Sharp R-340M W Operation Manual page 27

AUSTRALIAN FRUIT CAKE
1 kg mixed fruit
1 cup brown sugar
250 g butter, chopped
2 tablespoons brandy
4 eggs, lightly beaten
2 teaspoons parisienne essence
1. Combine the first 4 ingredients in a large microwave safe glass bowl. Cover
and cook for 4 minutes on HIGH, stirring once. Allow to cool slightly.
2. Stir in eggs and parisienne essence, followed by dry ingredients.
3. Pour into a greased 20 cm microwave safe cake container.
4. Cook for 5 minutes on HIGH.
5. Using a 3 cm foil strip, place around the outside of cake plastic container.
(This will prevent the outside from overcooking before the centre is cooked.)
6. Cook a further 5 minutes on HIGH.
7. Stand for 10 minutes before turning out.
8. Pour over extra brandy. Decorate with extra glacé fruits if desired.
CHOCOLATE CAKE
2 cups sugar
3 / cup cocoa
4
1 teaspoon baking powder
1 1 / cups milk
2
ICING
125 g butter
1 cup icing sugar
1 dessert spoon rum
1. Combine all ingredients together in a large bowl.
2. Using an electric hand mixer, beat together for 3 minutes on HIGH.
3. Pour into a greased microwave safe gugelhopf container.
4. Cook for 18-23 minutes on MEDIUM. Allow to stand 5-10 minutes before
turning out.
5. Allow to cool before icing.
ICING
1. Beat ingredients together till light and creamy.
DESSERTS
Serves 4-6
1 cup plain flour, sifted
1 teaspoon baking powder
1
/ teaspoon nutmeg
2
1 teaspoon cinnamon
2 tablespoons brandy, extra
1 / cup oil
2
1 3 / cups plain flour
4
2 eggs
2 teaspoons vanilla
125 g philadelphia cheese
2 dessert spoons cocoa
BREAD AND BUTTER PUDDING
4 slices multigrain bread,
crusts removed
butter
3 tablespoons caster sugar
1 / cup sultanas
4
1. Spread bread with butter and cut into 2 cm cubes.
2. Place bread, sugar and sultanas in a litre microwave safe casserole dish.
3. Place milk and vanilla essence into a microwave safe jug, cook for 3 minutes on HIGH.
4. Gradually whisk the warmed milk into eggs. Cook for 3-4 minutes on HIGH,
stirring occasionally.
5. Pour over bread mixture.
6. Sprinkle with brown sugar and nutmeg.
7. Cook for 15-20 minutes on MEDIUM LOW.
8. Allow to stand for 5-10 minutes before serving.
CARAMEL RICE PUDDING
1 cup rice
3 cups hot water
400 g can condensed milk
1. Place rice and water in a large microwave safe glass bowl. Cook for 10
minutes on HIGH, or until tender. Stir halfway. Drain.
2. Mix condensed milk and butter together. Cook for 4-6 minutes on HIGH,
stirring every 30 seconds. (Caramel will boil over if not stirred.)
3. Mix caramel into rice and sprinkle with cinnamon sugar.
CHOCOLATE MOUSSE
200 g cooking chocolate
2 tablespoons water
2 tablespoons rum
1
/ cup caster sugar
4
1. Place chocolate, water and rum in a large microwave safe glass bowl. Melt
for 1 minute on HIGH, stirring halfway. Stir in sugar.
2. Allow mixture to cool, then whip until aerated.
3. Beat egg whites until stiff peaks form.
4. Whip the cream until thick but not stiff. Fold cream and beaten egg whites
into chocolate mixture.
5. Divide mixture evenly between four dessert glasses. Refrigerate until set.
6. Serve decorated with cream and chocolate shavings.
15
Serves 4-6
1
2 / cups milk
2
1 / teaspoon vanilla essence
2
4 eggs, lightly beaten
3 teaspoons brown sugar
1
/ teaspoon nutmeg
4
Serves 4-6
20 g butter
1 tablespoon lemon juice
cinnamon sugar
Serves 4
3 egg whites
300 mL carton thickened cream
extra cream for decoration
30 g chocolate, grated