GB~58
Recipes
Cakes, Bread, Desserts and Drinks
ENGLISH
Spain
White Peach Mount
“Melocotones nevados”
makes about 8 servings
Total cooking time: approx. 6-7 minutes
Utensils:
Round, flat glass pan (dm. approx.
24 cm)
Ingredients
470 g
Peach halves from a jar, drip dried
2 Egg
white
35 g
Sugar
75 g Ground
almonds
35 g Sugar
2 Egg
yolk
2 tbsps Cognac
1 tsp
Butter or margarine for greasing the pan
Preparation
1. Pat the peach halves dry.
2. Beat egg white until stiff. Sprinkle a little sugar into the
beaten egg whites.
3. Mix the almonds, the rest of the sugar, egg yolk and
cognac.
4. Fill the peach halves with this mixture. Using a pastry
bag, squeeze the egg whites onto the filling.
5. Grease the pan. Place the peaches into the baking dish,
bake on the low rack.
6-7 Min.
450 W
Sweden
Pistachio Rice with Strawberries
“Pistaschris med zordgubbe”
Total cooking time: approx. 23-30 minutes
Utensils:
High bowl with cover (2 l contents)
Ingredients
125 g
Long grain rice
175 ml
Milk
175 ml Water
1 Vanilla
bean
1 pinch
salt
50 g Sugar
250 g Strawberries
40 g Sugar
40 ml
Cointreau (Orange liquor, 40 Vol.-%)
200 ml Heavy
whipping
cream
1 Egg
white
50 g Pistachios
Preparation
1. Add the rice to a bowl, fill with the liquid. Cut open the
vanilla bean, add the vanilla bean, salt and sugar to the
rice, cover and cook.
3-5 Min.
900 W
20-25 Min.
270 W
After baking, let stand for about 5 minutes.
2. Cut strawberries in half, mix with sugar and orange
liquor.
3. Remove vanilla bean from rice, place rice in a double
boiler to cool, stirring constantly. Beat the cream and
egg white, separately, until stiff. Carefully fold the
pistachios under the cold rice, then the cream and
finally the egg whites.
4. Serve the rice in a large bowl. Make a little hollow, place
the strawberries in the hollow.
Germany
Cherry Pudding
“Kirschenmichel”
Total cooking time: approx. 16-18 minutes
Utensils:
High, round casserole dish (dm. approx.
20 cm)
Ingredients
4
Old, hard bread roll (160 g)
375 ml Milk
60 g
Butter or margarine
8 tbsps
Sugar (80 g)
4 Egg
yolk
1 tbsp
Flour
30 g Chopped
almonds
Shredded skin of one Lemon
4 Egg
white
1 tsp
Butter or margarine for greasing the pan
350 g
Sour cherries from a jar, drip dried.
2 tbsps Breadcrumbs
1 tbsp
Butter or margarine
Preparation
1. Cut rolls into small pieces, soak in milk.
2. Beat butter, sugar and egg yolk with a handheld blender
until creamy. Add flour, almonds, lemon rind and
soaked rolls (squeeze excess moisture out).
3. Beat egg white until stiff, carefully fold in.
4. Grease the pan. Place the bread dough and the cherries
into the casserole dish in layers. The uppermost layer
should be dough.
5. Sprinkle breadcrumbs onto the top, cover with butter
flakes.
Place onto the low rack and bake in a pre-heated
microwave oven.
16-18 Min.
630 W/230° C
After baking, let dish stand for 5-10 minutes.
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