Panasonic NN-CF874B, Инструкция по эксплуатации

Страница: 28 / 37

– 97 –
Desserts and Pastries
M
ANGO,
P
EAR &
G
INGER
C
RUMBLE
C
Serves: 6
Ingredients:
450 g ripe pears, peeled and thinly sliced
15 ml muscovado sugar
2 mangos, peeled, stoned and
roughly chopped
1 piece stem ginger, fi nely chopped
Topping:
175 g plain fl our
75 g butter
75
g
muscovado sugar
75 g pecan nuts, roughly chopped
Method:
Put the pears in dish with the sugar and 45 ml
water. Cover, place on the base of the oven and
cook on 1000 W for 5 minutes. Preheat the oven on
Convection 180 °C. Drain the pears, return to the
dish and add the mango and stem ginger. Spoon
the mixture into dish and leave to cool. Make the
topping. Rub the butter into the
fl our, stir in the sugar
and pecan nuts. Sprinkle the topping over the fruit.
Place dish on enamel shelf in lower shelf position
and cook on Convection 180 °C for 30-35 minutes.
S
TRAWBERRY
P
AVLOVA
Serves: 6
Ingredients:
4 medium egg whites
250 g caster sugar
5 ml corn fl our
5 ml malt vinegar
5 ml vanilla extract
Topping:
300 ml double cream, softly whipped
250 g strawberries, sliced
Method:
Preheat the oven on Convection 150 °C. Mark a 25
cm circle on a sheet of parchment paper and line
the enamel shelf. Whisk the egg whites until stiff but
not dry. Slowly whisk in the sugar until the mixture
is thick and glossy. Blend the corn
fl our, vinegar
and vanilla extract to a smooth paste, in a separate
bowl and then whisk into egg whites. Spread the
mixture inside the circle on the parchment paper.
Place enamel shelf in lower shelf position and cook
Pavlova on Convection 150 °C for 1 hour. Turn the
oven off and leave the pavlova inside for another
hour to dry out. When cool spread cream all over the
meringue and scatter the strawberries on top.
F
lapjack
C
Serves: 8
Ingredients:
250 g butter
275
g
golden syrup
75 g light muscovado sugar
425 g porridge oats
Method:
Place the butter, syrup and sugar into bowl. Place
on the base of the oven and cook on 600 W for 4-5
minutes. Stir the oats into the butter and press the
mixture into the tin. Preheat the oven on Convection
180 °C. Place tin on enamel shelf and cook on
Convection 180 °C for 25 mins. Leave to cool in the
tin for 5 minutes. Then mark into 18 pieces. Allow to
cool completely before removing from the tin.
S
TICKY
P
UDDING WITH
T
OFFEE
S
AUCE
Serves: 4
Ingredients:
150 g fresh or ready to eat dates stoned
and fi nely chopped
50 g butter
150 g caster sugar
2 eggs, lightly beaten
150 g self raising fl our
3 ml grated nutmeg
3 ml ground ginger
Sauce:
150 g muscovado sugar
75 ml double cream
75 g butter
Method:
Pour 150 ml boiling water over the chopped dates
and set aside to cool. Cream the butter and sugar
until light and
fl uffy. Beat in the eggs a little at a time.
Fold in the fl our, spices and the dates with the liquid.
Pour mixture into basin and cook on 600 W for 8-10
minutes or until cooked. To make the sauce, place
all the ingredients in a large jug and cook on 1000
W for 1 minute or until the sugar has dissolved. Stir
and continue to cook on 1000 W for 1-2 minutes or
until smooth and hot. Drizzle the hot sauce over the
sponge and serve with whipped cream.
MP_F0003BH20QP_00.indb 97 MP_F0003BH20QP_00.indb 97 2013/12/9 11:40:26 2013/12/9 11:40:26