AEG KS7100000M Manuel d'utilisateur télécharger pdf (Page 33)

Mix the cream, grated cheese, bread-

crumbs and the chopped parsley and

spread on the fish.

Setting Shelf position Time Water in the wa-

ter drawer

P 6 FISH FILLET 2 25 min. 250 ml

TROUT, 250-300 g

Ingredients:

• 4 trout à 250 - 300 g

• Lemon juice, pepper, salt

Preparation:

Clean the trout fully inside and outside.

Put lemon juice on it. Season and put in a

stainless steel dish with perforated insert

(a special accessory), with 2 trout per dish.

Serve with toasted flaked almonds.

Steamed trout variation:

Pour hot water and vinegar on the trout

before you put it in the stainless steel dish

with the perforated insert.

Setting Shelf position Time Water in the wa-

ter drawer

P 7 TROUT 2 30 min. 400 ml

PIZZA (4 serves, approx. 28cm

in diameter)

Ingredients for the dough:

• 500 g flour, type 405

•250 ml water

• 20 g yeast

•1 egg

• 2 tbsp olive oil

• 1 tsp salt

Preparation of the dough:

Dissolve the yeast in the water and work

out a soft dough with other ingredients.

Leave the dough covered for 30 minutes.

Deflate three times during this time.

Ingredients for the tomato sauce:

• 2 tins of peeled, chopped tomatoes

(800 g)

• 100 g onions, finely chopped

• 2 cloves of garlic, finely chopped

• Salt, pepper, oregano or pizza herbs

Preparation of the tomato sauce:

Mix onions, garlic, seasonings and herbs

with the tomatoes. Cook and decrease

the liquid to a thick sauce. Let it cool.

Ingredients for the topping:

• 600 g pizza cheese, coarsly grated

•400 g of ham, salami, mushrooms,

diced bacon, anchovies

Finishing:

Divide the dough into 4 circular pieces.

Use the roller and a lot of flour to make

them into 3-4 mm thick bases. Spread the

bases with cold tomato sauce. Leave

about 1 cm at the edge. Cover with the

toppings and cheese.

Pre-heat the oven to 230°C.

Setting Shelf position Time Water in the wa-

ter drawer

P 8 PIZZA 3 25 min. ---

QUICHE LORRAINE

Ingredients for the pastry:

• 250 g flour, type 405

•125 g butter

• 60 ml water

• 1 tsp salt

• pepper and nutmeg

Preparation:

Mix flour, butter and salt. Add the water

and work out a pastry.

Leave the pastry in the fridge for 1 hour.

Ingredients for the topping:

• 100 ml milk

• 150 ml sour cream

• 2 eggs

• 150 g Gruyère or Emmental cheese,

grated

• 150 g lean ham, diced

ENGLISH

33

1 2 ... 28 29 30 31 32 33 34 35 36 37 38 ... 47 48

Commentaires sur ces manuels

Pas de commentaire