1.
Recipes
Berry jelly with vanilla sauce
Total cooking time: approx.
Utensils: Bowl with lid (2 Iitre capacity) Ingredients
150 g | redcurrants, washed and sorted |
150 g | strawberries, washed and sorted |
150 g | raspberries, washed and sorted |
250 ml | white wine |
100 g | sugar |
50 ml | lemon juice |
8gelatine sheets
300ml milk
| flavouring from 1/2 vanilla pod |
30 g | sugar |
15 g | cornflour |
Tip: You can also use frozen fruit once it is defrosted.
Pears in chocolate sauce
Total cooking time: approx.
Utensils: Bowl with lid (2 Iitre capacity)
| Bowl with lid (1 Iitre capacity) |
Ingredients | |
4 | pears (600 g) |
60 g | sugar |
1 pack | vanilla sugar (10 g) |
1 tbsp | pear liqueur, 30 % proof |
150 ml | water |
130 g | plain chocolate pieces |
100 g | cream (crème fraîche) |
Fiery drink
for 30 servings
Total cooking time: approx.
Utensils: Bowl with lid (2 Iitre capacity) Ingredients
500 ml | white wine |
500 ml | dry red wine |
500 ml | rum, 54 % proof |
1whole orange
3cinnamon sticks
75 g | sugar |
10 tsp | rock candy |
1.Reserve some of the fruit for decoration. Puree the rest of the berries with the wine. Put into the bowl and
cook cover.
5-7 min. 
900 W Add sugar and lemon juice.
2.Leave gelatine in cold water for 10 minutes to soften. Remove and squeeze out water. Stir gelatine into the hot fruit until it dissolves. Put the jelly into the fridge to set.
3.To make the vanilla sauce, put the milk in a bowl. Slice the vanilla pod open and scrape out the vanilla flavouring. Stir the flavouring, sugar and cornflour into the milk and cover before cooking. Stir
occasionally during cooking and to finish.
3-5 min. 
900 W
4.Tip the set jelly onto a plate and garnish with the whole berries. Serve with the vanilla sauce.
1.Peel the pears, keeping them whole.
2.Put sugar, vanilla sugar, liqueur and water into the
bowl. Stir and heat.
1-2 min. 
900 W
3.Place the pears in the juice, cover and cook.
5-8 min. 
900 W
Take the pears out of the juice and allow to cool.
4.Put 50 ml of the juice in the small bowl, add the cream
and chocolate. Cover and heat.
2-3 min. 
900 W
5.Stir the sauce well and pour over the pears to serve.
Tip: You could also serve this with vanilla ice cream.
1.Pour the alcohol into the bowl. Peel the orange so that the peel is thin and put this in the alcohol together with the cinnamon and sugar.
Cover and heat.
8-10 min. 
900 W
2.Remove the peel and cinnamon. Put one teaspoon of the rock candy into each grog glass, top up with the fiery drink and serve.
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