AEG BE3003021W - Manual (Page 19)

Place flour, olive oil and salt in a mixing
bowl and combine until the mixture re-
sembles breadcrumbs. Add the water and
knead to a dough. 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 bot-
tom with a fork.
Put 1 tablespoon of olive oil in a pan. Peel
onions, slice thinly and sweat in the oil for
about 30 minutes with the lid on the pan.
Season with salt and pepper and mix in
1 / 2 teaspoon of chopped parsley.
Let onions cool slightly, then spread on
the pastry.
Then spread the ricotta and goat's chees
on top and add the olives. Sprinkle 1 / 2
teaspoon of chopped thyme over the top.
To make the filling, mix the eggs and the
cream together. Pour the filling over the
tart.
– Time in the appliance: 45 minutes
– Shelf positions: 1
Cheese Flan
Ingredients:
• 1.5 sheets original Swiss flaky pastry or
puff pastry (rolled out in a square)
• 500 g grated cheese
• 200 ml cream
• 100 ml milk
• 4 eggs
• salt, pepper and nutmeg
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 positions: 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 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 positions: 3
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 positions: 2
– For steam ovens: add 200 ml of water
into the water drawer
Farmer Bread
Ingredients:
• 500 g wheat flour
ENGLISH
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