Bedienungsanleitung Tefal PY5517 - Party Compact (Seite 87 von 100) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Italienisch, Portugiesisch, Spanisch, Schwedisch, Norwegisch)

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Blinis

To be made with the plate for 6 mini-pancakes only. About 20 blinis

• Cooking time: 2 1/2 min. on each side

Caucasus blinis

Blend the yeast with 3 tablespoons of lukewarm milk and leave to

stand for 10 min. Place the flour in a bowl and make a hollow in the

centre. A little at a time, mix in the remaining milk. Add the yeast,

egg yolks, melted butter and salt. Leave to stand in a warm place for

about 1 hour.

Just before cooking the blinis, beat the egg whites until stiff and fold

into the batter. Serve the blinis with caviar.

Buckwheat blinis

Dissolve the yeast in a little warm water. Let sit for about 10 min.

then mix the normal and buckwheat flour together in a mixing bowl.

Dig a well in the center and stir in the milk, eggs, yeast and a pinch

of salt. Let sit for about 1 hour. Just before cooking, beat the egg

whites until stiff and fold in. Serve the blintzes with fish (snapper,

salmon, eel, halibut) or with lumpfish eggs, or cod liver. In the latter

case, it is advisable to season the mixture with salt and pepper.

Pancakes

To be made with the plate for 6 mini-pancakes only. To be prepared 1 hour in advance.

About 20 pancakes • Preparation: 15 min. • Cooking time: 2 1/2 min. on each side

Blend the yeast with 3 tablespoons of lukewarm milk. In a bowl,

place the flour, add the castor sugar, salt and melted butter. Make a

hollow and add the eggs and the yeast blended in milk. Beat the

batter and slowly add the remaining milk. Leave to stand in a warm

place for about 1 hour and cover with a cloth. Serve with jam or

maple syrup.

Rosti (potato pancakes)

To be made with the plate for 6 mini-pancakes only. 6 rostis

• Cooking time: 2 1/2 min. on each side

Traditional rosti

Do not peel the potatoes. The day before, cook them whole in salted

boiling water for 15 min. so that they are still firm. The next day, peel

and then grate them. Mix the potatoes, onion, cheese and egg

together. Cook spoonfuls of mixture on the appliance. Flatten so

that they are thin. Carefully turn with a spatula half way through

cooking.

Basel-style Potato Pancakes

Peel the potatoes and grate them on a mid-size grater or in the food

processor. Slice the onions in fine rounds and lightly sauté. Mix in the

grated potato, beaten egg and cream.

Tessin-style Potato Pancakes

Peel the potatoes and grate them on a mid-size grater or in the food

processor. Lightly sauté the lardons. Mix in the potatoes, beaten egg

and lardons. Garnish with rosemary.

• 300 g plain flour

• 2 separated eggs • 10 g

fresh yeast • 1/2 litre milk

• 1 knob of melted butter

• 1/2 tsp. salt

• 200 gr buckwheat flour

• 100 gr leavened flour

• 3 eggs (with the whites

beaten stiff) • 300 ml milk

• 100 gr brewer’s yeast

(dissolved in a little water)

• 1 pinch of salt

• 300 g plain flour • 20 g

fresh yeast • 3 eggs • 300 ml

milk • 30 g castor sugar

• 2 Tbsp. of melted butter

• 1 pinch of salt • 30 g of

butter during cooking

• 600 g old potatoes

(unpeeled) • 1 chopped

onion • 100 g grated gruyere

cheese • 1 egg

• 600 gr baking potatoes

• 2 onions • 1 Tbsp. cream

•1egg

• 600 gr potatoes cooked the

day before • 200 gr lardons

• 1 egg • fresh or dried

rosemary

TsCrêpiers 02-11 17/02/11 9:13 Page 87

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