Sharp R-971(IN)W, Operation Manual

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GB-68
Recipes
IT
ALIANO
ESP
AÑOL
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. 50 P
Sweden
Pistachio Rice with Strawberries
“Pistaschris med zordgubbe”
Total cooking time: approx. 23-26 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.
3-4 Min. 100 P
20-22 Min. 30 P
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
microwaveoven.
16-18 Min. 60 P/230°C
After baking, let dish stand for 5-10 minutes.
Cakes, Bread, Desserts and Drinks