Panasonic NN-SF574S Operating Instruction And Cook Book page 56

C B
HOCOLATE ROWNIES
Makes: 1 x 20 cm square slice pan
Ingredients:
125 g butter
200 g
chocolate
1 cup caster sugar
1 teaspoon vanilla essence
3 eggs
1 cup plain fl our
Method:
Grease and line 20 cm square pyrex dish. Melt
butter and chocolate in 2-litre dish on Med-High for
2 minutes. Stir in sugar, vanilla essence, eggs and
fl our. Spread into prepared dish. Cook on Med-High
for 7 to 8 minutes. Refrigerate until cold. Cut into
squares.
R A G
HUBARB, PPLE &
Serves: 4
Ingredients:
300 g rhubarb,
trimmed cut to 3 cm lengths
2 apples, peeled, cored and diced
30 g crystallised ginger, thinly sliced
½ cup caster sugar
1 orange, grated rind and juice
Method:
Place all ingredients into a 2-litre microwave safe
dish. Stir to dissolve sugar. Cook on High for 8 to
10 minutes or until fruit is softened.
R R
OCKY OAD
Makes: 1 x 20 cm square slice
Ingredients:
250 g dark or milk chocolate
40 g
butter
250 g packet marshmallows, halved
1 cup unsalted peanuts
1½ cups fl aked coconut
100 g Turkish delight, chopped
Method:
Melt chocolate and butter in a large bowl on Medium
for 2 to 3 minutes. Add remaining ingredients and
mix well. Pour into greased 20 cm square pan.
Refrigerate until set. Cut or break into pieces to
serve.
C
INGER OMPOTE
– 54 –
C K
HERRY UECHEN
Serves: 4 to 6
Ingredients:
Base
1 (340 g) pkt
buttercake mix
½ cup toasted coconut
125 g melted butter
1 egg
Filling:
425 g can pitted cherries,
drained Topping:
300 ml carton sour cream
1 egg
2 tablespoons sugar
½ teaspoon cinnamon
Method:
Combine cake mix, coconut, melted butter and
egg. Press into 27 cm fl an dish. Cook on High for
3 minutes. Arrange cherries over base. Combine
sour cream, egg and sugar and pour over cherries.
Sprinkle with cinnamon. Cook on Medium for 9 to
11 minutes.
M F
OCHA UDGE
Makes: 64 x 2.5 cm square pieces
Ingredients:
395 g can sweetened condensed milk
300 g dark chocolate melts
1 teaspoon vanilla extract
1 teaspoon instant coffee powder
64 chocolate coated coffee beans
Method:
Grease a square (20 cm) cake pan, set aside.
Place condensed milk and chocolate in a 1.5-litre
microwave safe and heatproof bowl. Cook on
Med-High for 2 minutes. Stir in vanilla and coffee.
Mix until well combined. Cook on Medium for
2 minutes. Stir and pour into prepared pan. Arrange
coffee beans evenly over the fudge. Chill for 2 hours
or until set. Cut into 2.5 cm squares to serve.
Tip:
Chocolate coated coffee beans are available from
specialty coffee shops.
HINT:
To toast coconut:
Place ½ cup of coconut on a pyrex plate. Cook on
HIGH for 2 to 3 minutes, stirring every minute.