GB-21
RECIPES FOR USING RK-T11-A (SQUARE TIN/SHELF)
ONION GATEAU
Total Cooking Time: 60-67 minutes
Utensils: Bowl with lid (3 l capacity)
Square tin
greaseproof paper
Ingredients -
for the dough
375 g Flour
30 g
Yeast
1 Egg
125 ml Milk
1/2
tsp. Salt
75 g
Butter
Ingredients -
for the topping
650-700 g Onions
100 g
Streaky bacon
30 g
Butter
Cheyenne pepper
3 Eggs
200 g
Soured cream
1/2
tsp. Salt
LEEK TART
Total Cooking Time: 27-33 minutes
Utensils: Bowl with lid (3 l capacity)
Square tin
greaseproof paper
Ingredients -
for the dough
150 g Wholemeal flour
120 g Rye flour (type 1150)
(you can use normal flour type 405 instead)
4 tsp. Baking powder (12 g)
1 Egg
125 g Low fat yoghurt
1
1/2
tbsp. Vegetable oil
1/2
tsp. Salt
Ingredients -
for the topping
450 g Leek, cut into rings
3 tbsp. Water
Salt
1 pinch Curry powder
150 g Soured cream
3 Eggs
2 tbsp. Wholemeal flour
Herb salt
Pepper
pinch Nutmeg
1 tsp. Parsley, chopped finely
1 tsp. Chives, chopped into small rings
1 tsp. Dill, chopped finely
100 g Grated Emmenthal cheese
Preparation
This recipe makes approx. 1,7 kg.
1. Prepare from the mentioned ingredients a yeast
dough. Cover the dough with heat-resistant film
or a damp tea-cloth and allow to rise. Cook for
20 minutes on CONVECTION 40° C.
2. Peel and dice the onions and the streaky bacon.
Place the butter, the onions and bacon in a bowl,
cover and braise for 8-12 minutes (900 W).
After cooking cool the mixture and blend the
eggs, soured cream and salt into the mixture.
3. Preheat the oven to 200° C. Line the square tin
with greaseproof paper. Roll out the dough
and place inside the tin.
4. Spread the mixture evenly over the pastry case.
Let the dough rise again before baking.
5. After preheating, place the square tin on lower
level runner and cook. 32-35 minutes on
CONVECTION 200° C.
6. Stop the oven after 18 minutes and rotate the
square tin by 180 degrees, then press “Start”.
Preparation
This recipe makes approx. 1,3 kg.
1. Place leek and water in a bowl. Cover and cook
for 5-8 minutes on 900 W. Drain, add salt and
curry powder to taste.
2. Mix the flour and the baking powder. Add the
egg, the yoghurt, oil and the salt. Blend together
using the kneading hook on a hand-held
blender. Preheat the oven to 200° C.
3. Line the square tin with greaseproof paper. Roll
out the dough and place inside the tin. Raise the
rim by about 1 cm.
4. Stir the soured cream, eggs and flour together.
Season with herb salt, pepper, nutmeg and
herbs. Mix in the grated cheese.
5. Blend the mixture into the leek and spread it
evenly over the pastry case.
6. After preheating, place the square tin on lower
level runner and cook. 22-25 minutes on
CONVECTION 200° C.
7. Stop the oven after 18 minutes and rotate the
square tin by 180 degrees, then press “Start”.
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