SMEG SGME1229 Other
recipe book
HAND MIXER
10 recipes
Legend
difficulty
serves
preparation time
cooking time
wire whisks
optimus beaters
Spring
Salmon and avocado wraps with rainbow salad
Mini galette with strawberries and cream ice cream
Salted waffles with dill cream cheese, peas and avocado
Summer
Mini pancake bowl with fresh fruit
Summer vegetables pie
Autumn
Salted braids with pesto and walnuts
Cream cheese bundt cake
Apple pie with almonds and amaretti biscuits
Winter
Chocolate salted caramel cookies
2
8
12
18
dough hooks
Pizza with spicy salami, onion and olives
SPRING
Easy
Salmon and avocado wraps with
6 wraps
35 minutes
25 minutes
INGREDIENTS
Dough:
320g plain flour
140ml water
2tbsp extra virgin olive oil
5g salt
Filling:
200g smoked salmon
100g cherry tomatoes
1 avocado
Red cabbage
Pepper
Salt
rainbow salad
In a bowl add the flour, water, oil and salt, and work the dough initially
with the first speed of your Hand Mixer. Increase the speed to level 4 after
a few minutes to allow the dough to come together.
Bring the dough into a ball, cover with a damp tea towel, or cling film
stand at room temperature for 30 minutes.
Start making the filling by cutting the red cabbage, avocado and cherry
tomatoes into slices.
Divide the dough into 6 even balls and roll them into thin circles, until
approximately 20cm in diameter.
Heat a frying pan over a low-medium heat and cook on both sides, until
golden brown.
Top the cooked wraps with salmon, avocado and sliced cherry tomatoes
and red cabbage. Heat through in the pan and serve hot.
ACCESSORIES
2 3
SPRING
Easy
Mini galette with strawberries and
6 mini galette
20 minutes
35 minutes
INGREDIENTS
Dough:
370g plain flour
250g cold butter
4tbsp caster sugar
8tbsp cold water
5g salt
Filling:
500g fresh strawberries
50g sugar
Juice of 1 lemon
Ice cream
Topping:
Sugar
Flaked almonds
cream ice cream
Pour the flour, butter, sugar and salt into a high-sided bowl. Using the
first speed of the Hand Mixer, begin gently mixing with the beater
attachment.
Once the mixture has combined and the texture becomes light and
creamy, increase the speed of the mixer and slowly add the water until
the ingredients are combined.
Bring the dough to a smooth ball, wrap in cling film and allow to rest in
the fridge for at least half an hour.
Slice the strawberries and place in a bowl, along with the lemon juice
and the sugar. Allow to rest to draw out natural juices.
Roll out the dough to a thickness of 5mm. Using a pastry cutter with a
diameter of approximately 15cm, cut into even discs.
Arrange the strawberries in the centre of the dough and pinch the galette
dough to close. Brush the dough with egg and milk and add the flaked
almonds and the sugar on top of the fruit.
Bake in a static oven at 180°C for 30/35 minutes.
ACCESSORIES
Once cooled, add a scoop of cream ice cream and serve.
4 5
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