Bedienungsanleitung Sharp R-960N (Seite 69 von 77) (Englisch)

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Recipes

Cakes, Bread, Desserts and Drinks

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

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. 100P

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.

3-5 Min.

100P

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. 18-20 minutes

Utensils: Bowl (1 l content)

Oval, flat casserole dish (approx.

30 cm long)

Ingredients

125 g Flour

1 tbsp Oil

1/2 Egg

50 ml Water

1/4 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,

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 in a bowl.

approx. 1 Min.

100P

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.

50P/230°C

Tip:

Serve the strudel hot or cold. May be served with vanilla

sauce.

R-960N_48-75.indd 68

4/28/08 4:32:13 PM

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