Sharp R-793M, Руководство по эксплуатации с кулинарной книгой

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57
RECIPES
APPLE PIE
Serves 6
100g (4oz) butter
225g (8oz) flour
25g (1oz) water
1 egg yolk (size 3)
cold water to mix
Filling:
1kg (2lb) cooking apples, peeled & sliced
100g (4oz) demerara sugar
10ml (2tsp) ground cinnamon (optional)
grated rind of 1 orange (optional)
1 egg (size 3) mixed with a little milk to glaze
demerara sugar
1 For pastry, rub butter into flour until mixture
resembles breadcrumbs. Stir in sugar and bind with
egg yolk. Add enough cold water to make a soft but
not sticky dough. Chill whilst making the filling.
2 For filling, combine apple, sugar, cinnamon (if
using) and orange rind (if using) in a large bowl.
Cook on 100% for 8 minutes, stirring twice.
3 Line the base of a greased, 20.4 x 2.5cm (8x1")
pie dish with half the pastry. Cook the pastry base
on 50% for 7-8 minutes. Spoon in apple mixture,
roll out remaining pastry and cover.
4 Pinch pastry edges to seal and make a slit in the
centre with a sharp knife. Brush with egg mixture to
glaze and sprinkle generously with sugar.
5 Place on the turntable, use Sequence Programming
to cook on 50% for 6 minutes and then on DUAL
GRILL, 50% for a further 6 minutes until golden.
MOIST CARROT CAKE
Serves 6 - 8
150ml (
1/4
pint) sunflower oil
225g (8oz) soft brown sugar
3 eggs (size 3), beaten
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
1.25 ml (
1/4
tsp) salt
10ml (2tsp) cinnamon
2 large carrots, grated
100g (4oz) walnut halves, roughly chopped
icing:
225g (8oz) cream cheese
grated rind of 1 lemon
5ml (1tsp) lemon juice
30ml (2 tbsp) icing sugar
25g (1oz) walnuts, finely chopped to sprinkle
1 Combine the oil, sugar and eggs. Fold in the flour,
bicarbonate of soda, salt and cinnamon. Add the
carrots and walnuts, mix well.
2 Grease and line a 20.4cm (8") soufflé dish with
greaseproof paper, pour in the cake mixture.
3 Place on turntable, cook on 50% for
20-22 minutes until a skewer comes out clean.
Allow to cool before decorating.
4 To prepare icing, combine cream cheese, lemon
rind, lemon juice and icing sugar until smooth.
Spread on top of the cake, sprinkle with walnuts.
R-793M O/M & C/B 08/06/2000 15:17 Page 57
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