LAMONA LAM3700 Livro de Receitas descarregar pdf (Página 18)

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: 45 minutes

• Shelf position: 1

Quiche Lorraine

Ingredients for the pastry:

• 200 g flour

• 2 eggs

• 100 g butter

• 1/2 teaspoon salt

• a little pepper

• 1 pinch nutmeg

Ingredients for the topping:

• 150 g grated cheese

• 200 g cooked ham or lean bacon

• 2 eggs

• 250 g sour cream

• salt, pepper and nutmeg

Other:

• Black baking tin, greased, diameter 28

cm

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.

• Time in the appliance: 40 minutes

• Shelf position: 2

Goat's cheese Flan

Ingredients for the pastry:

• 125 g flour

• 60 ml olive oil

• 1 pinch salt

• 3 - 4 tablespoons cold water

Ingredients for the topping:

• 1 tablespoon olive oil

• 2 onions

• salt and pepper

• 1 teaspoon chopped thyme

• 125 g ricotta

• 100 g goat’s cheese

• 2 tablespoons olives

• 1 egg

• 60 ml cream

Other:

• Black baking tin, greased, diameter 28

cm

Method:

Place flour, olive oil and salt in a mixing

bowl and combine until the mixture

resembles breadcrumbs. Add the water

and knead to a dough. 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.

Put 1 tablespoon of olive oil in a pan. Peel

onions, slice thinly and sweat in the oil for

about 30 minutes with the lid on the pan.

Season with salt and pepper and mix in 1/2

teaspoon of chopped parsley.

Let onions cool slightly, then spread on the

pastry.

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