Recipe Suggestions; Rosemary Russet Potato Chips; Stuffed Baked Apple; Mushroom, Onion And Cheese Pie - Silvercrest SHFD 1500 A2 Operation And Safety Notes

˜ Recipe suggestions
˜ Rosemary Russet potato
chips
Ingredients
4 medium russet potatoes
1 tablespoon olive oil
2 teaspoon rosemary, chopped
2 pinches salt
Preparation
Scrub the potatoes under running water to
clean . Cut the potatoes lengthwise and peel
them into thin chips (approx . 2 mm) directly
into a mixing bowl full of water .
Soak the potatoes for 30 minutes, changing
the water several times .
Cook in boiling water for 3 minutes .
Drain the potatoes thoroughly and pat
completely dry with a paper towel .
Preheat the product to 170 °C .
In a mixing bowl, toss the potatoes with olive
oil .
Place the potatoes into the basket 5 . Cook
for 30 minutes or until golden brown .
Shake the potatoes every 5 minutes in the
basket 5 to ensure the chips are cooked
evenly .
When finished and still warm, toss in a large
bowl with rosemary and salt .
˜ Stuffed baked apple
Ingredients
2 small apples
1 tablespoon raisins
2 sheets of ready-to-use puff pastry
(10 x 10 cm)
2 tablespoons milk
Preparation
Preheat the product to 180 °C .
Peel and core the apples . Cut into small
pieces
Mix the raisins and apples .
16 GB
Place raisins and apples mixture on each
slice of pastry . Fold the pastry around the
mixture, enclosing it completely .
Place the stuffed apples in a baking dish with
the dough seams facing downward . Then
brush the pastry with milk .
Place the baking dish in the basket 5 . Set
the timer to 13 minutes and bake the stuffed
apples until golden brown and done .
Allow the stuffed baked apples to cool until
they are lukewarm .
Variations: Fill the apples with:
Chopped dried apricots, cinnamon and
½ tablespoon soft brown sugar
Dried cranberries, 1 teaspoon scrapings of
vanilla pod and ½ tablespoon sugar
Raisins, ½ tablespoon grated orange peel
and ½ tablespoon brown sugar .
˜ Mushroom, onion and cheese
pie
Ingredients
3 eggs
2 cups mushrooms, cleaned
1 red onion
1 tablespoons olive oil
3 tablespoons cheese, crumbled
1 pinch salt
Preparation
Peel and slice a red onion into 5 mm thin
slices . Clean mushrooms; then cut into 5 mm
thin slices .
In a sauté bowl with olive oil, sweat onions
and mushrooms under a medium flame until
tender . Remove from heat and place on a
dry kitchen towel to cool .
Preheat the product to 180 °C .
In a mixing bowl crack 3 eggs . Whisk
thoroughly and vigorously . Add a pinch of
salt .
In a heat-resistant baking dish, coat the
inside and bottom with a light coating of
bowl spray .