Panasonic NN-C2000W Operation Manual And Cookbook

83Cooking GuideCakes, Muffins and BiscuitsMocha Carrot CakeServes: 4 to 6Ingredients:1 cup self-raising flour1/2 teaspoon bicarbonate of soda1/2 cup caster sugar1/2 cup crushed pineapple1 cup grated carrot3/4 cup chopped pecan nuts60 g chocolate2 eggs1/3 cup oilIcing:60 g cream cheese20 g butter11/2 cups icing sugar1 tablespoon lemon juice1/4 cup chopped pecan nutsMethod:In a bowl place flour, bicarbonate of soda, sugar,pineapple, carrot and pecan nuts. Place chocolateinto a small bowl and cook on MED HIGH for 40to 60 seconds, stir halfway through cooking.Add chocolate, eggs, and oil to flour mixture and mixuntil well combined. Grease a microwave safe ringdish and cook on MED HIGH for 6 to 8 minutes.Allow to stand covered for 5 minutes before turningout to cool. Beat together all icing ingredients exceptpecan nuts. Spread icing over cooled cake andsprinkle with pecan nuts.To Cook by Combination:Prepare as above. Place on Low Rack. Cook onCombination 4 for 25 to 35 minutes.Chocolate and Coffee TrufflesMakes: Approximately 24Ingredients:1 cup icing sugar4 tablespoons cocoa1 tablespoon instant coffee powder60 g plain sweet biscuits, crushed60 g copha1 teaspoon vanilla essence1/2 cup condensed milkchocolate sprinklesMethod:Sift icing sugar, cocoa and coffee into a bowl. Assbiscuits and mix until well combined. Place copha ina small bowl and cook on HIGH for 11 /2 to2 minutes. Cool copha slightly and add to dryingredients. Mix well. Add vanilla and condensedmilk, combine until mixture is thick. Chill for30 minutes. Pinch off pieces to form balls slightlysmaller than a walnut shell. Roll in chocolatesprinkles and chill.Chocolate FudgeMakes: 25 squaresIngredients:300 g dark chocolate pieces1 can (400 g) condensed milk1 cup chopped nutsMethod:Grease and line a 20 cm square dish. In a 2-litrejug, place chocolate pieces and condensed milk.Cook on HIGH for 2 minutes. Stir. Mix in choppednuts. Pour into prepared dish. Chill until set cut inaquares.Rich Fruit Cake CServes: 6 to 8Ingredients:1.5 kg mixed dried fruit1/4 cup chopped glacé pineapple1 cup slivered almonds250 g butter1 cup brown sugar2 teaspoons cinnamon2 teaspoons mixed spice1/2 cup sherry1/2 cup water3 eggs lightly beaten1 tablespoon golden syrup2 teaspoons parisienne essence1 teaspoon grated lemon rind2 teaspoons grated orange rind1/2 cup orange juice13/ 4 cups plain flour1/3 cup self-raising flour1/2 teaspoon bicarbonate sodaMethod:Grease a deep 23 cm round cake pan. Line thebase and sides with two thicknesses of greaseproofpaper, bring the paper 5 cm above the edge ofthe pan. Combine fruit, almonds, butter, sugar,spices, sherry and water in a large bowl. Cook onHIGH for 15 minutes, stir half way through cooking.Allow to cook slightly.To Cook by Convection:Preheat oven to 150°C. Add eggs, golden syrup,parisienne essence, rinds and juice to fruit mixture.Stir in remaining ingredients. Spread mixture evenlyinto the pan. Place on Low Rack and cook for 11/2 to2 hours or until cake is cooked. Cover cake with foil.Allow to cool in pan about 1 hour, before turningonto a wire rack.RMC