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BAKING MENU
FOOD CATEGORY
FOOD
RECIPES
AMOUNT ACCESSORY HINTS
1
Desserts
P2
Souffle
650g
1.5L Soue dish
on the low rack
Brush a 6 cup (1.5 litre) capacity soué dish with melted butter
and pour 2 tablespoons of caster sugar into the dish, rotate
until the base and the inner walls are covered; pour o any
leftover sugar.
Melt 50g of butter in a saucepan over medium heat until
foaming and add 1/3 cup (50g) our and 4 tablespoons of
caster sugar. Stir for 2 minutes or until the mixture begins
to come away from the sides of the pan. Remove from heat.
Gradually add 155mls of milk, stirring constantly with a spatula
until smooth. Add another 155 mls milk and stir until smooth
and combined.
Place the saucepan over medium heat and cook for 2-3
minutes, stirring continuously until the mixture boils and
thickens. Spoon into a large clean mixing bowl and cool
completely.
Add 1/3 cup (90g) passionfruit pulp, zest of 1 lemon and 4 egg
yolks. Mix until batter is smooth; set aside.
Using an electric mixer, beat 5 egg whites in a clean, dry
bowl until soft peaks just form. Add the 30g caster sugar, a
tablespoon at a time and beat well between each addition.
The mixture become white and glossy and should be the
consistency of thickened cream.
Add one-third of the egg white mixture to the passionfruit
mixture. Use a large metal spoon to fold through. Repeat, in
two more batches, with the remaining egg white mixture.
Spoon the mixture into the prepared soué dish and follow
oven prompts. Serve immediately dusted with icing sugar.
P3
Yogurt
600g
Microwave and
oven safe dish
Come 60g of full fat plain yoghurt with 2 cups (500ml)
of fresh full fat milk. Mix well and allow to come to room
temperature. Divide evenly into 4 large 250ml capacity
ceramic cups and cover each with microwave safe cling
film. Place them in a circle on the turntable and follow
prompts.
P4
Poached
pears
800g
Microwave
safe dish with
lid
Combine the 750ml of red wine (cabernet sauvignon), 2
cups (500ml) water, ½ cup (110g) brown sugar, 3 strips of
orange peel, ½ cinnamon stick, and 1 star anise in a large
3 litre microwave safe bowl. Mix well, cover with lid and
place inside microwave.
At the prompt, add 4 medium (approx. 200g each) beurre
bosc pears, peeled with stem attached to the bowl; cover
again and press start to continue cooking.
At the prompt, turn pears over carefully using tongs.
At the end of the cooking program, allow pears to stand
inside microwave for 5 minutes before removing the dish
from the microwave.
To make the wine sauce, remove 2 cups of the poaching
liquid and pour into a saucepan. Simmer for 15 -20
minutes or until sauce is syrupy. Serve over pears with ice
cream or cream.
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