Zanussi ZBM26542XA Product Manaul - Page 22

RECIPES Semolina pudding with raspberry sauce 1. Place 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 milk 40 g sugar 150 g chopped almonds 50 g semolina 1 egg yolk 1 tbsp water 1 egg white 250 g raspberries 50 ml water 40 g 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) 300 g 1 tbsp 10 g 150 g 1 10 g Base: flour cocoa baking powder sugar egg butter or margarine to grease the tin 150 g 100 g 10 g 3 400 g 40 g Filling: butter or margarine sugar vanilla sugar eggs fromage frais, 20 % fat content powdered vanilla pudding mix Chocolate cake 1. Grease the dish. 2. Whisk the butter and sugar together until light and fluffy. Slowly whisk in the eggs, fold in the flour, baking powder and cocoa. Add milk, mix thoroughly and cook. 8-10 min. 630 W 3. After cooking, allow the cake to cool for 10 min. in the dish. Utensils: Round cake dish (diameter 21 cm, height 10 cm) 175 g butter or margarine 175 g sugar 3 eggs 175 g flour 1 tsp baking powder 20 g cocoa 50 ml milk 22