Recipe Book

Method:
• Place flour, butter, eggs and spices in a
mixing bowl and mix to a smooth pastry.
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 filling, mix the
eggs, the sour cream and the seasoning
together. Then add the cheese.
Pour the filling over the bacon.
• Black baking tin, greased, diameter 28
cm
•Shelf position: 1
• Time in the appliance: 40 minutes
3 - POTATO GRATIN
Ingredients:
• 1000 g potatoes
• 1 teaspoon each of salt, pepper and nut-
meg
• 2 cloves of garlic
• 200 g grated cheese
• 200 ml milk
•200 ml cream
• 4 tablespoons butter
Method:
• Peel potatoes, slice thinly, dry and then
season. Rub an ovenproof baking dish
with a clove of garlic and then grease the
dish with a little butter. Spread half of the
seasoned potato slices in the dish and
sprinkle some of the grated cheese over
them. Layer the rest of the potato slices
over this and spread the rest of the grat-
ed cheese on top. Crush the second
clove of garlic and beat it together with
the milk and the cream. Pour the mixture
over the potatoes and spread the rest of
the butter in small knobs on the gratin.
•Shelf position: 2
• Time in the appliance: 65 minutes
4 - LEMON SPONGE CAKE
Ingredients for the mixture:
• 250 g butter
• 200 g sugar
• 1 packet vanilla sugar (approximately 8
g)
•1 pinch salt
•4 eggs
• 150 g flour
• 150 g cornflour
• 1 level teaspoon baking powder
• grated peel of 2 lemons
Ingredients for the glaze:
• 125 ml lemon juice
• 100 g icing sugar
Other:
• Square baking tin, 30 cm long
• Margarine for greasing
• Breadcrumbs for coating baking tin
Method:
• Place butter, sugar, lemon peel, vanilla
sugar and salt in a mixing bowl and
cream together. Then add the eggs one
at a time and cream together again. Add
the flour and cornflour mixed with the
baking powder to the creamed mixture
and fold in. Put the mixture into the
greased and breadcrumbed baking tin,
smooth out and put in the appliance. Af-
ter baking, mix lemon juice and icing
sugar. Turn the cake out onto a piece of
aluminium foil. Fold up the aluminium foil
against the sides of the cake so that the
glaze cannot run out. Pierce the cake
with a wooden chopstick and brush on
the glaze. Then leave the cake for a while
to soak up the glaze.
• Shelf position: 1
• Time in the appliance: 75 minutes
5 - LASAGNE
Ingredients for the meat sauce:
•100 g streaky bacon
• 1 onion
• 1 carrot
• 100 g celery
• 2 tablespoons olive oil
• 400 g mince (a mixture of beef and pork)
• 100 ml meat stock
• 1 small tin tomatoes, chopped (about
400 g)
• oregano, thyme, salt and pepper
Ingredients for the Béchamel sauce:
• 75 g butter
ENGLISH 17