130 131
Bread Flans
Round baking tray, Ø 31 cm
Wire shelf
1 short crust,
rolled out into a circle, 400–500 g
500 g mushrooms
1–2 carrots
120 g Roquefort, crumbled
Topping
1 egg
1 dl double cream
1 bunch of thyme, leaves pulled off
Salt
Pepper
Nutmeg
Slice the mushrooms. Peel and grate the carrots.
1
For the topping, beat the egg, add the double
2
cream and thyme, then season with salt, pepper
and nutmeg to taste.
Cover the round baking tray with baking parch-
3
ment and put the pastry on it. Prick it several
times with a fork. Put the mushrooms, carrots and
Roquefort on to the pastry and pour the top-
ping over it.
Put the baking tray on to the wire shelf at level 2
4
of the preheated cooking space. PizzaPlus 190 °C,
for 45 minutes.
Round baking tray, Ø 31 cm
Wire shelf
1 short crust,
rolled out into a circle, 400–500 g
500 g green asparagus
100 g air-dried ham, in strips
Topping
2 eggs
2½ dl single cream
100 g grated Gruyere
Salt
Pepper
Nutmeg
Peel the bottom third of the asparagus and cut
1
the ends off. Cut the asparagus into pieces about
3 cm long.
For the topping, beat the eggs, add the single
2
cream and Gruyere, then season with salt, pepper
and nutmeg to taste.
Cover the round baking tray with baking parch-
3
ment and put the pastry on it. Prick it several
times with a fork. Put the asparagus and ham on
to the pastry and pour the topping over it.
Put the baking tray on to the wire shelf at level 2
4
of the preheated cooking space. PizzaPlus 190 °C,
for 45 minutes.
Mushroom flan
Asparagus flan
Round baking tray, Ø 31 cm
Wire shelf
1 short crust,
rolled out into a circle, 400–500 g
500 g pumpkin, peeled and diced
2–3 tbsp pumpkin seeds
Topping
2 eggs
2½ dl single cream
100 g grated Gruyere
Salt
Pepper
Nutmeg
For the topping, beat the eggs, add the single
1
cream and Gruyerer, then season with salt, pepper
and nutmeg to taste.
Cover the round baking tray with baking parch-
2
ment and put the pastry on it. Prick it several times
with a fork. Put the pumpkin on to the pastry
and pour the topping over it. Sprinkle the pumpkin
seeds over the top.
Put the baking tray on to the wire shelf at level 2
3
of the preheated cooking space. PizzaPlus 190 °C,
for 45 minutes.
Round baking tray, Ø 31 cm
Wire shelf
1 short crust,
rolled out into a circle, 400–500 g
2–3 white chicories
50 g cherry tomatoes
150 g Gorgonzola, crumbled
Topping
1 egg
1 dl double cream
½ bunch of flat leaf parsley,
leaves pulled off from stalks
and finely chopped
Salt, pepper
Remove the outer leaves of the chicories and
1
cut the vegetables lengthways into four or eight
equal pieces. Cut the cherry tomatoes in half.
For the topping, bea tthe egg, add the cream
2
and parsley, season with salt and pepper to taste.
Cover the round baking tray with baking parch-
3
ment and put the pastry on it. Prick it several times
with a fork. Arrange the chicories on the pastry, in a
shape resembling the spokes of a bicycle wheel,
place the cherry tomatoes and Gorgonzola be-
tween the chicories pieces, pour the topping over.
Put the baking tray on to the wire shelf at level 2
4
of the preheated cooking space. PizzaPlus 190 °C,
for 45 minutes.
Pumpkin flan
Chicory flan
with Gorgonzola
Preparation: 30 minutes
|
Cooking: 45 minutes
Содержание Combair-Steam S
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