
Place 2 heaped tablespoons of Feta mix-
ture on one corner of each strip and fold
this up diagonally into a triangle.
Place upside down on a baking tray and
brush with oil.
– Time in the oven: 25 minutes
– Shelf position: 3
White Bread
Ingredients:
• 1000 g flour
• 40 g fresh yeast or 2 packets dry yeast
(20 g)
• 650 ml milk
• 15 g salt
Other:
• Baking tray which has been greased or
lined with baking parchment
Method:
Place flour and salt in a large bowl. Dis-
solve the yeast in tepid milk and add to the
flour. Knead all ingredients into a workable
dough. Depending on the qualities of the
flour, a little more milk may be required to
achieve a workable dough.
Leave the dough to rise until it doubles in
volume.
Cut the dough into two, make into two long
loaves and place on the baking tray which
has been greased or covered with baking
parchment.
Leave the loaves to rise again by half their
volume.
Before baking, dust them with flour and
with a sharp knife cut 3 - 4 diagonal lines,
at least 1 cm deep.
– Time in the oven: 55 minutes
– Shelf position: 2
– For steam ovens: add 200 ml of water
into the water drawer
Farmer Bread
Ingredients:
• 500 g wheat flour
• 250 g rye flour
• 15 g salt
• 1 small packet dried yeast
• 250 ml water
• 250 ml milk
Other:
• Baking tray which has been greased or
lined with baking parchment
Method:
Place wheat flour, rye flour, salt and dried
yeast in a large bowl.
Mix water, milk and salt and add to the
flour. Knead all ingredients into a workable
dough. Leave the dough to rise until it dou-
bles in volume.
Shape the dough into a long loaf and place
on the baking tray which has been greased
or covered with baking parchment.
Leave the loaf to rise again by half its vol-
ume. Before baking dust with a little flour.
– Time in the oven: 60 minutes
– Shelf position: 2
– For steam ovens: add 300 ml of water
into the water drawer
Pierogi (30 small pieces)
Ingredients for the dough:
• 250 g spelt flour
• 250 g butter
• 250 g low fat quark
• salt
Ingredients for the filling:
• 1 small head of white cabbage (400 g)
• 50 g bacon
• 2 tablespoon clarified butter
• salt, pepper and nutmeg
• 3 tablespoons sour cream
• 2 eggs
Other:
• Baking tray with baking parchment
Method:
Knead spelt flour, butter, low fat quark and
a little salt into a dough and place in the
fridge.
Cut white cabbage into fine strips. Dice ba-
con and fry in the clarified butter. Add the
cabbage and sauté until soft. Season with
salt, pepper and nutmeg and fold in the
sour cream.
Continue to braise until all liquid has evapo-
rated.
Hard boil eggs, cool and then dice, mix into
the cabbage and leave to cool.
Roll out the dough and cut out round cir-
cles with an 8 cm diameter.
Put a little filling in the middle of each one
and fold over. Seal the edges by pressing
together with a fork.
ENGLISH
19
Содержание EOC5851AAX
Страница 1: ... EN OVEN RECIPE BOOK ...
Страница 24: ...Dish Shelf position Fillet of Fish frozen 3 Chicken Wings 3 Lasagne Cannelloni frozen 3 24 www electrolux com ...
Страница 25: ...ENGLISH 25 ...
Страница 26: ...26 www electrolux com ...
Страница 27: ...ENGLISH 27 ...
Страница 28: ...www electrolux com shop 892960219 A 462012 ...