RECETTES

TREMPETTE DE CRABE

Fonction: BAKE (Cuire)

Température: 375°F (192°C)

Temps de cuisson: 20-25 minutes

Ventilateur à convection: OFF

Quantité: 2 tasses

INGRÉDIENTS

4 oz (115 g) de fromage à la crème ramolli

½tasse (125 ml) de mayonnaise

½tasse (125 ml) de fromage cheddar râpé 1½ tasse (375 ml) de chair de crabe

2 c. à soupe (30 ml) de jus de citron

½c. thé (2.5 ml) de sauce piquante

1 c. à thé (5 ml) de sauce Worcestershire

2 oignons verts émincés

¼ tasse (60 ml) de basilic frais haché

PRÉPARATION

1.Dans un bol moyen, fouetter le fromage

àla crème. Ajouter la mayonnaise, le fromage cheddar, le jus de citron, la sauce piquante et la sauce Worcestershire. En pliant, ajouter le crabe, le basilic et les oignons verts.

2.Mettre la préparation dans un plat à cuisson de 4 tasses.

3.Placer la grille à la position inférieure et tourner le cadran de fonctions jusqu’à ce que la fonction BAKE apparaisse sur l’écran ACL. Régler la température

à375°F (192°C) et la minuterie à

20 minutes. Enfoncer le bouton de démarrage (START/CANCEL).

4.Laisser cuire jusqu’à le mélange bouillonne et que le dessus soit doré.

Servir avec des chips de bagel (page 137) et des légumes crus.

NOTE

L’acide citrique, que l’on retrouve dans les oranges et le jus de citron et de lime, peut endommager le fini émaillé des plats de cuisson et des grilloirs. Pour cuire des aliments à forte teneur en acide citrique, nous recommandons fortement d’en tapisser la surface de papier sulfurisé ou aluminium, afin de prlonger la vie de ces accessoires.

CHAMPIGNONS CREMINI FARCIS AU CRABE

Fonction: BAKE et BROIL (Cuire et dorer)

Température: 375°F (192°C)

Temps de cuisson: 20-25 minutes

Ventilateur à convection: ON

Quantité: 24 chapeaux de champignons moyens

INGRÉDIENTS

2 tasses (500 ml) de trempette au crabe non cuite

¼ tasse plus 3 c. à soupe (80 ml) de chapelure

1 livre (454 g) de champignons cremini de 2 po de diamètre

3 oz (85 g) de fromage Asiago râpé ½ citron

PRÉPARATION

1.Nettoyer les champignons avec un chiffon sec et propre. Retirer délicatement les pieds des champignons en s’assurant de ne pas briser le chapeau. Réservez-les pour utilisation future.

2.Mélanger ¼ tasse de chapelure à la trempette au crabe. À l’aide d’une cuillère, remplir les chapeaux de champignons du mélange. Disposer en une seule épaisseur sur la plaque à pizza antiadhésive de Breville.

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Breville BOV800XL, BTM800XL Stainless manual Trempette DE Crabe, Champignons Cremini Farcis AU Crabe

BTM800XL Stainless, BOV800XL specifications

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