Electrolux EOB8851AAX Recipe Book download pdf (Page 19)

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 pep-

per together. Spread the cooled onions

and bacon on the dough base. Put the

mixture over all and smooth out.

– Time in the oven: 45 minutes

–Shelf position: 1

Quiche Lorraine

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

Other:

• Black baking tin, greased, diameter 28

cm

Method:

Place flour, butter, eggs and spices in a

mixing bowl and mix to a smooth pastry.

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.

Spread the bacon on the pastry.

To make the filling, mix the eggs, the sour

cream and the seasoning together. Then

add the cheese.

Pour the filling over the bacon.

– Time in the oven: 40 minutes

–Shelf position: 1

Goatscheese 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 resem-

bles 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 chees

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 oven: 45 minutes

– Shelf position: 1

Cheese Flan

Ingredients:

• 1.5 sheets original Swiss flaky pastry or

puff pastry (rolled out in a square)

• 500 g grated cheese

•200 ml cream

• 100 ml milk

•4 eggs

• salt, pepper and nutmeg

Method:

Place pastry on a well greased baking tray.

Prick dough well all over with a fork.

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