Panasonic NN-ST676M User Manual
F
RUIT
M
INCE
Serves: 4
Ingredients:
250 g
Ingredients:
250 g
mixed dried fruit
400 g
can crushed pineapple and juice
1
cooking apple peeled,
cored and grated
cored and grated
1 cup
brown sugar
1 tablespoon
brandy
1 teaspoon
nutmeg
1 teaspoon
cinnamon
1 tablespoon
cornflour
1
⁄
4
cup
water
Method:
Combine all ingredients (except cornflour and water)
in a 2-litre casserole dish. Cook on P7 for 3 to 5
minutes. Blend cornflour with water and stir into fruit
mixture. Cook on P10 for 3 to 5 minutes. Stir. Cool.
Bottle and seal or use immediately.
Combine all ingredients (except cornflour and water)
in a 2-litre casserole dish. Cook on P7 for 3 to 5
minutes. Blend cornflour with water and stir into fruit
mixture. Cook on P10 for 3 to 5 minutes. Stir. Cool.
Bottle and seal or use immediately.
I
NDIVIDUAL
C
HRISTMAS
P
UDDING
Makes: 8
Ingredients:
100 g
100 g
sultanas
150 g
raisins
50 g
craisins
100 g
dates, chopped
100 g
dried figs, chopped
50 g
glace ginger, chopped
1
⁄
2
cup brandy
125 g
butter
3
⁄
4
cup
firmly packed brown sugar
2 eggs
1
⁄
2
teaspoon cinnamon
1
⁄
2
teaspoon mixed
spice
1
⁄
2
teaspoon nutmeg
1
⁄
2
cup
plain flour
1
⁄
2
cup
pie apple
3
⁄
4
cup fresh
breadcrumbs
1 tablespoon
golden syrup
1 tablespoon
parisienne essence
Method:
Place all dried fruits and brandy into a 2-litre bowl.
Mix and cook uncovered on P3 for 10 minutes. Stir
halfway through cooking. Cool. Beat butter and
sugar in a large bowl with an electric mixer until light
and fluffy. Add eggs, one at a time, beating between
each addition. Stir in cooled fruits, then remaining
ingredients. Grease 4 x 200 ml microwave safe
cups. Place half a cup of mixture into each cup,
pushing mixture in firmly. Smooth over the top of
puddings with the back of a spoon. Place cups
evenly around the edge of the microwave turntable
and cook uncovered on P3 for 20 minutes. Stand for
5 minutes before turning out. Repeat with remaining
mixture. Serve with cream or custard.
Place all dried fruits and brandy into a 2-litre bowl.
Mix and cook uncovered on P3 for 10 minutes. Stir
halfway through cooking. Cool. Beat butter and
sugar in a large bowl with an electric mixer until light
and fluffy. Add eggs, one at a time, beating between
each addition. Stir in cooled fruits, then remaining
ingredients. Grease 4 x 200 ml microwave safe
cups. Place half a cup of mixture into each cup,
pushing mixture in firmly. Smooth over the top of
puddings with the back of a spoon. Place cups
evenly around the edge of the microwave turntable
and cook uncovered on P3 for 20 minutes. Stand for
5 minutes before turning out. Repeat with remaining
mixture. Serve with cream or custard.
MINCE PIES • CAUTION
Take care not to overheat mince pies, otherwise
burning can occur due to the high fat and sugar
content of the filling. Check the temperature of the
filling before consuming to avoid burning your mouth.
REMEMBER even if the pastry is cold to the touch,
the filling will be piping hot and will warm the pastry
through.
burning can occur due to the high fat and sugar
content of the filling. Check the temperature of the
filling before consuming to avoid burning your mouth.
REMEMBER even if the pastry is cold to the touch,
the filling will be piping hot and will warm the pastry
through.
C
HOCOLATE
P
A
ˆ
T É
Makes 24 x 8 cm loaf tin
Ingredients:
300 g
300 g
dark chocolate
400 g
can condensed milk
1cup
brazil nuts
1
⁄
2
cup
hazelnuts
1
⁄
3
cup
glace cherries
1
⁄
2
cup
sultanas
Method:
Break chocolate into pieces and place with
condensed milk in a 2-litre dish. Cook on P7 for 3 to
5 minutes, stirring twice during cooking. Fold through
nuts and fruits. Line a 24 x 8 cm loaf tin with foil and
pour in the mixture. Chill for several hours or until
set. Turn out and serve thinly sliced.
Break chocolate into pieces and place with
condensed milk in a 2-litre dish. Cook on P7 for 3 to
5 minutes, stirring twice during cooking. Fold through
nuts and fruits. Line a 24 x 8 cm loaf tin with foil and
pour in the mixture. Chill for several hours or until
set. Turn out and serve thinly sliced.
S
TIRRED
C
USTARD
Makes: Approximately 400 ml
Ingredients:
3 tablespoons
Ingredients:
3 tablespoons
sugar
2 tablespoons
custard powder
1
1
⁄
2
cups
milk
2
egg yolks, lightly beaten
1 teaspoon
vanilla essence
Method:
Combine sugar and custard powder in 4-cup jug.
Gradually stir in milk until smooth. Cook on P6 for 4
to 5 minutes, stirring halfway through cooking. Add
egg yolks and mix well. Cook on P6 for further 30 to
60 seconds. Add vanilla, stir well and serve.
Combine sugar and custard powder in 4-cup jug.
Gradually stir in milk until smooth. Cook on P6 for 4
to 5 minutes, stirring halfway through cooking. Add
egg yolks and mix well. Cook on P6 for further 30 to
60 seconds. Add vanilla, stir well and serve.
B
RANDY
S
AUCE
Makes: 1
1
⁄
2
cups
Ingredients:
2 tablespoons
2 tablespoons
butter
2 tablespoons
cornflour
3 tablespoons
sugar
2 tablespoons
golden syrup
1 cup
milk
1
⁄
4
cup
brandy
Method:
In a 1-litre pyrex jug melt butter on P10 for 20 to 30
seconds. Blend in cornflour, sugar and golden syrup
and cook on P10 for 50 to 60 seconds. Add milk
gradually and cook on P6 for 3 to 4 minutes. Stirring
halfway through cooking. Stir in brandy. Serve hot
with fruit or Christmas pudding.
In a 1-litre pyrex jug melt butter on P10 for 20 to 30
seconds. Blend in cornflour, sugar and golden syrup
and cook on P10 for 50 to 60 seconds. Add milk
gradually and cook on P6 for 3 to 4 minutes. Stirring
halfway through cooking. Stir in brandy. Serve hot
with fruit or Christmas pudding.
– 34 –
Cakes, Desserts and Slices
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