Sharp R-68ST-A Mode D'emploi page 257

ENTREMETS
France
QUICHE WITH SHRIMPS
Quiche aux crevettes
Total cooking time: 21-23 minutes
Dish: Bowl with cover (1 L)
Ingredients
200 g Flour
90 g Butter or Margarine
3 tbsp Cold water
1 tbsp Butter or Margarine
75 g Onion (50 g), chopped finely
120 g Bacon, Finely seasoned
100 g Peeled shrimps
1 Egg
100 ml Sour cream
Salt, Pepper, Nutmeg
1 tbsp chopped parsley
Russia
RICOTTA PIROGI
Tlupozu
Total cooking time: approx.: 17-19 minutes
Ingredients
200 g Flour
1 / tsp Baking powder
2
30 g Butter or margarine
1 / tsp Salt
2
1 Egg
50 ml Sour cream
30 g Parmesan, grated
150 g Ricotta (or layered curd cheese)
1 Small egg
Salt, Milled pepper
For brushing:
1 Egg yolk
1 tbps Milk
Note: the pirogi should be eaten fresh and warm.
R-68ST-A [06_02 EN] CkBk.indd 36 R-68ST-A [06_02 EN] CkBk.indd 36
1. Knead flour, butter and water and allow to stand
cold for 30 minutes.
2. Spread the butter in the dish. Add onions, bacon
and shrimps to the dish and cook while covered.
Stir once during the process.
3-4 Min. 100 P
3. Pour off the liquid after cooling. Beat the eggs with
the sour cream and spices and herbs.
4. Roll the dough out into a circle with a diameter of
approx. 26 cm, lay in the middle of the revolving
plate and form an edge. Pierce the dough base
several times with a fork.
5. Mix the ingredients for the topping, distribute evenly
over the dough base and start baking.
1. 8-9 Min.
2. ca. 5 Min.
3. ca. 5 Min.
1. To make the dough, knead flour, baking powder,
margarine, salt, egg and sour cream into a smooth
dough. let the dough stand cold for approx. 1 hour.
2. Mix the Parmesan with Ricotta and the egg. Season
sharply with salt and pepper.
3. Roll the dough out thin on a working surface
covered with flour. Create circles of approx. 10 cm
in diameter. Place a heaped teaspoon of the filling
in the middle of each of them.
4. Whisk the egg yolk with the milk and brush the
edges of the dough with this. Fold the dough half
over the filling so that semicircles are created. Press
the edges together with the prongs of a fork. Brush
the pirogi with the remaining egg-milk mixture.
5. Put the pirogi on the revolving plate and cook.
Produces approx. 10-12 pieces.
1. 9-10 Min.
2. 4-4 1 / Min.
2
GB-36
50 P
30 P
50 P
7/14/09 10:11:23 AM 7/14/09 10:11:23 AM