Cooking:Thermostat 6
Pour a ladle and a half of batter and spread
with the base of the ladle over the griddle
to form a palatschinken 8 in (20 cm) in di-
ameter. Leave to cook for approximately 30
seconds. When the edges start to brown, turn
over with the spatula and cook the other side
for 30 seconds.
Spread apricot jam on a palatschinken and
roll it up on a plate. Pour melted chocolate
over it and decorate with whipped cream,
toasted split almonds, crystallized fruit, slices
of kiwi and mint leaves.
Suggestionsforfillings:To suit your ta-
ste, vary the types of jam and garnish with
fruit purées, custard, fresh fruit, scoops of ice
cream or sorbet. Don’t forget a few mint lea-
ves for decoration.
BRICKS
Ingredients: For 8 - 10 bricks
¾cup+2tbspall-purposeflour(100g)
½cup+1tbspsemolinaflour(100g)
½ tsp salt
1
2
/
3 cup water (400 ml)
Tomakethebatter:
Preparationtime:5min.
In a mixing bowl, mix the flour, semolina,
salt. Very gradually add the water so that you
obtain a runny batter. If lumps form, strain
the batter.
Cooking: Thermostat 5
To spread the bricks, refer to the advice for
using the spreader in the instruction leaflet.
Grease the griddle with a cotton cloth moiste-
ned with oil. Pour a ladle full of the batter in
the spreader and perform one full clockwise
rotation so as to spread all the batter. Leave
to cook for 30 seconds on one side, then turn
the brick over with the spatula and cook the
other side for approximately 15 seconds.
Tunafish bricks:For8tunafishbricks:
Chop 4 hard-boiled eggs, an onion, a sprig
of parsley. Mix in a can of tuna fish, then
sprinkle with juice from one lemon.
Toservethebrickfoldedinacornet:Foldthe
brick in half. Roll it up to form a cornet. Fill it
with the stuffing.
Suggestions for fillings:
The bricks can
also be served in the shape of cigars, little
drawstring-type purses, half-moons or trian-
gles and filled with eggs, vegetables, meat,
fish or shellfish.
CHAPATIS
Ingredients: For 15 chapatis
1
2
/
3 cup whole wheat flour (220 g)
2 tbsp melted unsalted butter (30 g)
½ cup warm water (120 ml)
½ tsp salt
Tomakethebatter:
Preparationtime:15min.
Restingtime:30min.
Place the flour, salt and melted butter in a
mixing bowl and mix by hand. Gradually
add the water. Knead until you form a soft,
smooth ball of dough. Leave to rest for 30
min. Divide the dough into 15 equal parts.
Using a rolling pin, roll out each part so you
obtain a very thin chapati of about 5 in (12
cm) in diameter.
Cooking: Thermostat 5
Place 4 chapatis on the griddle. After 20
seconds, lightly press their surface in sever-
al places with the end of the spatula. In this
way, you help the formation of air bubbles,
which will make the chapatis rise. Leave to
cook approximately 1 min., then flip with the
spatula and cook for one more minute. Wrap
the chapatis in a cloth to keep them warm.
Chapatis are eaten hot with butter and ser-
vedasbreadtoaccompanyIndiandishes:
chicken curry, vegetable dishes, saffron rice.
Suggestions for fillings:
Chapatis can
also be served with sweet and sour lamb,
chutney.
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