Recipes

Recipes 65
Cakes, biscuits
approx. 1 kg,
approx. 661 kJ/159 kcal per slice
Green spelt bread with sheep’s cheese
»tasty even without a topping«
Ingredients:
150 g carrots
100 g sheep’s cheese
1 tbsp. olive oil
40 g fresh yeast
1 pinch of sugar
1/2 tsp. salt
250 ml warm buttermilk
400 g wholewheat flour
100 g green spelt flour
125 g ground nuts
3 tsp. ground coriander
2 tsp. thyme
1 sp. rosemary
Tableware:
Preparation:
1. Wash, clean and finely grate the carrots. Crush the sheep’s
cheese with olive oil and gently heat.
} Microwave on medium setting approx. 30 secs.
2. Dissolve the yeast in buttermilk. Add all ingredients into
a mixing bowl and knead with a handheld mixer until the
dough no longer sticks to the edge of the bowl.
3. Cover the dough with a towel and store in a warm place
for approx. 30 mins.
4. Form a bread loaf, drizzle with olive oil and sprinkle with
thyme. Place in the appliance and bake.
} 180 - 190 °C 60 - 90 mins or
} 180 °C on medium microwave setting for 35 - 40 mins.
8 portions
approx. 1361 kJ/325 kcal per portion
Tomato and mushroom quiche
»vegetarian«
Ingredients:
275 g fresh pu pastry
4 beef tomatoes
100 g mushrooms
2 eggs
200 g sour cream
1 pinch cayenne pepper
1 pinch pepper
1 pinch nutmeg
1 pinch salt
Fresh herbs
75 g grated cheese
Tableware:
Preparation:
1. Place the pu pastry on a baking tray lined with non-
stick baking paper and form a slightly higher edge with the
dough.
2. Wash the tomatoes, slice, peel the mushrooms and finely
slice then sprinkle over the dough.
3. Mix the eggs, sour cream, spices and chopped herbs
together, pour over the tomatoes, sprinkle with cheese
and bake.
} 180 - 190 °C 50 - 55 mins. or
} 180 °C on medium microwave setting 25 - 35 mins.
4. Serve warm or cold.
KOENIC_Convection_Recipe_141117.indb 65 17/11/14 2:57 PM