Sharp R-68ST manual Quiche with Shrimps, Ricotta Pirogi, Small egg

R-68ST CkBk_EN.qxd 7/27/07 12:21 PM Page GB-36

ENTREMETS

France

QUICHE WITH SHRIMPS

Quiche aux crevettes

Total cooking time: 21-23 minutes

Dish:	Bowl with cover (1 L)
Ingredients
200 g	Flour
90 g	Butter or Margarine
3 tbsp	Cold water
1 tbsp	Butter or Margarine
75 g	Onion (50 g), chopped finely
120 g	Bacon, Finely seasoned
100 g	Peeled shrimps
1	Egg
100 ml	Sour cream
	Salt, Pepper, Nutmeg
1 tbsp	chopped parsley

Russia

RICOTTA PIROGI

Tlupozu

Total cooking time: approx.: 17-19 minutes Ingredients

200 g	Flour
1/2 tsp	Baking powder
30 g	Butter or margarine
1/2 tsp	Salt
1	Egg
50 ml	Sour cream
30 g	Parmesan, grated
150 g	Ricotta (or layered curd cheese)
1	Small egg

Salt, Milled pepper

For brushing:

1Egg yolk

1tbps Milk

Note: the pirogi should be eaten fresh and warm.

1.Knead flour, butter and water and allow to stand cold for 30 minutes.

2.Spread the butter in the dish. Add onions, bacon and shrimps to the dish and cook while covered. Stir once during the process.

3-4 Min. 100 P

3.Pour off the liquid after cooling. Beat the eggs with the sour cream and spices and herbs.

4.Roll the dough out into a circle with a diameter of approx. 26 cm, lay in the middle of the revolving plate and form an edge. Pierce the dough base several times with a fork.

5.Mix the ingredients for the topping, distribute evenly over the dough base and start baking.

1.8-9 Min. 50 P

2.ca. 5 Min.

3.ca. 5 Min.

1.To make the dough, knead flour, baking powder, margarine, salt, egg and sour cream into a smooth dough. let the dough stand cold for approx. 1 hour.

2.Mix the Parmesan with Ricotta and the egg. Season sharply with salt and pepper.

3.Roll the dough out thin on a working surface covered with flour. Create circles of approx.

10cm in diameter. Place a heaped teaspoon of the filling in the middle of each of them.

4.Whisk the egg yolk with the milk and brush the edges of the dough with this. Fold the dough half over the filling so that semicircles are created. Press the edges together with the prongs of a fork. Brush the pirogi with the remaining egg-milk mixture.

5.Put the pirogi on the revolving plate and cook. Produces approx. 10-12 pieces.

1.9-10 Min. 30 P

2.4-41/2Min. 50 P

GB-36