ARIETE 1972 Handmatig - Pagina 6

Blader online of download pdf Handmatig voor {categorie_naam} ARIETE 1972. ARIETE 1972 16 pagina's. Sandwich/muffin/donut maker

Pepper

Prepare lettuce, tomato, and cucumber cut in slices. Put the smoked salmon slices in a bowl with

some lemon juice.

Warm the appliance up and toast just the bread on both sides. Prepare the club sandwich in layers:

spread the first slice of toast with mayonnaise, add a slice of tomato and cover with the second toast

spread with robiola on the tomato side. Sprinkle the mayonnaise on the top and add cucumber and

lettuce. Cover with the third toast slice spread with mayonnaise on both sides and add the salmon.

Add the last slice of bread and cut your sandwich in two triangles. Your salmon club sandwich is

ready to be served.

Donuts (basic recipe)

Ingredients:

5 g backing powder

90 ml lukewarm whole milk

20 g softened butter

200 g flour

25 g sugar

1 pinch salt

1 egg at ambient temperature

Put all the ingredients in a large bowl, mix well using a mixer and process until well blended and

lump free.

Switch the plate on and wait until the green ready light turns off; open then the plate and pour the

mix below the edge of the plate using a tablespoon or a piping bag. Close again and allow to cook

for about 5/6 minutes or until well leavened and cooked inside.

Decorate to taste with icing sugar, icing or ganache (see following recipes).

Donuts (different versions)

Ingredients:

use the ingredients of the basic recipe with the following changes:

- chocolate version: add 50 g cocoa powder and reduce the flour to 170 g;

- coconut version: add 50 g grated coconut and reduce the flour to 150 g;

- hazelnut version: add 50 g chopped hazelnut;

- chocolate chip version: add 50 g chocolate chips.

Butter tea biscuits

Ingredients:

110 g softened butter

100 g flour

30 g almond flour

15 g icing sugar

15 g egg white

1 pinch salt

Mix well the almond flour, salt, and sugar. Add the softened butter and mix well with the electric

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