Bedienungsanleitung Sharp R-940BK (Seite 62 von 74) (Englisch)

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Recipes

Spain

White Peach Mount

“Melocotones nevados” makes about 8 servings

Total cooking time: approx. 6-7 minutes

Utensils: Round, flat glass pan (dm. approx.

24 cm)

Ingredients

470 g Peach halves from a jar, drip dried

2 Egg white

35 g Sugar

75 g Ground almonds

35 g Sugar

2 Egg yolk

2 tbsps Cognac

1 tsp Butter or margarine for greasing the pan

Preparation

1. Pat the peach halves dry.

2. Beat egg white until stiff. Sprinkle a little sugar into

the beaten egg whites.

3. Mix the almonds, the rest of the sugar, egg yolk and

cognac.

4. Fill the peach halves with this mixture. Using a

pastry bag, squeeze the egg whites onto the filling.

5. Grease the pan. Place the peaches into the baking

dish, bake on the low rack.

6-7 Min. 50 P

Sweden

Pistachio Rice with Strawberries

“Pistaschris med zordgubbe”

Total cooking time: approx. 23-26 minutes

Utensils: High bowl with cover (2 l contents)

Ingredients

125 g Long grain rice

175 ml Milk

175 ml Water

1 Vanilla bean

1 pinch salt

50 g Sugar

250 g Strawberries

40 g Sugar

40 ml Cointreau (Orange liquor, 40 Vol.-%)

200 ml Heavy whipping cream

1 Egg white

50 g Pistachios

Preparation

1. Add the rice to a bowl, fill with the liquid. Cut open

the vanilla bean, add the vanilla bean, salt and

sugar to the rice, cover and cook.

3-4 Min. 100 P

20-22 Min.

30 P

After baking, let stand for about 5 minutes.

2. Cut strawberries in half, mix with sugar and orange

liquor.

3. Remove vanilla bean from rice, place rice in a

double boiler to cool, stirring constantly. Beat

the cream and egg white, separately, until stiff.

Carefully fold the pistachios under the cold rice,

then the cream and finally the egg whites.

4. Serve the rice in a large bowl. Make a little hollow,

place the strawberries in the hollow.

Germany

Cherry Pudding

“Kirschenmichel”

Total cooking time: approx. 16-18 minutes

Utensils: High, round casserole dish

(dm. approx. 20 cm)

Ingredients

4 Old, hard bread roll (160 g)

375 ml Milk

60 g Butter or margarine

8 tbsps Sugar (80 g)

4 Egg yolk

1 tbsp Flour

30 g Chopped almonds

Shredded skin of one Lemon

4 Egg white

1 tsp Butter or margarine for greasing the pan

350 g Sour cherries from a jar, drip dried.

2 tbsps Breadcrumbs

1 tbsp Butter or margarine

Preparation

1. Cut rolls into small pieces, soak in milk.

2. Beat butter, sugar and egg yolk with a handheld

blender until creamy. Add flour, almonds, lemon

rind and soaked rolls (squeeze excess moisture

out).

3. Beat egg white until stiff, carefully fold in.

4. Grease the pan. Place the bread dough and the

cherries into the casserole dish in layers. The

uppermost layer should be dough.

5. Sprinkle breadcrumbs onto the top, cover with

butter flakes.

Place onto the low rack and bake in a pre-heated

microwaveoven.

16-18 Min. 60 P/230°C

After baking, let dish stand for 5-10 minutes.

Cakes, Bread, Desserts and Drinks

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