Panasonic A883 Operating Manual page 100

Honey Oaty Slice
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Makes: 1 x 27 x 17 cm Swiss roll pan
Ingredients:
1 cup rolled oats
1 cup plain flour
3 /
cup coconut
4
3 /
cup sugar
4
125 g butter
3 tablespoons honey
2 tablespoons water
1 /
teaspoon bicarbonate of soda
2
Method:
Grease and paper line a 27 x 17 cm slice pan. Combine oats,
flour, coconut and sugar in a large bowl. In a 2-litre pyrex bowl,
place butter, honey and water and cook on HIGH for 1 to 2
minutes, stir in bicarbonate of soda. Pour over dry ingredients,
stir until well combined. Preheat oven to 180°C with enamel
shelf in low position. Press into pan. Cook on Convection 180°C
for 20 to 22 minutes, cool before cutting.
Apricot Cheesecake
Serves: 8 to 10
Ingredients:
250 g plain biscuits
90 g butter
1 /
cup apricot jam
4
250 g ricotta cheese
1 cup chopped dried apricots
2 eggs
1 /
cup caster sugar
2
300 ml cream
2 tablespoons flour
1 teaspoon vanilla essence
Method:
Crush or process biscuits until fine. Melt butter in a bowl on
MED HIGH for 30 to 60 seconds.
Combine with biscuit crumbs and press onto the base of a 25
cm spring form tin. Warm jam in a small bowl on MED HIGH for
30 seconds. Brush jam over biscuit base. Refrigerate while
making filling.
To Cook by Convection:
Preheat oven to 160˚C. Beat together the remaining
ingredients until well combined and pour on to the biscuit base.
Place on Metal Tray set on glass turntable and cook on 160˚C
for 55 to 60 minutes. Refrigerate until cold before slicing.
If desired, decorate with whipped cream, drained
canned apricot halves and roughly chopped pecans.
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Peanut and Sultana Slice
Makes: 1 x 19 x 28 cm pan
Ingredients:
185 g butter
1 /
cup caster sugar
2
1 /
cup sultanas
2
1 cup raw unsalted peanuts
1 cup coconut
1 cup plain flour
Method:
Grease and paper line a 19 x 28 cm lamington pan. Melt butter
on HIGH for 1 to 2 minutes. Preheat oven to 180°C with enamel
shelf in low position. Stir in sugar, sultanas, peanuts and
coconut, then sifted flour. Press mixture into base of pan and
cook on Convection 180°C for 24 to 26 minutes.
Bread and Butter Pudding
Serves: 4 to 6
Ingredients:
1 /
cup sultanas
3
1 /
cup rum
4
70 g butter, softened
10 sliced fruit loaf
4 eggs
1 /
1 cup brown sugar
3
Method:
Grease a 4 cup microwave oven safe dish. Combine sultanas
and rum in a small bowl. Heat on High for 1 minute. Set aside.
Butter both sides of all bread slices. Remove the crusts and cut
into triangles. Best together eggs, milk, cream, add liquid from
drained sultanas. Layer one third of the bread evenly over the
base of the 1.5 litre dish. Sprinkle with half the sultanas and
one third of the brown sugar. Repeat with another layer of
bread, sultanas and brown sugar and top with the remaining
bread. Pour about two thirds of the egg mixture over the bread
and allow to stand for 20 minutes until the liquid is absorbed.
Pour over the remaining egg mixture and sprinkle with brown
sugar. Place on Metal Tray set on glass turntable. Cook on
Combination: Convection 190°C + Low micro power for 20 to
25 minutes. Allow to stand for 10 minutes before serving with
cream or ice cream.
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