Silvercrest SGB 1200 A1 - Manual (Page 66)

63 SGB 1200 A1
GB
MT
Caulifl ower (gratinated)
Ingredients:
♦ 1/2 head caulifl ower (about 250 g)
♦ 3 lemon slices
♦ 1 tbsp. butter
♦ 1 heaped tsp. fl our
♦ 1 tbsp. lemon juice
♦ 1 tbsp. slivered almonds
♦ 2 tbsp. gratin cheese (grated)
♦ Salt, pepper, nutmeg
Preparation:
1) Divide the caulifl ower into fl orets and wash
them.
2) Cook the caulifl ower with the lemon slices in
boiling, salted water for 8–10 minutes until the
caulifl ower is al dente. Retain about 150 ml
of the cooking water before pouring the rest
away.
3) Melt the butter in a saucepan and then brown
the fl our, while stirring continuously, for about
1 minute.
4) Continue stirring and pour in the caulifl ower
water and let it cook for about 2 minutes. If the
roux gets too solid, gradually add more water
until a creamy consistency is achieved. Season
with lemon juice, nutmeg, salt and pepper.
5) Place the caulifl ower in a baking dish (about
14 cm in diameter) and pour the sauce evenly
over it.
6) Sprinkle in the cheese and almond slivers over
it.
7) Place the baking dish on the baking tray 0.
8) Bake the prepared dish at 200 °C in a pre-
heated oven, using top and bottom heat, for
about 20 minutes on the bottom rail.
Salmon-fi lled fl aky pastries (burek)
Ingredients:
♦ 1 pack of fl aky pastry slices (approx. 8 pieces)
♦ 1 pack of smoked salmon, sliced (about 200 g)
♦ 1 lemon
♦ 1 onion
♦ 1 pack of cream cheese (200 g)
♦ Fresh dill
♦ Salt and pepper
♦ 1 egg yolk
Preparation:
1) Separate the puff pastry sheets and, if neces-
sary, allow them to thaw.
2) Mix the cream cheese with salt, pepper and
the juice of one lemon.
3) Finely dice the onion.
4) Add half of the salmon and the onion to the
cream cheese mixture and mix it all coarsely
with a blender.
5) Cut the remaining salmon into thin strips.
6) Add the salmon and the dill to the mixture and
blend all ingredients together.
7) Place individual tablespoonfuls of the mixture
on a fl aky pastry sheet and fold them over.
8) Coat the resulting pouch with egg yolk.
9) Place the burek pieces on a baking sheet 0.
Leave suffi cient space between the individual
pouches because the fl aky pastry will expand.
10) Bake the pastries on the lower rail at around
120°C using top and bottom heat for about
25–30 minutes. The fl aky pastry should turn
light brown in colour.
NOTE
The stated quantity of pastry is suffi cient for
several baking trays 0.
IB_102858_SGB1200A1_LB5.indb 63 28.10.14 16:16