Download Sharp R-798M Specifications

R-798M Cookbook
23/06/2004
15:19
Page 60
RECIPES
BLUE CHEESE SAUCE
(3/4
Makes 450ml
pint)
75g Blue Stilton cheese, finely chopped
300ml (1/2 pint) soured cream
150ml (1/4 pint) white wine
15ml (1 tbsp) cornflour blended with water
30ml (2 tbsp) fresh parsley, chopped
salt and pepper to taste
1 Place the cheese, cream wine, cornflour and parsley
in a bowl, mix well. Season.
2 Heat on 100% for 8 minutes, stir twice during
cooking and again before serving.
Ideal served with pasta.
BRANDY SAUCE
Makes 600ml (1 pint)
50g butter
50g plain flour
75g brown sugar
15ml (1 tbsp) golden syrup
150ml (1/4 pint) double cream
300ml (1/2 pint) milk
60ml (4 tbsp) brandy to taste
1 Place butter in a bowl, heat on 100% for 1 minute
until melted. Stir in flour, heat on 100% for 1 minute.
2 Combine sugar, syrup, cream and milk, heat on 100%
for 2 minutes.
3 Gradually add cream mixture to the butter and flour
mixture. Heat on 100% for 5 - 6 minutes, stir every
minute until smooth and thick. Stir in brandy.
Serve hot with Figgy Pudding, see page 54.
Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places. Place on the turntable and heat on 100% for 1 minute.
Allow to cool before peeling.
STRAWBERRY JAM
(13/4lb)
Makes 675g
675g strawberries, washed and hulled
45ml (3 tbsp) lemon juice
675g preserving sugar
Raspberry jam:
1 Place strawberries and lemon juice in a very large bowl.
2 Heat on 100% for 5 minutes until strawberries have
softened. Add the sugar, mix well.
3 Cook on 70% for 25 - 30 minutes until setting point (*)
is reached, stir every 4 - 5 minutes.
4 Pour into hot, clean jars. Cover, seal and label.
Replace 675g strawberries with 675g raspberries.
* Setting point
To determine, place 5ml (1tsp) jam onto a saucer. Chill.
Move surface of jam with finger, if it wrinkles, setting point has been reached.
LEMON CURD
Makes 675g (13/4lb)
100g butter
450g caster sugar
45ml (3 tbsp) cornflour
juice of 4 medium lemons
grated rind of 2 lemons
4 egg yolks (medium), beaten
1 Place butter and sugar in a bowl. Heat on 100% for 2
minutes until melted.
2 Mix cornflour, lemon juice and rind. Stir into the
butter and sugar mixture. Heat on 100% for 2
minutes until sugar has dissolved. Cool slightly.
3 Beat in the egg yolks, cook on 50% for 10 - 12
minutes, stir every 2 minutes until thickened.
4 Pour into hot, clean jars. Cover, seal and label.
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