Panasonic NN-GT352 - Инструкция (Страница 44)

English
Desserts
- Eng-41-
B
UTTERSCOTCH
P
UDDING
Serves: 4 to 6
Ingredients:
400 g (1 can)
sweetened condensed milk
30 g butter
5 ml (1 teaspoon) vanilla essence
125 ml ( 1 /
2
cup) milk
190 ml ( 3 /
4
cup) self raising flour, sifted
250 ml (1 cup) brown sugar
125 ml ( 1 /
2
cup) hot tap water
Method:
1. Place condensed milk in 2-litre casserole dish. Cook on
MEDIUM for 6 to 7 minutes, stirring twice during cook-
ing.
2. Stir in butter, vanilla essence and milk. Stir until butter
is melted. Cool slightly.
3. Add milk mixture to sifted flour. Mix well. Pour mixture
into 2-litre casserole dish.
4. Sprinkle top with brown sugar and gently pour hot tap
water over mixture. Cook on HIGH for 6 to 8 minutes.
B LACK - CURRANT J AM
0.5 liter
Ingredients:
300 g
fresh or frozen black-currant jam
300 g (1 1 /
5
cups) sugar
Method:
Ware: 1.5-2-liter pot
1. Place all ingredients in a large pot, stir well.
2. Cook on HIGH power for 5 minutes until boil. Then go
on cook on LOW power for 10 minutes, stir twice
through cooking. Sugar should be dissolved. After
cooking stir well and leave for cooling.
R
ED
W
INE
P
EAR
Serves: 4
Ingredients:
4 medium pears
100 g (
1 /
2
cup) sugar
300 ml (1 1 /
5
cups) water
125 ml red wine
on 4 anisette and cloves
lemon juice from 1 pc.
1 tablespoon
coriander, same cinnamon
Cream on taste
Method:
Ware: short large pot, plastic wrap
1. Peel pears and deseed.
2. Place in pot sugar and water, cook on HIGH power for
3-4 minutes until boiling, add spices and wine and go
on cook on HIGH power for 2-3 minutes.
3. Add pears in syrup, cook coved on MEDIUM power for
8-10 minutes or until sift. Cool in syrup.
4. Serve in the small bowl with whipped cream.
C
HOCOLATE
M
OUSSE
Serves: 4
Ingredients:
125 g
black chocolate
10 ml (1 tablespoon) brandy
2 yolk
300 ml cream whipped
Method:
Ware: Large glass bowl.
1. Reheat cream on HIGH power for 1 minute, add small
pieces of chocolate and stir all until them melting.
2. Add whipped yolk in the chocolate mixture and cook on
LOW power for 9-10 minutes. Stir each 1-2 minutes
through cooking.
3. Place into 4 individual serving dishes. Refrigerate until
set.
C ANDIED R OASTED N UTS
Serves: 4
Ingredients:
200 g
lump sugar
200 ml water
5 ml ( 1 /
2
tablespoon) lemon juice
150 g (1 cup) nuts or sunflower seeds,
or puking seeds, hulled.
Method:
Ware: Large pot, plastic wrap
1. Place sugar and hot water in the pot, stir and cook on
High power for 3 minutes. Add lemon juice and go on
cooking on HIGH power for 18-19 minutes or until
caramelization.
2. Stir nuts with the hot caramel, place the mixture on
plate and make even. Cover with plastic wrap. Make
level of mixture 1.0-1.5 sm, roll out the level through
mixture is melt. Roll out until 0.5 sm. Cut warm nuts
mixture on pieces and leave until cool through 1 hour.
Break down on pieces on the line.
F RUITS J ELLY
Ingredients:
500 g
bottled fruit (peach, pear,
pineapple)
250 ml fruit syrup
250 ml fizzy drink (as Fanta)
20 g gelatin
Whipped cream on taste
Method:
Ware: liter pot
1. Soak gelatin in fruit syrup and leave for 30-40 minutes.
2. Heat gelatin in the microwave oven on MEDIUM power
for 2-3 minutes until melt of gelatin, add fizzy drink, stir
all.
3. Place some fruits into small containers and add fluid
jelly. Refrigerate through 2 hours or until set.
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g
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