Sharp R-959M-A Operation Manual With Cookbook page 81

p78 8/15/06 4:20:16 PM
Serv
50g margarine
150g brown sugar
15ml (1 tbsp) instant coffee powder
3 eggs (medium)
300g milk chocolate, broken in pieces
25g plain flour
100g chopped pecan nuts
225g shortcrust pastry
7.5ml (1 / tsp) rum extract
1
2
284ml whipping cream, whipped
Serv
FILLING:
225g raspberry, fresh or frozen
2 eating apples, peeled and thinly sliced
50g brown sugar
15ml (1 tbsp) Crème de Cassis (optional)
CRUMBLE:
75g margarine
125g plain flour
100g ground almonds
75g caster sugar
50g toasted flaked almonds, to decorate
Serves
450ml ( / pint) milk
3
4
150ml ( / pint) double cream
1
4
6 eggs (medium), beaten
100g demerara sugar
2.5ml ( / tsp) grated nutmeg
1
2
175g mixed dried fruit
50g walnut, chopped
325g thick white sliced bread, buttered
25g demerara sugar to sprinkle
RECIPES
C &
OFFEE CHOCOLATE TORTE
1 In a large bowl, beat together the margarine, sugar and
coffee until blended. Gradually add the eggs, beating
well after each addition.
2 Place the chocolate in a small bowl and heat on 50%
for 2 to 3 minutes until melted, stir 2 - 3 times.
3 Mix the chocolate, flour and pecan nuts into the coffee
mixture until smooth.
4 Line a greased 20cm (8") flan dish with the pastry,
spoon the filling into the pastry base.
5 Place on the low rack and cook on DUAL
CONVECTION, 180ºC, 30% for 20 minutes.
6 Fold the rum extract into the whipped cream and
serve with the Torte.
R ,
ASPBERRY APPLE
1 Place raspberry, apple, sugar and crème de cassis in a
1.5 litre (2 / pint) casserole dish, mix well.
1
2
2 Heat on 100% for 8 minutes, stir every minute.
Put to one side whilst preparing crumble.
3 Rub the margarine into the flour until mixture
resembles fine breadcrumbs, stir in the ground
almonds and caster sugar.
4 Spoon the crumble evenly on top of the fruit.
5 Place on the low rack, cook on DUAL GRILL, 30% for
6 - 8 minutes.
Top with toasted flaked almonds to serve.
B &
READ BUTTER PUDDING
1 Mix milk, cream, eggs, sugar and nutmeg in a bowl.
2 In a separate bowl mix the dried fruit and walnut.
3 Preheat the oven to CONVECTION 200ºC.
4 Place a layer of bread, buttered side up on the bottom
of a greased 2.5 litre (approx. 4 pint) casserole dish.
Sprinkle with the dried fruit mixture and add a little of
the milk mixture. Repeat this process for the remaining
ingredients, finishing with a layer of bread and reserving
enough milk mixture to cover.
Sprinkle with demerara sugar.
5 Place on the low rack, bake on DUAL CONVECTION,
200ºC, 30% for 30 minutes until set, golden brown and
crispy.
79
&
ALMOND CRUMBLE