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43
RECIPES
FOOD
AMOUNT
ACCESSORIES
HINTS
PIZZA / PIE
T
HIN
PIZZA
,
HOME
MADE
1 P
LATE
B
AKING
PLATE
M
AKE
A
DOUGH
of 225 ml water,
15g fresh yeast, 20 ml olive oil,
1½ tsp salt, ¾ tsp sugar and
approx. 400g flour. Let rise for
15-20 minutes.
R
OLL
IT
OUT
and place it on the
lightly greased baking plate.
Top with 250g chopped to-
matoes, 150g sliced mozzarel-
la and season with salt, pepper
and oregano and dash with
some olive oil.
L
ET
RISE
for about 1 hour.
P
AN
PIZZA
,
HOME
MADE
F
OLLOW
THE
INSTRUCTIONS
FOR
T
HIN
PIZZA
but change the amount
of ingredients for the dough
to the following: 250 ml wa-
ter, 20g yeast, 25 ml oil, 2 tsp
salt and 1 tsp sugar. Amount of
flour around 450g.
P
IZZA
,
CHILLED
250
G
- 800
G
P
IZZA
,
FROZEN
Q
UICHE
LORRAINE
4 S
ERVINGS
M
ICROWAVE
SAFE
& O
VEN
PROOF
VESSEL
M
AKE
A
DOUGH
of 180g (3dl)
flour, 125 g butter and 2-3 tbsp
water. Line a pie dish with the
dough and pre-bake.
F
ILL
IT
with 150g diced bacon
and 150g diced cooked ham.
Sprinkle 100g cheese on top.
Mix 100 ml milk and 200 ml
cream with 3 eggs and season
with salt, pepper and thyme
and pour over the filling.
Q
UICHE
,
FROZEN
200
G
- 1K
G
G
LASS
D
RIP
T
RAY
I
F
PACKED
IN
FOIL
, move it to a suit-
able container.
F
OR
FOOD
NOT
LISTED
IN
THIS
TABLE
and if the weight is lesser or greater than recommended weight, you
should follow the procedure for “Cook and reheat with microwaves”.