45
RECIPES
Website: http://www.sharp.co.uk/support Help Line: 08705 274277 (office hours)
PECAN PIE
Serves 4 - 6
PASTRY:
125g (5oz) plain flour
100g (4oz) plain wholemeal flour
125g (5oz) butter
cold water to mix
FILLING:
200g (7oz) pecan nuts
225g (8oz) brown sugar
90ml (6tbsp) golden syrup
75g (3oz) butter, melted
3 eggs (size 3), beaten
5ml (1tsp) vanilla essence
1To prepare pastry combine the flours and rub in the
butter until mixture resembles fine breadcrumbs.
Add enough cold water to make a soft but not sticky
dough.
2 Line a greased 25.4cm (10") flan dish with pastry
and prick the base. Place on the turntable and cook
on 50P for 10 minutes
3 Spread pecan nuts evenly over base, prepare filling.
3 Beat the sugar, syrup, butter, eggs and vanilla
essence together until smooth. Pour over nuts.
4 Place on the low rack, use sequence programming
to cook on 30P for 14 minutes, then on DUAL GRILL,
30P for 5 - 6 minutes until golden brown.
Variation:
Pecan nuts can be substituted with walnuts.
RASPBERRY, APPLE & ALMOND CRUMBLE
Serves 4 - 6
FILLING:
225g (8oz) raspberries, fresh or frozen
2 eating apples, peeled and thinly sliced
50g (2oz) brown sugar
15ml (1tbsp) Crème de Cassis (optional)
CRUMBLE:
75g (3oz) butter
125g (5oz) plain flour
100g (4oz) ground almonds
75g (3oz) caster sugar
50g (2oz) toasted flaked almonds
1Place raspberries, apples, sugar and crème de
cassis in a 1.5 litre (2
1
/2 pint) casserole dish, mix
well. Heat on 100P for 6 minutes, stir every minute.
Put to one side whilst preparing crumble.
2 Rub the butter into the flour until mixture resembles
fine breadcrumbs, stir in the ground almonds and
caster sugar.
3 Spoon the crumble evenly on top of the fruit.
4 Place on the low rack, cook on DUAL GRILL, 30P for
5 minutes 30 seconds.
Top with toasted flaked almonds to serve.
STICKY TOFFEE PUDDING
Serves 4 - 6
175g (6oz) stoned dates, chopped
200ml (7floz) boiling water
3.75ml (
3
/4tsp) bicarbonate of soda
2.5ml (
1
/2tsp) vanilla essence
10ml (2tsp) instant coffee dissolved in a little water
75g (3oz) butter
125g (5oz) caster sugar
2 eggs (size 3), beaten
175g (6oz) plain flour
1 quantity of Toffee & Walnut sauce (see page 50).
1 Place the dates in a large bowl, add the boiling
water, bicarbonate of soda, vanilla essence and
dissolved coffee, mix well.
2Cream butter and sugar together in a separate bowl
until light and fluffy, beat in the eggs. Fold in the
flour and dates, mix well . The resulting mixture will
be sloppy. Grease and line the base of a 1.2 litre (2
pint) pudding basin with kitchen paper, pour in the
pudding mixture.
3 Place on turntable, cook on 50P for 12 - 13 minutes
until a skewer comes out clean.
4 Pour the sauce over the pudding. Serve hot.
To Next Page
Loading...
