Manual Unold 48360 (page 20 of 72) (English, German, Dutch, French, Italian, Polish, Spanish)

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Stand 5.2.2020

Savoury oreshki

Tomato oreshki

250 g butter, 2 eggs, 1 envelope tomato sauce

(powder, ¼ tsp chili powder, 2 TBSP bruschetta

seasoning, 450 g white flour, type 405, 2 large

pinches baking powder

Savoury oreshki

250 g butter, 2 eggs, 2 ½ TBSP granulated veg-

etable broth, 450 g white flour, type 405, 2

large pinches baking powder

Herb oreshki

250 g butter, 2 eggs, 1 TBSP dried wild gar-

lic, 1 jar basil pesto (190 g), 500 g wholemeal

wheat flour, 2 large pinches baking powder

Preparation

Make a kneaded dough from the ingredients.

Refrigerate the dough for approx. 1 hour. Form

small balls (approx. 1.5 - 2 cm diameter). You

can also use a melon baller to do this. Initially

several attempts may be necessary to find the

ball size that is just right. Place the balls in the

appliance, close the appliance and bake the

oreshki approx. 3 minutes until the desired lev-

el of browning. When the oreshki have finished

baking, grasp both handles of the appliance,

open the appliance and shake the oreshki onto

a baking sheet. At the beginning, after cooling,

cut off the excess dough from the baked oreshki.

You can also bake the oreshki and store them for

use later on. They can be stored for some time

is a sealed, air-tight container. Please do not use

fresh herbs, as they contain too much moisture

and the oreshki could soften and spoil.

Sweet fillings for oreshki

For the fillings, blend together the respective

specified ingredients. Please fill the oreshki

just before serving them so that the shell re-

mains crispy.

Nougat filling

200 g nut nougat spread, 200 g cream cheese

Egg liqueur filling

100 ml egg liqueur, 1 envelope vanilla sugar,

100 ml sweet cream 1 envelope Paradiescreme

Vanille (cream dessert with vanilla flavour)

Raspberry filling

100 ml sweet cream, 1 TBSP sugar, 1 envelope

whipped cream stabiliser

Whip the cream until stiff, and then fold 200 g

fresh raspberries into the cream.

Savoury fillings for oreshki

For the fillings, thoroughly blend together the re-

spective specified ingredients. You can also fill

the oreshki with ready-made salads, e.g. meat

salad, poultry salad, puszta salad or egg salad.

Smoked salmon filling

100 g smoked salmon, 200 g cream cheese, 1

tsp creamed horseradish

Chop and mix all ingredients, for example,

with the ESGE-Zauberstab

or the ESGE-

Zauberette

. Instead of smoked salmon, you can

also use smoked trout filets or tuna fish in oil.

Cheese filling

100 g finely chopped Emmentaler cheese,

150 g herb cream cheese, 1 TBSP cherry bran-

dy (alternative: 150 g neutral cream cheese and

10 cocktail cherries)

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Unold 48360 Manual

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