GB-61
Recipes
IT
ALIANO
ENGLISH
ESP
AÑOL
Denmark
Fruit Jelly with Vanilla Sauce
“Rødgrød med vanilie sovs”
Total cooking time: approx. 8-12 minutes
Utensils:
Bowl with cover (2 l contents)
Bowl with cover (1 l contents)
Ingredients
150 g
Wash and sort red currants
150 g
Wash and sort strawberries
150 g
Wash and sort raspberries
250 ml
White wine
100 g
Sugar
50 ml
Lemon juice
8
Leaf Gelatin
300 ml
Milk
Core of ½ vanilla bean
30 g
Sugar
15 g
Food starch
Preparation
1. Reserve some fruits for garnish. Puree rest of berries
with white wine, add to bowl, cover and cook.
5-7 Min.
100
P
Carefully turn sugar and lemon juice under.
2. Soak gelatin in cold water for about 10 minutes,
then squeeze excess moisture out. Stir gelatin into
the hot fruit puree until it is dissolved. Refrigerate
jelly until it solidifies.
3. Add milk and vanilla sauce into bowl.
Cut open vanilla bean, remove the core. Stir vanilla
core, sugar and food starch into the milk, cover and
cook.
Stir occasionally and after cooking is finished.
2½-3½ Min.
100
P
4. Empty jelly onto a plate, garnish with whole fruits.
Serve with vanilla sauce.
Tip:
Can also be served with ice-cold cream or yoghurt.
Austria
Curd strudel
“Topfenstrudel“
Total cooking time: approx. 17½-20 minutes
Utensils:
Bowl with cover (1 l content)
Oval, flat casserole dish
(approx. 30 cm long)
Ingredients
125 g
Flour
1
tbsp Oil
½
Egg
50
ml
Water
¼
Core of one vanilla bean
50 g
Butter or margarine
2
Egg yolk
75 g
Sugar
250 g
Curd (20% fat content)
50 ml
Heavy whipping cream
2
Egg white
Flour for dusting
40 g
Butter or margarine
20 g
Breadcrumbs
30 g
Raisins
1 tsp
Butter or margarine for greasing the pan
Preparation
1. To make a dough, knead flour, ½ tbsp. oil and the
egg with the kneading attachment of a handheld
blender. Slowly add enough water to form a
smooth, elastic dough. The dough should not be
sticky. Brush the dough with the rest of the oil
2. Cover the dough with a hot, wet kitchen towel, let
stand for 30 minutes.
3. Cut open vanilla bean, remove the core. With a
handheld blender, stir the butter, egg yolk, sugar
and vanilla core until creamy. Stir in the curd and
cream. Beat egg white until stiff, carefully fold in.
4. Dust a dry kitchen towel with flour. Roll dough onto
this surface until it is very thin.
5. Melt the butter covered in a bowl.
approx. ½-1 Min.
100
P
Baste the dough with butter and sprinkle with
breadcrumbs. Place an even layer of curd mixture
on the dough, sprinkle raisins on top.
6. Using the kitchen towel, carefully turn the dough to
form a roll.
7. Grease the pan. Put the strudel roll, seam side
down, onto the baking pan and bake on the low
rack in the pre-heated microwave oven.
17-19 Min.
40
P/230°C
Tip:
Serve the strudel hot or cold. May be served with
vanilla sauce.
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