschinken 8 in (20 cm) in di-

ameter. Leave to cook for approximately 30

seconds. When the edges start to brown, turn

over with the spatula and cook the other side

for 30 seconds.

Spread apricot jam on a palatschinken and

roll it up on a plate. Pour melted chocolate

over it and decorate with whipped cream,

toasted split almonds, crystallized fruit, slices

of kiwi and mint leaves.

Suggestions for fillings:

To suit your ta-

ste, vary the types of jam and garnish with

fruit purées, custard, fresh fruit, scoops of ice

cream or sorbet. Don’t forget a few mint lea-

ves for decoration.

BRICKS

Ingredients:

For 8 - 10 bricks

¾ cup + 2 tbsp all-purpose flour (100 g)

½ cup + 1 tbsp semolina flour (100 g)

½

tsp salt

1

2

/

3

cup water (400 ml)

To make the batter:

Preparation time : 5 min.

In a mixing bowl, mix the flour, semolina,

salt. Very gradually add the water so that you

obtain a runny batter. If lumps form, strain

the batter.

Cooking:

Thermostat 5

To spread the bricks, refer to the advice for

using the spreader in the instruction leaflet.

Grease the griddle with a cotton cloth moiste-

ned with oil. Pour a ladle full of the batter in

the spreader and perform one full clockwise

rotation so as to spread all the batter. Leave

to cook for 30 seconds on one side, then turn

the brick over with the spatula and cook the

other side for approximately 15 seconds.

Tuna fish bricks:

For 8 tuna fish bricks :

Chop 4 hard-boiled eggs, an onion, a sprig

of parsley. Mix in a can of

tuna fish, then

sprinkle with juice from one lemon.

To serve the brick folded in a cornet: Fold the

brick in half. Roll it up to form a cornet. Fill it

with the stuffing.

Suggestions for fillings:

The bricks can

also be served in the shape of cigars, little

drawstring-type purses, half-moons or trian-

gles and filled with eggs, vegetables, meat,

fish or shellfish.

CHAPATIS

Ingredients:

For 15 chapatis

1

2

/

3

cup whole wheat flour (220 g)

2 tbsp

melted unsalted butter (30 g)

½ cup

warm water (120 ml)

½ tsp

salt

To make the batter:

Preparation time: 15 min.

Resting time: 30 min.

Place the flour, salt and melted butter in a

mixing bowl and mix by hand. Gradually

add the water. Knead until you form a soft,

smooth ball of dough. Leave to rest for 30

min. Divide the dough into 15 equal parts.

Using a rolling pin, roll out each part so you

obtain a very thin chapati of about 5 in (12

cm) in diameter.

Cooking:

Thermostat 5

Place 4 chapatis on the griddle. After 20

seconds, lightly press their surface in sever-

al places with the end of the spatula. In this

way, you help the formation of air bubbles,

which will make the chapatis rise. Leave to

cook approximately 1 min., then flip with the

spatula and cook for one more minute. Wrap

the chapatis in a cloth to keep them warm.

Chapatis are eaten hot with butter and ser-

ved as bread to accompany Indian dishes :

chicken curry, vegetable dishes, saffron rice.

Suggestions

for

fillings:

Chapatis can

also be served with sweet and sour lamb,

chutney.

36

Gastroback 44005 User Manual - Page 16

Bricks, Chapatis

Page 16 highlights