Electrolux EOC5956AAX Recipe Book download pdf (Page 15)

• 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 appliance (min): 50

• Shelf position: 1

7.9 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

resembles 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 cheese 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 appliance (min): 45

• Shelf positions: 1

7.10 Grandma's Roast Apple

Cake:

Ingredients:

• 250 g butter

• 250 g sugar

• 1 sachet vanilla sugar

• 1 pinch salt

• 100 g marzipan

• 5 eggs

• 500 g flour

• 1 sachet baking powder

• 1 sachet gingerbread spices

• 50 g cocoa powder

• 150 ml red wine

• 1.2 kg apples

• Plum puree

Method:

Put butter, sugar, vanilla sugar and salt

into a mixing bowl and beat until fluffy.

Add marzipan cut into small pieces and

beat until smooth. Add eggs, one by one,

and beat until fluffy. Add flour, baking

powder, gingerbread spices and cocoa

powder to the mixture. Stir in red wine.

Put the dough into a deep baking tray

lined with baking parchment and smooth

the surface. Peel and core apples and

cut into 0.5 cm thick slices.

Plum puree:

Arrange the slices on top of the dough

and fill the holes left by the cores with

plum puree. Then put into the oven.

• Time in the appliance (min): 50

• Shelf position: 3

After baking:

Leave the cake to cool and remove the

baking parchment.

Glaze:

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