Electrolux EOB8851AAX Recipe Book Page 20

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Spread the cheese evenly on the pastry.
Mix cream, milk and eggs and season with
salt, pepper and nutmeg. Mix well again
and pour over the cheese.
Time in the oven: 40 minutes
–Shelf position: 2
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 pep-
per. 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 mix-
ture 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 oven: 25 minutes
–Shelf position: 3
White Bread
Ingredients:
1000 g flour
40 g fresh yeast or 2 packets dry yeast
(20 g)
650 ml milk
15 g salt
Other:
Baking tray which has been greased or
lined with baking parchment
Method:
Place flour and salt in a large bowl. Dis-
solve the yeast in tepid milk and add to the
flour. Knead all ingredients into a workable
dough. Depending on the qualities of the
flour, a little more milk may be required to
achieve a workable dough.
Leave the dough to rise until it doubles in
volume.
Cut the dough into two, make into two long
loaves and place on the baking tray which
has been greased or covered with baking
parchment.
Leave the loaves to rise again by half their
volume.
Before baking, dust them with flour and
with a sharp knife cut 3 - 4 diagonal lines,
at least 1 cm deep.
Time in the oven: 55 minutes
Shelf position: 2
For steam ovens: add 200 ml of water
into the water drawer
Farmer Bread
Ingredients:
500 g wheat flour
250 g rye flour
15 g salt
1 small packet dried yeast
•250 ml water
250 ml milk
Other:
Baking tray which has been greased or
lined with baking parchment
Method:
Place wheat flour, rye flour, salt and dried
yeast in a large bowl.
Mix water, milk and salt and add to the
flour. Knead all ingredients into a workable
dough. Leave the dough to rise until it dou-
bles in volume.
Shape the dough into a long loaf and place
on the baking tray which has been greased
or covered with baking parchment.
Leave the loaf to rise again by half its vol-
ume. Before baking dust with a little flour.
Time in the oven: 60 minutes
Shelf position: 2
For steam ovens: add 300 ml of water
into the water drawer
Pierogi (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
20
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