AEG KS8100001M Recipe Book download pdf (Page 22)

Leave the dough to rise in a warm place

until it is about double the size.

In the meantime, peel and quarter the on-

ions and then slice thinly.

Dice the bacon and cook gently with the

onions and then 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 on-

ions and bacon on the dough base. Add

the mixture. Mix everything together, put

onto the dough base and smooth out.

– Time in the oven: 45 minutes

– Oven level: 2

Quiche Lorraine

Ingredients for the pastry:

•200 g flour

• 2 eggs

•100 g butter

• 1/2 teaspoon salt

• a little pepper

• 1 pinch nutmeg

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 bot-

tom 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 oven: 40 minutes

– Oven level: 2

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 oven: 45 minutes

– Oven level: 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 oven: 25 minutes

– Oven level: 2

White Bread

Ingredients:

• 1,000 g flour

• 1 cube of fresh yeast or 2 packets of

dried yeast

• 650 ml milk

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