Hotpoint EG95 Manuel d'utilisateur télécharger pdf (Page 28)

BRAISED RED CABBAGE

225g (8 oz) onion, peeled and chopped

2 tablespoons vegetable oil

450g (1 lb) red cabbage, finely shred

225g (8 oz) pear, peeled, cored and diced

3 tablespoons brown sugar

225g (8 oz) cooking apple, peeled, cored

and diced

teaspoon nutmeg

Salt and pepper

1. Place onion and oil in pan and cook for

3 minutes.

2. Add cabbage, apple and pear and cook

for 3-4 minutes. Place in casserole dish.

3. Add remaining ingredients to pan and

heat to boiling. Pour over vegetables.

4. Cover dish tightly with foil and lid.

5. Place in oven.

1. Grease a basin or souffle dish with

butter and sprinkle with sugar.

2. Line with buttered and sugared bread,

placing the buttered side towards the

outside of the basin.

3. Pack firmly with fruit and add sugar and

water.

4. Cover with buttered, sugared bread.

5. Cover dish with foil

6. Place in oven.

SUMMER PUDDING

8-10 slices of bread, crusts removed

50g (2 oz) butter melted

50g (2 oz) demerara sugar

375g (12 oz) prepared fruit, eg.

strawberries, raspberries, etc

50g (2 oz) caster sugar

2 tablespoons water

3 tablespoon cider vinegar

Juice of 1 orange

‘Slow’ Setting Menus

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Hotpoint EG95 Manuel d'utilisateur Page 28