A Few Recipes - Atag ZX6011N Mode D'emploi

the "EASY COOK" function

a few recipes

P
izza
pepper diced; half a small aubergine, sliced; 2 tomatoes, sliced; 50 g
grated Gruyère cheese, oregano, salt and pepper
smoked back bacon; 100 g Roquefort, diced; 50 g walnuts; 60 g grated Gruyère.
and spread on the dough base; 4 sausages sliced in rounds; 150 g
ham in strips; 5 olives; 50 g grated Gruyère; oregano, salt and pepper.
T
arts
F
laky pastry apple praline flan:
Q
uiches :
Choice of toppings:
F
ish
Sea bream with dry cider:
mushrooms, place them in a dish and lay the fish on top. Pour in the cider, add salt,
pepper and a few knobs of butter and place in the oven. Fry the unpee led, quartered
apples in the remaining butter. When the fish is cooked, remove it from its dish and
place on a warm plate. Sieve the liquid off, save the mushrooms and reduce the stock.
Add the cream to the juices and serve with the apples and mushrooms.
104
(using a ready-prepared dough base for each pizza)
*Vegetable pizza: 6 tbsp. tomato sauce; 1 large courgette, diced; half a
*Roquefort cheese and smoked bacon: 6 tbs. tomato sauce, 4 rashers
*Sausage and cottage cheese: 200 g cottage cheese, sieved, drained
Q
uiches
/
Use an aluminium flan tin 30 cm diam
Line a flan tin with flaky pastry and prick all over with a fork.
Bring 200 ml cream with a vanilla pod in it to the boil. Leave to cool.
Beat together 2 eggs and 30 g sugar and add the cooled cream. Dice
two eating apples and roll in 70 g praline. Spoon the cream and apples
into the flan case and cook in the oven.
Use an aluminium flan tin 27 to 30 cm diam
Ready-made shortcrust pastry
Beat together 3 eggs and 500 ml thick cream
Salt, pepper and nutmeg.
8 rashers bacon cooked and chopped,
or 1 kilo cooked chicory and 200 g grated Gouda
or 200 g broccoli, 4 rashers bacon in bits and 50 g
Stilton cheese
or 200 g salmon and 100 g spinach cooked and drained
Gut and clean the fish and remove the scales. Chop the shallots, slice the
1 sea bream weighing 1.5 kg.
500 g mushrooms.
2 cooking apples.
2 shallots.
2 tbsp thick cream.
100g butter.
500 ml cider; salt and pepper.