De Dietrich DOP8785BB Gebrauchsanleitung Seite 215

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COOKING
Chicken
Stuff it with a good bouquet of fresh
tarragon or rub it with a mixture of 6
crushed cloves of garlic with a pinch of
coarse salt, and some peppercorns.
Lamb
Anchovy sauce:
Puree 100g black olives, 50g capers and
3 anchovies, 1/2 clove of garlic and 10 cl
olive oil. Add 10 cl crème fraîche. Serve
with sliced leg of lamb.
Stuffed vegetables
Leftovers from pot au feu, leg of lamb,
pork roasts, and roasted poultry can be
finely chopped for an excellent base.
Flaky praline apple tart
1 flaky pastry crust rolled and pricked
with a fork.
200 ml cream brought to a boil with a
vanilla pod.
2 beaten eggs with 30g sugar, add the
cooled cream.
2 apples cut into cubes rolled in 70g
crushed pralines.
Add cream and apples to crust. Place in
the oven.
Pound cake with citrus fruits
Caramel: 20 lumps of sugar (200g).
Cake: 4 eggs.
200g granulated sugar.
200g flour.
200g good butter.
2 teaspoons baking powder.
Fruits: 1 small tin of citrus fruits in syrup.
Drain the fruit. Prepare a caramel icing.
When it has taken on colour, turn it out
into a cake pan; tip it around to distribute
the caramel. Let cool. In the bowl of
an electric blender, mix the softened
butter with the sugar. Add the whole
eggs one at a time, then the sifted flour.
Finish with the baking powder. Place
the citrus sections in a flower pattern
on the caramel icing. Pour in the batter.
Place in the oven on the "CAKE" setting.
Unmould in a pretty dish and serve
cold. Other fruits can be used, such as
apples, pears or apricots.
Individual chocolate cakes
12 individual aluminium ramekins.
60g butter.
200g bitter chocolate (more than 50%
cocoa).
100g caster sugar.
4 eggs.
1 packet of baking powder.
70g sifted flour.
Melt the chocolate with the butter over
very low heat. Work the egg yolks into the
sugar until the mixture becomes smooth.
Add the flour, melted chocolate with
butter and finish with the baking powder.
Beat the egg whites into stiff peaks and
gently fold them into the mixture. Lightly
butter and flour the aluminium ramekins
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