Panasonic NN-GM342WZPE - Инструкция по эксплуатации - Страница 36

English

Desserts

- Eng-33 -

B

UTTERSCOTCH

P

UDDING

Serves: 4 to 6 

Ingredients:

400 g (1 can) 

sweetened condensed milk

30 g 

butter 

5 ml (1 teaspoon) 

vanilla essence

125 ml (

1

/

2

cup) milk 

190 ml (

3

/

4

cup) 

self raising flour, sifted

250 ml (1 cup)

brown sugar

125 ml (

1

/

2

cup)

hot tap water 

Method:

1. Place condensed milk in 2-litre casserole dish. Cook on

MEDIUM for 6 to 7 minutes, stirring twice during cook-
ing.

2. Stir in butter, vanilla essence and milk. Stir until butter

is melted. Cool slightly.

3. Add milk mixture to sifted flour. Mix well. Pour mixture

into 2-litre casserole dish.

4. Sprinkle top with brown sugar and gently pour hot tap

water over mixture. Cook on HIGH for 6 to 8 minutes.

B

LACK

-

CURRANT

J

AM

0.5 liter

Ingredients:

300 g

fresh or frozen black-currant jam  

300 g (1

1

/

5

cups)

sugar

Method:

Ware: 1.5-2-liter pot
1. Place all ingredients in a large pot, stir well.
2. Cook on HIGH power for 5 minutes until boil. Then go

on cook on LOW power for 10 minutes, stir twice
through cooking. Sugar should be dissolved. After
cooking stir well and leave for cooling. 

R

ED

W

INE

P

EAR

Serves: 4 

Ingredients: 

4 medium pears
100 g (

1

/

2

cup)

sugar

300 ml (1

1

/

5

cups)

water

125 ml

red wine

on 4 anisette and cloves
lemon juice from 1 pc.
1 tablespoon

coriander, same cinnamon 

Cream on taste 

Method:

Ware: short large pot, plastic wrap
1. Peel pears and deseed.
2. Place in pot sugar and water, cook on HIGH power for

3-4 minutes until boiling, add spices and wine and go
on cook on HIGH power for 2-3 minutes.

3. Add pears in syrup, cook coved on MEDIUM power for

8-10 minutes or until sift. Cool in syrup.

4. Serve in the small bowl with whipped cream.

C

HOCOLATE

M

OUSSE

Serves: 4 

Ingredients: 

125 g

black chocolate

10 ml (1 tablespoon)

brandy

2

yolk

300 ml

cream whipped

Method: 

Ware: Large glass bowl.
1. Reheat cream on HIGH power for 1 minute, add small

pieces of chocolate and stir all until them melting.

2. Add whipped yolk in the chocolate mixture and cook on

LOW power for 9-10 minutes. Stir each 1-2 minutes
through cooking.

3. Place into 4 individual serving dishes. Refrigerate until

set.

C

ANDIED

R

OASTED

N

UTS

Serves: 4 

Ingredients: 

200 g

lump sugar

200 ml

water

5 ml (

1

/

2

tablespoon)

lemon juice

150 g (1 cup)

nuts or sunflower seeds,
or puking seeds, hulled. 

Method:

Ware: Large pot, plastic wrap
1. Place sugar and hot water in the pot, stir and cook on

High power for 3 minutes. Add lemon juice and go on
cooking on HIGH power for 18-19 minutes or until
caramelization. 

2. Stir nuts with the hot caramel, place the mixture on

plate and make even. Cover with plastic wrap.  Make
level of mixture 1.0-1.5 sm,  roll out the level through
mixture is melt. Roll out until 0.5 sm. Cut warm nuts
mixture on pieces and leave until cool through 1 hour.
Break down on pieces on the line.

F

RUITS

J

ELLY

Ingredients: 

500 g

bottled fruit (peach, pear,
pineapple)

250 ml

fruit syrup

250 ml

fizzy drink (as Fanta)

20 g

gelatin

Whipped cream on taste

Method:

Ware: liter pot
1. Soak gelatin in fruit syrup and leave for 30-40 minutes.
2. Heat gelatin in the microwave oven on MEDIUM power

for 2-3 minutes until melt of gelatin, add fizzy drink, stir
all. 

3. Place some fruits into small containers and add fluid

jelly. Refrigerate through 2 hours or until set. 

g

g

g

g
g

g

g

g

g

g

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