Panasonic NN-SF574S Operating Instruction And Cook Book page 59

C C
OCONUT REAMED
Serves: 4
Ingredients:
1 cup arborio rice
300 ml coconut milk
20 g unsalted butter
½ cup sugar
100 ml coconut milk, extra to serve
1 banana, to serve
½ cup shredded coconut, toasted
Method:
Wash and drain rice. Place rice, 300 ml of coconut
milk, 300 ml water, butter and sugar into a 2.5 L
deep microwave safe bowl or jug, stir to combine.
Microwave uncovered on High for 21 minutes,
stirring every 7 minutes. Remove and stir well, stand
for 5 minutes.
Note: Rice will absorb excess liquid on standing.
Serve warm in individual bowls drizzled with extra
coconut milk, banana slices and shredded coconut.
F M
RUIT INCE
Serves: 4
Ingredients:
250 g mixed dried fruit
440 g can crushed pineapple and juice
1 cooking apple peeled,
cored and grated
1 cup brown sugar
1 tablespoon brandy
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon cornfl our
¼ cup water
Method:
Combine all ingredients (except cornfl our and water)
in a 2-litre casserole dish. Cook on Med-High for
3 to 5 minutes. Blend cornfl our with water and stir
into fruit mixture. Cook on High for 3 to 5 minutes.
Stir. Cool. Bottle and seal or use immediately.
C P
HOCOLATE ÂTÉ
Makes 24 x 8 cm loaf tin
Ingredients:
300 g
dark chocolate
400 g condensed milk
1 cup brazil nuts
½ cup hazel nuts
⅓ cup glace cherries
½ cup sultanas
Method:
Break chocolate into pieces and place with
condensed milk in a 2-litre dish. Cook on Med-High
for 3 to 5 minutes, stirring twice during cooking. Fold
through nuts and fruits. Line a 24 x 8 cm loaf tin with
foil and pour in the mixture. Chill for several hours or
until set. Turn out and serve thinly sliced.
R
ICE
I C
NDIVIDUAL HRISTMAS
Makes: 8
Ingredients:
100 g sultanas
150 g raisins
50 g
craisins
100 g dates, chopped
100 g dried fi gs, chopped
50 g glace ginger, chopped
½ cup brandy
125 g butter
¾ cup fi rmly packed brown sugar
2 eggs
½ teaspoon cinnamon
½ teaspoon mixed spice
½ teaspoon nutmeg
½ cup plain fl our
½ cup pie apple
¾ cup fresh breadcrumbs
1 tablespoon golden syrup
1 tablespoon parisienne essence
Method:
Place all dried fruits and brandy into a 2-litre bowl.
Mix and cook uncovered on Defrost for 10 minutes.
Stir halfway through cooking. Cool. Beat butter and
sugar in a large bowl with an electric mixer until light
and fl uffy. Add eggs, one at a time, beating between
each addition. Stir in cooled fruits, then remaining
ingredients. Grease 4 x 200 ml microwave safe cups.
Place half a cup of mixture into each cup, pushing
mixture in fi rmly. Smooth over the top of puddings
with the back of a spoon. Place cups evenly around
the edge of the microwave turntable and cook
uncovered on Defrost for 20 minutes. Stand for
5 minutes before turning out. Repeat with remaining
mixture. Serve with cream or custard.
MINCE PIES • CAUTION
Take care not to overheat mince pies, otherwise
burning can occur due to the high fat and sugar content
of the fi lling. Check the temperature of the fi lling before
consuming to avoid burning your mouth. REMEMBER
even if the pastry is cold to the touch, the fi lling will be
piping hot and will warm the pastry through.
O T
RANGE RUFFLES
Ingredients:
200 g dark chocolate bits
30 g butter
¼ cup evaporated milk
⅓ cup icing sugar, sifted
¼ cup chopped nuts
1 tablespoon orange liqueur
½ cup drinking chocolate powder
Method:
Place chocolate bits and butter in a 1-litre dish.
Cook on Med-High for 1 to 2 minutes, stirring
halfway through cooking. Add evaporated milk,
stir until combined. Stir in icing sugar, nuts and
orange liqueur. Refrigerate covered for 1 hour. Roll
tablespoons mixture into small balls. Toss in drinking
chocolate powder. Refrigerate until serving.
– 57 –
P
UDDING