User Manual

53
Microwave Tip: More juice from oranges & lemons
Cut fruit in half and pierce lightly with a fork. Place in a shallow
flan dish, cut side down. Heat on HIGH for 2 minutes.
SERVES 4-6 PREPARATION TIME - 15 MINUTES
1 Place the dates in a large bowl, add the boiling water,
bicarbonate of soda, vanilla essence and dissolved
coffee, mix well.
2 Cream butter and sugar together in a separate
bowl until light and fluffy, beat in the eggs. Fold in
the flour and dates, mix well . The resulting
mixture will be sloppy. Grease and line the base
of a 1.2 litre (2 pint) pudding basin with grease
proof paper, pour in the pudding mixture.
3 Place on low rack, bake on DUAL COOK 180°C,
LOW for 30 minutes until a skewer comes out
clean. Allow to cool slightly before turning out on
a warmed serving plate.
4 Pour the sauce over the pudding and serve hot.
175g (6oz) stoned dates, chopped
200ml (7floz) boiling water
3.75ml (
3
/4tsp) bicarbonate of soda
2.5ml (
1
/2tsp) vanilla essence
10ml (2tsp) instant coffee dissolved in a little water
75g (3oz) butter
125g (5oz) caster sugar
2 eggs (size 3), beaten
175g (6oz) plain flour
1 quantity of Walnut Toffee Sauce (see page 67)
TICKY TOFFEE PUDDING
S
D
ESSERTS
M
ERINGUES WITH STRAWBERRIES & CREAM
SERVES 4-6 PREPARATION TIME - 8 MINUTES
1 Place the egg white in a large bowl, whisk lightly.
Gradually stir in the icing sugar to give a firm, non-
sticky fondant.
2 Roll into walnut sized balls, place 6 on the turntable
lined with greaseproof paper. Cook on HIGH for
1-1
1
/
2
minute until meringue shells form.
3 Remove the meringues from the paper and allow
to cool. Repeat for remaining fondant.
1 egg white (size 3)
275-300g (10-11oz) icing sugar, sifted
300ml (
1
/2 pint) double cream, whipped
100g (4oz) fresh strawberries, sliced
Prior to serving, sandwich the meringue shells with
whipped cream and sliced strawberries.
OUFFLES WITH RASPBERRY COULIS
S
soufflés:
3 eggs (size 3), separated
5ml (1tsp) vanilla essence
100g (4oz) fromage frais
grated rind of 1 lemon
75g (3oz) caster sugar
raspberry coulis:
225g (8oz) raspberries
75g (3oz) caster sugar
30ml (2tbsp) medium white wine
juice of half a lemon (See Tip below)
icing sugar to sprinkle
1 Preheat the oven to CONVECTION 220°C.
Grease 6 ramekin dishes, sprinkle with sugar.
2 To prepare soufflés, whisk egg yolks and vanilla
essence until thick and pale. Add fromage frais
and lemon rind, mix until smooth.
3 Whisk egg whites separately to form stiff peaks.
Add sugar, whisk until thick and glossy. Fold into
egg yolk mixture.
4 Spoon equal amounts of soufflé into the prepared
dishes. Place dishes in a large flan dish on the low
rack.
5 Bake in preheated oven CONVECTION 220°C
for 23-25 minutes until set. Chill to serve.
6 To prepare coulis, mix raspberries, sugar, lemon
juice and wine. Cook on HIGH for 6-7 minutes,
stirring twice. Blend until smooth and chill.
7 To serve, turn soufflés on to individual serving
plates. Spoon raspberry coulis around each and
sprinkle generously with icing sugar.
SERVES 6PREPARATION TIME - 25 MINUTES