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GRILLED KEBABS
Chicken Satay
1kg chicken thigh fillets, skin removed
1/2 cup natural yoghurt
1 tablespoon lemon juice
1 tablespoon coriander
1 tablespoon cumin
1 teaspoon turmeric
1/2 teaspoon chilli powder
1 teaspoon ground-onion powder
1 tablespoon sugar
1 tablespoon salt
1. Cut chicken into cubes.
2. Combine all ingredients together. Marinade chicken for 1 hour. Thread onto skewers.
3. Cook on Intelligent Sensor 6 (Grilled Kebabs).
4. After preheating place chicken on the high rack and continue to cook.
5. After cooking, stand covered with aluminium foil 2-3 mins.
Devilled Beef Kebabs
1kg rump steak, cubed
6 tablespoons fruit chutney
2 teaspoons oil
2 teaspoons Worcestershire Sauce
2 teaspoons curry powder
2 teaspoons dry mustard
2 teaspoons paprika
1. Combine all ingredients in a bowl. Marinade for 1 hour. Thread beef onto skewers.
2. Cook on Intelligent Sensor 6 (Grilled Kebabs).
3. After preheating place skewers onto the high rack and continue to cook.
4. After cooking, stand covered with aluminium foil 2-3 mins.
Plum Spiced Pork
1kg pork fillet
2 tablespoons tomato sauce
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons plum sauce
1 tablespoon mustard powder
2 teaspoons Worcestershire Sauce
1 tablespoon sesame seeds
1. Cut pork into cubes.
2. Mix all ingredients except sesame seeds together in a bowl. Marinade for 1 hour. Thread
pork onto skewers.
3. Cook on Intelligent Sensor 6 (Grilled Kebabs).
4. After preheating place pork on the high rack and sprinkle with sesame seeds and continue
to cook.
5. After cooking, stand covered with aluminium foil 2-3 mins.
CAKE
Apple and Sultana Cake
1 cup oil
2 teaspoons cinnamon
1 cup brown sugar
2 large apples, peeled, cored and grated
3 eggs
1/2 cup sultana’s
1 1/2 cups self-raising flour
1 teaspoon bicarbonate of soda
1. Beat oil, sugar and eggs until well combined.
2. Add sifted flour, bicarbonate of soda and cinnamon.
3. Fold in apple and sultana’s.
4. Pour into a greased 20 cm round cake tin, and cook on Intelligent Sensor 8 (Cake).
5. After preheating place on the low rack, and continue to cook.
6. After cooking, stand 5 minutes before turning out.
7. Cool. Serve dusted with icing sugar and whipped cream.
Moist Carrot Cake
1 cup oil
2 large carrots, grated
1 cup brown sugar
3/4 cup chopped walnuts
3 eggs
Cream Cheese Icing
1 1/2 cups self-raising flour
250 g cream cheese
1 teaspoon bicarbonate of soda
2 cups icing sugar
2 teaspoons cinnamon
2 teaspoons lemon juice
salt
1. Beat oil, sugar and eggs until well combined.
2. Add sifted flour, bicarbonate of soda, cinnamon and salt.
3. Fold in carrots and walnuts.
4. Pour into greased 20 cm round cake tin, and cook on Intelligent Sensor 8 (Cake).
5. After preheating place on the low rack, and continue to cook.
6. After cooking, stand 5 mins. before turning out.
7. Cool. Serve dusted with icing.
Icing
1. Beat cream cheese until smooth.
2. Add icing sugar and lemon juice and beat until smooth.
Zucchini Hazelnut Cake
1 cup oil
1 teaspoon bicarbonate of soda
1 cup brown sugar
2 teaspoons cinnamon
3 eggs
250g zucchinis, grated
1 1/2 cups self-raising flour
100g roasted hazelnuts, chopped
1. Beat oil, brown sugar and eggs until well combined.
2. Add flour, bicarbonate of soda and cinnamon.
3. Fold in zucchini and hazelnuts.
4. Pour into 20 cm round cake tin, and cook on Intelligent Sensor 8 (Cake).
5. After preheating place on the low rack, and continue to cook.
6. After cooking, stand 5 mins. before turning out.
7. Dust with icing sugar before serving.
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