SEVERIN MW 7816 Mode D'emploi page 28

strawberry jam
cherry jam
cherry pudding
Ingredients: 500g strawberries (may also be deep-frozen), 250
special preserving sugar (2plus1)
1. Clean the strawberries, drain, remove stalks and put in a tall
glass container.
2. Mix the preserving sugar with the strawberries, put in a tall glass
container and cover.
3. Place the container in the microwave and start the programme.
After 5-7 minutes, stir the contents of the container thoroughly.
4. After the programme has ended, immediately pour the jam into
throughly cleaned and rinsed glass jars and close with a screw
top. Ensure that the jars are placed upside down for the first 10
minutes. Then turn them the right way up and allow to cool.
Ingredients: 500g cherries (may also be deep-frozen), 250 special
preserving sugar (2plus1)
1. Clean the cherries, cut into halves and remove stones.
2. Mix the preserving sugar with the cherries, put in a tall glass
container and cover.
3. Place the container in the microwave and start the programme.
After 5-7 minutes, stir the contents of the container thoroughly.
4. After the programme has finished, immediately pour the jam
into throughly cleaned and rinsed glass jars and close with a
screw top. Ensure that the jars are placed upside down for the
first 10 minutes. Then turn them the right way up and allow to
cool.
Ingredients: 100g butter or margerine, 100g honey, 4 eggs, 500g low-
fat quark (a type of cottage cheese), 50g soft wheat semolina, 500g
cherries, 11itre plum juice, cinnamon, 1 tablespoon honey, oil or fat
for the mould
1. Beat the butter and honey (100g) until creamy. Separate the
eggs, add the yolks and blend in. Then beat the egg-white until
stiff, and fold in.
2. Add and fold in 300g of the cleaned cherries with the stones
removed. Take a 'Guglhupf' or similar mold (1.5 l) suitable for
microwave ovens and grease the inside lightly with oil or fat. Fill
with the mixture.
3. Place the mould in the microwave (do not cover) and start the
programme.
4. After the programme has ended, let the mould stand for 10 mins
before turning out the contents.
5. Put the remaining cherries and plum juice into a suitable tall
container and use a blender to purée it; then pass it through a
fine sieve. Flavour to taste with cinnamon and the remaining
honey, and serve together with the warm pudding.
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