Electrolux # Rezeptbuch - Seite 8

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Sieve together flour, cornflour and baking

powder.

Carefully mix egg whites and egg yolks to-

gether. Then carefully fold in flour mixture.

Put the mixture into the baking tin, smooth

and put in the appliance.

– Time in the appliance: 30 minutes

– Shelf position: 2

PIZZA/PIE/BREAD

Pizza

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 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 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.

– Time in the appliance: 25 minutes

– Shelf position: 2

Onion Tart

Ingredients for the dough:

• 300 g flour

• 20 g yeast

• 125 ml tepid milk

• 1 egg

• 50 g butter

• 3 g salt

Ingredients for the topping:

• 750 g onions

• 250 g bacon

• 3 eggs

• 250 g crème fraîche

• 125 ml milk

• 1 teaspoon salt

• 1 / 2 teaspoon ground pepper

Method:

Sieve the flour into a mixing bowl, make a

well in the centre.

Cut up the yeast, put into the well, mix with

the milk and a little flour from around the

edge. Sprinkle with flour, leave to rise in a

warm place until the flour sprinkled on the

pre-dough is showing cracks.

Place the egg and butter on the edge of

the flour. Knead all ingredients into a work-

able yeast dough.

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 pep-

per together. Spread the cooled onions

and bacon on the dough base. Add the

mixture. Mix everything together, put onto

the dough base and smooth out.

– Time in the appliance: 45 minutes

– Shelf position: 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