GB-27
RECIPES FOR INSTANT ACTION “PIQUANT CAKES”
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. Choose
INSTANT ACTION “Piquant Cakes” ,
preheating is programmed. The oven will
preheat.
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.
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 press start.
7. When the oven stops and the audible signal
sounds, rotate the square tin by 180°.
LEEK TART
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. 1,0 kg.
1. Dissolve the yeast in lukewarm water.
2. Place the flour in a bowl and make a well in the
centre. Add the yeast mixture to the flour and stir
in gradually. Add salt and oil. Knead well.
3. Cover the dough with heat-resistant film or a
damp tea-cloth and allow it to rise. Cook for 20
minutes on CONVECTION 40° C.
4. Choose INSTANT ACTION “Piquant Cakes” ,
preheating is programmed. The oven will
preheat. Line the square tin with greaseproof
paper. Roll out the dough and place inside the
tin.
5. Cover the dough with the tomatoes. Season to
taste and cover with the desired topping. Finally
spread over the grated cheese.
6. After preheating, place the square tin on lower
level runner and press start.
7. When the oven stops and the audible signal
sounds, rotate the square tin by 180°.
PIZZA
Utensils: Square tin
greaseproof paper
Ingredients -
for the dough
230 g Flour
20 g
Yeast
1 tsp.
Sugar
Salt
4 tsps. Oil
135 ml Lukewarm water
Ingredients -
for the topping
250 g Tinned tomatoes, mashed
Basil, Oregano, Thyme, Salt, Pepper
250 g Topping as desired e.g. Pepper, Salami,
Mushrooms etc.
100 g Grated cheese
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