Recipe Book

Place pastry on a well greased baking
tray. Prick dough well all over with a fork.
Spread the cheese evenly on the pastry.
Mix cream, milk and eggs and season
with salt, pepper and nutmeg. Mix well
again and pour over the cheese.
• Time in the appliance: 40 minutes
• Shelf position: 2
7.6 Cheese Pastry
Ingredients:
• 400 g Feta cheese
• 2 eggs
• 3 tablespoons chopped flat leaf
parsley
• black pepper
• 80 ml olive oil
• 375 g filo pastry
Method:
Mix together Feta, eggs, parsley and
pepper. Cover filo pastry with a damp
cloth, so that it does not dry out. Lay 4
sheets on top of one another, brushing
each lightly with oil.
Cut into 4 strips, each about 7 cm long.
Place 2 heaped tablespoons of Feta
mixture on one corner of each strip and
fold this up diagonally into a triangle.
Place upside down on a baking tray and
brush with oil.
• Time in the appliance: 25 minutes
• Shelf position: 2
7.7 White Bread
Ingredients:
• 1000 g flour
• 40 g fresh yeast or 20 g dried yeast
• 650 ml milk
• 15 g salt
Other:
• Baking tray which has been greased
or lined with baking parchment
Method:
Place flour and salt in a large bowl.
Dissolve the yeast in tepid milk and add
to the flour. Knead all ingredients into a
workable dough. Depending on the
qualities of the flour, a little more milk
may be required to achieve a workable
dough.
Leave the dough to rise until it doubles
in volume.
Cut the dough into two, make into two
long loaves and place on the baking tray
which has been greased or covered with
baking parchment.
Leave the loaves to rise again by half
their volume.
Before baking, dust them with flour and
with a sharp knife cut 3 - 4 diagonal lines,
at least 1 cm deep.
• Time in the appliance: 55 minutes
• Shelf position: 1
7.8 Farmer Bread
Ingredients:
• 500 g wheat flour
• 250 g rye flour
• 15 g salt
• 1 small packet dried yeast
• 250 ml water
• 250 ml milk
Other:
• Baking tray which has been greased
or lined with baking parchment
Method:
Place wheat flour, rye flour, salt and dried
yeast in a large bowl.
Mix water, milk and salt and add to the
flour. Knead all ingredients into a
workable dough. Leave the dough to rise
until it doubles in volume.
Shape the dough into a long loaf and
place on the baking tray which has been
greased or covered with baking
parchment.
Leave the loaf to rise again by half its
volume. Before baking dust with a little
flour.
• Time in the appliance: 60 minutes
• Shelf position: 1
7.9 Pierogi (30 small pieces)
Ingredients for the dough:
• 250 g spelt flour
• 250 g butter
• 250 g low fat quark
• salt
Ingredients for the filling:
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