RECIPES
BERRY JELLY WITH VANILLA SAUCE
Denmark : Rødgrød med vanilie sovs
Total cooking time: approx. 8 - 11 minutes
Utensils: 2 dishes with lids (2 Iitre capacity)
Ingredients
150 g | Redcurrants, washed, stems and stalks |
| removed |
150 g | Strawberries, washed, stalks removed |
150 g | Raspberries, washed and checked |
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 |
FIERY DRINK
Procedure
1.Reserve some of the fruit for decoration. Puree the rest of the berries with the wine. Put into the bowl, cover and cook on the centre of the oven floor (position 1).
5 - 7 min. 
MICRO 100P 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. Cook on the centre of the oven floor (position 1). Stir occasionally during cooking and to finish.
3 - 4 min. 
MICRO 100P
4.Tip the set jelly onto a plate and garnish with the whole berries. Serve with the vanilla sauce.
Tip: You can also use frozen fruit once it is defrosted.
ENGLISH
Niederlande : Vuurdrank for 10 Portions
Total cooking time: approx. 8 - 10 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
500 ml | White wine |
500 ml | Red wine, dry |
500 ml | Rum, 54% proof |
1 | Whole orange, untreated |
3 | Cinnamon sticks |
75 g | Sugar |
10 tsp | Rock candy |
CHOCOLATE WITH CREAM
Procedure
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 on the centre of the oven floor (position 1).
8 - 10 min. 
MICRO 100P
Remove the peel and cinnamon. Put one teaspoon of the rock candy into each grog glass, top up with the fiery drink and serve.
Österreich : Schokolade mit Schlagobers for 1 Portion
Total cooking time: approx. 1 - 11/2 minutes
Utensils: large cup (200 ml capacity)
Ingredients
150 ml | Milk |
30 g | Plain chocolate, grated |
30 ml | Cream |
| Chocolate vermicelli |
HOT LEMON
Deutschland : Heisse Zitrone for 1 Portion
Total cooking time: approx. 1 - 11/2 minutes
Utensils: Tea glass (150 ml capacity)
Ingredients
100 ml Water
Juice of 1 lemon
Procedure
1.Pour the milk into the cup. Add the chocolate, stir and heat on the centre of the oven floor (position 1). Stir occasionally.
approx. 1 - 11/2 min. 
MICRO 100P
2.Whip the cream until stiff and spoon this on top of the chocolate. Serve garnished with chocolate vermicelli.
Procedure
1.Pour water and lemon juice into the glass and heat on the centre of the oven floor (position 1).
approx. 1 - 11/2 min. 
MICRO 100P Stir in sugar to taste.
EN – 53
AX1100_eng.indd 53
10.11.12 2:08:00 PM
