Brownie Belgian Waffles; Shrimp And Plum Kebabs - Silvercrest SSMW 750 D2 User Manual

˜ Brownie Belgian waffles
Plates:
Waffle plates (upper and lower plate)
Ingredients:
180 g All-purpose flour
65 g Unsweetened cocoa powder
20 g Granulated sugar
1 tsp Baking powder
1 tsp Sea salt
10 tbsp Melted unsalted butter
2 Large eggs
2 tsp Vanilla extract
60 ml Water
120 g Mini chocolate chips
Optional toppings: Vanilla ice cream,
chocolate sauce, powdered sugar
Preparation:
Preheat the product. In a large bowl, mix the
flour, cocoa powder, sugar, baking powder,
and salt. Melt the butter and set aside to
cool a little.
In a small bowl, beat the eggs, vanilla
extract, and water. Whisk the egg mixture
into the dry mixture, then quickly mix in the
melted butter. Stir in the chocolate chips.
Spray both exchangeable plates
cooking spray.
Evenly spoon the batter onto the lower plate.
Bake for about 3 minutes.
Lift the lid to check the waffle. The waffle
should be fully formed, but soft to the touch.
Serve with powdered sugar, vanilla ice
cream or chocolate sauce.
16 GB
˜ Shrimp and plum kebabs
Plates:
Grill plates (upper and lower plate)
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Ingredients:
2 tbsp
2 tbsp
1 tsp
3 tbsp
½ tsp
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3
2
Preparation:
Preheat the product.
In a large bowl, whisk canola oil, cilantro,
lime zest, lime juice and salt.
Set aside 3 tablespoons of the mixture in a
small bowl.
Add shrimp, jalapeños and plums to the
remaining marinade. Toss the mixture to coat
and marinade.
Alternate shrimps, jalapeños and plums
evenly among 4 skewers (25 cm). Discard
the marinade.
Grill the kebabs until the shrimp are cooked
with
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through. Turn the kebabs once. Grill for
about 2 minutes on each side.
Drizzle with the remaining dressing.
Canola oil
Cilantro (chopped fresh)
Lime zest (freshly grated)
Lime juice
Salt
Raw shrimps (8 to 12 shrimps per
500 g / peeled and deveined)
Jalapeño peppers (stemmed,
seeded and quartered lengthwise)
Plums (pitted and cut into sixths)
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