AEG BP8314001M - Manual (Page 4)

Method:
• Sprinkle fish fillets with lemon juice and
leave to marinade for a while, then dab
off surplus juice with kitchen paper.
Season the fish fillets on both sides with
salt and pepper. Then place fish fillets
in a buttered ovenproof dish.
• Mix together the grated cheese, cream,
breadcrumbs, tarragon and chopped
parsley. Spread the mixture immediate-
ly on the fish fillets and place small
knobs of butter on the mixture.
– Time in the appliance: 35 minutes
– Shelf position: 2
8 - PIZZA
Ingredients for the dough:
• 14 g yeast
• 200 ml tepid water
• 300 g flour
• 3 g salt
• 1 tablespoon oil
Ingredients for the topping:
• 1 / 2 small tin tomatoes, chopped
• 200 g Emmental cheese, grated
• 100 g salami
• 100 g cooked ham
• 150 g mushrooms (tinned)
• 150 g Feta cheese
• oregano
Method:
• Crumble yeast into a bowl and dissolve
in the tepid water. Mix the salt into the
flour and add it with the oil to the bowl.
Knead the ingredients until a workable
dough that does not stick to the bowl is
produced. Then leave the dough to rise
in a warm place until it doubles in vol-
ume. Roll out the dough and place on
the greased baking tray, prick the bot-
tom with a fork. Place the ingredients
for the topping on the base in the order
given.
• Use baking tray, greased.
– Shelf position: 1
9 - 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
Method:
• Place flour, butter, eggs and spices in a
mixing bowl and mix to a smooth pas-
try. 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 fill-
ing, mix the eggs, the sour cream and
the seasoning together. Then add the
cheese.
• Black baking tin, greased, diameter 28
cm
– Shelf position: 1
10 - LEMON SPONGE CAKE
Ingredients for the mixture:
• 250 g butter
• 200 g sugar • 1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
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