Panasonic NN-S784 Operation Manual

Also see for NN-S784: Operation guide

Contents

Cakes, Desserts and Slices– 38 –MOCHA 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 oilIcing60 g cream cheese20 g butter11⁄ 2 cups icing sugar1 tablespoon lemon juice1⁄4 cup chopped pecan nutsMethod:Place flour, bicarbonate of soda, sugar, pineapple,carrot and pecan nuts in a bowl. Place chocolate intoa small bowl and cook on P5 for 40 to 60 seconds.Stir halfway through. Add melted chocolate, eggsand oil to flour mixture. Mix until well combined.Grease a microwave safe ring dish. Pour cakemixture into dish and cook on P7 for 6 to 8 minutes.Let stand, covered, for 5 minutes before turning outto cool. Beat together all icing ingredients exceptpecan nuts. Spread icing over cooled cake andsprinkle with pecan nuts.BANANA LOAFServes: 4 to 6Ingredients:90 g butter3⁄4 cup brown sugar1 egg2 ripe bananas, mashed well3⁄4 cup grated carrot11⁄ 2 cups self-raising flour1⁄3 cup milkMethod:Cream butter and sugar until light and fluffy. Add eggand beat well. Add banana and carrot. Add siftedflour and milk to mixture alternately. Mix until wellcombined. Grease and line with grease proof paper,20 cm x 10 cm loaf dish. Pour batter into dish andcook on P6 for 6 to 8 minutes. Stand, covered, withplastic wrap on wire rack to cool.Tip: To prevent corners from overcooking, coverends carefully with foil.TIRAMISUServes 4 to 6Ingredients:1 tablespoon ground coffee beans2 tablespoons rum500 g pkt sponge finger biscuits3 eggs, separated2 tablespoons sugar100 g dark chocolate500 g marscapone cheese2 tablespoons cocoaMethod:Prepare 2 cups of slightly sweetened espressocoffee using ground coffee beans. Place coffee andrum into a wide bowl and quickly dip sponge biscuitsinto the mixture, making sure they are wet but notdripping. Set aside. Melt chocolate on P5 for 1 to 11⁄ 2minutes. Allow to cool slightly. Beat together eggyolks and sugar and add the marscapone cheese,stir until smooth.Beat the egg whites until they holdstiff peaks and fold into the cheese mixture. Swirlchocolate through the cheese mixture. Arrange 1 ⁄3 ofthe sponge biscuits into the base of a dish top with1⁄2 the cheese mixture, repeat layers ending withbiscuits.Cover and refrigerate for at least 5 hours.Dust liberally with cocoa before slicing to serve.CHOCOLATE MOUSSEServes: 4Ingredients:125 g dark chocolate1 tablespoon brandy2 eggs, separated300 ml cream, whippedMethod:Break chocolate into small pieces. Place in amicrowave safe bowl and cook on P5 for 1 to 11⁄ 2minutes. Add brandy and egg yolks. Beat untilsmooth. Fold cream into chocolate mixture. Beat eggwhites until stiff peaks form. Gently fold intochocolate mixture and spoon into one large or 4individual serving dishes. Refrigerate until set.BAKED A PPLESServes: 4Ingredients:4 large cooking apples3 tablespoons butter4 tablespoons brown sugar100 g chopped raisins2 tablespoons chopped pecans4 tablespoons golden syrupMethod:Score the skin around the middle of the apple.Cream butter and sugar until soft. Add raisins andpecans. Fill the centre of apples with stuffing. Placeinto shallow casserole dish. Pour one tablespoon ofgolden syrup over each apple. Cook on P10 for 7 to9 minutes or until soft. 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