AEG MCD2661E Operating Instructions Manual page 35

Recipes
Pears in chocolate sauce
Utensils: Bowl with lid (2 I capacity)
Bowl with lid (1 I capacity)
Ingredients
4 whole pears, peeled (600 g)
60 g sugar
10 g vanilla sugar
1 tbsp pear liqueur
150 ml water
130 g dark chocolate, chopped
100 g crème fraiche
Semolina pudding with raspberry sauce
Utensils: Bowl with lid (2 I capacity)
Ingredients
500 ml milk
40 g sugar
15 g chopped almonds
50 g semolina
1 egg yolk
1 tbsp water
1 egg white
250 g raspberries
50 ml water
40 g sugar
Cheesecake
Utensils: Spring form tin
(approx. 26 cm diameter)
Ingredients
Base:
300 g flour
1 tbsp cocoa
10 g baking powder
150 g sugar
1 egg
10 g butter or margarine to grease the tin
Filling:
150 g butter or margarine
100 g sugar
10 g vanilla sugar
3 eggs
400 g fromage frais, 20 % fat content
40 g powdered vanilla pudding mix
1. Place the sugar, vanilla sugar, pear liqueur and water into
the bowl, stir, cover and cook.
1-2 min. 900 W
2. Place the pears in the liquid, cover and cook.
5-8 min. 900 W
Take the pears out of the cooking liquid, and place in the
refrigerator.
3. Put 50 ml of the cooking liquid into the smaller bowl. Add
the chocolate and crème fraiche, cover and cook.
2-3 min. 900 W
4. Stir the sauce well, pour over the pears to serve.
1. Put the milk, sugar and almonds in the bowl, cover and
cook.
3-5 min. 900 W
2. Add the semolina, stir, cover and cook.
10-12 min. 270 W
3. Beat the egg yolk with the water in a cup, and stir into the
hot mixture. Beat the egg white until it is stiff, and fold it
into the mixture. Pour the pudding mixture into ramekins or
small dishes.
4. To make the sauce, wash the raspberries, dab them dry
carefully, and place them in a bowl with the water and
sugar. Cover and heat.
2-3 min. 900 W
5. Purée the raspberries and serve either hot or cold with the
semolina pudding.
1. In a bowl, mix together the flour, cocoa, baking powder
and sugar.
2. Add the egg and butter and mix in a food processor.
3. Grease the tin. Roll out the dough and line the tin,
leaving 2 cm around the edges to form a rim. Bake the
pastry.
6-8 min. 630 W
4. Whisk the butter and sugar until light and fluffy. Slowly
whisk in the eggs. Add the fromage frais and the
powdered vanilla pudding mix.
5. Spread the mixture over the cheesecake base and cook.
15-19 min. 630 W
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