Sharp R-959M Microwave Tip Softening ice-cream, Microwave Tip Making 300ml pint custard, Recipes

p79_cre 8/16/06 5:50:33 PM

RECIPES

Serv

225g shortcrust pastry

FILLING:

1 x 325g jar lemon curd

MERINGUE:

4 egg whites (medium)

225g caster sugar

LEMON MERINGUE PIE

1Preheat the oven to CONVECTION 200ºC.

2Line a greased 25cm (10") flan dish with the pastry. Place on the lower shelf, bake on CONVECTION 200ºC for 15 minutes until golden. Rotate dish after half the cooking time. Allow to cool.

3Spoon the lemon curd into the pastry case and spread evenly.

4Preheat the oven to CONVECTION 180ºC.

5To prepare meringue, whisk egg whites until stiff. Fold in sugar, a little at a time, using a metal spoon.

6Spread the meringue evenly over the top of the lemon filling forming small peaks all over.

7Place on the lower shelf, bake on CONVECTION 180ºC for 20 minutes.

Rotate dish 180º after half the cooking time.

Microwave Tip: Softening ice-cream

Place a 1 litre (13/4 pint) tub of frozen ice-cream on the turntable (lid removed). Heat on 50% for 11/2 - 2 minutes.

Microwave Tip: Making 300ml ( pint) custard

Combine 15ml (1 tbsp) custard powder, 15ml (1 tbsp) sugar and 300ml (1/2 pint) milk. Cook on 100% for 3 - 4 minutes, stir every minute until thick.

Serves

125g dried fig, roughly chopped

125g dried apricot, roughly chopped

100g raisin

100g currant

60ml (4 tbsp) brandy 75g self raising flour 2.5ml (1/2 tsp) allspice 2.5ml (1/2 tsp) grated nutmeg 2.5ml (1/2 tsp) ground cinnamon 50g fresh breadcrumbs

75g shredded suet

100g soft brown sugar

50g blanched almond, roughly chopped grated rind of 1 medium orange grated rind of 1 medium lemon

1 eating apple, grated 30ml (2 tbsp) black treacle 1 egg (medium), beaten

FIGGY PUDDING

1Place fig, apricot, raisin, currant, and brandy in a large bowl, mix well. Leave for 2 hours.

2Place the flour, spices, breadcrumbs, suet, sugar, almond, orange and lemon rind and apple in a bowl, mix well. Stir into the dried fruit mixture along with the treacle and beaten egg.

3Grease 1.2 litre (2 pint) pudding basin and line the base with a circle of grease proof paper. Spoon in the pudding mixture, smooth the surface and cover with cling film and pierce.

4Cook on 50% for 18 minutes until firm to the touch.

Microwave Tip: Reheating Christmas pudding Place a 500g pudding in a shallow flan dish.

Cover and heat on 70% for 3 - 4 minutes.