DE DIETRICH DOP1160 - Manual (Page 23)

23
SOME ICS RECIPES EN
P Piiz zz za a Base: 1 pizza crust
*with vegetables: 6 tablespoons tomato sauce + 100g diced courgettes + 50g diced bell
peppers + 50g sliced aubergine +2 small sliced tomatoes + 50g grated gruyere + oregano + salt
+ pepper.
*with roquefort and smoked bacon: 6 tablespoons tomato sauce + 100g smoked bacon
+ 100g roquefort in small chunks + 50g walnuts + 60g grated gruyere.
*with sausage and cottage cheese: 200 g drained cottage cheese spread on the crust +
4 sausages, sliced + 150g ham slivers + 5 olives + 50g grated gruyere + oregano + salt +
pepper.
Q Qu uiic ch he es s:: Base: 1 aluminium mould, diameter 27 to 30 cm
1 ready-to-use short crust pastry
3 beaten eggs + 50 cl heavy cream
salt, pepper, nutmeg.
Various garnishes:
200g precooked larding bacon
or - 1 kg cooked endives + 200g grated gouda
or - 200g broccoli + 100g small bacon pieces + 50g blue cheese
or - 200g salmon + 100g spinach, cooked and drained
R Ro oa as stt b be ee eff PARSLEY SAUTERNES Sauce with ROQUEFORT:
Cook 2 tablespoons of sliced shallots in butter until translucent. Add 10 cl Sauternes,
let it evaporate. Add 100g Roquefort, let it melt slowly. Add 20 cl liquid cream, salt, pepper.
Bring to a boil.
R Ro oa as stt p po orrk k Pork with prunes
Ask the butcher to carve a hole through the length of the roast. Stuff 20 prunes inside.
Serve sliced with its juices or cold with an endive salad.
C Ch hiic ck ke en n
Stuff it with a good bouquet of fresh tarragon or rub it with a mixture of 6 crushed
cloves of garlic with a pinch of coarse salt, and some peppercorns.
L La am mb b Anchovy sauce:
Puree 100g black olives, 50g capers and 3 anchovies, 1/2 clove of garlic and 10 cl olive
oil. Add 10 cl crème fraîche. Serve with sliced leg of lamb.