AEG BS8366001M Libro delle Ricette Scaricare il pdf (Pagina 13)

• 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

in the greased black baking tin. Prick the

bottom 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: 45 minutes

– Shelf position: 2

1.6 Cake, Pie and Cookies

Almond Cake

Ingredients for the mixture:

•5 eggs

• 200 g sugar

• 100 g marzipan

• 200 ml olive oil

• 450 g flour

• 1 tablespoon cinnamon

• 1 packet baking powder (approxi-

mately 15 g)

• 50 g chopped pistachios

• 125 g ground almonds

• 300 ml milk

Ingredients for the topping:

• 200 g apricot jam

• 5 tablespoons icing sugar

• 1 teaspoon cinnamon

• 2 tablespoons hot water

•flaked almonds

Other:

• 28 cm springform baking tin

Method:

Cream together eggs, sugar and marzi-

pan for 5 minutes, then slowly add the

olive oil to the egg mixture. Sieve the

flour, cinnamon and baking powder to-

gether, then mix the chopped pistachios

and the ground almonds into the flour.

Then carefully fold into the egg mixture

together with the milk. Put into the

springform whose base has been sprin-

kled with breadcrumbs.

After baking:

Heat up the apricot jam and then spread

on the cake using a brush; then leave to

cool. Mix together icing sugar, cinnamon

and hot water; then spread on the cake.

Then sprinkle flaked almonds immedi-

ately onto the glazed surface of the

cake.

– Time in the oven: 70 minutes

– Shelf position: 2

Brownies

Ingredients:

• 250 g plain chocolate

• 250 g butter

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