Breville VST025 Instruction for Use download pdf (Page 11)

11

recipes

Spicy lamb in pitta

Serves 2-3

1 tablespoons oil

125g ground lamb mince

2 tablespoons nely chopped onion

2 diced tomatoes

1 tablespoon freshly chopped mint

¼ teaspoon ground coriander

Pinch ground ginger

½ teaspoon ground cumin

¼ teaspoon turmeric

Salt and freshly ground black pepper to

taste

3 pitta breads

3 slices Gruyere or Emmental cheese

150ml tatziki

1. Preheat your sandwich press until the

green ready-to-cook indicator light

goes out.

2. Heat the oil in a non-stick frying pan.

Sauté the lamb mince, onions, tomato,

mint, spices and seasonings until

browned and cooked. Drain.

3. Heat the pitta bread slightly in your

sandwich press and split them open

to form a pocket. Fill with the lamb

mixture and insert a cheese slice into

each.

4. Cook the pittas until golden, crisp and

heated through.

Serving Suggestion: Serve with tatziki

sauce.

Warm caesar sandwich

Serves 2

3 bacon rashers, thinly sliced

2 round Turkish breads

1 char-grilled chicken breast llet, thinly

sliced

1 hard boiled egg, peeled and sliced

A handful of prepared garlic croutons

30g baby spinach leaves

60g freshly grated Parmesan cheese

Caesar salad dressing

1. Preheat your sandwich press until the

green ready-to-cook indicator light

goes out.

2. Meanwhile heat a non-stick frying

pan and fry the bacon until crispy.

Cut the Turkish bread in half to form

a sandwich. Fill with the combined

bacon, chicken, eggs, croutons,

spinach and cheese.

3. Cook Turkish bread until golden, crisp

and cooked through (approximately 6

minutes).

Serving Suggestion: Serve drizzled with

Caesar salad dressing.

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