Electrolux # Livre de recettes - Page 8

Parcourez en ligne ou téléchargez le pdf Livre de recettes pour {nom_de_la_catégorie} Electrolux #. Electrolux # 17 pages. Gas cooktop
Également pour Electrolux # : Manuel d'instructions d'installation (8 pages), Manuel d'utilisation et d'entretien (20 pages), Livret d'instructions (12 pages), Manuel d'utilisation et d'entretien (20 pages), Manuel d'instruction (16 pages), Manuel d'instruction (12 pages), Manuel d'instruction (16 pages), Manuel de l'utilisateur (11 pages), Manuel du propriétaire (9 pages), Manuel d'utilisation et d'entretien (16 pages), Manuel d'utilisation et d'entretien (16 pages), Manuel du propriétaire (16 pages), Manuel d'utilisation et d'entretien (16 pages)

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Electrolux # Livre de recettes
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8
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