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25
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Pizza
Base: 1 pizza dough
*vegetables :
6 tablespoons of tomato sauce + 100 g of diced zucchini + 50 g of diced peppers + 50 g of eggplant in
rings + 2 small tomatoes in rings + 50 g of grated Gruyère cheese + oregano + salt + pepper.
* with Roquefort, smoked breast:
6 tablespoons of tomato sauce + 100 g of breast + 100 g of diced Roquefort + 50 g of walnuts + 60 g
of grated cheese.
* with sausages, cottage cheese:
200 g of drained fromage blanc spread on the dough + 4 sausages in slices + 150 g of ham in strips + 5
olives + 50 g of grated Gruyère cheese + oregano + salt + pepper.
Quiches
Base: 1 aluminum mold (diameter 27 to 30 cm)
1 shortcrust pastry ready to use
3 beaten eggs + 50 cl of heavy cream
Salt, pepper, nutmeg.
Various toppings:
200 g pre-cooked bacon,
or 1 kg of cooked endive + 200 g of grated gouda,
or 200 g of broccoli + 100 g of bacon bits + 50 g of blue cheese,
or 200 g of salmon + 100 g of drained cooked spinach.
Roast beef
ROASTED SAUTERNES sauce with ROQUEFORT:
Sweat 2 tablespoons of chopped shallots in butter. Add 10 cl of Sauternes, let evaporate. Add 100 g Ro-
quefort, gently melt. Add 20 cl of liquid cream, salt, pepper. Boil.
Roast pork - Pork with prunes
Ask the butcher to make a hole along the entire length of the roast, put about 20 prunes inside. Serve
sliced with juice or cold with endive salad.
• Some recipes of the "Auto Cook" mode
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