Sharp AX-1110SLM - Manual (Page 55)

53
BERRY JELLY WITH VANILLA SAUCE
Denmark : Rødgrød med vanilie sovs
Total cooking time: approx. 8 - 11 minutes
Utensils: 2 dishes with lids (2 Iitre capacity)
Ingredients
150 g Redcurrants, washed, stems and stalks
removed
150 g Strawberries, washed, stalks removed
150 g Raspberries, washed and checked
250 ml White wine
100 g Sugar
50 ml
Lemon juice
8 Gelatine sheets
300 ml Milk
Flavouring
from 1/2 vanilla pod
30 g Sugar
15 g Cornflour
Procedure
1. Reserve some of the fruit for decoration. Puree the rest
of the berries with the wine. Put into the bowl, cover
and cook on the centre of the oven floor (position 1).
5 - 7 min. MICRO 100P
Add sugar and lemon juice.
2. Leave gelatine in cold water for 10 minutes to soften.
Remove and squeeze out water. Stir gelatine into the
hot fruit until it dissolves. Put the jelly into the fridge to
set.
3. To make the vanilla sauce, put the milk in a bowl.
Slice the vanilla pod open and scrape out the vanilla
flavouring. Stir the flavouring, sugar and cornflour into
the milk and cover before cooking. Cook on the centre
of the oven floor (position 1). Stir occasionally during
cooking and to finish.
3 - 4 min. MICRO 100P
4. Tip the set jelly onto a plate and garnish with the
whole berries. Serve with the vanilla sauce.
Tip: You can also use frozen fruit once it is defrosted.
FIERY DRINK
Niederlande : Vuurdrank for 10 Portions
Total cooking time: approx. 8 - 10 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
500 ml White wine
500 ml Red wine, dry
500 ml Rum, 54% proof
1
Whole orange, untreated
3 Cinnamon sticks
75 g Sugar
10 tsp Rock candy
Procedure
1. Pour the alcohol into the bowl. Peel the orange so that
the peel is thin and put this in the alcohol together
with the cinnamon and sugar. Cover and heat on the
centre of the oven floor (position 1).
8 - 10 min. MICRO 100P
Remove the peel and cinnamon. Put one teaspoon of
the rock candy into each grog glass, top up with the
fiery drink and serve.
CHOCOLATE WITH CREAM
Österreich : Schokolade mit Schlagobers for 1 Portion
Total cooking time: approx. 1 - 1
1 /
2
minutes
Utensils: large cup (200 ml capacity)
Ingredients
150 ml Milk
30 g
Plain chocolate, grated
30 ml Cream
Chocolate vermicelli
Procedure
1. Pour the milk into the cup. Add the chocolate, stir and
heat on the centre of the oven floor (position 1). Stir
occasionally.
approx. 1 - 1 1 /
2
min. MICRO 100P
2. Whip the cream until stiff and spoon this on top of the
chocolate. Serve garnished with chocolate vermicelli.
HOT LEMON
Deutschland : Heisse Zitrone for 1 Portion
Total cooking time: approx. 1 - 1
1 /
2
minutes
Utensils: Tea glass (150 ml capacity)
Ingredients
100 ml Water
Juice of 1 lemon
2-3 tsp Sugar
Procedure
1. Pour water and lemon juice into the glass and heat on
the centre of the oven floor (position 1).
approx. 1 - 1 1 / 2 min. MICRO 100P
Stir in sugar to taste.
RECIPES
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