Bedienungsanleitung Panasonic NN-CS89 (Seite 138 von 154) (Englisch)

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Coffee Walnut Cake

1. In a bowl, cream margarine and sugar until light and uffy.

Gradually beat in the eggs. Fold in the dry ingredients. Add coffee

essence, milk, treacle and walnuts. Stir well and spoon into tin.

2. Place tin on glass tray on wire shelf in lower shelf position and

cook on Cake Auto Program (see page 80). Cool and cut in half.

3. In a bowl, beat all icing ingredients together until smooth.

Sandwich cake together with half the icing and spread the

remainder over the top. Decorate with whole walnuts.

ingredients

Serves 8

175 g soft margarine

175 g caster sugar

3 eggs, beaten

200 g self raising our

½ tsp salt

1 tsp mixed spice

3 tbsp (45 ml) Camp coee essence

1 tbsp (15 ml) milk

1 tbsp (15 ml) black treacle

75 g chopped walnuts

Icing:

50 g soft margarine

225 g icing sugar

2 tbsp (30 ml) Camp coee essence

1 tbsp (15 ml) water

Dish: 2 x Pyrex® bowls, 1 x round

cake tin 18 cm (7”), greased and

lined

Accessory: Glass tray, wire shelf

Rocky Road Ice Cream

Lemon Meringue Pie

ingredients

100 g caster sugar

60 g cocoa powder

2 g salt

375 ml double cream

235 ml milk

80 g chocolate chips

5 ml vanilla extract

5 ml almond extract

100 g mini marshmallows

Dish: 1 x large bowl,

1 x Pyrex® square dish 20 x 20 cm

1. Mix together the sugar, cocoa powder and salt in a bowl. Add the

cream and milk, whisk. Heat on High Microwave for 10 minutes,

stir every 2 minutes of heating.

2. Add the chocolate chips, vanilla and almond extract. Stir to

dissolve the chocolate. Allow to cool to room temperature, then

refrigerate.

3. Add the mini marshmallows, stir well.

4. Pour the ice cream into a Pyrex® square dish and put into the

freezer, stir every 2 hours for 6 hours.

1. In a bowl, rub butter into the our until the mixture resembles ne

breadcrumbs and stir in sugar. Add egg and enough water so

that when the mixture is kneaded lightly for a few seconds a rm,

smooth dough is formed. Line the an dish with the pastry, prick

the base with a fork and chill for 15 minutes in the fridge.

2. Line pastry with greaseproof paper and baking beans, place

an dish on enamel shelf in lower shelf position, bake blind on

Convection 210 °C for 10 minutes, remove the beans and bake

for another 10 minutes, until golden. Allow to cool.

3. Place cornour, water and lemon juice and rind in a jug, stir.

Place on the base of the oven and cook on High Microwave for

2 minutes. Stir and cook on High Microwave for 2 minutes or until

smooth, glossy and thickened. Add sugar. Cool slightly. Add egg

yolks. Mix well.

4. Preheat oven on Convection 150 °C. Pour lling into pastry case.

Whisk egg whites stify. Add sugar gradually – whisking after each

addition. Pile meringue onto lemon lling.

5. Place an dish on enamel shelf in lower shelf position and cook on

Convection 150 °C for 40-45 minutes or until lightly browned.

ingredients

Serves 6

125 g butter

250 g plain our

25 g icing sugar

1 egg yolk

2 tbsp (30 ml) water

Filling

60 g cornour

400 ml (¾ pt) water

3 lemons, juice and grated rind of

125 g sugar

3 egg yolks

Meringue

225 g caster sugar

4 egg whites

Dish: 2 x bowls,

1 x an dish 25 cm (10”), 1 x jug

Accessory: Enamel shelf

Desserts / Cakes

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