Dash Go DAP001 Gebrauchsanweisung & Rezepturhandbuch - Seite 10
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RECIPES
Poached Pears
Directions
Peel the pears with your Rapid Peeler, then halve and core the fruit. Peel the lemon and cut
some of the rind into 2-3 inch pieces. Combine all ingredients except the pears in a large
saucepan. Place over medium-high heat and stir until sugar dissolves. Add the pears, reduce
to low heat and cover with parchment paper. Place a lid over the saucepan so that it is partly
covered. Allow the pears to cook until tender - a fork should easily slide into the thickest part
of the pear. Use a slotted spoon to remove the pears from the liquid and place in a bowl.
Continue to heat the liquid, bringing it to a boil over high heat. The liquid should thicken into
a syrup. Remove from heat and strain, making sure to take out the cinnamon, ginger and
lemon rind. Pour evenly over pears. Garnish with fresh lemon rind and serve hot or chilled.
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INGREDIENTS
4 pears
•
1 lemon
•
2 cups sweet white wine
•
⅓ cup sugar
•
1 cup water
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5 slices fresh, peeled ginger
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1 cinnamon stick
•
baked potato pancakes
Directions
Thoroughly clean potatoes. Use the Rapid Peeler to peel off the skins. Return the Peeling Arm
to its starting position at the top of the potato and let the Peeler peel the raw potato.
Continue to reset the Peeling Arm until the potato is too thin for the Peeler Blade to peel the
potato any further. Repeat with the other potato. In a bowl, add the pepper, salt and enough
olive oil to thinly coat the potato curls. Add the strings of potato and toss until lightly coated
in the mixture. Divide and form into patties.
Sprinkle with Parmigiano-Reggiano and sprigs of rosemary. Bake on a parchment lined
baking sheet in the oven at 400°F until crisped to your taste, turning occasionally.
RECIPES
INGREDIENTS
2 yukon gold potatoes
•
extra virgin olive oil
•
cracked black pepper and salt (to
•
taste)
handful of fresh rosemary, washed
•
1 tbsp Parmigiano-Reggiano cheese,
•
grated
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