Salmon, Macadamia Crusted
1. Combine the first three ingredients and half of the thyme to create a marinade. 2. Marinade salmon filets for about a half hour. 3. Combine black pepper and chopped macadamia nuts and two leaves from thyme sprigs. 4. When you are ready to cook the salmon, coat top side with the nut mixture. 5. Place two salmon steaks, at a time, in a sheet pan and cook in AXP20.
Traditional Baked Alaska
1. Place 1 scoop of ice cream (70 g approximately) on each cake and freeze 2. Cover with sweetened whipped egg whites before baking in MXP520 3. If fresh pound cake is used, after cooling it down, place cake in refrigerator for six hours before slicing it
Traditional Baked Alaska
1. Place 1 scoop of ice cream (70 g approximately) on each cake and freeze 2. Cover with sweetened whipped egg whites before baking in MXP520 3. If fresh pound cake is used, after cooling it down, place cake in refrigerator for six hours before slicing it
Vintage Chocolate Fondue
1. Add chocolate chips and whipping cream in a ceramic dish. 2. After cooking it for 30 sec, whisk the mix and place dish back to the oven to finish cooking.
Vintage Chocolate Fondue
1. Add chocolate chips and whipping cream in a ceramic dish. 2. After cooking it for 30 sec, whisk the mix and place dish back to the oven to finish cooking.
Salmon, Garbanzo Crusted
1. Place garbanzo beans and onion in food processor and pulse. 2. Add olive oil and paprika until chunky smooth texture. 3. Remove from food processor and season with salt and pepper. 4. Place salmon on tray with parchment paper and spread garbanzo paste over salmon.
Fresh baked Chocolate Croissant Bread Pudding
1. Cut croissants in 25mm cubes. Place cubes in a baking dish. 2. Before pre-heating the oven, heat the half-and-half, cream, and salt in the MXP (MW mode only) for approximately two to three minutes. A microwave oven can be used as well (for 2000 watts, cook
Roasted Herb Potatoes
1. Mix together olive oil, herbs, garlic, salt, and pepper in a bowl. 2. Slice potatoes into bite sized pieces. 3. Add potatoes into a bowl and toss coating all pieces. 4. Place seasoned potatoes on parchment paper, then onto pan.
