GB
│
CY │ 15 ■
SKV 1200 A1
Tuna spread
Ingredients:
■ 1 can of tuna in sauce with vegetables
■ 3 tbsp. yoghurt
■ 1 tsp. lemon juice, freshly pressed
■ 1 pinch salt
■ Freshly ground pepper
■ 2 hard-boiled eggs, diced
To serve:
■ Sliced wholemeal bread
■ Butter for buttering the bread
■ 1 hard-boiled egg, diced
■ Chives, chopped
Preparation:
1) Mix all of the ingredients in the blender t until
the desired consistency is reached (approx.
15 seconds) and season to taste.
2) Spread the 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 w.
2) Sift the flour and then add it to the mixture. Mix
everything with the beater w until a smooth
dough is produced.
3) Allow the batter to rise for 20 minutes.
4) Heat the fat and use a small ladle to add some
batter in the pan. (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 mixture
Ingredients:
■ 3 eggs
■ 3–4 tablespoons of hot water
■ 150 g sugar
■ 1 packet of vanilla sugar
■ 100 g flour, type 405
■ 100 g corn starch
■ 2–3 level tsp. baking powder
Preparation:
1) Spread baking paper out on the bottom of a
spring-form cake pan (diameter: 28 cm). Do
not grease the edge, as otherwise the surface
is not uniformly smooth and browned.
2) Beat the whole eggs in the mixing bowl 6 and
add hot water.
3) Then beat all the ingredients together for about
1 minute at the highest level with the beater w
until frothy.
4) Stir in the sugar and vanilla sugar and beat
everything for 2 minutes on the highest level.
5) Mix the flour, corn starch and baking powder
and sieve half of it on to the egg mixture, stir-
ring everything briefly at level 4.
6) Then stir in the rest of the flour in the same way
and fill the dough into the prepared spring-
form cake pan.
7) Bake everything immediately in the preheated
oven with top and bottom heat at 175–200°C
for approx. 20–30 minutes.
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