Electrolux IEB4SL80CN Kochbuch PDF herunterladen (Seite 11)

Leave the dough to rise in a warm place

until it is about double the size. In the

meantime, peel and quarter the onions

and then slice thinly. Dice the bacon and

cook gently with the onions without

browning. Leave to cool. Roll out the

dough and place on a greased baking

tray, prick the bottom with a fork and

press the edges up. Leave to rise again.

Stir eggs, crème fraîche, milk, salt and

pepper together. Spread the cooled

onions and bacon on the dough base.

Put the mixture over all and smooth out.

• Time in the appliance (min): 45

• Shelf position: 1

6.2 Pierogi:

For 30 small pieces.

Ingredients for the dough:

• 250 g spelt flour

• 250 g butter

• 250 g low fat quark

• salt

Ingredients for the filling:

• 1 small head of white cabbage (400 g)

• 50 g bacon

• 2 tablespoon clarified butter

• salt, pepper and nutmeg

• 3 tablespoons sour cream

• 2 eggs

Other:

• Baking tray with baking parchment

Method:

Knead spelt flour, butter, low fat quark

and a little salt into a dough and place in

the fridge. Cut white cabbage into fine

strips. Dice bacon and fry in the clarified

butter. Add the cabbage and sauté until

soft. Season with salt, pepper and

nutmeg and fold in the sour cream.

Continue to braise until all liquid has

evaporated. Hard boil eggs, cool and

then dice, mix into the cabbage and

leave to cool. Roll out the dough and cut

out round circles with an 8 cm diameter.

Put a little filling in the middle of each

one and fold over. Seal the edges by

pressing together with a fork. Place the

pierogi on a baking tray lined with baking

parchment and brush with egg yolk.

• Time in the appliance (min): 20

• Shelf position: 2

6.3 Pizza:

For 4 people.

Ingredients for the dough:

• 14 g yeast

• 200 ml water

• 300 g flour

• 3 g salt

• 1 tablespoon oil

Ingredients for the topping:

• 1/2 small tin tomatoes, chopped (200

g)

• 200 g cheese, grated

• 100 g salami

• 100 g cooked ham

• 150 g mushrooms (tinned)

• 150 g Feta cheese

• oregano

Other:

• Baking tray, greased

Method:

Crumble yeast into a bowl and dissolve

in the water. Mix the salt into the flour

and add it with the oil to the bowl. Knead

the ingredients until a workable dough

that does not stick to the bowl is

produced. Then leave the dough to rise

in a warm place until it doubles in

volume. Roll out the dough and place on

the greased baking tray, pricking the

bottom with a fork. Place the ingredients

for the topping on the base in the order

given.

• Time in the appliance (min): 25

• Shelf position: 1

6.4 Quiche Lorraine:

For 2-4 people.

Ingredients for the pastry:

• 200 g flour

• 2 eggs

• 100 g butter

• 1/2 teaspoon salt

• a little pepper

• 1 pinch nutmeg

Ingredients for the topping:

• 150 g grated cheese

• 200 g cooked ham or lean bacon

• 2 eggs

• 250 g sour cream

• salt, pepper and nutmeg

ENGLISH 11

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