Manual Silvercrest SGB 1380 B2 - IAN 89210 (page 42 of 46) (English, German, Dutch)

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Cauliflower (overbaked)

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:

➩ Divide the cauliflower into florets and wash

them.

➩ 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.

➩ Melt the butter in a saucepan and then brown

the flour, with constant stirring, for about 1 mi-

nute.

Under constant stirring pour in the cauliflower

water and let it cook for about 2 minutes.

Should the roux be too hard, gradually add

more water until a creamy consistency is achie-

ved. Flavour with lemon juice, nutmeg, salt and

pepper.

➩ Place the cauliflower in a baking dish (about

14 cm in diameter) and pour the sauce evenly

over it.

➩ Sprinkle the cheese and almond slivers over it.

➩ Place the baking dish on a baking tray

➩ Bake the prepared dish at 200°C in a pre-

heated oven, with top and bottom heat, for

about 20 minutes on the bottom rail.

Puff pastry pouches (Bourekas) filled

with salmon

Ingredients:

• 1 pack Puff pastry sheets (about 8 pieces)

• 1 Pack Smoked salmon, sliced (about 200 g)

• 1 Lemon

• 1 Onion

• 1 Pack Cottage cheese (200 g)

fresh Dill

Salt and pepper

1 Egg yolk

Preparation:

➩ Take the puff pastry sheets apart and, if neces-

sary, allow them to thaw.

➩ Combine the Cottage cheese with salt, pepper

and the juice of one lemon.

➩ Finely dice the onion.

➩ Add half of the salmon and the onion to the

cottage cheese mixture and mix it all coarsely

with a hand blender.

➩ Cut the remaining salmon into thin strips.

➩ Add the salmon and the dill to the mass and

mix everything together.

➩ Place a tablespoon of the mixture on a puff

pastry sheet and fold it over.

➩ Coat the resulting pouch with egg yolk.

➩ Place the bourekas on a baking tray

Leave sufficient space between the individual

pouches, because the puff pastry will expand.

➩ Bake the bourekas on the lower rail at about

200° C with convection for approx. 25-30 mi-

nutes. The puff pastry should gain a light brown

colour.

The given pastry volume is sufficient for several

baking trays

IB_89210_11_SGB1380B2_DE_NL.qxp 16.10.2013 8:50 Uhr Seite 39

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Silvercrest SGB 1380 B2 - IAN 89210 Manual

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