AEG BOGESM Recipe Book download pdf (Page 23)

Ingredients:

• 500 g wheat flour

• 250 g rye flour

• 15 g salt

• 1 small packet dried yeast (approxi-

mately 8 g)

• 250 ml water

• 250 ml milk

• 15 g salt

Other:

• Baking tray which has been greased or

lined with baking parchment

Method:

• Place wheat flour, rye flour, salt and

dried yeast in a large bowl. Mix water,

milk and salt and add to the flour.

Knead all ingredients into a workable

dough. Leave the dough to rise until it

doubles in volume. Shape the dough

into a long loaf and place on the bak-

ing tray which has been greased or

covered with baking parchment. Leave

the loaf to rise again by half its vol-

ume. Before baking dust with a little

flour.

4 - ROLLS

Ingredients:

• 500 g flour, type 405

• 20 g cube of fresh yeast or 1 packet of

dried yeast (approximately 8 g)

• 300 ml water

• 10 g salt

Method:

• Place flour and salt in a large bowl.

Dissolve the yeast in the water and

add to the flour. Knead all ingredients

into a workable dough. Leave the

dough to rise until it doubles in vol-

ume. Cut the dough into pieces, form

into rolls and place on the greased

baking tray or patisserie tray (special

accessory). Leave rolls to rise again for

approximately 25 minutes. Before bak-

ing, cut a cross in the rolls. Sprinkle

with poppy, caraway or sesame seeds,

if desired.

5 - FILLET OF FISH

Ingredients:

• 600 - 700 g perch-pike, salmon, or sea

trout fillet

• 150 g grated cheese

• 250 ml cream

• 50 g breadcrumbs

• 1 teaspoon tarragon

• Chopped parsley

•Salt, pepper

•Lemon

• Ovenproof dish

Method:

• Sprinkle the fish fillet with lemon juice

and leave it to marinate for a while.

Then dab off surplus juice using kitch-

en paper. Then season the fish fillets

on both sides with salt and pepper.

Then place fish fillets in the buttered

ovenproof dish. Mix together grated

cheese, chopped parsely, tarragon,

breadcrumbs and cream. Spread the

mixture immediately on the fish fillets

and place small knobs of butter on the

mixture.

6 - POACHED FISH (TROUT)

Ingredients:

• 4 trout of 250 - 300 g each

• lemon juice, pepper, salt

Method:

• Wash the trout well inside and out,

sprinkle with lemon juice, season and

place in stainless steel dishes with

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