Aeg-Electrolux KB9820E-M User Manual download pdf (Page 40)

• 100 g onions, finely chopped

• 2 cloves of garlic, finely chopped

• Salt, pepper, oregano or pizza herbs

Method for the tomato sauce:

Mix onions, garlic, seasoning and herbs into the tomatoes and reduce the liquid, until a

thick sauce is produced Leave to cool.

Ingredients for the topping:

600 g pizza cheese (feta), coarsly grated, per pizza 150 g

Toppings 400 g:

Ham, salami, mushrooms, diced bacon, anchovies, per pizza 100 g

Finishing:

Divide the dough into 4 portions, shape into rounds and roll them out using a lot of flour

into bases approx 3-4 mm in thickness. Spread the bases with cold tomato sauce, leaving

about 1 cm at the edge. Cover with your desired toppings and pizza cheese.

Bake with pre-heating, 230°C

Setting Oven level Cook Time Water to add via water

drawer

P 8 PIZZA

3 25 min. ---

QUICHE LORRAINE

Ingredients for the pastry:

250 g flour, type 405

125 g butter

60 ml water

1 tsp salt

A little pepper and nutmeg

Preparation:

Mix together flour, butter and salt, add the water and knead together briefly to form a

pastry.

Leave the pastry to rest in the fridge for 1 hour.

Ingredients for the topping:

• 100 ml milk

• 150 ml sour cream

• 2 eggs

• 150 g Gruyère or Emmental cheese, grated

• 150 g lean ham, diced

• 150 g onions, diced

• Pepper, nutmeg

Preparation:

Lightly sauté the bacon and onions.

Whisk the milk, cream, eggs and seasoning together well, then mix in the cheese.

Finishing:

Roll out the pastry and lay it in a greased plain springform tin (dia. 28cm). Distribute the

bacon and onions evenly over the pastry and pour over the liquid mixture.

Setting Oven level Cook Time Water to add via water

drawer

Usage, Tables and Tips

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Aeg-Electrolux KB9820E-M User Manual Page 40

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