AEG BS836680AM Receptář stáhnout pdf (Strana 14)

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: 3

6.6 Cheese Pastry:

Ingredients:

• 400 g Feta cheese

• 2 eggs

• 3 tablespoons chopped flat leaf

parsley

• black pepper

• 80 ml olive oil

• 375 g filo pastry

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: 3

6.7 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

• 1 egg

• 60 ml cream

Other:

• Black baking tin, greased, diameter 28

cm

Method:

Place flour, olive oil and salt in a mixing

bowl and combine until the mixture

resembles breadcrumbs. Add the water

and knead to a dough. Put the pastry in

the fridge for a few hours. Then roll out

the pastry and place in the greased black

baking tin. Prick the bottom with a fork.

Put 1 tablespoon of olive oil in a pan.

Peel onions, slice thinly and sweat in the

oil for about 30 minutes with the lid on

the pan. Season with salt and pepper

and mix in 1/2 teaspoon of chopped

parsley. Let onions cool slightly, then

spread on the pastry. Then spread the

ricotta and goat's cheese on top and add

the olives. Sprinkle 1/2 teaspoon of

chopped thyme over the top. To make

the filling, mix the eggs and the cream

together. Pour the filling over the tart.

• Time in the appliance (min): 45

• Shelf positions: 1

www.aeg.com

14

1 2 ... 9 10 11 12 13 14 15 16 17 18 19 ... 31 32

Komentáře k této Příručce

Žádné komentáře