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– 123 –
Desserts and Pastries
R
ED
F
RUIT
C
OMPOTE
Serves: 4
Ingredients:
225
g
plums, halved
225
g
cherries, stoned
225
g
blueberries
225
g
strawberries
225
g
raspberries
50
g
golden caster sugar
Method:
1. Place the plums, cherries and blueberries in dish.
Place on the base of the oven and cook on
270 W for 10 minutes.
2. Stir in the strawberries and cook on 270 W for a
further 3 to 4 minutes. Stir the raspberries and
sugar into the hot fruit and allow to cool before
serving.
B
AKED
A
LASKA
S
URPRISE
Serves: 4 to 6
Ingredients:
10 to 12 sponge ¿ nger biscuits
or
1 round sponge cake
1 punnet strawberries,
hulled and cut in half
1 teaspoon caster sugar
2 tablespoon fruit liqueur
1-litre vanilla ice cream
4 egg whites
¾ cup caster sugar, extra
¼ cup almonds, chopped (optional)
Method:
1. Line the base of a 23 cm round À at dish with
biscuits or sponge (the biscuits will overlap).
Place strawberries over the biscuits and sprinkle
with sugar and liqueur. Place scoops of ice cream
evenly over strawberries. Place in freezer.
2. Preheat oven to 200 °C.
3. Beat egg whites until stiff. Gradually add extra
sugar beating all the time until sugar has
dissolved and mixture is thick and glossy. Fold in
almonds and spoon meringue mixture over ice
cream.
4. Cook on 200 °C on metal tray in lower shelf
position for 5 to 6 minutes. Serve immediately.
C
ANDIES
P
EARS
Serves: 2
Ingredients:
300
g
(one) pear (or apple)
3-4 pieces lime (sliced)
A:
40
g
castor sugar
65 ml water
1 tablespoon Cointreau (at one’s preference)
Method:
1. Peel the skin of the pear and cut into 6 pieces
from the center.
2. Put pear and lime into the microwave safe
casserole dish and add A.
3. Pour water into the tank before cooking.
Place the dish in the center of the tray. Place tray
in the middle shelf position. Select steam1 for 3
minutes, and then select 300 W + steam for
3 minutes. Finally, select 800 W for 6 minutes.
4. Turn the pear right after heating and wrap it with
plastic wrap to cool. After cooling put it into the
fridge and serve with mint leaves.
F
LAPJACK
Serves: 8
Ingredients:
250
g
butter
275
g
golden syrup
75
g
light muscovado sugar
425
g
porridge oats
Method:
1. Place the butter, syrup and sugar into bowl. Place
on the base of the oven and cook on 600 W for 4
to 5 minutes.
2. Stir the oats into the butter and press the mixture
into the 12” x 8” x 1” tin lined with lightly buttered
greaseproof paper.
3. Preheat the oven on Convection 180 °C.
4. Place tin on metal tray in lower shelf position and
cook on Convection 180 °C for 25 minutes.
5. Leave to cool in the tin for 5 minutes. Then mark
into 18 pieces. Allow to cool completely before
removing from the tin.
F0003BH70QP_CB.indd 123F0003BH70QP_CB.indd 123 2014/7/9 13:34:072014/7/9 13:34:07
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