Electrolux EOB8956VAX Recipe Book download pdf (Page 12)

the dish. Mix egg and milk and season

with salt, pepper and nutmeg and then

pour onto the pasta mixture. Then

distribute the Parmesan onto the dish.

• Time in the appliance (min): 45

• Shelf position: 1

5.9 Potato Gratin:

Ingredients:

• 1,000 g potatoes

• 1 teaspoon each of salt, pepper and

nutmeg

• 2 cloves of garlic

• 200 g grated cheese

• 200 ml milk

• 200 ml cream

• 4 tablespoons butter

Method:

Peel potatoes, slice thinly, dry and then

season. Rub an ovenproof baking dish

with a clove of garlic and then grease the

dish with a little butter. Spread half of the

seasoned potato slices in the dish and

sprinkle some of the grated cheese over

them. Layer the rest of the potato slices

over this and spread the rest of the

grated cheese on top. Crush the second

clove of garlic and beat it together with

the milk and cream. Pour the mixture

over the potatoes and spread the rest of

the butter in small knobs on the gratin.

• Time in the appliance (min): 65

• Shelf position: 2

6. PIZZA, PIE AND QUICHE

6.1 Onion Tart:

For 4-6 people.

Ingredients for the dough:

• 300 g flour

• 20 g yeast

• 125 ml milk

• 1 egg

• 50 g butter

• 3 g salt

Ingredients for the topping:

• 750 g onions

• 250 g bacon

• 3 eggs

• 250 g crème fraîche

• 125 ml milk

• 1 teaspoon salt

• 1/2 teaspoon ground pepper

Method:

Sieve the flour into a mixing bowl, make

a well in the centre. Cut up the yeast, put

into the well, mix with the milk and a little

flour from around the edge. Sprinkle with

flour, leave to rise in a warm place until

the flour sprinkled on the pre-dough is

showing cracks. Place the egg and butter

on the edge of the flour. Knead all

ingredients into a workable yeast dough.

Leave the dough to rise in a warm place

until it is about double the size. In the

meantime, peel and quarter the onions

and then slice thinly. 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

pepper together. Spread the cooled

onions and bacon on the dough base.

Put the mixture over all and smooth out.

• Time in the appliance (min): 45

• Shelf position: 1

6.2 Pierogi:

For 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

• 2 tablespoon clarified butter

• salt, pepper and nutmeg

• 3 tablespoons sour cream

• 2 eggs

Other:

• Baking tray with baking parchment

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