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bC 10
Cashew
Cookies
Metal tray
Ingredients A:
210g butter
80g icing sugar
1 egg yolk
1/2 tsp vanilla essence
Ingredients B:
250g plain flour
60g corn flour
1/4 tsp baking soda
1/8 tsp cinnamon powder
Ingredients C:
300g cashew nuts (100 gms
roasted -chopped and
200gms unroasted)
2 egg yolks (beaten for
eggwash)
Cream butter and icing sugar lightly at
speed 1 using k beater. Add in egg
yolk and vanilla essence. Mix well.
Stir in Ingredients B and chopped
cashew nuts. Mix well. Chill dough in
fridge for 40 minutes. Remove dough
and roll into small balls. Arrange on a
lined baking tray. Brush with beaten
egg yolk and place a whole (or half)
cashew nuts on top of cookies and
press slightly to flatten it. Bake by
selecting the menu. Cool and keep in
airtight container.
bC 11
Crème
Caramel
Small
microwav
e proof
bowls-6
2 1/2 cup milk, 8 tsp sugar, 3
tbsp milk powder, 3 eggs,
1tsp vanilla essence.1 tsp
vanilla custard powder.
Milk egg mixture
preparation method
: Mix
milk with sugar, milk
powder and custard powder
till smooth in a deep
microwave proof bowl and
microwave for 10 minutes,
beat eggs and essence and
add to the cooled milk.
Melt sugar (3 tsp ) and pour
in 6 small heat proof metal
bowls and let set for 5
minutes.
Pour egg mixture in the mould and
cover with aluminium foil, and bake by
selecting the menu.
bC 12
Chicken
potato pie
Pie dish
Two tbsp vegetable oil,
1 medium onion-finely
chopped,
100g leek-washed and
sliced,375gms potatoes-
peeled and cut into chunks,
30g butter
1
½
tbsp milk,
Heat the oil in a pan and sauté the
onion and leek for 5 minutes to soften.
Meanwhile, cook the potatoes in a pan
of lightly salted water until tender and
then mash together with the milk and
butter. Season to taste.
Add the minced chicken, celery and
grated carrot and cook for about 5