Samsung NV75N7677RS User & Installation Manual page 251

Directions Sift the flour with the salt above a big bowl. Sift the castor
sugar and vanilla sugar with it. Cut with 2 knives the butter
through the flour in small cubes. Add
egg. Knead all the ingredients in the food processor until a
crumbly mass appears. Form the dough into a ball with your
hands. Wrap it in plastic foil and leave it chilled for about
30 min.
Grease the spring tin (24-26 cm diameter) and dust the
surface with flour. Roll out
thickness. Put it in the tin (bottom and sides).
Peel and core the apples. Cut them in cubes of about
3 / x 3 / cm. Sprinkle the apples with lemon juice and mix
4 4
well. Wash and dry the currants and raisins. Add sugar,
cinnamon, raisins and currants. Mix well and sprinkle the
bottom of dough with bread crumbs. Press slightly.
Roll out the rest of the dough. Cut the dough in small strips
and put them cross wise on the filling. Brush the pie evenly
with the rest of the beaten egg.
/ of the beaten
3
4
/ of the dough till 5 mm
3
4
Quiche Lorraine
Ingredients • Pastry: 200 g plain flour, 80 g butter, 1 egg
• Filling: 75 g cubed fatless bacon, 125 ml cream, 125 g
crème fraiche, 2 eggs, beaten, 100 g grated cheese from
Switzerland, salt and pepper
Directions To make the pastry, put the flour, butter and egg in a bowl
and mix to a soften pastry and then rest it in the refrigerator
for 30 min. Roll out the pastry and placed in the greased
ceramic dish for quiche (25 cm diameter). Prick the bottom
with a fork. Mix the egg, cream, crème fraiche, cheese, salt
and pepper. Pour it on the pastry just before baking.
Fruit crumbles
Ingredients • Topping: 200 g flour, 100 g butter, 100 g sugar, 2 g salt,
2 g cinnamon powder
• Fruit: 600 g mixed fruits
Directions Mix all ingredients until to be crumble for making topping.
Spread the mixed fruits into an oven dish and sprinkle the
crumble.
English 43