Electrolux IEB4SL80CN Kochbuch PDF herunterladen (Seite 14)

Method:

Mix together Feta, eggs, parsley and

pepper. Cover filo pastry with a damp

cloth, so that it does not dry out. Lay 4

sheets on top of one another, brushing

each lightly with oil. Cut into 4 strips,

each about 7 cm long. Place 2 heaped

tablespoons of Feta mixture on one

corner of each strip and fold this up

diagonally into a triangle. Place upside

down on a baking tray and brush with oil.

• Time in the appliance (min): 25

• Shelf position: 2

7.7 Fruit Cake:

Ingredients:

• 200 g butter

• 200 g sugar

• 1 packet vanilla sugar (approximately

8 g)

• 1 pinch salt

• 3 eggs

• 300 g flour

• 1/2 packet baking powder

(approximately 8 g)

• 125 g currants

• 125 g raisins

• 60 g chopped almonds

• 60 g candied lemon peel or candied

orange peel

• 60 g chopped candied cherries

• 70 g whole blanched almonds

Other:

• Black springform baking tin, 24 cm

diameter

• Margarine for greasing

• Breadcrumbs for coating baking tin

Method:

Place butter, sugar, vanilla sugar and

salt in a mixing bowl and cream together.

Then add the eggs one at a time and

cream the mixture again. Add the flour

mixed with the baking powder to the

creamed mixture and fold in. Stir the fruit

into the mixture as well. Place the

mixture in the prepared tin and pull the

mixture up a little higher at the edge than

in the centre. Decorate the edge and the

centre of the cake with the whole

blanched almonds. Put the cake into the

oven.

• Time in the appliance (min): 100

• Shelf position: 1

7.8 Fruit Tart:

Ingredients for the pastry:

• 200 g flour

• 1 pinch salt

• 125 g butter

• 1 egg

• 50 g sugar

• 50 ml cold water

Ingredients for the filling:

• Fruit according to the season (400 g

apples, peaches, sour cherries, etc.)

• 90 g ground almonds

• 2 eggs

• 100 g sugar

• 90 g softened butter

Other:

• Quiche tin with 28 cm diameter,

greased

Method:

Sieve flour into a mixing bowl, mix salt

and butter, cut into small pieces, into the

flour. Then add egg, sugar and cold

water and knead into a pastry. Cool the

pastry for 2 hours in the fridge. Roll out

the refrigerated pastry and place in the

greased quiche tin and prick with a fork.

Clean fruit, remove cores, stones or pips

and place in small pieces or slices on the

pastry. Place ground almonds, eggs,

sugar and softened butter in a bowl and

cream together. Then put on top of the

fruit and smooth out.

• Time in the appliance (min): 50

• Shelf position: 1

7.9 Goat's cheese Flan:

Ingredients for the pastry:

• 125 g flour

• 60 ml olive oil

• 1 pinch salt

• 3 - 4 tablespoons cold water

Ingredients for the topping:

• 1 tablespoon olive oil

• 2 onions

• salt and pepper

• 1 teaspoon chopped thyme

• 125 g ricotta

• 100 g goat’s cheese

• 2 tablespoons olives

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