AEG MCC3881E-M - Manual (Page 25)

25 Recipes
Semolina pudding with raspberry sauce
1. Place the milk, sugar and almonds in the bowl, cover
and cook.
3-5 min. 900 W
2. Add the semolina, stir, cover and cook.
10-12 min. 270 W
3. Beat the egg yolk with the water in a cup and stir into
the hot mixture. Beat the egg white until it is stiff and
fold it into the mixture. Pour the pudding mixture into
ramekins.
4. To make the sauce, wash and dry the raspberries, and
place into a bowl with the water and sugar. Cover and
heat.
2-3 min. 900 W
5. Purée the raspberries and serve with the semolina
pudding.
Utensils Bowl with lid (2 l capacity)
4 Ramekin dishes
500 ml milk
40 g sugar
15 g chopped almonds
50 g semolina
1 egg yolk
1 tbsp water
1 egg white
250 g raspberries
50 ml water
40 g sugar
Chocolate cake
1. Grease the dish.
2. Whisk the butter and sugar together until light and
fluffy. Slowly whisk in the eggs, fold in the flour, baking
powder and cocoa. Add milk, mix thoroughly and cook.
8-10 min. 630 W
3. After cooking, allow the cake to cool for 10 min, in the
dish.
Utensils Round cake dish (diameter 21 cm
height 10 cm)
175 g butter or margarine
175 g sugar
3 eggs
175 g flour
1 tsp baking powder
20 g cocoa
50 ml milk
Cheesecake
1. In a bowl, mix together the flour, cocoa, baking powder
and sugar.
2. Add the egg and butter and mix in a food processor.
3. Grease the tin. Roll out the dough and line the tin,
leaving 2 cm around the edges to form a rim. Bake the
pastry.
6-8 min. 630 W
4. Whisk the butter and sugar until light and fluffy. Slowly
whisk in the eggs. Add the fromage frais and the
powdered vanilla pudding mix.
5. Spread the filling over the cheesecake base and cook.
15-19 min. 630 W
Utensils Spring form tin (approx. 26 cm
diameter)
Base:
300 g flour
1 tbsp cocoa
10 g baking powder
150 g sugar
1 egg
10 g butter or margarine to grease the tin
Filling:
150 g butter or margarine
100 g sugar
10 g vanilla sugar
3 eggs
400 g fromage frais, 20 % fat content
40 g powdered vanilla pudding mix