Russell Hobbs 17888 Spécifications télécharger pdf (Page 9)

vanilla fruit kebabs with a quick creamy dip serves 4

½ fresh pineapple or a tin of pineapple chunks

1 small orange

2 bananas

2 peaches or nectarines

1 tsp brown sugar

4 tbsp orange juice

2 small tubs fruit fromage frais

1 tsp vanilla extract

8 wooden skewers, soaked in water then patted dry

Cut the fruit into chunks and marinade for 10 minutes in

the orange juice, brown sugar, and half the vanilla extract.

Thread the marinaded fruit chunks on the skewers, and grill for 4-6 minutes.

Mix the fromage frais with the other half of the vanilla extract as a dip for the kebabs.

the original burger serves 4

500g/1lb lean minced beef

1 tbsp Worcestershire sauce

1 tsp black pepper

1 red onion

4 wholegrain burger buns

tomato, lettuce, dill pickles, etc. to garnish

Combine the mince, Worcestershire sauce and pepper,

and shape into 4 burgers.

Slice the onion into 12mm/½” thick slices.

Grill the burgers for 4 minutes, top each with an onion

slice, then grill for 3-4 minutes more.

Serve the burgers on the buns with your choice of

garnish (tomato, lettuce, dill pickles, etc.).

Santa Fé veggie-burger serves 4

1 cup steamed white rice

½ cup of canned corn kernels

1 green pepper, seeded

1 large white onion

1 tsp fresh ground black pepper

1 tsp lemon juice

1 tsp chilli powder

4 wholegrain hamburger buns

non-fat cooking spray

Use a blender or food processor to process the rice,

corn, green pepper, onion, pepper, juice and chilli

powder to a coarse, mealy texture.

Shape the mixture into 4 burgers and refrigerate for 2 hours.

Spray the grill lightly with non-fat cooking spray, grill the burgers till well browned (6-7 minutes),

then serve in the buns.

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Russell Hobbs 17888 Spécifications Page 9

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