13
SKMP 1300 B3
GB
IE
Tuna spread
Ingredients:
■ 1 can of tuna in sauce wit
h vegetables
■ 3 tbs
p yoghurt
■ 1 ts
p lemon juice, freshly pressed
■ 1 pinch salt
■ Freshly ground pepper
■ 2 har
d-boiled eggs, diced
To serve:
■ Whole wheat bread in slices
■ Butter f
or buttering the bread
■ 1 hard-boiled egg, diced
■ Chiv
es, chopped
Preparation:
1)
Blend all ing
redients in the blender 0 until
the desired consistency is reached (approx.
15 seconds), then season to taste
.
2) Spread butter and the tuna mixture onto the
bread and sprinkle with chopped egg and
chives
.
Traditional pancakes
Ingredients:
■ 2 - 3 eggs
■ 375 ml milk
■ 1 pinch salt
■ 250 g flour
■ Fat for frying
Preparation:
1) Mix the eggs, milk and salt with the beater 3.
2) Sieve the flour and then add it to the mixture.
Mix everything together with the beater 3
until you have a smooth batter.
3) Leave the batter to rest for 20 minutes.
4) Heat the fat and, with a small ladle, place some
batter in the pan. (Add only as much as is
needed to thinly cover the pan bottom.)
5) Fry the pancakes until golden brown on both
sides and serve hot.
Sponge pastry
Ingredients:
■ 3 eggs
■ 3-4 tbsp of hot water
■ 150 g sugar
■ 1 packet of vanilla sugar
■ 100 g pastry flour
■ 100 g cornflour
■ 2 - 3 level tsp of baking powder
Preparation:
1) Line the bottom of a baking tin (diameter:
28 cm) with baking paper. Do not grease the
edge, as the surface will then not be evenly
smooth and browned.
2) Beat the whole eggs in the mixing bowl and
add the hot water.
3) Then beat the mixture at the highest level with
the beater 3 for about 1 minute until fluffy.
4) Stir in the sugar and vanilla sugar and beat the
mixture for a further two minutes at the highest
level.
5) Mix the flour, cornflour and baking powder
together and sift half of it onto the creamed
eggs, then briefly stir everything at Level 4.
6) Now stir in the remaining flour in the same way
and pour the mixture into the prepared baking
tin.
7) Immediately bake the tin in a pre-heated oven
with top and bottom heat at 175-200°C for
approx. 20 - 30 minutes.
IB_113373_74_SKMP1300B3_SE_DK_BE_NL.indb 13 29.06.15 15:03
DIN A5 148 mm x 210 mm
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