Rhubarb Rice Pudding
Cooking time: 50 min | 6 people - MICROWAVE and COMBINATION COOKING |
Container: 1 Pyrex® dish, 25 cm diameter, and 1 bowl | |
100 g pudding rice, | Place the milk, cream, rice and both types of sugar in the |
500 ml milk, | bowl. Bring to the boil by heating on MAX for approx. 8 |
1 egg, | minutes. Spread the rhubarb pieces over the bottom of the |
100 ml cream, | Pyrex® dish. Add a beaten egg to the milk and rice mixture. |
700 to 900 g peeled | Pour this mixture over the rhubarb. Put in the oven on the |
rhubarb, | Metal Tray and cook on Combination mode: CONVECTION |
washed and cut into slices, | HEATING 150°C + 250W for about forty minutes. Serve |
1 sachet of vanilla sugar, | warm or cold. |
100 g sugar. |
|
Banana Cake
Cooking time: approx. 35 min | 6 people - MICROWAVE and COMBINATION COOKING |
Container: 1 round metal cake tin, 22 cm diameter, and 1 bowl | |
3 very ripe bananas | Cut the bananas into rounds and put them in the bowl with |
(black skin), | the sugar. Cover and cook for approx. 6 to 7 minutes on |
100 g sugar, | MAX. Remove the bowl, mash the bananas with a fork, add |
80 g butter, | the butter, cream and flour (after sieving and mixing with the |
100 ml single cream, | yeast and bicarbonate of soda). Add the eggs one by one |
50 g flour, | and pour in a dash of rum. Preheat the oven in Combination |
1/4 sachet of yeast, | mode: CONVECTION HEATING 180°C + 250W, with the |
4 eggs, | Metal Tray. Pour the mixture into the buttered tin, lined with |
1 tbsp rum, | greaseproof paper, and cook for 23 to 25 minutes, |
2 tsp bicarbonate of soda. | protecting the top of the cake with a double sheet of baking |
| paper after |
| cool on a wire rack. |
Orange Cake
Cooking time: approx. 20 min
Container: 1 round metal cake tin, 25 cm diameter, and 1 bowl
100 g butter,
100g caster sugar,
3 eggs,
100 g flour,
30 g ground almonds,
1 tbsp baking powder,
1 pinch of salt, zest of half an orange.
For the syrup: 200 ml orange juice (3 small oranges), 1 tbsp grated orange zest, 60 g icing sugar.
Preheat the oven in Combination mode: CONVECTION HEATING 180°C + 100W, with the Metal Tray. Weigh out and mix the sieved flour, sugar, ground almonds, yeast and salt together in a bowl. Add the orange zest, eggs and melted butter and mix well. Pour into the buttered tin lined with greaseproof paper. Cook in a hot oven for 13 to 15 minutes, protecting the top with a sheet of baking paper after 10 to 11 minutes. Prepare the syrup: mix together the orange juice, icing sugar and grated zest in a bowl and heat for 1 to 2 minutes on MAX in order to dissolve the sugar. Prick the top of the cake with a fork. Pour the syrup over the whole surface of the cake. Leave to cool for several hours before serving.
