Panasonic A883 Operating Manual page 99

Muesli Slice
Makes : 20 squares
Ingredients:
125 g butter
1 cup brown sugar
3 tablespoons honey
2 cups natural muesli
1 cup coconut
1 /
cup sultanas
2
50 g dark cooking chocolate, melted
Method:
Combine butter, sugar and honey in a 2-litre dish and cook on
HIGH for 1 to 2 minutes. Add muesli, coconut and sultanas, mix
well. Press into an 18 cm x 28 cm flat dish. Cook on HIGH for 4
to 5 minutes. Mark into squares and cool in dish. When cool
drizzle with melted chocolate.
Lemon Coconut Meringue Slice
Makes: 1 x 19 x 28 cm pan
Ingredients:
90 g butter
1 /
cup caster sugar
4
3 /
cup plain flour
4
1 /
cup cornflour
3
1 can (400 g) condensed milk
2 eggs, separated
2 teaspoons grated lemon rind
1 /
cup lemon juice
2
1 /
cup caster sugar, extra
4
1 /
cup desiccated coconut
2
1 /
cup slivered almonds
2
Method:
Grease and paper line a 19 x 28 cm lamington pan. Cream
together butter and sugar. Gradually add sifted flours and knead
lightly until combined. Spread over base of prepared pan.
Combine condensed milk, egg yolks, lemon rind and juice in a
bowl, cook on MED HIGH for 3 to 4 minutes, stirring twice.
Spread over base. Preheat oven to 170°C with enamel shelf in
low position. Beat egg whites in a small bowl until soft peaks
form, gradually add extra sugar. Add desiccated coconut,
spread over filling and sprinkle with slivered almonds. Cook on
Convection 170°C for 35 to 40 minutes.
Honey Almond Brownies
Makes: 6
Ingredients:
125 g
200 g
3 /
4
1 /
4
2 teaspoons
2
1 cup
3 /
4
Method:
Melt butter and chocolate on MED HIGH for 1 to 2 minutes. Add
sugar, honey, vanilla essence and eggs and mix well. Add flour
and almonds. Pour into a greased and lined 20 cm square deep
pan.Cook on Combination: Convection 180˚C (Preheat) + Low
micro power for 15 to 20 minutes. Cool completely before
removing from a pan.
C
Zesty Cheesecake
Serves: 6 to 8
Ingredients:
250 g
125 g
Filling:
250 g
400 g
3 teaspoons
1 /
3
1 teaspoon
1 tablespoon
Method:
Base:
Place butter in a 2-litre bowl and cook on HIGH for 1 minute,
add biscuit crumbs. Press mixture evenly over base and sides
of a lightly greased spring form tin. Refrigerate while preparing
filling.
Filling:
Beat cream cheese in a small bowl with electric mixer until
smooth, add condensed milk, rind and juice, beat until smooth.
Place water in a 1-cup jug, sprinkle gelatine over water and
cook on MED HIGH for 30 seconds, add and mix into lemon
mixture. Pour into base and refrigerate until set. Garnish with
strawberries and cream.
butter
white chocolate
cup sugar
cup honey
vanilla essence
eggs
plain flour
cup blanched almonds
sweet biscuits, finely crushed
butter
cream cheese
sweetened condensed milk
lemon or lime rind
cup lemon or lime juice
gelatine
water
MC
97