Aeg KS8100001M User Manual download pdf (Page 20)

Goatscheese 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 re-

sembles 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 bot-

tom 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 chees

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: 45 minutes

– Shelf position: 1

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: 40 minutes

– Shelf position: 2

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 pep-

per. 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 mix-

ture on one corner of each strip and and

fold this up diagonally into a triangle.

Place upside down on a baking tray and

brush with oil.

– Time in the appliance: 25 minutes

– Shelf position: 2

White Bread

Ingredients:

• 1000 g flour

• 40 g fresh yeast or 20 g dried yeast

• 650 ml milk

• 15 g salt

Other:

• Baking tray which has been greased or

lined with baking parchment

Method:

Place flour and salt in a large bowl. Dis-

solve the yeast in tepid milk and add to

the flour. Knead all ingredients into a

workable dough. Depending on the quali-

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