32Recipes
Semolina pudding with raspberry sauce
1.Put the milk, sugar and almonds into the bowl, cover and cook.
3-5 min. 900 W
2.Add the semolina, stir, cover and cook.
3.Beat the egg yolk with the water in a cup, and stir into the hot mixture. Beat the egg white until it is stiff and fold into the mixture. Pour the pudding into ramekins.
4.To make the sauce, wash and dry the raspberries, and place into a bowl with the water and sugar. Cover and heat.
5.Purée the raspberries and serve with the semolina pudding.
Cheesecake
1.In a bowl, mix together the flour, cocoa, baking powder and sugar.
2.Add the egg and butter and mix in a food processor
3.Grease the tin. Roll out the dough and line the tin, leaving 2 cm around the edges to form a rim. Bake the pastry.
6-8 min. 630 W
4.Whisk the butter and sugar until light and fluffy. Slowly whisk in the eggs. Add the fromage frais and the powdered vanilla pudding mix.
5.Spread the filling over the cheesecake base and cook.
Utensils | Bowl with lid (2 l capacity) |
| 4 Ramekin dishes |
500 ml | milk |
40 g | sugar |
15 g | chopped almonds |
50 g | semolina |
1 | egg yolk |
1 tbsp | water |
1egg white
250g raspberries
50 ml | water |
40 g | sugar |
Utensils | Spring form tin |
| (approx. 26 cm diameter) |
| Base: |
300 g | flour |
1 tbsp | cocoa |
10 g | baking powder |
150 g | sugar |
1 | egg |
10 g | butter or margarine to grease the tin |
| Filling: |
150 g | butter or margarine |
100 g | sugar |
10 g | vanilla sugar |
3 | eggs |
400 g | fromage frais, 20 % fat content |
40 g | powdered vanilla pudding mix |
