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

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

1Whole orange, untreated

3Cinnamon sticks

75 g

Sugar

10 tsp

Rock candy

CHOCOLATE WITH CREAM

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 2-3 tsp Sugar

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.

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.

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.

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Sharp AX-1100M operation manual Berry Jelly with Vanilla Sauce, Fiery Drink, Chocolate with Cream, HOT Lemon