Hotpoint EG95 - Manual (Page 28)

BRAISED RED CABBAGE
225g (8 oz) onion, peeled and chopped
2 tablespoons vegetable oil
450g (1 lb) red cabbage, finely shred
225g (8 oz) pear, peeled, cored and diced
3 tablespoons brown sugar
225g (8 oz) cooking apple, peeled, cored
and diced
1 /
2
teaspoon nutmeg
Salt and pepper
1. Place onion and oil in pan and cook for
3 minutes.
2. Add cabbage, apple and pear and cook
for 3-4 minutes. Place in casserole dish.
3. Add remaining ingredients to pan and
heat to boiling. Pour over vegetables.
4. Cover dish tightly with foil and lid.
5. Place in oven.
1. Grease a basin or souffle dish with
butter and sprinkle with sugar.
2. Line with buttered and sugared bread,
placing the buttered side towards the
outside of the basin.
3. Pack firmly with fruit and add sugar and
water.
4. Cover with buttered, sugared bread.
5. Cover dish with foil
6. Place in oven.
SUMMER PUDDING
8-10 slices of bread, crusts removed
50g (2 oz) butter melted
50g (2 oz) demerara sugar
375g (12 oz) prepared fruit, eg.
strawberries, raspberries, etc
50g (2 oz) caster sugar
2 tablespoons water
3 tablespoon cider vinegar
Juice of 1 orange
‘Slow’ Setting Menus
28