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Cardamom Flavoured Tapioca
Cooking time: 17 min 4-6 people - MICROWAVE
Container: 1 large bowl
Weigh out the tapioca with the sugar in a bowl. Add the
vanilla sugar. Warm up the milk with the cardamom on MAX
for 5 minutes. Pour the hot milk over the tapioca. Whisk and
continue cooking for 11 to 12 minutes on 440W, uncovered,
stirring at least once during the cooking time. Add the egg
yolks, whisking vigorously; leave to cool.
Whisk the egg whites with 1 tbsp sugar until stiff and add
these to the mixture whilst it is still warm and before it sets
too much. Remove the pieces of cardamom and pour the
mousse into a bowl, then put in the fridge for a few hours
before serving.
750 ml milk,
80 g sugar,
1 sachet of vanilla sugar,
1 cardamom pod,
120 g tapioca,
3 eggs.
Thin Strudel
Cooking time: 20 min 4 people CONVECTION
Container: Baking sheet (round)
Preheat the oven on CONVECTION 180°C.
Put the apples and juice into a bowl and tosstogether. Add
the sugar, walnuts, sultanas, cinnamon and almonds and
mix together. Take three sheets of filo pastry and brush with
melted butter. Place each one with the shortest edge
towards you. Overlap the 2
nd
sheet onto the 1st sheet by 5-6
cms along the long edge and repeat with the 3
rd
sheet
overlapping the second. Place three more sheets of filo on
top, in the same way as in step 4. Spread the apple filling
along the front edge of the filo pastry just 2.5cms from the
edge and 2.5cms from each side. Fold the sides in over the
filling and brush with butter. Roll up from the long front edge
buttering the final long edge to seal the strudel. Place on
baking sheet, seam-side down. Brush with melted butter.
Cook on CONVECTION 180°C for 30-35 mins. Dust with
icing sugar to serve.
600 g (1 lb 5 oz) dessert apples
such as Granny Smithʼs, cored,
peeled and roughly chopped
juice of
1
/
2
lemon
50 g (2 oz) golden caster sugar
50 g (2 oz) walnuts, roughly
chopped
50 g (2 oz) sultanas
5 ml (1 tsp) ground cinnamon
50 g (2 oz) ground almonds
6 sheets filo pastry
50 g (2 oz) butter, melted
icing sugar to serve
Coconut Flan
Cooking time: approx. 30 min 6 people COMBINATION COOKING
Container: 1 round Pyrex® dish, 22 cm diameter
Put the sugar and water into the dish. Cook on MAX for 4 to
5 minutes, checking every so often, until you obtain a
caramel mixture. Tip the dish in all directions to spread the
caramel out evenly. In a bowl mix the fresh milk, coconut
milk and the tapioca. Cook for 4 minutes on MAX. Add the
condensed milk and the eggs. Beat with an electric whisk.
Pour into the dish. Put into the oven on the Metal Tray and
cook for 15 to 17 minutes in Combination mode:
CONVECTION HEATING 160°C + 440W, checking the
colour. Serve warm or cold.
Caramel: 50 g sugar,
2 tbsp water.
1 small tin sweetened
condensed milk (400 g),
1 tin coconut milk (400 g),
100 ml milk, 4 eggs,
2 tbsp tapioca.