Electrolux EOB8956VAX Recipe Book download pdf (Page 16)

• 125 g currants

• 125 g raisins

• 60 g chopped almonds

• 60 g candied lemon peel or candied or-

ange peel

• 60 g chopped candied cherries

• 70 g whole blanched almonds

Other:

• Black springform baking tin, 24 cm di-

ameter

• Margarine for greasing

• Breadcrumbs for coating baking tin

Method:

Place butter, sugar, vanilla sugar and salt in

a mixing bowl and cream together. Then

add the eggs one at a time and cream the

mixture again. Add the flour mixed with the

baking powder to the creamed mixture and

fold in. Stir the fruit into the mixture as well.

Place the mixture in the prepared tin and

pull the mixture up a little higher at the

edge than in the centre. Decorate the edge

and the centre of the cake with the whole

blanched almonds. Put the cake into the

oven.

– Time in the oven: 100 minutes

–Shelf position: 1

Fruit Tart

Ingredients for the pastry:

• 200 g flour

•1 pinch salt

• 125 g butter

•1 egg

• 50 g sugar

•50 ml cold water

Ingredients for the filling:

• Fruit according to the season (400 g ap-

ples, peaches, sour cherries, etc.)

• 90 g ground almonds

•2 eggs

• 100 g sugar

• 90 g softened butter

Other:

• Quiche tin with 28 cm diameter, greased

Method:

Sieve flour into a mixing bowl, mix salt and

butter, cut into small pieces, into the flour.

Then add egg, sugar and cold water and

knead into a pastry. Cool the pastry for 2

hours in the fridge. Roll out the refrigerated

pastry and place in the greased quiche tin

and prick with a fork. Clean fruit, remove

cores, stones or pips and place in small

pieces or slices on the pastry. Place

ground almonds, eggs, sugar and softened

butter in a bowl and cream together. Then

put on top of the fruit and smooth out.

– Time in the oven: 50 minutes

– Shelf position: 1

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 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 bak-

ing tin. Prick the bottom with a fork. Put 1

tablespoon of olive oil in a pan. Peel on-

ions, 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 tea-

spoon 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

16

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