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Просмотр инструкции микроволновой печи Panasonic NN-GM342W, страница 36
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Desserts
- Eng-33 -
BUTTERSCOTCH PUDDING
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.
BLACK-CURRANT JAM
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.
RED WINE PEAR
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.
CHOCOLATE MOUSSE
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.
CANDIED ROASTED NUTS
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.
FRUITS JELLY
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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