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E~38
Recetas
Pasteles, Panes, Postres y Bebidas
Países Bajos
Bebida Ardiente
Vuurdrank 10 porciones
Tiempo total de cocción: unos 7-10 minutos
Vajilla: fuente con tapa (volumen: 2 l)
Ingredientes
500 ml de vino blanco
500 ml de vino tinto, seco
500 ml de ron, de 54 % en volumen
1 naranja sin tratamiento
3 barritas de canela
75 g de azúcar
10 Cdtas. Kluntjes (cande)
Preparación
1. Primero echar el alcohol en la fuente. Sacar una cáscara
delgada de la naranja y poner esta cáscara en el alcohol,
junto con la canela y el azúcar. Tapar y calentar la bebida
ardiente.
7-10 min. 900 W
Sacar la cáscara de naranja y la canela. Poner una
cucharadita de “Kluntjes” en vasos para “grog”, rellenar
con la bebida y servir.
Gran Bretaña
Dulce de Frambuesas
Raspberry Jam 30 porciones
Tiempo total de cocción: unos 11-13 minutos
Vajilla: fuente con tapa (volumen: 2 l)
frascos para dulces papel de cocina
Ingredientes
500 g de frambuesas
250 g de azúcar gelatinizante (2:1)
Preparación
1. Lavar las frambuesas y preparar, con la batidora eléctrica o
la paletilla batidora manual, un puré que se pone en la
fuente. Tapar y calentar.
4-5 min. 900 W
2. Agregar removiendo el azúcar; volver a tapar y cocer.
7-8 min. 270 W
3. Limpiar concienzudamente los frascos para dulces,
enfrascar el dulce y cerrar inmediatamente la abertura con
el papel.
Sugerencia:
Para esta receta sirven también frutas descongeladas.
Suiza
Chutney de Manzana con Pasas de Uva
Apfel-Chutney mit Rosinen 30 porciones
Tiempo total de cocción: unos 22-28 minutos
Vajilla: fuente con tapa (volumen: 2 l)
pequeños vasos de conservas
o frascos de mermelada,
papel de cocina
Ingredientes
4 manzanas duras (500 g), peladas y en dados
1 calabacín (200 g), cortado en dados
3 cebollas (150 g), bien picadas
50 g de ciruelas, desecadas y sin carozo
250 g de pasas de uva
1 Cdta. de enebrinas
Sal
Pimienta negra molida
150 ml de vino blanco
100 ml de vinagre de manzana
250 g de azúcar
Preparación
1. Poner todos los ingredientes, menos el azúcar, en la
fuente, tapar y calentar. Remover en ciertos intervalos.
9-11 min. 900 W
2. Agregar removiendo el azúcar a las frutas, tapar y seguir
cociendo.
3-5 min. 900 W
10-12 min. 450 W
3. Limpiar concienzudamente los vasos o frascos,
respectivamente, y secarlos. Envasar el chutney y cerrar la
abertura con el papel.
Sugerencia:
Este chutney sirve excelentemente para acompañar
“fondues” de carne, carnes asadas o platos de arroz.
13. Spanish recipes.qxd 21/01/2003 09:18 Page 38
232


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