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code
food
serving size
5-17 Shrewsbery
400-450 g
biscuits
< recommendations >
Pre-heat the oven 180 °C with the convection function. Sieve the flour.
Cream the margarine & sugar very well until light & creamy. Add the
egg & mix it well. Add the sieved flour. If required add a little milk to
make a dough. Knead until smooth. Roll out thinly. Prick all over with
a fork. Stamp into round. Place the biscuits on a baking tin. Put it into
low rack. When beep, select menu and cook. Cool the biscuits. Serve
them.
250-300 g
5-18 Almond -
pistachio
cookies
< recommendations >
Pre-heat the oven 180 °C with the convection function. Sieve the flour.
Cream the margarine & sugar very well until light & creamy. Add the
saffron, cardamom & nutmeg powder & mix very well. Add the sieved
flour & make a dough. Roll out the dough using a little flour. Sprinkle
a few nuts & give a light final roll. Cut into desired shape. Put it into
low rack. When beep, select menu and cook. Cool the biscuits. Serve
them.
5-19 Choco -
250-300 g
cashew
biscuits
< recommendations >
Pre-heat the oven 180 °C with the convection function. Sieve the flour.
Cream the margarine & sugar very well until light & creamy. Add the
Almond essence & mix very well. Add the flour, cocoa & cashew nut
mix well, chill the mixture for 10 min. Roll out & cut out with round
biscuit cutter. Put it into low rack. When beep, select menu and cook.
Cool the biscuits. Serve them.
CE118PF-X1_XTL_DE68-04220E-02_EN.indd 34
ingredients
Refined flour - 225 g, Margarine or butter
- 100 g, Powder sugar - 85 g, Lemon
essence - ¼ tsp, Egg - 1 ea, Milk as
required
Refined flour - 115 g, Margarine or butter
- 50 g, Powder sugar - 50 g, Cardamom
powder - ¼ tsp, Nutmeg powder - ¼ tsp,
Chopped almond - 1 tbsp, Chopped
Pistachio - 1 tbsp, Little saffron, Milk as
required
Refined flour - 85 g, Margarine or butter
- 85 g, Powder sugar - 85 g, Cashew nut
powder - 85 g, Almond Essence - ¼ tsp,
Cocoa - 1 tbsp
code
food
serving size
5-20 Kesar
400 g
nankatai
Pre-heat the oven 180 °C with the convection function. Sieve the
flour. Cream the ghee & sugar very well until light & creamy. Add the
cardamom & nutmeg powder & cream it again. The saffron dissolve in
a 1 tsp of milk. Add the curd, soda bicarb & prepared saffron. Mix well.
Add the flour & semolina & knead well. Make a small round. Arrange
them on a baking tin. Put it into low rack. When beep, select menu and
cook. Cool the biscuits. Serve them.
Using ThE indian rEcipE (non-vEggiE)
programmEs
The following table presents the various Indian Recipe (Non-Veggie)
Programmes and appropriate recommendations.
6. soups & snacks
code
food
serving size
6-1
Chicken
300-400 g
shorba
In microwave safe glass bowl add oil, chopped onion, garlic cloves,
cumin seeds & chicken, peppercorns. Mix well and cook. When beep
add all the other ingredients, mix it well and press start.
350-400 g
6-2
Chicken
soup
In microwave safe glass bowl add oil, chicken in small pieces, ginger paste,
garlic paste, corn flour paste & water, mix it well and cook. Serve hot.
English - 34
ingredients
Refined flour - 100 g, Powder sugar - 100 g,
Ghee - 100 g, Semolina - 100 g, Cardamom
powder - ½ tsp, Nutmeg powder - ½ tsp,
Fresh curd - 1 tsp, Soda Bicarb - ¼ tsp,
Saffron - ¼ tsp, Milk - 1 tsp
< recommendations >
ingredients
Boneless Chicken - 100 g, Chopped
Onion - 1 (medium size), Chopped Garlic
- 4~5 cloves, Oil - 1 tbsp, Cumin Seeds -
½ tsp, Water - 1 cup, Coconut Milk - 1 cup,
Peppercorns - 5~6, Salt as per taste, Cream
- ¼ cup, Chopped Coriander Leaves - 2 tbsp
< recommendations >
Boneless Chicken - 150 g, Ginger paste -
1 tsp, Garlic paste - 1 tsp, Salt & Pepper
powder as per your taste, Corn Flour Paste
- 2 tbsp (dissolve in ½ cup of water), Oil -
2 tbsp, Water - 300 ml
< recommendations >
2014-05-16
9:17:23
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