Sharp R-86STM manual Recipes, PASTRY 150g butter 350g plain flour 50g caster sugar

Models: R-86STM

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PASTRY:

RECIPES

Serves 6

PASTRY:

150g butter

350g plain flour

50g caster sugar

2 egg yolks (medium) cold water to mix

FILLING:

1kg cooking apples, peeled and sliced 100g demerara sugar

10ml (2 tsp) ground cinnamon (optional) grated rind of 1 orange (optional)

1 egg (medium) mixed with a little milk to glaze demerara sugar

Makes 675g

150g milk chocolate, broken into pieces

100g butter, melted

450g icing sugar, sieved 45ml (3 tbsp) milk

APPLE PIE

1For pastry, rub butter into flour until mixture resembles breadcrumbs. Stir in sugar and bind with egg yolk. Add enough cold water to make a soft, but not sticky, dough. Chill whilst making the filling.

2For filling, combine apple, sugar, cinnamon (optional) and orange rind (optional) in a large bowl. Cook on 100% for 9 minutes, stirring 3 times.

3Line the base of a greased 20cm x 2.5cm pie dish with half the pastry. Cook the pastry base on 50% for 5 minutes. Spoon in apple mixture, roll out remaining pastry and cover.

4Pinch pastry edges to seal amd make a slit in the centre with a sharp knife. Brush with egg mixture to glaze and prinkle generously with sugar.

5Place on the low rack, cook on COMBI - 1 (CONVECTION & MICROWAVE), 220°C, 10% for 20 minutes, until golden brown.

CHOCOLATE FUDGE

1Place the chocolate in a bowl and heat on 100% for 2 minutes, stir every 30 seconds until melted.

2Stir in butter, icing sugar and milk. Heat on 100% for 4 minutes, stir vigorously every minute until the mixture is thick and glossy.

3Pour into a greased, rectangular 20 x 20cm dish, chill to set before cutting.

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2/19/08 4:50:59 PM

Page 63
Image 63
Sharp R-86STM manual Recipes, PASTRY 150g butter 350g plain flour 50g caster sugar, egg yolks medium cold water to mix