Zanussi ZNM11X - Manual (Page 26)

24
RECIPES
SEMOLINA PUDDING WITH RASPBERRY
SAUCE
Utensils: Bowl with lid (2 l capacity)
Ingredients
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
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 or small dishes.
4. To make the sauce wash the raspberries,
dab them dry carefully, and place them
in a bowl with the water and sugar.
Cover, and heat.
2-3 min.
900 W
5. Purée the raspberries and serve either
hot or cold with the semolina pudding.
CHOCOLATE CAKE
Utensils: Round cake dish
(diam. 21 cm, height 10 cm)
Ingredients
175 g butter or margarine
175 g sugar
3
eggs
175 g flour
1 tsp
baking powder
2 tbsps cocoa
50 ml
milk
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.
BACON RISOTTO
Utensils: Bowl with a lid (2 l capacity)
Ingredients
50 g
streaky bacon, chopped
20 g butter or margarine
50 g onion, finely chopped
200 g rissotto rice (Arboris)
400 ml meat stock
70 g
Emmental cheese
pinch saffron
salt & pepper
1. Grease the dish. Place the onions and
bacon in the dish, cover, and cook.
2-3 min.
900 W
2. Add the rice, meat stock and cook.
1. 3-5 min. 900 W
2. 15-17 min. 270 W
After cooking, stand for approx. 5 min.
3. Mix the cheese and saffron into the rice
and season to taste.