Electrolux EOC5956AAX Recipe Book download pdf (Page 10)

• 50 g grated Parmesan

Method:

Bring water with a little salt to the boil. Put

the tagliatelle into the boiling salted water

and boil for about 12 minutes. Then drain.

Dice the ham. Heat butter in a pan. Chop

parsley and peel the onion and chop this

as well. Sweat both in the frying pan.

Grease a baking dish with a little butter.

Mix tagliatelle, ham and sweated parsley

and onions and put into the dish. Mix egg

and milk and season with salt, pepper and

nutmeg and then pour onto the pasta mix-

ture. Then distribute the Parmesan onto the

dish.

– Time in the oven: 45 minutes

–Shelf position: 1

Potato Gratin

For 4-6 people.

Ingredients:

• 1,000 g potatoes

• 1 teaspoon each of salt, pepper and nut-

meg

• 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 seas-

oned potato slices in the dish and sprinkle

some of the grated cheese over them. Lay-

er 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 oven: 65 minutes

–Shelf position: 2

PIZZA, PIE AND QUICHE

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 dou-

ble 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 oven: 45 minutes

– Shelf position: 1

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 tablespoons clarified butter

• salt, pepper and nutmeg

10

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