how to use your oven
a few “ICS” recipes
P
izza
(using a ready-prepared dough base for each pizza)
*Vegetable pizza: 6 tbsp. tomato sauce; 1 large courgette, diced; half a
pepper diced; half a small aubergine, sliced; 2 tomatoes, sliced; 50 g
grated Gruyère cheese, oregano, salt and pepper
*Roquefort cheese and smoked bacon: 6 tbs. tomato sauce, 4 rashers
smoked back bacon; 100 g Roquefort, diced; 50 g walnuts; 60 g grated Gruyère.
*Sausage and cottage cheese: 200 g cottage cheese, sieved, drained
and spread on the dough base; 4 sausages sliced in rounds; 150 g
ham in strips; 5 olives; 50 g grated Gruyère; oregano, salt and pepper.
Q
uiches :
Use an aluminium flan tin 27 to 30 cm diam
Ready-made shortcrust pastry
Beat together 3 eggs and 500 ml thick cream
Salt, pepper and nutmeg.
Choice of toppings:
8 rashers bacon cooked and chopped,
or 1 kilo cooked chicory and 200 g grated Gouda
or 200 g broccoli, 4 rashers bacon in bits and 50 g
Stilton cheese
or 200 g salmon and 100 g spinach cooked and drained
R
oast beef
Sauternes and Roquefort Sauce:
Sweat 2 tbsp finely chopped shallots in butter. Add 100 ml Sauternes
and allow to reduce.Add 100 g Roquefort cheese and let it melt slowly. Add
200 ml thin cream, salt, pepper and bring to the boil.
P
ork roast
Pork with prunes
Ask the butcher to cut a hole along the whole length of the joint.
Insert around 20 prunes inside it. Serve cut into slices in its juice, or cold with
a chicory salad.
P
oultry
Stuff with a handful of fresh tarragon or coat with a mix made from 6
gloves of garlic crushed with a pinch of rock salt and several peppercorns.
L
amb
Anchovy sauce
Mix 100 g of black olives with 50 g of capers and 3 anchovies, half a
clove of garlic and 10cl of olive oil. Add 10cl of fresh cream. Serve with the
sliced leg of lamb.
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