User Manual

51
Microwave Tip: Softening ice-cream
Place a 1 litre (1
3
/ 4 pint) tub of frozen ice-cream on the
turntable (lid removed). Heat on MEDIUM for 1
1
/ 2 -2 mins.
1 Place raspberries, apples, sugar and crème de
cassis in a 1.5 litre (2
1
/ 2 pint) casserole dish, mix
well. Heat on HIGH for 8 minutes, stir every minute.
Put to one side whilst preparing crumble.
2 Rub the butter into the flour until mixture
resembles fine breadcrumbs, stir in the ground
almonds and caster sugar.
3 Spoon the crumble evenly on top of the fruit.
4 Place on the low rack, cook on DUAL GRILL,
MEDIUM LOW for 6-8 minutes.
filling:
225g (8oz) raspberries, fresh or frozen
2 eating apples, peeled and thinly sliced
50g (2oz) brown sugar
15ml (1tbsp) Crème de Cassis (optional)
crumble:
75g (3oz) butter
125g (5oz) plain flour
50g (2oz) ground almonds
75g (3oz) caster sugar
50g (2oz) toasted flaked almonds
ASPBERRY, APPLE & ALMOND CRUMBLE
SERVES 4-6 PREPARATION TIME - 10 MINUTES
R
D
ESSERTS
1 Preheat the oven to CONVECTION 200°C.
2 Line a greased 25.4cm (10") flan dish with the
pastry. Place on the low rack and bake in the
preheated oven CONVECTION 200°C for 20
minutes until golden. Allow to cool.
3 Pour the lemon curd into the pastry case and
allow to cool whilst preparing the meringue.
4 Preheat the oven to CONVECTION 180°C.
5 To prepare meringue, whisk egg whites until stiff.
Fold in sugar, a little at a time, using a metal spoon.
6 Spread the meringue evenly over the top of the
lemon filling forming small peaks all over.
7 Place on low rack, bake in preheated oven
CONVECTION 180°C for 20 minutes.
225g (8oz) shortcrust pastry
filling:
1 quantity of Lemon Curd (see page 67)
meringue:
4 egg whites (size 3)
200g (7oz) caster sugar
EMON MERINGUE PIE
SERVES 4-6 PREPARATION TIME - 25 MINUTES
L
Top with toasted flaked almonds to serve.
300ml (
1
/2 pint) milk
150ml (
1
/4 pint) double cream
4 eggs (size 3), beaten
100g (4oz) Demerara sugar
2.5ml (
1
/2tsp) grated nutmeg
2.5ml (
1
/2tsp) ground cloves
175g (6oz) mixed dried fruit
50g (2oz) walnuts, chopped
225g (8oz) granary bread, thinly sliced and
generously buttered
25g (1oz) Demerara sugar to sprinkle
READ & BUTTER PUDDING
SERVES 4PREPARATION TIME - 12 MINUTES
B
1 Mix milk, cream, eggs, sugar, nutmeg and cloves.
2 In a separate bowl mix the dried fruit and walnuts.
3 Place a layer of bread, buttered side up on the
bottom of a greased 2.5 litre (approx. 4 pint)
casserole dish. Sprinkle with the dried fruit mixture
and add a little of the milk mixture. Repeat this
process for remaining ingredients, finishing with
a layer of bread and reserving enough milk mixture
to cover. Sprinkle with demerara sugar.
4
Place on low rack, bake in a preheated oven, DUAL
BAKE 200°C, MEDIUM LOW for 24 minutes until set,
golden brown and crispy.
Microwave Tip: Making 300ml (
1
/2 pint) custard
Combine 15ml (1tbsp) custard powder, 15ml (1tbsp)
sugar and 300ml (
1
/2 pint) milk. Cook on HIGH for
3-4 minutes, stir every minute until thick.