LAMONA LAM7001 Recipe Book download pdf (Page 18)

Roll out the dough and place on a greased

baking tray, prick the bottom with a fork

and press the edges up. Leave to rise

again.

Stir eggs, crème fraîche, milk, salt and

pepper together. Spread the cooled onions

and bacon on the dough base. Put the

mixture over all and smooth out.

• Time in the appliance: 45 minutes

• Shelf positions: 3

Quiche Lorraine

Ingredients for the pastry:

• 200 g flour

• 2 eggs

• 100 g butter

• 1/2 teaspoon salt

• a little pepper

• 1 pinch nutmeg

Ingredients for the topping:

• 150 g grated cheese

• 200 g cooked ham or lean bacon

• 2 eggs

• 250 g sour cream

• salt, pepper and nutmeg

Other:

• Black baking tin, greased, diameter 28

cm

Method:

Place flour, butter, eggs and spices in a

mixing bowl and mix to a smooth pastry.

Put the pastry in the fridge for a few hours.

Then roll out the pastry and place in the

greased black baking tin. Prick the bottom

with a fork.

Spread the bacon on the pastry.

To make the filling, mix the eggs, the sour

cream and the seasoning together. Then

add the cheese.

Pour the filling over the bacon.

• Time in the appliance: 40 minutes

• Shelf positions: 2

Cheese Flan

Ingredients:

• 1.5 sheets original Swiss flaky pastry or

puff pastry (rolled out in a square)

• 500 g grated cheese

• 200 ml cream

• 100 ml milk

• 4 eggs

• salt, pepper and nutmeg

Method:

Place pastry on a well greased baking tray.

Prick dough well all over with a fork.

Spread the cheese evenly on the pastry.

Mix cream, milk and eggs and season with

salt, pepper and nutmeg. Mix well again

and pour over the cheese.

• Time in the appliance: 45 minutes

• Shelf positions: 3

Cheese Pastry

Ingredients:

• 400 g Feta cheese

• 2 eggs

• 3 tablespoons chopped flat leaf parsley

• black pepper

• 80 ml olive oil

• 375 g filo pastry

Method:

Mix together Feta, eggs, parsley and

pepper. Cover filo pastry with a damp cloth,

so that it does not dry out. Lay 4 sheets on

top of one another, brushing each lightly

with oil.

Cut into 4 strips, each about 7 cm long.

Place 2 heaped tablespoons of Feta

mixture 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 appliance: 25 minutes

• Shelf positions: 2

Pierogi (30 small pieces)

Ingredients for the dough:

• 250 g spelt flour

• 250 g butter

• 250 g low fat quark

• salt

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