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Meringue
Ingredients:
•
1 Egg white
•
Salt
•
45 g Sugar
Preparation:
➩
Place the cooled egg white into a fat-free mixing
bowl. It may not contain any egg yolk, other-
wise the meringue will not be firm.
➩
Beat the egg white at a slow speed, so that the
bubbles formed in the meringue are not too large.
➩
Add a pich of salt to taste.
➩
Gradually add in a half of the sugar when the
meringue starts to firm up.
➩
Then beat it at the highest speed until stiff.
➩
Add the remaining sugar. With this the meringue
attains the required solidity.
➩
Fill the meringue mixture into a squeezing bag
with large star nozzles and, with a little space
between them, shape rosettes, tongues and
other designs on the backing tray, this being
first covered with baking paper.
➩
Pre-heat the Oven with Grill to ca. 100° C
with air circulation.
➩
Bake the meringues with air circulation at ca.
100° C for about 2 hours.
Buttered croutons
Ingredients:
•
2 slices of toast bread
•
1 tbsp. Butter
Preparation:
➩
Cut the toast bread into small cubes.
➩
Melt the butter over low heat in a saucepan
and mix in the cubed toast bread.
➩
Cover a baking sheet
8
with baking paper
and spread the toast bread cubes evenly on it.
➩
Bake the toast bread cubes at 150°C (con-
vection) on the middle rail until golden brown
(approx. 15-20 minutes).
You can also use herb or garlic butter instead of
regular butter. The baking time is then reduced
by about 5 minutes.
Minced meat baguettes
Ingredients:
•
2 Baguette rolls
•
250 g Minced meat (half and half)
•
2 Tomatoes
•
1 Onion (diced)
•
2 tbsp. Tomato paste
•
40 g grated Parmesan cheese
•
4 slices of cheese
•
Salt and pepper
Preparation:
➩
Slice the baguettes and hollow them out.
➩
Combine the minced meat, tomato paste,
onion, parmesan, some salt and some pepper.
➩
Shape the minced meat to 4 equal-sized, flat
as possible, meat patties and place them on
the baguette halves.
➩
Cut the tomato into slices and distribute them
onto the baguettes.
➩
Distribute the cheese slices onto the baguettes.
➩
Place the baguettes on a baking sheet
8
and
then bake them on the bottom rail at about
225°C in a preheated oven with top and
bottom heat for about 20 minutes.
You can also season the minced meat mixture
with basil, chili and other spices.
IB_75602_3_SGB1380B2_LB2.qxd 12.04.2012 12:00 Uhr Seite 51
