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Sweden
PISTACHIO RICE PUDDING WITH
STRAWBERRIES
Pistaschris med zordgubbe
Total cooking time: approx. 27-31 minutes.
Utensil: Tall bowl with a lid (2 l capacity)
Ingredients
125 g long grain rice
150 ml milk
175 ml water
1 vanilla pod
pinch salt
50 g sugar
250 g strawberries
40 g sugar
40 ml Cointreau (40 % vol orange liqueur)
200 ml cream
1 egg white
50 g pistachio nuts (shell off)
1. Place the rice in the bowl and fill with the liquid
ingredients. Slit open the vanilla pod, add to the
rice with the salt and the sugar, cover, and cook.
1. 3-5 Min. 900 W
2. 24-26 Min. 270 W
Allow the rice to stand for about 5 minutes after
cooking.
2. Cut the strawberries in half, mix in the sugar and
the Cointreau.
3. Remove the vanilla pod from the rice, and cool
the rice in a cold water bain marie, while stirring.
Whip the cream and the egg white separately
until both are stiff. Fold in first the pistachios, then
the cream, and finally the egg white into the cold
rice.
4. Place the rice in a large dish. Make a well in the
top and place the strawberries in the well.
Austria
CHOCOLATE WITH WHIPPED CREAM
Schokolade mit Schlagobers 1 portion
Total cooking time: about 1 minute
Utensil: large cup or mug (capacity 200 ml)
Ingredients
150 ml milk
30 g bar of chocolate grated
30 ml cream
chocolate vermicelli
1. Pour the milk into the cup or mug. Add the grated
chocolate to the milk, stir and heat. Stir halfway
through.
about 1 Min. 900 W
2. Whip the cream until it is stiff, place on top of the
chocolate, sprinkle with chocolate vermicelli and
serve.
France
PEARS IN CHOCOLATE SAUCE
Poires au chocolat
Total cooking time: approx. 8-13 minutes
Utensils: bowl with lid (2 l capacity)
bowl with lid (1 l capacity)
Ingredients
4 pears (600 g)
60 g sugar
1 pack vanilla sugar (10 g)
1 tbsps pear liqueur, 30 % vol
150 ml water
130 g dark chocolate
100 g crème fraîche
Tip: Delicious when served with a ball of vanilla
ice cream.
1. Peel the pears whole.
2. Place the sugar, vanilla sugar, the pear liqueur
and the water into the bowl, stir, cover and heat.
1-2 Min. 900 W
3. Place the pears into the liquid, cover and cook.
5-8 Min. 900 W
Take the pears out of the cooking liqueur, and place
in a cold place.
4. Pour 50 ml of the cooking liqueur into the smaller
bowl. Add the chopped chocolate and the crème
fraîche, cover, and heat.
2-3 Min. 900 W
5. Stir the sauce well. Pour the sauce over the pears,
and serve.
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ENGLISH
R-33STD English 10/12/2002 15:19 Page 41