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electrolux recipes
30
Semolina pudding with raspberry
sauce
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.
Cheesecake
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