John Lewis JLBIOS612 Livro de Receitas descarregar pdf (Página 6)

Method:

• Crumble yeast into a bowl and dissolve in the

tepid water. Mix the salt into the flour and

add it with the oil to the bowl. Knead the

ingredients until a workable dough that does

not stick to the bowl is produced. Then leave

the dough to rise in a warm place until it

doubles in volume. Roll out the dough and

place on the greased baking tray, prick the

bottom with a fork. Place the ingredients for

the topping on the base in the order given.

• Use baking tray, greased.

– Shelf position: 1

9 - QUICHE LORRAINE

Ingredients for the pastry:

• 200 g flour

•2 eggs

• 100 g butter

• 1 / 2 teaspoon salt

• a little pepper

• 1 pinch nutmeg

Ingredients for the topping:

• 150 g grated cheese

• 200 g cooked ham or lean bacon

•2 eggs

• 250 g sour cream

• salt, pepper and nutmeg

Method:

• Place flour, butter, eggs and spices in a mixing

bowl and mix to a smooth pastry. Put the

pastry in the fridge for a few hours. Then roll

out the pastry and place in the greased black

baking tin. Prick the bottom with a fork.

Spread the bacon on the pastry. To make the

filling, mix the eggs, the sour cream and the

seasoning together. Then add the cheese.

• Black baking tin, greased, diameter 28 cm

– Shelf position: 1

10 - LEMON SPONGE CAKE

Ingredients for the mixture:

• 250 g butter

• 200 g sugar

• 1 packet vanilla sugar (approximately 8 g)

• 1 pinch salt

•4 eggs

• 150 g flour

• 150 g cornflour

• 1 level teaspoon baking powder

• grated peel of 2 lemons

Ingredients for the glaze:

• 125 ml lemon juice

• 100 g icing sugar

Other:

• Square baking tin, 30 cm long

•Margarine for greasing

• Breadcrumbs for coating baking tin

Method:

• Place butter, sugar, lemon peel, vanilla sugar

and salt in a mixing bowl and cream together.

Then add the eggs one at a time and cream

together again. Add the flour and cornflour

mixed with the baking powder to the

creamed mixture and fold in. Put the mixture

into the greased and breadcrumbed baking

tin, smooth out and put in the appliance.

After baking, mix lemon juice and icing sugar.

Turn the cake out onto a piece of aluminium

foil. Fold up the aluminium foil against the

sides of the cake so that the glaze cannot run

out. Pierce the cake with a wooden chopstick

and brush on the glaze. Then leave the cake

for a while to soak up the glaze.

6 Recipe Book user manual

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