
• 2 eggs
• 250 g sour cream
• salt, pepper and nutmeg
Other:
• Black baking tin, greased, diameter 28
cm
Method:
Place flour, butter, eggs and spices in a
mixing bowl and mix to a smooth pastry.
Put the pastry in the fridge for a few hours.
Then roll out the pastry and place in the
greased black baking tin. Prick the bottom
with a fork.
Spread the bacon on the pastry.
To make the filling, mix the eggs, the sour
cream and the seasoning together. Then
add the cheese.
Pour the filling over the bacon.
– Time in the oven: 40 minutes
– Shelf position: 1
Goatscheese Flan
Ingredients for the pastry:
• 125 g flour
• 60 ml olive oil
• 1 pinch salt
• 3 - 4 tablespoons cold water
Ingredients for the topping:
• 1 tablespoon olive oil
• 2 onions
• salt and pepper
• 1 teaspoon chopped thyme
• 125 g ricotta
• 100 g goat’s cheese
• 2 tablespoons olives
• 1 egg
• 60 ml cream
Other:
• Black baking tin, greased, diameter 28
cm
Method:
Place flour, olive oil and salt in a mixing
bowl and combine until the mixture resem-
bles breadcrumbs. Add the water and
knead to a dough. Put the pastry in the
fridge for a few hours.
Then roll out the pastry and place in the
greased black baking tin. Prick the bottom
with a fork.
Put 1 tablespoon of olive oil in a pan. Peel
onions, slice thinly and sweat in the oil for
about 30 minutes with the lid on the pan.
Season with salt and pepper and mix in 1 /
2 teaspoon of chopped parsley.
Let onions cool slightly, then spread on the
pastry.
Then spread the ricotta and goat's chees
on top and add the olives. Sprinkle 1 / 2
teaspoon of chopped thyme over the top.
To make the filling, mix the eggs and the
cream together. Pour the filling over the
tart.
– Time in the oven: 45 minutes
– Shelf position: 1
Cheese Flan
Ingredients:
• 1.5 sheets original Swiss flaky pastry or
puff pastry (rolled out in a square)
• 500 g grated cheese
• 200 ml cream
• 100 ml milk
• 4 eggs
• salt, pepper and nutmeg
Method:
Place pastry on a well greased baking tray.
Prick dough well all over with a fork.
Spread the cheese evenly on the pastry.
Mix cream, milk and eggs and season with
salt, pepper and nutmeg. Mix well again
and pour over the cheese.
– Time in the oven: 40 minutes
– Shelf position: 2
Cheese Pastry
Ingredients:
• 400 g Feta cheese
• 2 eggs
• 3 tablespoons chopped flat leaf parsley
• black pepper
• 80 ml olive oil
• 375 g filo pastry
Method:
Mix together Feta, eggs, parsley and pep-
per. Cover filo pastry with a damp cloth, so
that it does not dry out. Lay 4 sheets on
top of one another, brushing each lightly
with oil.
Cut into 4 strips, each about 7 cm long.
18 www.electrolux.com
Содержание EOC5851AAX
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Страница 25: ...ENGLISH 25 ...
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Страница 27: ...ENGLISH 27 ...
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