AEG KS7400021M Recipe Book download pdf (Page 29)

Method:

• Place chicken in an ovenproof dish and season to taste. After about 30 minutes, turn the

roast. A reminder is displayed.

– Shelf position: 1

18 - PIZZA

Ingredients for the dough:

• 14 g yeast

• 200 ml tepid water

• 300 g flour

• 3 g salt

• 1 tablespoon oil

Ingredients for the topping:

• 1/2 small tin tomatoes, chopped

• 200 g Emmental cheese, grated

• 100 g salami

• 100 g cooked ham

• 150 g mushrooms (tinned)

• 150 g Feta cheese

• oregano

Method:

• Crumble yeast into a bowl and dissolve in the tepid water. Mix the salt into the flour and

add it with the oil to the bowl. Knead the ingredients until a workable dough that does

not stick to the bowl is produced. Then leave the dough to rise in a warm place until it

doubles in volume. Roll out the dough and place on the greased baking tray, prick the

bottom with a fork. Place the ingredients for the topping on the base in the order given.

• Use baking tray, greased.

– Time in the oven: 25 minutes

– Shelf position: 1

19 - QUICHE LORRAINE

Ingredients for the pastry:

• 200 g flour

• 2 eggs

• 100 g butter

• ½ teaspoon salt

• a little pepper

• 1 pinch nutmeg

Ingredients for the topping:

• 150 g grated cheese

• 200 g cooked ham or lean bacon

Helpful hints and tips

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AEG KS7400021M Recipe Book Page 29