Tuna Spread; Traditional Pancakes; Sponge Pastry - Silvercrest SKMP 1300 B3 Bedienungsanleitung

Tuna spread

Ingredients:
■ 1 can of tuna in sauce with vegetables
■ 3 tbsp yoghurt
■ 1 tsp lemon juice, freshly pressed
■ 1 pinch salt
■ Freshly ground pepper
■ 2 hard-boiled eggs, diced
To serve:
■ Whole wheat bread in slices
■ Butter for buttering the bread
■ 1 hard-boiled egg, diced
■ Chives, chopped
Preparation:
1) Blend all ingredients in the blender t until the
desired consistency is reached (approx. 15
seconds), then season to taste.
2) Spread butter and the tuna mixture onto the
bread and sprinkle with chopped egg and chives.

Traditional pancakes

Ingredients:
■ 2 - 3 eggs
■ 375 ml milk
■ 1 pinch salt
■ 250 g fl our
■ Fat for frying
Preparation:
1) Mix the eggs, milk and salt with the beater w.
2) Sieve the fl our and then add it to the mixture.
Mix everything together with the beater w
until you have a smooth batter.
3) Leave the batter to rest for 20 minutes.
SKMP 1300 B3
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4) Heat the fat and, with a small ladle, place some
5) Fry the pancakes until golden brown on both

Sponge pastry

Ingredients:
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Preparation:
1) Line the bottom of a baking tin (diameter: 28 cm)
2) Beat the whole eggs in the mixing bowl 6 and
3) Then beat the mixture at the highest level with
4) Stir in the sugar and vanilla sugar and beat the
5) Mix the fl our, cornfl our and baking powder
6) Now stir in the remaining fl our in the same way
7) Immediately bake the tin in a pre-heated oven
batter in the pan. (Add only as much as is
needed to thinly cover the pan bottom.)
sides and serve hot.
3 eggs
3 - 4 tbsp of hot water
150 g sugar
1 packet of vanilla sugar
100 g pastry fl our
100 g cornfl our
2 - 3 level tsp of baking powder
with baking paper. Do not grease the edge, as
the surface will then not be evenly smooth and
browned.
add the hot water.
the beater w for about 1 minute until fl uff y.
mixture for a further two minutes at the highest
level.
together and sift half of it onto the creamed
eggs, then briefl y stir everything at Level 4.
and pour the mixture into the prepared baking tin.
with top and bottom heat at 175-200°C for
approx. 20 - 30 minutes.
GB │ CY │ 13 ■