Preparation
1. Chop the candied fruits and put them in a
large bowl, add washed raisins. Cover the
fruit with Inca Pisco and let it soak for half
an hour.
2. Meanwhile, wash the apples and pierce
their peel with a fork, in order to cook them
evenly. With the proper tool, or a little knife,
remove core leaving a large hole and paying
attention not to cut apples bottoms.
3. Crumble the biscuits, add them to the
fruits, add grated lemon peel, a generous
pinch of cinnamon and half of the sugar. Mix
well, use this mixture to fill the apples, which
are now in four different bowls. Spread their
top with butter, than sprinkle with sugar.
4. Put bowls in circle on a baking dish, co-
ver them with a heavy baking foil and put
them in the oven set on MW function at ma-
ximum power for 6 minutes. Eliminate the
foil and continue cooking setting the oven on
GRILL function for 2 more minutes. Let ap-
ples stand in the oven switched off for 10 mi-
nutes before servingire.
Preparation time: 40 minutes.
Cooking time:
5 minutes each 10 cookies medium size
(about 50 cookies)
SOFT CHOCOLATE
COOKIES
Ingredients
400 gr. Plain flour
200 gr. butter
150 gr. granulated sugar
200 gr. Mernier chocolate
125 gr. roasted hazelnuts
100 gr. whole milk
2 eggs
1 tsp vanilla vanilla flavour
1 tsp baking powder
10 candied cherries
nutmeg
salt
Preparation
1. Chop the butter in a bowl and put it in
the oven at maximum heat for 1 minute (or
until melted), repeat operation with chocolate
in another bowl.
2. Put a lightly greased baking foil on two
large dishes suitable for the oven Chop hazel-
nuts very finely.
3. Add all sugar to the butter and beat well
with an electer if possible. Add one by one:
eggs, cold milk, vanilla, chopped hazelnuts, a
pinch of nutmeg. Sift flour and baking pow-
der in the mixture.
4. Make 10 small balls of dough on one
greased sheet, slightly apart in circle. You
can use a spoon or a pastry bag with a round
cut-out. Put dish in the oven on PIE mode for
5 minutes.
5. On the other greased sheet put more
cookies that will be baked as soon as the
first ones get out of the oven, continue until
out of dough. Let cookies cool on a wire
rack. Using a broad knife, or a flat brush,
spread their top with melted chocolate, gar-
nish with half candied cherry.
Preparation time: 15 minutes + resting time
Cooking time: 16 min. + 15 min. oven off
8 servings
CHRISTMAS PUDDING
Ingredients
75 gr. Brown flour
1 teaspoon of mixed spices
1 teaspoon of cinnamon in powder
1/2 teaspoon of grated nutmeg
finely grated rind and juice of 1/2 lemon
50 gr. grated fresh coconut
75 gr. wholemeal breadcrumbs
50 gr. brown sugar
100 gr. grated carrots
1 grated apple
100 gr. raisin
100 gr. dried currants
50 gr. dates
2 tablespoons of molasses (or honey)
2 eggs
3-4 tablespoons of brandy
1 tablespoon of coca powder
Preparation
1. Mix all ingredients together in a big
bowl. Batter should be soft enough to fall
from the spoon; if necessary, add some more
brandy or fruit juice.
2. Cover the bowl with a transparent film
and keep it in the refrigerator for several
hours or an entire night. Then put batter in a
grease pan of 1 lt. capacity and put in the
oven set on MW function at maximum power
for 4 minutes. Let it stand for 5 minutes in
the switched off oven.
3. Repeat 3 times the same operation in or-
der to cook the pudding perfectly. Serve with
cream made with corn flour.
