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GB-36
ENTREMETS
France
QUICHE WITH SHRIMPS
Quiche aux crevettes
Total cooking time: 21-23 minutes
Dish: Bowl with cover (1 L)
Ingredients
200 g Flour
90 g Butter or Margarine
3 tbsp Cold water
1 tbsp Butter or Margarine
75 g Onion (50 g), chopped finely
120 g Bacon, Finely seasoned
100 g Peeled shrimps
1 Egg
100 ml Sour cream
Salt, Pepper, Nutmeg
1 tbsp chopped parsley
1. Knead flour, butter and water and allow to stand
cold for 30 minutes.
2. Spread the butter in the dish. Add onions, bacon
and shrimps to the dish and cook while covered.
Stir once during the process.
3-4 Min. 100 P
3. Pour off the liquid after cooling. Beat the eggs
with the sour cream and spices and herbs.
4. Roll the dough out into a circle with a diameter of
approx. 26 cm, lay in the middle of the revolving
plate and form an edge. Pierce the dough base
several times with a fork.
5. Mix the ingredients for the topping, distribute
evenly over the dough base and start baking.
1. 8-9 Min. 50 P
2. ca. 5 Min.
3. ca. 5 Min.
Russia
RICOTTA PIROGI
Tlupozu
Total cooking time: approx.: 17-19 minutes
Ingredients
200 g Flour
1
/
2
tsp Baking powder
30 g Butter or margarine
1
/
2
tsp Salt
1 Egg
50 ml Sour cream
30 g Parmesan, grated
150 g Ricotta (or layered curd cheese)
1 Small egg
Salt, Milled pepper
For brushing:
1 Egg yolk
1 tbps Milk
1. To make the dough, knead flour, baking powder,
margarine, salt, egg and sour cream into a
smooth dough. let the dough stand cold for
approx. 1 hour.
2. Mix the Parmesan with Ricotta and the egg.
Season sharply with salt and pepper.
3. Roll the dough out thin on a working surface
covered with flour. Create circles of approx.
10 cm in diameter. Place a heaped teaspoon of
the filling in the middle of each of them.
4. Whisk the egg yolk with the milk and brush the
edges of the dough with this. Fold the dough half
over the filling so that semicircles are created.
Press the edges together with the prongs of a fork.
Brush the pirogi with the remaining egg-milk
mixture.
5. Put the pirogi on the revolving plate and cook.
Produces approx. 10-12 pieces.
1.9-10 Min. 30 P
2.4-4
1
/
2
Min. 50 P
Note: the pirogi should be eaten fresh and warm.
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