User Manual

50
ONTINENTAL CHEESECAKE
SERVES 6-8 PREPARATION TIME - 20 MINUTES
C
SERVES 4-6 PREPARATION TIME - 20 MINUTES
225g (8oz) self raising flour
100g (4oz) shredded suet
150ml (1/4 pint) hot water
125g (5oz) strawberry jam
1 Combine flour and suet with enough hot water to
form a soft dough.
2 Roll out to give an oblong 24.2 x 17.8cm (9
1
/2 x
7"), approx. 6mm (
1
/4") thick.
3 Spread jam evenly over the surface and roll up
widthways, place seam side down in a greased
3
/4 litre (1
1
/4 pint) loaf dish. Cover and cook on
HIGH for 6-7 minutes until firm to the touch.
Serve with custard, see Tip, page 51.
J
AM ROLY POLY
D
ESSERTS
50g (2oz) butter
50g (2oz) caster sugar
45ml (3tbsp) clear honey (see Tip, page 60)
2 eggs (size 3), beaten
450g (1lb) low fat cream cheese (Tip, page 56)
grated rind and juice of half an orange
150ml (
1
/4 pint) soured cream
15ml (1tbsp) cornflour
5ml (1tsp) vanilla essence
25g (1oz) sultanas
base:
75g (3oz) butter
15ml (1tbsp) golden syrup
175g (6oz) ginger biscuits, crushed
to decorate:
slices of fresh fruit, eg. strawberries, kiwi fruit
25g (1oz) plain chocolate, grated
1 Line the base and sides of a 1.5 litre (2
1
/2 pint),
straight sided loaf dish with greaseproof paper.
2 Beat butter, sugar and honey together until
smooth. Add eggs, cream cheese, orange rind
and juice, soured cream, cornflour and vanilla
essence, blend until smooth.
3 Fold in the sultanas and spoon into the prepared
dish, place on the low rack. Cook on DUAL
COOK 180°C, LOW for 50 minutes until set. The
mixture may be a little soft in the centre, however,
this will set when chilled.
4 To prepare the base, place butter and syrup in a
bowl, heat on HIGH for 2 minutes. Add the
crushed biscuits, mix well. Spread mixture evenly
on top of the cheesecake, press down gently.
5
Chill for 2-3 hours. Invert the cheesecake onto a
serving dish so that the biscuit layer is on the
bottom. Peel off the greaseproof paper and decorate
with slices of fresh fruit and grated chocolate.
P
ECAN PIE
SERVES 4-6 PREPARATION TIME - 15 MINUTES
1 To prepare pastry combine the flours and rub in
the butter until mixture resembles fine
breadcrumbs. Add enough cold water to make a
soft but not sticky dough.
2 Line a greased 25.4cm (10") flan dish with pastry.
Spread pecan nuts evenly over base, prepare filling.
3 Beat the sugar, syrup, butter, eggs and vanilla
essence together until smooth. Pour over nuts.
4 Place on the low rack, bake on DUAL BAKE
200°C, MEDIUM LOW for 20-22 minutes until
golden brown.
pastry:
125g (5oz) plain flour
100g (4oz) plain wholemeal flour
125g (5oz) butter
cold water to mix
filling:
225g (8oz) pecan nuts
225g (8oz) brown sugar
90ml (6tbsp) golden syrup
75g (3oz) butter, melted
3 eggs (size 3), beaten
5ml (1tsp) vanilla essence
Variation:
Pecan nuts can be substituted with walnuts.