Manual Nouvel 401949 (page 33 of 40) (English, German, French, Italian)

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Vegetarian

Ingredients for 6 persons:

1 Can Pineapple slices (446 ml; dry weight: 260 g)

6 Tomatoes

Pepper

Oil or fat for the hot salt stone

150 g Cream cheese with Herbes de Provence (60% fat)

Garnish with basil

Preparation of fruit and vegetables on the hot salt stone

Drain the pineapple. Wash tomatoes, cut in thick slices and sprinkle with pepper. Heat and grease the

hot salt stone according to operating instructions. Grill pineapple slices for about 4 minutes. Turn once.

Grill tomato slices on 1 side for about 1 minute, turn, sprinkle with some cream cheese and grill for

another minute. Garnish with basil.

Preparation time approx. 15 minutes (without waiting time). 930 Kcal / 220 kJ per portion.

Tatar Sauce

1 TS Salad cream

1 Tsp Parsley, chopped

1 Tsp Chive, chopped

1 pinch Tarragon

1 clove Garlic, pressed

1 Tsp Onions, chopped

1 dash Lemonjuice

2 pcs Capers, chopped

1 pcs Pickle, chopped

1 pcs Egg, boiled 10 min. and chopped

Herbed curd cheese sauce

2 TS Curd cheese

1 TS Salad cream

1 Tsp Chive, chopped ﬁ ne

1 Tsp Parsley, chopped

1 Tsp Lemon juice

Pepper

401949_Hot_Stone_Set_MANUAL_DFIE.indd 33401949_Hot_Stone_Set_MANUAL_DFIE.indd 33 31.03.16 16:0531.03.16 16:05

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Nouvel 401949 Manual

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