Brandt SANGIORGIO GFM10XEP, Руководство пользователя, Страница: 59 / 64

59
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.
F
lans
/
Q
uiches
Using a non-stick aluminium flan tin 30 cm diam.
F
laky pastry apple praline flan:
Line a flan tin with flaky pastry and prick all over with a fork.
Bring 200 ml cream with a vanilla pod in it to the boil. Leave to cool.
Beat together 2 eggs and 30 g sugar and add the cooled cream. Dice
two eating apples and roll in 70 g praline. Spoon the cream and apples
into the flan case and cook in the oven.
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
GB
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