the dish. Mix egg and milk and season
with salt, pepper and nutmeg and then
pour onto the pasta mixture. Then
distribute the Parmesan onto the dish.
• Time in the appliance (min): 45
• Shelf position: 1
5.9 Potato Gratin:
Ingredients:
• 1,000 g potatoes
• 1 teaspoon each of salt, pepper and
nutmeg
• 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
grated cheese on top. Crush the second
clove of garlic and beat it together with
the milk and cream. Pour the mixture
over the potatoes and spread the rest of
the butter in small knobs on the gratin.
• Time in the appliance (min): 65
• Shelf position: 2
6. PIZZA, PIE AND QUICHE
6.1 Onion Tart:
For 4-6 people.
Ingredients for the dough:
• 300 g flour
• 20 g yeast
• 125 ml milk
• 1 egg
• 50 g butter
• 3 g salt
Ingredients for the topping:
• 750 g onions
• 250 g bacon
• 3 eggs
• 250 g crème fraîche
• 125 ml milk
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
Method:
Sieve the flour into a mixing bowl, make
a well in the centre. Cut up the yeast, put
into the well, mix with the milk and a little
flour from around the edge. Sprinkle with
flour, leave to rise in a warm place until
the flour sprinkled on the pre-dough is
showing cracks. Place the egg and butter
on the edge of the flour. Knead all
ingredients into a workable yeast dough.
Leave the dough to rise in a warm place
until it is about double the size. In the
meantime, peel and quarter the onions
and then slice thinly. Dice the bacon and
cook gently with the onions without
browning. Leave to cool. Roll out the
dough and place on a greased baking
tray, prick the bottom with a fork and
press the edges up. Leave to rise again.
Stir eggs, crème fraîche, milk, salt and
pepper together. Spread the cooled
onions and bacon on the dough base.
Put the mixture over all and smooth out.
• Time in the appliance (min): 45
• Shelf position: 1
6.2 Pierogi:
For 30 small pieces.
Ingredients for the dough:
• 250 g spelt flour
• 250 g butter
• 250 g low fat quark
• salt
Ingredients for the filling:
• 1 small head of white cabbage (400 g)
• 50 g bacon
• 2 tablespoon clarified butter
• salt, pepper and nutmeg
• 3 tablespoons sour cream
• 2 eggs
Other:
• Baking tray with baking parchment
12
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