AEG MCD2664E-M Product Manual - Page 29

Recipes 29 Pears in chocolate sauce 1. Place the sugar, vanilla sugar, pear liqueur and water into the bowl, stir, cover and cook. 1-2 min. 900 W 2. Place the pears in the liquid, cover and cook. 5-8 min. 900 W Take the pears out of the cooking liquid, and place in the refrigerator. 3. Put 50 ml of the cooking liquid into the smaller bowl. Add the chocolate and crème fraiche, cover and cook. 2-3 min. 900 W 4. Stir the sauce well, pour over the pears and serve. Utensils Bowl with lid (2 l capacity) Bowl with lid (1 l capacity) 4 60 g 10 g 1 tbsp 150 ml 130 g 100 g whole pears, peeled (600 g) sugar vanilla sugar pear liqueur water dark chocolate, chopped crème fraiche Semolina pudding with raspberry sauce 1. Put the milk, sugar and almonds into the bowl, cover and cook. 3-5 min. 900 W 2. Add the semolina, stir, cover and cook. 10-12 min. 270 W 3. Beat the egg yolk with the water in a cup, and stir into the hot mixture. Beat the egg white until it is stiff and fold into the mixture. Pour the pudding into ramekins. 4. To make the sauce, wash and dry the raspberries, and place into a bowl with the water and sugar. Cover and heat. 2-3 min. 900 W 5. Purée the raspberries and serve with the semolina pudding. Utensils Bowl with lid (2 l capacity) 4 Ramekin dishes 500 ml 40 g 15 g 50 g 1 1 tbsp 1 250 g 50 ml 40 g milk sugar chopped almonds semolina egg yolk water egg white raspberries water sugar Cheesecake 1. In a bowl, mix together the flour, cocoa, baking powder and sugar. 2. Add the egg and butter and mix in a food processor 3. Grease the tin. Roll out the dough and line the tin, leaving 2 cm around the edges to form a rim. Bake the pastry. 6-8 min. 630 W 4. Whisk the butter and sugar until light and fluffy. Slowly whisk in the eggs. Add the fromage frais and the powdered vanilla pudding mix. 5. Spread the filling over the cheesecake base and cook. 15-19 min. 630 W Utensils Spring form tin (approx. 26 cm diameter) Base: 300 g flour 1 tbsp cocoa 10 g baking powder 150 g sugar 1 egg 10 g butter or margarine to grease the tin Filling: 150 g butter or margarine 100 g sugar 10 g vanilla sugar 3 eggs 400 g fromage frais, 20 % fat content 40 g powdered vanilla pudding mix