Philips HR7640/80 Recipes & Directions For Use page 20

ENGLISH
20
Walnut sweet tea
D F
- 100g skinned walnuts
- 120g rock sugar
- 3 tbsp rice
- 1.2l water
- 50ml evaporated milk
Blanch skinned walnuts in salt water for
B
3 minutes. Drain and air-dry. Fry the walnuts in a
wok over medium heat until cooked and browned.
Soak rice and liquidise in the blender at
B
pulse/speed 2. Filter the rice solution.
Place the walnuts in the filter. Add 600 ml. water
B
and blend at speed 2 for 2 minutes. Repeat
about 4-5 times, with rest times of 1 minute in
between.
Dissolve rock sugar in the remaining 600 ml of
B
water, add walnut solution and allow to boil.
Thicken with rice solution.
Mix in evaporated milk, serve hot.
B
Vegetarian spring rolls
} g
- 10 sheets frozen spring roll wrappers
For the filling:
B
- 2 cloves garlic
- 50g golden mushrooms
- 120g carrot
- 120g jicama (sa got)
- 70g white cabbage
For the seasonings
B
- 3/4 tsp salt
- 3/4 tsp sugar
- 1 tsp light soy sauce
- 1.5 tbsp oyster sauce
- 1.5 tsp cornflour
- 4 tbsp water
Cut the cabbage using the slicing insert at speed
B
1.
Shred the carrot and jicama using the Chinese
B
shredding insert at speed 1.
Crush the garlic. Heat 1 tbsp oil in the wok, sauté;
B
crushed garlic, discard. Add golden mushrooms,
cabbage, jicama and carrot, stir for 1 minute, add
seasonings, and fry until thickened, put in a dish
and let it cool off.
Place sufficient filling in the centre of each spring
B
roll wrapper. Wrap into a roll and seal with a little
flour mixture (plain flour mixed with a little water).
Deep-fry spring rolls over moderate heat, move
B
spring rolls constantly to avoid burning.
Drain, put in a dish, cut into halves, serve with
B
Worcestershire sauce.
Bean curd sheet rolls
}
- 1 large fresh soy bean sheet
- 4 sheets of instant laver
- 50g golden mushrooms
- 1 greenhouse cucumber
- 1 carrot
- some light soy sauce (for glazing)
For the sauce:
- 90ml stock