Philips Cucina HR7745 Mode D'emploi page 55

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Recipes
Soy milk
This recipe can only prepared with the filter. Do not process more than
one batch in a row. Let the appliance cool down to room temperature
before you continue processing.
Filters are available under type number HR2938. Contact your Philips
B
dealer.
Ingredients:
- 110g dried soy beans
- 1100ml water
Soak the soy beans for 4 hours before processing them. Set aside to
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drain.
Put the soaked soy beans in the filter. Pour 1100ml of water into the
B
blender jar and blend for 30 seconds.
Pour the soy milk into a pan.
B
Bring the soy milk to the boil, then add sugar to taste and leave to
B
simmer until all the sugar has melted.
Serve hot or cold.
B
Fresh fruit milkshake
Do not process more than one batch in a row. Let the appliance cool
down to room temperature before you continue processing.
Ingredients:
- 100g bananas or strawberries
- 200ml fresh milk
- 50g vanilla ice cream
- granulated sugar to taste
Peel the bananas or rinse and hull the strawberries. Cut fruit into
B
smaller pieces. Put all the ingredients in the blender jar. Blend until
smooth.
You can use any fruit you like to make your favourite fresh fruit
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milkshake.
Chocolate cake
Ingredients for the dough:
- 140 g butter, softened
- 110g icing sugar
- 140g chocolate
- 6 egg whites
- 6 egg yolks
- 110g granulated sugar
- 140g wheat flour
- 1 packet baking powder
Filling:
- 200g apricot jam
Icing:
- 125ml water
- 300g sugar
- 250g grated chocolate
- whipped cream, if desired
Heat oven to 160cC. Cream butter with icing sugar using the blade.
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Melt the chocolate and mix in. Add egg yolks one by one to the
mixture and mix until creamy. Whip the egg whites with the granulated
sugar until stiff and foamy using the blade. Add the egg white foam to
the mixture and stir in gently. Then fold in flour with a spatula. Put the
cake mixture in a greased baking tin (24 cm). Bake for one hour at
160cC. The first 15 minutes the oven door should be kept slightly ajar.
Allow the cake to cool for a while in the baking tin, then turn it onto a
B
wire rack to cool further. Cut the cake horizontally in half, spread one
half with apricot jam and put the two halves together again. Heat the
rest of the jam until syrupy and spread it over the top of the cake.
Prepare the icing. Boil water, add sugar and chocolate and cook over
low heat. Stir continuously until it has a smooth and spreadable
consistency. Put the icing on the cake and allow it to cool. Serve the
cake with some whipped cream.
Cucina 55