Panasonic NN-CD987W 42Litre Microwave User Manual Download

Cakes, Slices and BiscuitsCooking GuideSour Cream Chocolate BarsMakes: 18 piecesIngredients:100 g butter, softened1 ⁄ 2 cup caster sugar1 egg150 g sour cream1 teaspoon vanilla essence1 cup plain flour1 ⁄ 4 cup cocoa1 ⁄ 2 teaspoon bicarbonate of sodapinch saltChocolate icing:2 ⁄ 3 cup dark chocolate melts50 g butter2 cups icing sugar mixture, sifted2 tablespoons milk1 teaspoon vanilla essenceMethod:Grease a square (20 cm base) microwave-safe dish.Line the base with non-stick paper allowing the paperto extend up and over two sides of the dish. Placebutter and sugar into a medium size bowl and beatwith an electric mixer until pale and creamy. Beat inegg, sour cream and vanilla until mixed thoroughly.Sift together, flour, cocoa, bicarb soda and salt.Stir into creamed mixture with a large metal spoonuntil well mixed. Mixture will be firm. Spread evenlyinto the prepared dish using the back of a spoon tosmooth top of mixture. Cook on MEDIUM for7 minutes or until centre is just cooked.Spread with icing while still warm and allow to coolcompletely before slicing.Chocolate icing:Place chocolate and butter into a medium microwavesafebowl. Cook on MEDIUM for 1 1 ⁄2 minutes, stirhalfway through cooking. Stir in remaining ingredientsand beat with wooden spoon until smooth.Blueberry MuffinsMakes: 6Ingredients:225 g plain flour1 / 4 cup brown sugar1 / 4 cup caster sugar1 eggs1 / 2 cup milk125 g melted butter2 tablespoons baking powder1 tablespoon cinnamon125 g blueberriesCRLemon FriandsMakes: 8Ingredients:180 g unsalted butter250 g icing sugar80 g plain flour125 g almond meal2 lemons, zested6 egg whites1 tablespoon lemon juice1 teaspoon vanillaMethod:Lightly grease a 6-hole friand pan. Place the butter ina 2-litre dish and heat on MEDIUM for 2 to 3 minutes.Set aside to cool. Preheat oven to Convection 180°C.Sift the icing sugar into a bowl and stir in the almondmeal and lemon zest.In a clean bowl whisk the egg whites until just frothy.Add the dry ingredients along with the butter, lemonjuice and vanilla. Fold the mixture to combine. Fill themoulds 3 ⁄4 full. Place on Low Rack. Bake at 180° C for16 to 20 minutes or until golden and skewer wheninserted comes out clean. Allow to cool for 5 minutesbefore turning out. Serve completely cooled, dustedwith icing sugar.Apple Spice MuffinsMakes: Approximately 12Ingredients:2 cups self-raising flour1 cup plain flour1 teaspoon bicarbonate of soda1 cup brown sugar, firmly packed2 eggs, lightly beaten1 1 / 2 cups milk3 / 4 cup oil2 teaspoons ground cinnamon1 cup finely chopped appleMethod:Preheat oven to 200°C.Grease a muffin tin. Sift dry ingredients into abowl, stir in sugar, then combined eggs, milk andoil, do not over mix, batter should be lumpy. Stir incinnamon and apple. Pour into muffin tin.Place on Low Rack and cook on 200°C for 18 to 20minutes. Stand 2 minutes, remove from tin, cool on awire rack.CCMethod:Preheat oven to Convection 190°C. In a 4-litre dishmix all ingredients. Spoon mixture into a greased6 muffin tin. Place on Low Rack and cook on 190°Cfor 18 to 20 minutes.55