AEG KE8404021M - Manual (Page 19)

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: 40 minutes
– Shelf position: 2
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 pep-
per. 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 mix-
ture on one corner of each strip and 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 position: 2
White Bread
Ingredients:
• 1000 g flour
• 40 g fresh yeast or 20 g dried yeast
• 650 ml milk
• 15 g salt
Other:
• Baking tray which has been greased or
lined with baking parchment
Method:
Place flour and salt in a large bowl. Dis-
solve the yeast in tepid milk and add to
the flour. Knead all ingredients into a
workable dough. Depending on the quali-
ties of the flour, a little more milk may be
required to achieve a workable dough.
Leave the dough to rise until it doubles in
volume.
Cut the dough into two, make into two
long loaves and place on the baking tray
which has been greased or covered with
baking parchment.
Leave the loaves to rise again by half their
volume.
Before baking, dust them with flour and
with a sharp knife cut 3 - 4 diagonal lines,
at least 1 cm deep.
– Time in the appliance: 55 minutes
– Shelf position: 1
– For steam ovens: add 100 ml of water
into the water drawer
Farmer Bread
Ingredients:
• 500 g wheat flour
• 250 g rye flour
• 15 g salt
• 1 small packet dried yeast
• 250 ml water
• 250 ml milk
Other:
• Baking tray which has been greased or
lined with baking parchment
Method:
Place wheat flour, rye flour, salt and dried
yeast in a large bowl.
Mix water, milk and salt and add to the
flour. Knead all ingredients into a worka-
ble dough. Leave the dough to rise until it
doubles in volume.
Shape the dough into a long loaf and
place on the baking tray which has been
greased or covered with baking parch-
ment.
Leave the loaf to rise again by half its vol-
ume. Before baking dust with a little flour.
– Time in the appliance: 60 minutes
– Shelf position: 1
– For steam ovens: add 100 ml of water
into the water drawer
Pierogi (30 small pieces)
Ingredients for the dough:
• 250 g spelt flour
• 250 g butter
• 250 g low fat quark
• salt
Ingredients for the filling:
ENGLISH
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