SEVERIN SA-2962 Instructions For Use Manual page 12

be used.
∙ White bread should preferably be one
day old when it is used for making
sandwiches.
∙ Cut off the crust, if any.
∙ The slices used for the fi lling (cheese,
ham etc.) should be cut to match the
sandwich shape.
∙ Before toasting, lightly butter the outside
of the bread and place the slices with the
buttered side against the cooking plates.
The butter helps the browning process
and makes it easier to remove the
sandwich from the cooking plates.
1. Ham and cheese sandwich
Ingredients:
4 slices of sandwich bread, butter, 4 slices
lean cooked ham, 2 slices Dutch cheese,
powdered paprika.
Preparation:
Butter the outside of each slice of bread,
put one slice of ham and one of cheese on
to each slice, season with paprika and then
cover with the two remaining slices of ham
and bread. Serve hot.
2. Cheese sandwich
Ingredients:
4 slices sandwich bread, 65g butter, 125g (5
oz.) grated cheese, butter, 2 egg yolks, salt,
powdered paprika, fi nely chopped parsley.
Preparation:
Butter the outside of each slice of bread, add
the cheese and cover with the two remaining
slices of ham and bread.
Preparing the cheese spread:
Cream the 65g of butter and add the grated
cheese and egg yolks. Season with salt,
paprika and parsley to taste.
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3. Fish sandwich
Ingredients:
4 slices sandwich bread, butter, 1 tin of tuna,
4 slices cheese, 6-8 stuffed olives (sliced).
Preparation:
Butter the outside of each slice of bread,
add 2 slices of cheese, the tuna and sliced
olives, then add the remaining 2 slices of
cheese and cover with the two remaining
slices of bread. Serve hot.
Waffl es
Biscuit waffl es
Ingredients:
5 egg yolks, 5 tbsp. hot water, 100 g (3 ½ oz)
sugar, grated rind of lemon, 150 g (5 ½ oz)
fl our, ½ tsp. baking powder, 5 egg whites,
whisked, 1 tbsp. rum
For dusting: icing sugar
Preparation:
Beat the egg yolks, water, sugar and lemon
rind. To check if the correct consistence has
been achieved, mark the surface with a knife
blade. If the mark remains then continue. Stir
in the fl our sifted with baking powder and the
rum, and fi nally gently fold in the whisked
egg whites. Bake the dough immediately.
Sprinkle the baked waffl es with icing sugar
and serve them warm.
Exquisite nut waffl es
Ingredients:
200 g (7 oz) margarine or butter, 75 g (2 ½
oz) sugar, 1 packet vanilla sugar, 3 eggs,
150 g (5 ½ oz) fl our, 1 tsp. baking powder,
75 g (2 ½ oz) walnuts or hazelnuts, ground,
1 tbsp. rum.
For dusting: icing sugar
Preparation:
Whisk fat, sugar and vanilla sugar. Add eggs