Panasonic NN-SF574S Operating Instruction And Cook Book page 62

S C
TIRRED USTARD
Makes: Approximately 400 ml
Ingredients:
3 tablespoons sugar
2 tablespoons custard powder
1½ cups milk
2 egg yolks, lightly beaten
1 teaspoon vanilla essence
Method:
Combine sugar and custard powder in 4-cup jug.
Gradually stir in milk until smooth. Cook on Med-High
for 4 to 5 minutes, stirring halfway through cooking.
Add egg yolks and mix well. Cook on Med-High for
further 30 to 60 seconds. Add vanilla, stir well and
serve.
HINT:
TO REHEAT POURING CUSTARD:
Place 600 ml in a 1-litre jug and cook on High for 2 to
3 minutes stirring once.
C
OFFEE
Serves: 1
Ingredients:
1 cup water
1 to 2 teaspoons instant coffee
Method:
Pour water into a heatproof cup. Add coffee. Stir.
Heat on High for 1 to 2 minutes. Add milk and sugar,
if desired. Stir.
T
EA
Serve: 2
Ingredients:
¾ cup hot tap water
1 tea bag
Method:
Pour water into a heatproof cup. Heat on High for
1 to 2 minutes. Stir then submerge tea bag in water.
Stand until desired strength is reached. Remove tea
bag. Add milk and sugar, if desired. Stir.
H C
OT HOCOLATE
Serve: 1
Ingredients:
1 tablespoon choc bits
250 ml milk
Method:
Place choc bits in the base of a mug add milk. Cook
on Med-High for 2 minutes, stirring half way through
cooking. Stir and serve.
P C
EPPERMINT OOLER
Serve: 4
Ingredients:
3 peppermint tea bags
4 cups cold water
juice of ½ lemon
ice blocks
4 slices lemon or lime
mint leaves to garnish
Method:
Place tea bags and water in a large jug. Cook on
High for 8 to 10 minutes. Stand for 2 to 3 minutes,
then discard tea bags. Cool. Add lemon juice.
Refrigerate until well chilled. Serve in long glasses
with ice blocks. Garnish with lemon or lime slices
and mint leaves.
S L
TRAWBERRY IQUEUR
Makes: 1 liter
Ingredients:
500 g sugar
500 g washed and hulled strawberries
600 g brandy or whisky
Method:
Place sugar and strawberries in a 4-litre dish. Stir well.
Cook on High for 15 minutes. Stir in brandy or whisky.
Pour into an airtight container. Store refrigerated for
2 to 3 months. Serve in liqueur glasses or as a tall
drink with ice cubes and soda water.
C L
OFFEE IQUEUR
Makes: 750 ml
Ingredients:
1½ cups hot tap water
2 cups sugar
⅓ cup freeze dried coffee
3 teaspoons vanilla essence
2 cups vodka
Method:
Pour water into a 4-litre casserole dish. Add
remaining ingredients (except vodka) and stir well.
Cook on Medium for 30 to 35 minutes. Cool slightly
and mix in vodka. Pour into an airtight container
and stand 4 days before serving. Serve in liqueur
glasses.
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