Electrolux EOB8851AAX Recipe Book download pdf (Page 21)

• 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 ba-

con 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 evapo-

rated.

Hard boil eggs, cool and then dice, mix into

the cabbage and leave to cool.

Roll out the dough and cut out round cir-

cles 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 Pierogi on a baking tray lined with

baking parchment and brush with egg yolk.

– Time in the oven: 20 minutes

–Shelf position: 3

Rich Yeast Plait

Ingredients for the dough:

• 750 g flour

• 30 g yeast

• 400 ml milk

• 10 g sugar

• 15 g salt

•1 egg

• 100 g softened butter

Ingredients for the finish:

•1 egg yolk

• a little milk

Method:

Sieve the flour into a mixing bowl, make a

well in the centre. Cut up the yeast, place it

in the well, stir in with the milk and some of

the sugar and some of the flour from

around the edge, sprinkle with flour, leave

to rise in a warm place until the flour sprin-

kled on the pre-dough is showing cracks.

Put the rest of the sugar, salt, egg and but-

ter on the edge of the flour. Knead all ingre-

dients into a workable yeast dough.

Leave the dough to rise in a warm place

until it is about double the size.

Then weigh out into three equally sized

pieces of dough and shape each one into a

rope. Plait the three ropes together.

Then cover and leave to rise for another

half an hour. Coat the surface of the plait

with a mixture of egg yolk and milk and

then put in the oven.

– Time in the oven: 50 minutes

– Shelf position: 3

CASSEROLES/GRATINS

Lasagne

Ingredients for the meat sauce:

•100 g streaky bacon

• 1 onion

• 1 carrot

• 100 g celery

• 2 tablespoons olive oil

• 400 g mince (a mixture of beef and pork)

• 100 ml meat stock

• 1 small tin tomatoes, chopped (about

400 g)

• oregano, thyme, salt and pepper

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 600 ml milk

• salt, pepper and nutmeg

Put together with:

• 3 tablespoons butter

• 250 g green lasagne

• 50 g Parmesan cheese, grated

• 50 g mild cheese, grated

Method:

Using a sharp knife cut the bacon from the

rind and gristle and cut into fine dice. Peel

the onion and carrot, clean the celery, dice

all vegetables finely.

Heat the oil in a casserole, sauté the bacon

and the diced vegetables while stirring con-

stantly.

Gradually add the mince, sauté while stir-

ring constantly to break up and deglaze

with the meat stock. Season the meat

sauce with tomato purée, the herbs, salt

and pepper and simmer with the lid on over

a low heat for about 30 minutes.

ENGLISH 21

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