Manual Silvercrest IAN 306484 SGB 1200 A4 (page 35 of 116) (English, German, Dutch, French, Polish, Swedish)

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SGB 1200 A4

■ 32 │ GB│IE

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.

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.

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Silvercrest IAN 306484 SGB 1200 A4 Manual

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