Recipes
GB-52
Germany
Semolina pudding with raspberry sauce
Griessflammeri mit Himbeersauce
Total cooking time: approx. 15-20 minutes
Utensils required:
bowl with lid (2 litres size)
Ingredients
500 ml
milk
40
g
sugar
15
g
chopped almonds
50
g
semolina
1
egg yolk
1
tbsp
water
1
egg white
250 g
raspberries
50
ml
water
40
g
sugar
Preparation
1. Put the milk, sugar and almonds into the bowl, cover
and heat.
3-5 min.
900 W
2. Add the semolina and stir. Cover and microwave.
Stir once during cooking.
10-12 min.
270 W
3. Mix the egg yolk with the water in a cup and fold
into the hot semolina. Beat the egg white until stiff
and lightly fold it in. Transfer the pudding to small
bowls.
4. For the sauce wash the raspberries, dry carefully and put
into a bowl with water and sugar. Cover and heat.
2-3 min.
900 W
5. Puree the raspberries and serve either hot or cold
with the semolina pudding.
Sweden
Pistachio rice with strawberries
Pistaschris med zordgubbe
Total cooking time: approx. 23-30 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.
900 W
2. 20-25 min.
270 W
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
pistachios, 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.
Cakes, Bread, Desserts and Drinks
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