Blanco BOSE 69PX, Руководство по установке, Страница: 31 / 32

30
EN
SOME RECIPES
CHICKEN
Stuff it with a good bouquet of fresh tarragon or rub it with a mixture of 6 crushed
cloves of garlic with a pinch of coarse salt, and some peppercorns.
PIZZA
Base: 1 pizza crust
*with vegetables: 6 tablespoons tomato sauce + 100 g diced zucchini + 50 g diced
bell peppers + 50 g sliced eggplant +2 small sliced tomatoes + 50 g shredded gruyere +
oregano + salt + pepper.
*with roquefort and smoked bacon: 6 tablespoons tomato sauce + 100 g smoked
bacon + 100 g roquefort in small 50 g walnuts + 60 g shredded gruyere.
*with sausage and cottage cheese: 200 g drained farm cheese spread on the crust +
4 sausages, 150 g ham, slivered + 5 olives + 50 g shredded gruyere + oregano + salt +
pepper.
TARTS/QUICHES
Nonstick aluminium mould 30 cm diameter.
Flaky praline apple tart:
1 flaky pastry crust rolled and pricked with a fork.
200 ml cream brought to a boil with a vanilla bean.
2 beaten eggs with 30 g sugar, add the cooled cream.
2 apples cut into cubes rolled in 70 g crushed pralines.
Add cream and apples to crust. Place in the oven.
QUICHES
Base: 1 aluminium mould, diameter 27 to 30 cm.
1 ready-to-use short crust.
3 beaten eggs + 50 cl heavy cream.
salt, pepper, nutmeg.
Various garnishes: 200 g precooked larding bacon.
or - 1 kg cooked endives + 200 g shredded gouda.
or - 200 g br 100 g small bacon pieces + 50 g blue cheese.
or - 200 g salmon + 100 g spinach, cooked and drained.
INDIVIDUAL CHOCOLATE CAKES
12 individual aluminium ramekins
60 g butter
200 g bitter chocolate (more than 50% cocoa)
100 g caster sugar
4 eggs
1 packet of baking powder
70 g sifted flour.
Melt the chocolate with the butter over very low heat. Work the egg yolks into the sugar until
the mixture becomes smooth. Add the flour, melted chocolate with butter and finish with the
baking powder. Beat the egg whites into stiff peaks and gently fold them into the mixture.
Lightly butter and flour the aluminium ramekins and pour the batter into them (without dripping
any on the edges). Place the ramekins in the 2rd baking dish on the shelf support and select
“CAKE” sequence “BISCUITS”. Unmould and let cool on a grid. Serve with vanilla crème
anglaise or coconut ice cream.