User Manual

50
WAS SIND MIKROWELLEN?RECIPES
PLAIN MICROWAVE CAKE
Serves 4-6
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3)
100g (4oz) self raising flour, sifted
30-45ml (2-3tbsp) milk
1 Line the base of 17.8cm (7”) cake dish with
kitchen paper.
2 Cream the margarine and sugar together until
light and fluffy. Beat in the eggs and fold in the
sifted flour alternately with the milk.
3 Pour into prepared container. Cook on 100%
(HIGH) for 5 minutes, until a skewer comes out
cleanly.
4 Leave the cake to stand for 5 minutes before
turning out.
MOIST CARROT CAKE
Serves 4-6
300ml (1/2 pint) sunflower oil
225g (8oz) brown sugar
3 eggs (size 3)
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
10ml (2tsp) cinnamon
175g (6oz) carrot, grated
100g (4oz) walnut halves, chopped
topping: 225g (8oz) low fat cream cheese
grated rind of 1 lemon
5ml (1tsp) lemon juice
30ml (2tbsp) icing sugar
25g (1oz) walnuts, chopped to sprinkle
1 Beat together the oil, sugar and eggs, until well
mixed. Fold in flour, bicarbonate of soda, and
cinnamon. Add carrots, walnuts and mix well.
2 Pour cake mixture into a greased, lined 20.4cm
(8”) soufflé dish. Cook on 50% (MEDIUM) for
22 minutes, until firm to the touch and a skewer
comes out clean. Allow to cool before
decorating.
3 To prepare the topping, combine the cream
cheese, lemon rind, lemon juice and icing sugar
until smooth. Spread evenly over the top of the
cake and sprinkle with the walnuts.
Keep refrigerated.
CHOCOLATE BROWNIES
Serves 6-8
225g (8oz) margarine
225g (8oz) caster sugar
7.5ml (11/2tsp) vanilla essence
4 eggs (size 3), beaten
100g (4oz) plain flour
50g (2oz) cocoa powder
2.5ml (1/2tsp) baking powder
75g (3oz) walnuts, roughly chopped
1 Combine margarine, sugar, vanilla essence and
eggs, until smooth.
2 Stir in remaining ingredients.
3 Grease and line the base of a square 20.4cm
(8”) dish with kitchen paper. Spoon in the
mixture and smooth the surface.
4 Cook on 50% (MEDIUM) for 20 minutes, until
firm to the touch.