Philips Cucina HR7633 Instrucciones De Uso página 16

ENGLISH
16
- approx. 240ml water (35cC)
For the topping:
B
- 300ml sieved tomatoes (tinned)
- 1 tsp. mixed Italian herbs (dried or fresh)
- salt and pepper
- sugar
- Ingredients to be spread on the sauce: olives,
salami, artichokes, mushrooms, anchovies,
Mozzarella cheese, peppers, grated mature
cheese and olive oil according to taste.
Place the kneading accessory in the bowl. Put all
B
the ingredients in the bowl and select speed 2.
Knead the dough for approx. 1 minute until a
smooth ball has formed. Hold the appliance down
with one hand to prevent it from moving around
on the worktop. Put the dough in a separate bowl,
covered it with a damp cloth and leave it to rise
for about 30 minutes.
Use the blade to chop the onion and garlic. Fry
B
the chopped onion and garlic until transparent.
Add the sieved tomatoes and the herbs and
B
simmer the sauce for about 10 minutes.
Season to taste with salt, pepper and sugar. Allow
B
the sauce to cool down.
Heat the oven to 250cC.
B
Roll the dough out on a floured worktop and
B
make two round shapes. Place the dough on a
grease baking tray. Spread the topping on the
pizza, leaving the edges free. Spread with the
desired ingredients, scatter some grated cheese
over the pizza and drip some olive oil over it.
Bake the pizzas for 12 to 15 minutes.
B
Potato-courgette gratin
P g k
- 375g potatoes
- pinch salt
- 1 courgette (approx. 250g)
- 1 clove of garlic, crushed
- approx. 40g butter + butter to grease the oven
dish
- 2 tsp Italian or Provincial herbs
- 1 large egg
- 75ml whipping cream
- 75ml milk
- pepper
- 70g semi-matured cheese
Peel and wash the potatoes.
B
Put the slicing insert in the insert holder disc and
B
place the insert holder in the bowl. Slice the
potatoes and the courgette at speed 1.
Boil the potato slices in boiling water with a pinch
B
of salt until they are almost done.
Put the slices in a colander and drain them
B
properly.
Put 20g butter and crushed garlic in a frying pan,
B
fry half of the courgette slices for 3 minutes while
turning them frequently. Sprinkle the slices with 1
tsp of Italian or Provincial herbs. Fry the other half
of the courgette slices in the same way. Sprinkle
them with the rest of the herbs.
Drain the fried courgette slices on kitchen paper.
B
Grease a low-sided oven dish and put the
B
courgette and potato slices in the dish, alternating
them and arranging them in such way that they
partly overlap like roof tiles.