Bedienungsanleitung Panasonic NN-CF87LB (Seite 126 von 140) (Englisch)

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Strudel

1. Preheat oven on Convection 180 °C. Mix the apples and lemon

juice in a bowl.

2. Add the sugar, walnuts, sultanas, cinnamon and almonds and mix.

Take three sheets of lo pastry and brush them with melted butter.

3. Lay the sheet with the shortest side nearest you. Lay the second

5-6 cm over the longest side of the rst sheet, overlapping the

third sheet over the second.

4. Lay three more sheets of lo pastry on top of each other. Pour

the apple lling over the lo pastry, but leave around 2.5 cm free

around one sheet of pastry.

5. Fold the sides over the lling and brush with melted butter. Roll

the pastry from the long side and butter the last long sheet in to

seal the strudel.

6. Place the strudel with the seam towards you on enamel shelf and

place in the lower shelf position. Brush with melted butter. Bake

the strudel for 30 minutes on Convection 180 °C. Sprinkle with

icing sugar before serving.

ingredients

Serves 6

600 g apples preferably Granny Smith,

peeled, cores removed, cut into rough

pieces,

juice of 1 lemon

3 tbsp brown sugar

50 g walnuts, roughly chopped

4 tbsp sultanas

1 level tbsp cinnamon

50 g almonds sliced

225 g lo pastry

50 g butter,

melted icing sugar to serve

Dish: 1 x large Pyrex

bowl

Accessory: Enamel shelf

Chocolate Fudge Pudding

1. In a bowl, melt margarine in a small dish on the base of the oven

on Medium Microwave for 40 seconds - 1 minute or until melted.

2. In a large bowl place our, sugar, salt and cocoa. Add melted

margarine along with egg, vanila essence and milk. Beat well.

3. Pour mixture into soufe dish. Mix together brown sugar and

cocoa and sprinkle over mixture.

4. Pour over hot water. Cook on High Microwave for 4-5 minutes or

until set on top.

5. The pudding will separate on cooking, giving a chocolate fudge

sauce at the bottom.

ingredients

Serves 4

50 g margarine

100 g self-raising our

100 g caster sugar

pinch of salt

25 g cocoa or

drinking chocolate

1 egg, beaten

1 tsp vanilla essence

4 tbsp (60 ml) milk

Sauce:

100 g soft brown sugar

25 g cocoa or

drinking chocolate

150 ml (¼ pt) hot water

Dish: 1 x large dish,1 x large bowl,

1 x soue dish 20 cm (8” )

Suet Sponge Pudding

1. In a bowl, mix the our and salt and stir in sugar and suet. Make a

well in the centre and add beaten egg and milk.

2. Mix to a soft dropping consistency. Put the jam or syrup in the

base of the greased pudding basin and pour pudding mixture over.

3. Place on base of oven and cook on Medium Microwave for

7-8 minutes.

ingredients

Serves 4

150 g self-raising our

pinch of salt

50 g caster sugar

50 g suet

1 egg

150 ml (¼ pt) milk

2 tbsp (30 ml) jam or golden syrup

Dish: 1 x bowl,

1 x Pyrex

pudding basin 1.2 litre

(2 pt)

Desserts / Cakes

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