Recipe Book

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: 2
• Add 300 ml of water into the water
drawer.
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:
• 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
Method:
Knead spelt flour, butter, low fat quark and
a little salt into a dough and place in the
fridge.
Cut white cabbage into fine strips. Dice
bacon and fry in the clarified butter. Add the
cabbage and sauté until soft. Season with
salt, pepper and nutmeg and fold in the
sour cream.
Continue to braise until all liquid has
evaporated.
Hard boil eggs, cool and then dice, mix into
the cabbage and leave to cool.
Roll out the dough and cut out round
circles with an 8 cm diameter.
Put a little filling in the middle of each one
and fold over. Seal the edges by pressing
together with a fork.
Place the pierogi on a baking tray lined with
baking parchment and brush with egg yolk.
• Time in the appliance: 20 minutes
• Shelf position: 3
CASSEROLES/GRATINS
Lasagne
Ingredients for the meat sauce:
• 100 g streaky bacon
• 1 onion
• 1 carrot
• 100 g celery
• 2 tablespoons olive oil
• 400 g mince (a mixture of beef and pork)
• 100 ml meat stock
• 1 small tin tomatoes, chopped (about
400 g)
• oregano, thyme, salt and pepper
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 600 ml milk
• salt, pepper and nutmeg
Put together with:
• 3 tablespoons butter
• 250 g green lasagne
• 50 g Parmesan cheese, grated
• 50 g mild cheese, grated
Method:
Using a sharp knife cut the bacon from the
rind and gristle and cut into fine dice. Peel
the onion and carrot, clean the celery, dice
all vegetables finely.
Heat the oil in a casserole, sauté the bacon
and the diced vegetables while stirring
constantly.
Gradually add the mince, sauté while
stirring constantly to break up and deglaze
with the meat stock. Season the meat
sauce with tomato purée, the herbs, salt
and pepper and simmer with the lid on over
a low heat for about 30 minutes.
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