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Recipes

ESPAÑOLENGLISH

Denmark

Fruit Jelly with Vanilla Sauce

“Rødgrød med vanilie sovs”

Total cooking time: approx. 8-12 minutes

Utensils: Bowl with cover (2 l contents)

Bowl with cover (1 l contents)

Ingredients

150 g Wash and sort red currants

150 g Wash and sort strawberries

150 g Wash and sort raspberries

250 ml White wine

100 g Sugar

50 ml Lemon juice

8 Leaf Gelatin

300 ml Milk

Core of ½ vanilla bean

30 g Sugar

15 g Food starch

Preparation

1. Reserve some fruits for garnish. Puree rest of berries

with white wine, add to bowl, cover and cook.

5-7 Min. 100 P

Carefully turn sugar and lemon juice under.

2. Soak gelatin in cold water for about 10 minutes,

then squeeze excess moisture out. Stir gelatin into

the hot fruit puree until it is dissolved. Refrigerate

jelly until it solidifies.

3. Add milk and vanilla sauce into bowl.

Cut open vanilla bean, remove the core. Stir vanilla

core, sugar and food starch into the milk, cover and

cook.

Stir occasionally and after cooking is finished.

2½-3½ Min. 100 P

4. Empty jelly onto a plate, garnish with whole fruits.

Serve with vanilla sauce.

Tip:

Can also be served with ice-cold cream or yoghurt.

Austria

Curd strudel

“Topfenstrudel“

Total cooking time: approx. 17½-20 minutes

Utensils: Bowl with cover (1 l content)

Oval, flat casserole dish

(approx. 30 cm long)

Ingredients

125 g Flour

1 tbsp Oil

½ Egg

50 ml Water

¼ Core of one vanilla bean

50 g Butter or margarine

2 Egg yolk

75 g Sugar

250 g Curd (20% fat content)

50 ml Heavy whipping cream

2 Egg white

Flour for dusting

40 g Butter or margarine

20 g Breadcrumbs

30 g Raisins

1 tsp Butter or margarine for greasing the pan

Preparation

1. To make a dough, knead flour, ½ tbsp. oil and the

egg with the kneading attachment of a handheld

blender. Slowly add enough water to form a

smooth, elastic dough. The dough should not be

sticky. Brush the dough with the rest of the oil

2. Cover the dough with a hot, wet kitchen towel, let

stand for 30 minutes.

3. Cut open vanilla bean, remove the core. With a

handheld blender, stir the butter, egg yolk, sugar

and vanilla core until creamy. Stir in the curd and

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

4. Dust a dry kitchen towel with flour. Roll dough onto

this surface until it is very thin.

5. Melt the butter covered in a bowl.

approx. ½-1 Min. 100 P

Baste the dough with butter and sprinkle with

breadcrumbs. Place an even layer of curd mixture

on the dough, sprinkle raisins on top.

6. Using the kitchen towel, carefully turn the dough to

form a roll.

7. Grease the pan. Put the strudel roll, seam side

down, onto the baking pan and bake on the low

rack in the pre-heated microwave oven.

17-19 Min. 40 P/230°C

Tip:

Serve the strudel hot or cold. May be served with

vanilla sauce.

Cakes, Bread, Desserts and Drinks

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