Sharp R-939 Manual De Instrucciones Y Recetario página 391

R939_R93ST[53_63]._dt4.QXD
Cakes, Bread, Desserts and Drinks
Spain
White Peach Mount
"Melocotones nevados"
Total cooking time: approx. 6-7 minutes
Utensils:
Ingredients
470 g Peach halves from a jar, drip dried
2 Egg white
35 g Sugar
75 g Ground almonds
35 g Sugar
2 Egg yolk
2 tbsps Cognac
1 tsp Butter or margarine for greasing the pan
Preparation
1. Pat the peach halves dry.
2. Beat egg white until stiff. Sprinkle a little sugar into the
beaten egg whites.
3. Mix the almonds, the rest of the sugar, egg yolk and
cognac.
4. Fill the peach halves with this mixture. Using a pastry
bag, squeeze the egg whites onto the filling.
5. Grease the pan. Place the peaches into the baking dish,
bake on the low rack.
6-7 Min.
Sweden
Pistachio Rice with Strawberries
"Pistaschris med zordgubbe"
Total cooking time: approx. 23-30 minutes
Utensils:
Ingredients
125 g Long grain rice
175 ml Milk
175 ml Water
1 Vanilla bean
1 pinch salt
50 g Sugar
250 g Strawberries
40 g Sugar
40 ml Cointreau (Orange liquor, 40 Vol.-%)
200 ml Heavy whipping cream
1 Egg white
50 g Pistachios
Preparation
1. Add the rice to a bowl, fill with the liquid. Cut open the
vanilla bean, add the vanilla bean, salt and sugar to the
rice, cover and cook.
3-5 Min.
20-25 Min.
After baking, let stand for about 5 minutes.
1/1/04 3:44 AM
makes about 8 servings
Round, flat glass pan (dm. approx.
24 cm)
450 W
High bowl with cover (2 l contents)
900 W
270 W
Page 58
2. Cut strawberries in half, mix with sugar and orange
liquor.
3. Remove vanilla bean from rice, place rice in a double
boiler to cool, stirring constantly. Beat the cream and
egg white, separately, until stiff. Carefully fold the
pistachios under the cold rice, then the cream and
finally the egg whites.
4. Serve the rice in a large bowl. Make a little hollow, place
the strawberries in the hollow.
Germany
Cherry Pudding
"Kirschenmichel"
Total cooking time: approx. 16-18 minutes
Utensils:
Ingredients
4 Old, hard bread roll (160 g)
375 ml Milk
60 g Butter or margarine
8 tbsps Sugar (80 g)
4 Egg yolk
1 tbsp Flour
30 g Chopped almonds
Shredded skin of one Lemon
4 Egg white
1 tsp Butter or margarine for greasing the pan
350 g Sour cherries from a jar, drip dried.
2 tbsps Breadcrumbs
1 tbsp Butter or margarine
Preparation
1. Cut rolls into small pieces, soak in milk.
2. Beat butter, sugar and egg yolk with a handheld blender
until creamy. Add flour, almonds, lemon rind and
soaked rolls (squeeze excess moisture out).
3. Beat egg white until stiff, carefully fold in.
4. Grease the pan. Place the bread dough and the cherries
into the casserole dish in layers. The uppermost layer
should be dough.
5. Sprinkle breadcrumbs onto the top, cover with butter
flakes.
Place onto the low rack and bake in a pre-heated
microwave oven.
16-18 Min.
After baking, let dish stand for 5-10 minutes.
GB~58
High, round casserole dish (dm. approx.
20 cm)
630 W/230° C
Recipes