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  • QUINOA BEET SLIDERS WITH AVOCADO YOGURT SAUCE | Smeg US

    QUINOA BEET SLIDERS WITH AVOCADO YOGURT SAUCE

    Quinoa Beet Sliders with Avocado Yogurt Sauce For the sliders: (Makes 22 patties) 2 tablespoon extra virgin olive oil 1/2 cup (90g) quinoa 1 cup and 1 tablespoon water, divided 1 teaspoon salt, divided 1/2 tablespoon ground flax seeds 1/4 red onion, finely chopped 1 garlic clove, finely chopped 5 oz more...

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  • Roast beef with aromatic herbs | Smeg US

    ROAST BEEF WITH AROMATIC HERBS

    Tie up the meat with kitchen twine so that it holds its shape while cooking. Next, brush the surface of the meat with the oil, whisked with a pinch of salt and pepper. Clean, wash and roughly chop the mixed aromatic herbs (except the bay, which should remain intact) and combine with the coarse salt. Then more...

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  • Roast chicken with breadcrumb crust | Smeg US

    ROAST CHICKEN WITH BREADCRUMB CRUST

    Cut the chicken into pieces, then chop the aromatic herbs and the onion. Break the bread up in a food processor, then combine with half the aromatic herbs and the cheese. Lightly grease an oven dish, spread the onion and the remaining herbs over the bottom, add the chicken pieces, season with salt and more...

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  • Roast veal with mushrooms and potatoes | Smeg US

    ROAST VEAL WITH MUSHROOMS AND POTATOES

    Clean, wash and slice the mushrooms; peel and dice the potatoes. Steam the potatoes for 5 minutes. Brown the mushrooms and the garlic clove in the oil over a high heat, then after a few minutes add the potatoes, mix and season with salt and pepper. Cover the veal rump with a sheet of cling film and beat more...

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  • SAFFRON GNOCCHI | Smeg US

    SAFFRON GNOCCHI

    Wash the potatoes, leaving the skins on. Put them in a large pot filled with cold water, then bring them to cook over medium-high heat until the potatoes can easily be pierced with a fork. When ready, drain the potatoes. Peel them then pass them through a potato masher, letting them fall in the bowl of the more...

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