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3:31B@=:CF recipes
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$3/@A7<16=1=:/B3A/C13
Utensils: Bowl with lid (2 I capacity)
Bowl with lid (1 I capacity)
Ingredients
4 whole pears, peeled (600 g)
60 g sugar
10 g vanilla sugar
1 tbsp pear liqueur
150 ml water
130 g dark chocolate, chopped
100 g crème fraiche
1. Place the sugar, vanilla sugar, pear liqueur
and water into the bowl, stir, cover and
cook.
1-2 min. 900 W
2. Place the pears in the liquid, cover and
cook.
5-8 min. 900 W
Take the pears out of the cooking liquid,
and place in the refrigerator.
3. Put 50 ml of the cooking liquid into the
smaller bowl. Add the chocolate and
crème fraiche, cover and cook.
2-3 min. 900 W
4. Stir the sauce well, pour over the pears to
serve.
&3;=:7</>C227<5E7B6@/A>03@@G
A/C13
Utensils: Bowl with lid (2 I capacity)
4 Ramekin dishes
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. Put 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 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.
633A31/93
Utensils: Spring form tin
(approx. 26 cm diameter)
Ingredients
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
40 g powdered vanilla pudding mix
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 mixture over the cheesecake
base and cook.
15-19 min. 630 W