Cuisinart TOB-40 Spécifications télécharger pdf (Page 19)

1. Put the oil in a large skillet set over medium heat. Add the onion, garlic

and scallions, and a pinch each of the salt and pepper. Sauté until onion is

translucent and softened. Add the spinach, a little at a time, and sauté until

bright and wilted. Remove and cool to room temperature.

2. Once the spinach mixture has cooled, transfer to a large mixing bowl with

the remaining filling ingredients and mix until combined.

3. Brush a 9-inch (23 cm) square baking pan generously with the melted butter.

Fit one filo sheet into the pan, brush generously with melted butter, and then

sprinkle with about 1 tablespoon (15 ml) of the breadcrumbs. Repeat to

make eight layers.

4. Top the eighth layer with all of the spinach filling and smooth using a spatula

or spoon to make it level. Top with one piece of filo, brush generously with

melted butter and top with 1 tablespoon (15 ml) of the breadcrumbs. Repeat

with the remaining pieces of filo in the same manner. Brush the top layer with

butter only. Using a sharp knife, score the top to make nine even squares.

5. Preheat oven on Bake at 350°F (180 C) with the rack in the lower position.

Bake for 1 hour, until the top is well browned. Allow to cool slightly before

serving.

Nutritional information per serving:

Calories 326 (54% from fat) • carb. 28g • pro. 10g • fat 20g • sat. fat 11g

• chol. 90mg • sod. 679mg • calc. 200mg • fiber 2g

Twice-Baked Potatoes

Here we give you the groundwork for the classic twice-baked potato,

but you can top them with just about anything from shredded cheese

and chopped broccoli to salsa and sliced avocado.

Makes 6 servings

6 medium russet potatoes, scrubbed

1 tablespoon (15 ml) olive oil

¼ cup (50 ml) whole milk

½ stick (4 tablespoons) unsalted butter

¼ cup (50 ml) crème fraîche

¾ teaspoon (3.75 ml) kosher salt

½ teaspoon (2ml) freshly ground black pepper

2 tablespoons (30 ml) chopped fresh chives

1. Preheat oven on Convection Bake at 400°F (200 C) with the rack in the

upper position.

2. With the tines of a fork, evenly prick each potato 6 to 8 times. Divide the

oil evenly over the potatoes and rub into the skins. Place potatoes directly

on the rack and bake for 40 to 45 minutes until cooked through. Remove

and set aside until potatoes are cool enough to handle. Reduce oven

temperature to 350°F (180 C) and move the rack to the middle flipped

position. Line the baking pan with foil and set aside.

3. Slice off the top quarter of each potato and scoop out the cooked flesh into

a large bowl, leaving an

⁄8

-inch (0.3 cm)-thick border of shell.

4. To the potato flesh, add the milk and butter. Using a potato masher, mix

together until smooth. Add the crème fraîche, salt, pepper and chives.

Continue to mash until completely combined. Divide the potato mixture

evenly to fill all the shells.

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Cuisinart TOB-40 Spécifications Page 19

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