AEG BP8306001M Libro delle Ricette Scaricare il pdf (Pagina 11)

onions and bacon on the dough base.

Put the mixture over all and smooth out.

– Time in the oven: 45 minutes

– Shelf position: 1

Pierogi

For 30 small pieces.

Ingredients for the dough:

• 250 g spelt flour

• 250 g butter

• 250 g low fat quark

•salt

Ingredients for the filling:

• 1 small head of white cabbage (400 g)

• 50 g bacon

• 2 tablespoons clarified butter

• salt, pepper and nutmeg

• 3 tablespoons sour cream

•2 eggs

Other:

• Baking tray with baking parchment

Method:

Knead spelt flour, butter, low fat quark

and a little salt into a dough and place in

the fridge. Cut white cabbage into fine

strips. Dice bacon and fry in the clarified

butter. Add the cabbage and sauté until

soft. Season with salt, pepper and nut-

meg and fold in the sour cream. Contin-

ue to braise until all liquid has evapora-

ted. Hard boil eggs, cool and then dice,

mix into the cabbage and leave to cool.

Roll out the dough and cut out round

circles with an 8 cm diameter. Put a little

filling in the middle of each one and fold

over. Seal the edges by pressing togeth-

er with a fork. Place the pierogi on a bak-

ing tray lined with baking parchment and

brush with egg yolk.

– Time in the oven: 20 minutes

– Shelf position: 3

Pizza

For 4 people.

Ingredients for the dough:

• 14 g yeast

• 200 ml water

• 300 g flour

•3 g salt

• 1 tablespoon oil

Ingredients for the topping:

• 1/2 small tin tomatoes, chopped (200

g)

• 200 g cheese, grated

• 100 g salami

• 100 g cooked ham

• 150 g mushrooms (tinned)

• 150 g Feta cheese

•oregano

Other:

• Baking tray, greased

Method:

Crumble yeast into a bowl and dissolve

in the 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 vol-

ume. Roll out the dough and place on

the greased baking tray, pricking the

bottom with a fork. Place the ingredients

for the topping on the base in the order

given.

– Time in the oven: 25 minutes

– Shelf position: 1

Quiche Lorraine

For 2-4 people.

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

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