Blanco oven Owner's Manual page 33

A FEW RECIPES
C C H H I I C C K K E E N N
Stuff with a good bunch of fresh tarragon or coat it with a mixture made of 6 cloves of
crushed garlic and a big pinch of salt and a few peppercorns.
T T A A R R T T S S / / Q Q U U I I C C H H E E S S
G G l l a a z z e e d d p p u u f f f f - - p p a a s s t t r r y y a a p p p p l l e e t t a a r r t t : :
1 puff pastry base spread out with its sheet, pricked with a fork.
200 ml cream brought to a boil with a vanilla bean.
2 beaten eggs with 30 g sugar, add the cooled cream.
2 apples cut into cubes rolled in 70 g crushed pralines.
Remove the cream and the apples. Place in the oven.
Q Q U U I I C C H H E E S S : :
Base: 1 aluminium mould, diameter 27 to 30 cm
Assorted garnishes:
V V E E G G E E T T A A B B L L E E S S
T T o o m m a a t t o o e e s s s s t t u u f f f f e e d d w w i i t t h h h h o o t t g g o o a a t t ' ' s s c c h h e e e e s s e e . .
Wash the tomatoes, remove the core and carefully remove the pulp.
Turn them around to drain them well.
Using a fork, mix the cheese and olive oil, add the fine herbs chopped mint,
salt and pepper
Replace the stalk and arrange them on a plate. Place in the oven.
Serve warm on a bed of green salad.
Non-stick aluminium mould 30 cm in diameter.
1 pressed base, ready to use
3 beaten eggs + 50 cl heavy cream
salt, pepper, nutmeg.
200 g of precooked bacon pieces,
or - 1 kg cooked endives + 200 g shredded gouda
or - 200 g broccoli + 100 g larding bacon + 50 g blue cheese
or- 200 g of salmon + 100 g of drained cooked spinach
8 tomatoes
300g of fresh goat's cheese
4 soupspoons of oilve oil
1 small bunch of fine herbs (chives or basil)
Salt, pepper.
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EN