86
Strawberry swirl
Serves 6
Ingredients:
300 g strawberries
50 g sugar
6 leaves of gelatine (or 2 x 11 g
sachets of gelatine)
200 g sour cream
150 g natural yoghurt
4 tsp vanilla sugar
50 g sugar
250 ml double cream
Method:
1. Soak the gelatine leaves in cold water for approx.
10 minutes. Purée the strawberries with the sugar.
Remove 3 of the gelatine leaves from the water and
gently squeeze. Warm the gelatine for 15 seconds at
450 W. Mix with a little strawberry purée until
dissolved, then stir into the rest of the fruit, ensuring
it is thoroughly mixed.
2. Combine the sour cream with the yoghurt, vanilla
sugar and sugar. Gently squeeze the excess water out
of the remaining gelatine leaves, and warm them for
15 seconds at 450 W. Mix a little of the sour cream
mixture into the gelatine, then stir into the rest of
the sour cream. Refrigerate until the mixture begins
to set.
3. Whip the cream and fold into the sour cream mixture.
Spoon into serving dishes and swirl some of the
strawberry purée into each. Chill before serving.
Setting:
Microwave
Power level:
450 W + 450 W
Position:
Turntable
Duration:
15 s 15 seconds
Baked quark pudding
Serves 4
Ingredients:
500 g quark
100 g sugar
2 eggs
2 tsp vanilla sugar
125 g semolina
Juice of
1
/
2
lemon
1
/
2
tsp baking powder
125 g raisins
2 tbsp breadcrumbs
30 g butter
Method:
1. Mix the quark with the sugar, eggs, vanilla sugar,
semolina, lemon juice and baking powder. Stir in the
raisins and spoon into a greased soufflé dish (20 cm
diameter).
2. Sprinkle with breadcrumbs, dot with butter and cook
uncovered.
3. You could also add 500 g stoned cherries or chopped
apricots.
Setting:
Microwave
Power level:
800/900 W
Position:
Turntable
Duration:
10–12 minutes
BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 86
Summary of Contents for 6 560 300
Page 14: ...Starters and snacks BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 14 ...
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Page 21: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 21 ...
Page 22: ...Soups BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 22 ...
Page 27: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 27 ...
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Page 31: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 31 ...
Page 32: ...Casseroles and savoury bakes BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 32 ...
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Page 39: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 39 ...
Page 41: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 41 ...
Page 42: ...Fish BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 42 ...
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Page 51: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 51 ...
Page 52: ...Meat BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 52 ...
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Page 61: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 61 ...
Page 62: ...Vegetables and side dishes BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 62 ...
Page 67: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 67 ...
Page 71: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 71 ...
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Page 75: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 75 ...
Page 76: ...Sauces BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 76 ...
Page 79: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 79 ...
Page 82: ...Desserts BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 82 ...
Page 87: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 87 ...
Page 89: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 89 ...
Page 92: ...Drinks BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 92 ...
Page 97: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 97 ...
Page 98: ...Jams jellies and chutneys BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 98 ...
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