Sharp R-82STN, Operation Manual With Cookbook

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59
ENGLISH
Sweden
Pistachio rice with strawberries
Pistaschris med zordgubbe
Total cooking time: approx. 27-31 minutes
Utensils required: bowl with lid (2 litres size)
Ingredients
125 g long grain rice
150 ml milk
175 ml water
1 vanilla pod
1 salt
50 g sugar
250 g strawberries
40 g sugar
40 ml cointreau (orange liqueur, 40 vol - %)
200 ml cream
1 egg white
50 g pistachio
Preparation
1. Put the rice and the liquid in the bowl. Slit open the
vanilla pod and add it to the rice with the salt and sugar.
Cover and microwave. Stir once during cooking.
1. 3-5 min 100 %
2. 24-26 min 30 %
Leave the rice to stand for 5 minutes after cooking.
2. Cut the strawberries in half and mix with sugar and
the orange liqueur.
3. Remove the vanilla pod from the rice and cool the
rice by stirring it in a bain-marie. Beat the cream and
the egg white separately until stiff. Fold first the pis-
tachios, then the cream and finally the egg white into
the cold rice.
4. Put the rice in a large bowl, make a depression in the
rice and fill it with strawberries.
France
Pears in chocolate sauce
Poires au chocolat
Total cooking time: approx. 8-13 minutes
Utensils required: bowl with lid (2 litres size)
bowl with lid (1 litres size)
Ingredients
4 pears (500 g)
60 g sugar
1 pack. vanilla sugar (10 g)
1 tbsp pear liqueur, 30 vol - %
150 ml water
130 g plain chocolate
100 g cream (crème fraiche)
Preparation
1. Peel the pears whole.
2. Put the sugar, the vanilla sugar, the liqueur and the
water in the larger bowl and stir. Cover and heat.
1-2 min 100 %
3. Lay the pears in the liquid, cover and microwave.
5-8 min 100 %
Remove the pears from the liquor and leave to cool.
4. Put 50 ml of the pear liquor in the smaller bowl. Add
the grated chocolate and the cream and stir. Cover
and heat.
2-3 min 100 %
5. Give the sauce a good stir. Pour it over the pears and
serve.
Tip:
Can be served with a scoop of vanilla ice-cream.
RECIPES