Évaluations - 2, GPA: 4
(
)
)
|
Facilité d'utilisation
B Grease a baking tin with a diameter of 24 cm and cover the bottom and sides evenly with dough. Spread the leek mixture onto the dough and pour the rest of the ingredients over it. Bake in a preheated oven for about 40min at 180cC. Can be ser ved warm or cold. Hungarian-style goulash Ingredients: -1 tbsp oil -1 medium onion -1 tsp paprika -400 g beef or pork -1 green pepper -1 tomato -salt -200 g carrots -300 g potatoes -caraway seeds ENGLISH 21 B Wash the meat and cut it into 2 cm cubes. Peel the onion and chop it in the food processing bowl using the metal blade. Core the green pepper and slice it into rings using the adjustable slicing disc. Peel the tomato, remove the pips and cut it into thin strips. Fr y the chopped onion in the oil until soft. Remove from the heat and sprinkle the paprika over the onion, add the meat and fr y over a high heat for a few minutes while stirring constantly. Add the green pepper, the tomato and salt to taste, cover the pan and braise in its own juice over a moderate heat until almost tender. B Meanwhile, peel and slice the carrots using the adjustable slicing disc and peel and dice the potatoes. Add them to the meat and pour enough cold water for the amount of soup you want to make (approx. 1,2 litres).Season with a pinch of caraway seeds and simmer until ever ything is soft as butter, adding more salt if necessar y. B Ser ve hot.You could add a garnish of green pepper rings and ser ve sharp cherr y paprika on a separate plate. Strawberry tart Ingredients: -100 g margarine -100 g sugar -3 egg yolks -240 g flour -100 g coconut Filling: -80 g sugar -2 tsp. lemon juice 22 ENGLISH -400 g cream cheese -500 g strawberries Glaze: -500 g strawberries -250 ml water -120 g sugar -60 g cornstarch Garnishing: -250 g cream B Heat oven to 180cC. Cream margarine and sugar in the bowl with the mixing accessor y. B Blend in egg yolk, then stir in flour and flaked coconut. Put the dough on the baking plate, flute the edge and prick with a fork. Bake for 15 - 20 minutes until light brown. Let the tart cool on a rack. Mix sugar, lemon juice and cream cheese in the bowl until fluffy using the mixing accessor y. Spread on the cooled tart shell. Arrange a part of the strawberries (stem side down) on the tart. Put in the refrigerator. B Prepare the glaze. Blend the remaining strawberries with the water and the sugar in the blender jar. Dissolve the cornstarch in 125 ml of the strawberr y mixture. Bring the strawberr y mixture to boil. When it is boiling stir in the dissolved cornstarch. Spoon the hot glaze over the strawberries and chill for 2 hours. Top with cream whipped to stiff peaks. Fresh fruit milkshake Ingredients: -100 g bananas or strawberries -200 ml fresh milk -50 g vanilla ice cream -granulated sugar to taste B Peel the bananas or rinse the strawberries. Cut fruit into smaller pieces. Put all the ingredients in the blender jar. Blend until smooth. B You can use fruit of your choice to make your favourite fresh fruit milkshake. Hazelnut Bread Ring Ingredients dough: -500 g sieved flour -75 g sugar -1 tsp. salt -1 egg -250 ml milk (at 35cC) -100 g butter, softened -30 g fresh yeast (for dr y yeast, read the instructions on the package) Filling: -250 g chopped hazelnuts -100 g sugar -2 sachets of vanilla sugar -125 ml cream B Heat oven to 200cC. Mix milk, yeast and sugar in the bowl for 15 seconds using the kneading tool. Add flour, salt, butter and egg. Knead the dough mixture for 2 minutes. Put the dough into a separate bowl and cover it with a damp cloth and allow the dough to rise in a lukewarm place for 20 minutes. B Chop the hazelnuts using the metal blade. Mix ingredients for the filling. Roll the dough out into a rectangular shape. Spread it with the hazelnut mixture, then roll it up into a ring. Put the ring in a buttered spring-release tin. Let the ring rise for 20 minutes. Brush some whipped egg yolk onto the top and place the tin on a rack in the centre of the oven. Bake for 25 - 30 minutes at 200cC. Chocolate cake Ingredients: -140 g butter, softened -110 g icing sugar -140 g chocolate -6 egg whites -6 egg yolks -110 g granulated sugar -140 g wheat flour Filling: -200 g apricot jam Glaze: -125 ml water -300 g sugar -250 g grated chocolate -whipped cream, if desired B Heat oven to 160cC. Cream butter with icing sugar using the mixing accessor y. Melt the chocolate and mix in. Add egg yolks one by one to ENGLISH 23 the mixture and mix until creamy. Whip the egg white with the granulated sugar until stiff and foamy using the mixing accessor y. Add the egg white foam to the mixture and stir in gently. Then fold in flour with a spatula. Put the cake mixture into the greased baking tin. Bake for one hour at 160cC. The first 15 minutes the oven door should be kept slightly ajar. B Allow the cake to cool for a while in the baking tin (24 cm), then turn it onto a wire rack to cool further. Cut the cake horizontally in half, spread one half with apricot jam and put the two halves t...