Silvercrest SGB 1200 A4 Bedienungsanleitung Seite 67

Cauliflower (gratinated)
Ingredients:
♦ 1/2 head cauliflower (about 250 g)
♦ 3 lemon slices
♦ 1 tbsp . butter
♦ 1 heaped tsp . flour
♦ 1 tbsp . lemon juice
♦ 1 tbsp . slivered almonds
♦ 2 tbsp . gratin cheese (grated)
♦ Salt, pepper, nutmeg
Preparation:
1) Divide the cauliflower into florets and wash
them .
2) Cook the cauliflower with the lemon slices in
boiling, salted water for 8 –10 minutes until
the cauliflower is al dente . Retain about 150
ml of the cooking water before pouring the rest
away .
3) Melt the butter in a saucepan and then brown
the flour, while stirring continuously, for about
1 minute .
4) Continue stirring and pour in the cauliflower
water and let it cook for about 2 minutes . If the
roux gets too solid, gradually add more water
until a creamy consistency is achieved . Season
with lemon juice, nutmeg, salt and pepper .
5) Place the cauliflower in a baking dish (about
14 cm in diameter) and pour the sauce evenly
over it .
6) Sprinkle in the cheese and almond slivers over it .
7) Place the baking dish on the baking tray 9 .
8) Bake the prepared dish at 200 °C in a
pre-heated oven, using top and bottom heat,
for about 20 minutes on the bottom rail .
■ 64 │ GB │ MT
Salmon-filled flaky pastries (burek)
Ingredients:
♦ 1 pack of flaky pastry slices (approx . 8 pieces)
♦ 1 pack of smoked salmon, sliced (about 200 g)
♦ 1 lemon
♦ 1 onion
♦ 1 pack of cream cheese (200 g)
♦ Fresh dill
♦ Salt and pepper
♦ 1 egg yolk
Preparation:
1) Separate the puff pastry sheets and, if
necessary, allow them to thaw .
2) Mix the cream cheese with salt, pepper and
the juice of one lemon .
3) Finely dice the onion .
4) Add half of the salmon and the onion to the
cream cheese mixture and mix it all coarsely
with a blender .
5) Cut the remaining salmon into thin strips .
6) Add the salmon and the dill to the mixture and
blend all ingredients together .
7) Place individual tablespoonfuls of the mixture
on a flaky pastry sheet and fold them over .
8) Coat the resulting pouch with egg yolk .
9) Place the burek pieces on a baking sheet 9 .
Leave sufficient space between the individual
pouches because the flaky pastry will expand .
10) Bake the pastries on the lower rail at around
120 °C using top and bottom heat for about
25 – 30 minutes . The flaky pastry should turn
light brown in colour .
NOTE
The stated quantity of pastry is sufficient for
several baking trays 9 .
SGB 1200 A4