Silvercrest SGB 1380 B2 - Manual (Page 14)

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Cauliflower (overbaked)
Ingredients:
•
1/2 head cauliflower (about 250 g)
• 3 Lemon slices
• 1 tbsp. Butter
• 1 heaped tsp Flour
• 1 tbsp. lemon juice
• 1 tbsp slivered Almonds
• 2 tbsp Gratin cheese (grated)
• Salt, pepper, nutmeg
Preparation:
➩ Divide the cauliflower into florets and wash
them.
➩ Cook the cauliflower with the lemon slices in
boiling salted water for 8-10 minutes, until the
cauliflower is al dente. Retain about 150 ml
of the cooking water before pouring the rest
away.
➩ Melt the butter in a saucepan and then brown
the flour, with constant stirring, for about 1 mi-
nute.
Under constant stirring pour in the cauliflower
water and let it cook for about 2 minutes.
Should the roux be too hard, gradually add
more water until a creamy consistency is achie-
ved. Flavour with lemon juice, nutmeg, salt and
pepper.
➩ Place the cauliflower in a baking dish (about
14 cm in diameter) and pour the sauce evenly
over it.
➩ Sprinkle the cheese and almond slivers over it.
➩ Place the baking dish on a baking tray 8.
➩ Bake the prepared dish at 200°C in a pre-
heated oven, with top and bottom heat, for
about 20 minutes on the bottom rail.
Puff pastry pouches (Bourekas) filled
with salmon
Ingredients:
•
1 pack Puff pastry sheets (about 8 pieces)
• 1 Pack Smoked salmon, sliced (about 200 g)
• 1 Lemon
• 1 Onion
• 1 Pack Cottage cheese (200 g)
fresh Dill
Salt and pepper
1 Egg yolk
Preparation:
➩ Take the puff pastry sheets apart and, if neces-
sary, allow them to thaw.
➩ Combine the Cottage cheese with salt, pepper
and the juice of one lemon.
➩ Finely dice the onion.
➩ Add half of the salmon and the onion to the
cottage cheese mixture and mix it all coarsely
with a hand blender.
➩ Cut the remaining salmon into thin strips.
➩ Add the salmon and the dill to the mass and
mix everything together.
➩ Place a tablespoon of the mixture on a puff
pastry sheet and fold it over.
➩ Coat the resulting pouch with egg yolk.
➩ Place the bourekas on a baking tray 8.
Leave sufficient space between the individual
pouches, because the puff pastry will expand.
➩ Bake the bourekas on the lower rail at about
200° C with convection for approx. 25-30 mi-
nutes. The puff pastry should gain a light brown
colour.
The given pastry volume is sufficient for several
baking trays 8.