Panasonic NN-DF386M Operating Instruction And Cook Book page 88

ingredients
100 g short grain rice,
1000 ml whole milk
small piece of cinnamon
Dish: 1 bowl,
2.5 litres capacity
ingredients
200 g prunes stone removed,
1 tbsp of rum,
200 ml single cream,
1 pinch of salt,
Dish: 1 Pyrex® dish
(22 cm diameter),
ingredients
SERVES 8-10
1 x roll of sweet short crust
250 g apple compote
2 to 3 apples Apricot jam
Dish: fl an dish (Ø 30 cm)
F0003BM53BP.indd sec86 F0003BM53BP.indd sec86
Rice Pudding
SERVES 4 Pour the rice, milk and sugar in the bowl. Add the cinnamon and split
vanilla pod. Do not cover. Bring to the boil by heating on HIGH power
for 7 to 8 min, paying close attention to ensure that the milk doesn't
80 g sugar overfl ow, then cook on SIMMER power for 50-60 mins. Leave to cool
down, covered for at least 1 hour.
stick.
1 vanilla pod
Breton Prune Pudding
SERVES 6
Soak the prunes covered in a little water and rum and heat on HIGH
power for 40 sec. Leave to soak, covered, for at least 2 hours. Heat
the milk, butter and cream for 1 min 30 s to 2 min on HIGH power.
250 ml milk,
In a bowl, mix together the fl our, salt, sugar and eggs and pour the
60 g butter,
hot milk in this mixture, whisking all the time. Spread out the drained
prunes in the dish and pour the mixture over them. Place the dish
100 g fl our,
on the ceramic plate and cook 10 min on COMBINATION Grill 1 +
MEDIUM power then approx. 5 min on Grill 1.
100 g sugar,
3 eggs,
2 bowls.
Apple Tart
Line the fl an dish with the pastry. Preheat on OVEN 210°C with the
enamel shelf in the lower shelf position. Pour in the apple compote
pastry
and then place the peeled, cored and thinly sliced apple in a rosette
shape. Place on the enamel tray in the lower shelf position and cook
for about 30 minutes on OVEN 210°C. Remove from dish and leave
to cool on a wire rack. Mix 3 spoons of apricot jam and a spoon of
water in a bowl and cook on HIGH power for 1 minute and brush over
the apple.
approx 1 hr 10 min
approx 18 min
approx 30 min
86
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