GB-31
Preparation
This recipe makes approx. 1,3 kg.
1. Place leek and water in a bowl. Cover and cook
for 5-8 minutes on 100 P. Drain, add salt and curry
powder to taste. Choose INSTANT ACTION “Pastry
Dishes”
, preheating is programmed. The oven
will preheat.
2. Mix the flour and the baking powder. Add the egg,
the yoghurt, oil and the salt. Blend together using
the kneading hook on a hand-held blender.
3. Line the square tin with greaseproof paper. Roll out
the dough and place inside the tin. Raise the rim by
about 1 cm.
4. Stir the soured cream, eggs and flour together.
Season with herb salt, pepper, nutmeg and herbs.
Mix in the grated cheese.
5. Blend the mixture into the leek and spread it evenly
over the pastry case.
6. After preheating, place the square tin on the shelf
rail (rail 2) and press start.
7. When the oven stops and the audible signal
sounds, rotate the square tin by 180°.
LEEK TART
Utensils:
Bowl with lid (3 l capacity)
Square
tin
greaseproof
paper
Ingredients
- for the dough
150 g
Wholemeal flour
120 g
Rye flour (type 1150)
(you can use normal flour type 405 instead)
4 tsp.
Baking powder (12 g)
1 Egg
125 g
Low fat yoghurt
1 ½ tbsp. Vegetable oil
½ tsp.
Salt
Ingredients
- for the topping
450 g
Leek, cut into rings
3 tbsp.
Water
Salt
1 pinch
Curry powder
150 g
Soured cream
3 Eggs
2 tbsp.
Wholemeal flour
Herb
salt
Pepper
1 pinch
Nutmeg
1 tsp.
Parsley, chopped finely
1 tsp.
Chives, chopped into small rings
1 tsp.
Dill, chopped finely
100 g
Grated Emmenthal cheese
Preparation
This recipe makes approx. 1,0 kg.
1. Dissolve the yeast in lukewarm water.
2. Place the flour in a bowl and make a well in the
centre. Add the yeast mixture to the flour and stir in
gradually. Add salt and oil. Knead well.
3. Cover the dough with heat-resistant film or a damp
tea-cloth and allow it to rise. Cook for 20 minutes
on CONVECTION 40°C.
4. Choose INSTANT ACTION “Pastry Dishes”
,
preheating is programmed. The oven will preheat.
Line the square tin with greaseproof paper. Roll out
the dough and place inside the tin.
5. Cover the dough with the tomatoes. Season to taste
and cover with the desired topping. Finally spread
over the grated cheese.
6. After preheating, place the square tin on the shelf
rail (rail 2) and press start.
7. When the oven stops and the audible signal
sounds, rotate the square tin by 180°.
PIZZA
Utensils: Square
tin
greaseproof
paper
Ingredients
- for the dough
230 g
Flour
20 g
Yeast
1 tsp.
Sugar
Salt
4 tsps.
Oil
135 ml
Lukewarm water
Ingredients
- for the topping
250 g
Tinned tomatoes, mashed
Basil, Oregano, Thyme, Salt, Pepper
250 g
Topping as desired e.g. Pepper, Salami,
Mushrooms etc.
100 g
Grated cheese
RECIPES FOR INSTANT ACTION “PASTRY DISHES”
