Bedienungsanleitung Sharp AX-1110 (Seite 56 von 59) (Englisch)

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BERRY JELLY WITH VANILLA SAUCE

Denmark : Rødgrød med vanilie sovs

Total cooking time: approx. 8 - 11 minutes

Utensils: 2 dishes with lids (2 Iitre capacity)

Ingredients

150 g Redcurrants, washed, stems and stalks

removed

150 g Strawberries, washed, stalks removed

150 g Raspberries, washed and checked

250 ml White wine

100 g Sugar

50 ml Lemon juice

8 Gelatine sheets

300 ml Milk

Flavouring from

vanilla pod

30 g Sugar

15 g Cornflour

Procedure

1. Reserve some of the fruit for decoration. Puree

the rest of the berries with the wine. Put into the

bowl, cover and cook on the centre of the oven floor

(position 1).

5 - 7 min.

MICRO 100P

Add sugar and lemon juice.

2. Leave gelatine in cold water for 10 minutes to soften.

Remove and squeeze out water. Stir gelatine into the

hot fruit until it dissolves. Put the jelly into the fridge to

set.

3. To make the vanilla sauce, put the milk in a bowl.

Slice the vanilla pod open and scrape out the vanilla

flavouring. Stir the flavouring, sugar and cornflour

into the milk and cover before cooking. Cook on the

centre of the oven floor (position 1). Stir occasionally

during cooking and to finish.

3 - 4 min.

MICRO 100P

4. Tip the set jelly onto a plate and garnish with the

whole berries. Serve with the vanilla sauce.

Tip: You can also use frozen fruit once it is defrosted.

FIERY DRINK

Niederlande : Vuurdrank for 10 Portions

Total cooking time: approx. 8 - 10 minutes

Utensils: Bowl with lid (2 Iitre capacity)

Ingredients

500 ml White wine

500 ml Red wine, dry

500 ml Rum, 54% proof

1 Whole orange, untreated

3 Cinnamon sticks

75 g Sugar

10 tsp Rock candy

Procedure

1. Pour the alcohol into the bowl. Peel the orange

so that the peel is thin and put this in the alcohol

together with the cinnamon and sugar. Cover and

heat on the centre of the oven floor (position 1).

8 - 10 min.

MICRO 100P

Remove the peel and cinnamon. Put one teaspoon of

the rock candy into each grog glass, top up with the

fiery drink and serve.

CHOCOLATE WITH CREAM

Österreich : Schokolade mit Schlagobers for 1 Portion

Total cooking time: approx. 1 - 1

/2 minutes

Utensils: large cup (200 ml capacity)

Ingredients

150 ml Milk

30 g Plain chocolate, grated

30 ml Cream

Chocolate vermicelli

Procedure

1. Pour the milk into the cup. Add the chocolate, stir and

heat on the centre of the oven floor (position 1). Stir

occasionally.

approx. 1 - 1

/2 min. MICRO 100P

2. Whip the cream until stiff and spoon this on top of the

chocolate. Serve garnished with chocolate vermicelli.

HOT LEMON

Deutschland : Heisse Zitrone for 1 Portion

Total cooking time: approx. 1 - 1

/2 minutes

Utensils: Tea glass (150 ml capacity)

Ingredients

100 ml Water

Juice of 1 lemon

2-3 tsp Sugar

Procedure

1. Pour water and lemon juice into the glass and heat

on the centre of the oven floor (position 1).

approx. 1 - 1

/2 min. MICRO 100P

Stir in sugar to taste.

RECIPES

AX-1110(IN)W_eng.indd 54AX-1110(IN)W_eng.indd 54 8/13/2013 3:39:52 PM8/13/2013 3:39:52 PM

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