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– 96 –
Desserts and Pastries
A
PPLE
J
ALOUSIE
C
Makes: 2 slices
Ingredients:
3 cooking apples,
peeled and sliced thinly
¼ teaspoon cinnamon
pinch nutmeg
2 sheets ready rolled puff pastry
1 egg, lightly beaten
½ cup caster sugar
Method:
Place apples, cinnamon and sugar into a 2-litre
casserole dish. Cook covered on 1000 W for 3 to 5
minutes. Drain well.
Preheat Convection to 200 °C. Cut sheets of pastry
in half. Place 2 halves of pastry side by side on
greased enamel shelf. Place apple mixture on top
leaving a 2 cm border around the edge. Brush edges
with beaten egg and place remaining half of pastry
on top of apple mixture. Press to secure edges
together. Brush top with egg.
Cut slits across the top of pastry. Sprinkle with caster
sugar. Place enamel shelf in lower shelf position and
cook on 200 °C for 15 to 20 minutes.
H
ONEY
O
ATY
S
LICE
C
Makes: 27 × 17 cm Swiss roll pan
Ingredients:
1 cup rolled oats
1 cup plain À our
¾ cup coconut
¾ cup sugar
125
g
butter
3 tablespoons honey
2 tablespoons water
½ teaspoon bicarbonate of soda
Method:
Grease and paper line a 27 cm × 17 cm slice pan.
Combine oats, À our, coconut and sugar in a large
bowl. In a 2-litre pyrex bowl, place butter, honey and
water and cook on 800 W for 1 to 2 minutes, stir
in bicarbonate of soda. Pour over dry ingredients,
stir until well combined. Press into pan. Preheat
Convection to 180 °C. Cook on Convection 180 °C
for 23 to 25 minutes, cool before cutting.
C
HOCOLATE
P
EANUT
B
UTTER
C
HEESECAKE
C
Serves: 6 to 8
Ingredients:
Base:
250
g
peanut cookies, ¿ nely crushed
125
g
butter
Filling:
500
g
cream cheese, softened
½ cup brown sugar
1 cup crunchy peanut butter
2 eggs
1 teaspoon vanilla essence
½ cup sour cream
Topping:
150
g
chocolate
¼ cup sour cream
Method:
Melt butter in a 1 litre casserole dish on 1000 W for
30 to 40 seconds. Add crushed biscuits and combine.
Press biscuit mixture evenly over base and sides of
a greased 23 cm spring form tin. Refrigerate until
¿ rm. Preheat oven to Convection 170 °C. Place ¿ lling
ingredients into a mixing bowl, beat until mixture is
combined. Pour mixture into chilled biscuit base.
Place in oven, on enamel shelf in lower position,
cook on Convection 170 °C for 55 to 60 minutes.
Allow to cool and spread with topping.
Topping:
Melt chocolate in a 2-cup jug on 800 W for 1 to 2
minutes. Stir in sour cream.
Spread over cheesecake.
Apple Jalousie
F0003BH22QP_CB.indd 96 2014/5/27 9:14:36
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