Electrolux EOC5956AAX Recipe Book download pdf (Page 12)

Ingredients for the topping:

• 150 g grated cheese

• 200 g cooked ham or lean bacon

• 2 eggs

• 250 g sour cream

• salt, pepper and nutmeg

Other:

• Black baking tin, greased, diameter

28 cm

Method:

Place flour, butter, eggs and spices in a

mixing bowl and mix to a smooth pastry.

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. Spread the bacon on

the pastry. To make the filling, mix the

eggs, the sour cream and the seasoning

together. Then add the cheese. Pour the

filling over the bacon.

• Time in the appliance (min): 45

• Shelf position: 2

6.4 Cheese Flan:

Ingredients:

• 1.5 sheets original Swiss flaky pastry

or puff pastry (rolled out in a square)

• 500 g grated cheese

• 200 ml cream

• 100 ml milk

• 4 eggs

• salt, pepper and nutmeg

Method:

Place pastry on a well greased baking

tray. Prick dough well all over with a fork.

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 appliance (min): 40

• Shelf position: 1

6.5 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

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 bacon 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

evaporated. Hard boil eggs, cool and

then dice, mix into the cabbage and

leave to cool. Roll out the dough and cut

out round circles 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 the

pierogi on a baking tray lined with baking

parchment and brush with egg yolk.

• Time in the appliance (min): 20

• Shelf position: 3

6.6 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

pepper. 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 mixture 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.

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