Sharp AX-1100 Operation Manual With Cookbook page 55

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
8 Gelatine sheets
300 ml Milk
Flavouring from vanilla pod
/ 2
1
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
1 Whole orange, untreated
3 Cinnamon sticks
75 g Sugar
10 tsp Rock candy
CHOCOLATE WITH CREAM
Österreich : Schokolade mit Schlagobers for 1 Portion
1
Total cooking time: approx. 1 - 1 /
2
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
1
Total cooking time: approx. 1 - 1 /
2
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.
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.
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.
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
minutes
heat on the centre of the oven floor (position 1). Stir
occasionally.
approx. 1 - 1
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
minutes
on the centre of the oven floor (position 1).
approx. 1 - 1
Stir in sugar to taste.
EN – 53
MICRO 100P
MICRO 100P
MICRO 100P
1
/ min. MICRO 100P
2
1
/ min. MICRO 100P
2