R-354M (serv.man7). Cook Book Part 2 - Sharp Home Appliance User Guide / Operation Manual. Page 30

48

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

Makes  300ml (

1

/

2

pint)        

Preparation time 4 minutes
25g (1oz) butter
45ml (3tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped

1 Melt the butter in a bowl on 100P for 30

seconds. Add the mustard, soured cream, salt,
pepper and parsley. Mix well.

2 Cook on 100P for 3 minutes. Stir every minute

until smooth and thick.

This dish is ideal served with meat or fish.

Makes  300ml (

1

/

2

pint)           

Preparation time 4 minutes
25g (1oz) butter 
25g (1oz) plain flour
300ml (

1

/

2

pint) milk

salt and pepper to taste

1 Place the butter in a bowl and heat on 100P for

30 seconds, until melted.

2 Stir in the flour and gradually whisk in the milk.

Cook on 100P for 5 minutes, stirring every 2
minutes until thick and smooth. Season with salt
and pepper to taste.

Makes  450ml (

3

/

4

pint)        

Preparation time 4 minutes
30ml (2tbsp) cornflour
300ml (

1

/

2

pint) evaporated milk

15ml (1tbsp) golden syrup
100g (4oz) soft brown sugar

1 Mix cornflour with a little of the milk to make a

paste and gradually stir in the remaining milk.
Add the golden syrup and sugar, mix well.

2 Cook on 100P for 6-7 minutes, stirring every

minute until thickened.

This sauce is ideal with vanilla ice-cream.

Makes   150ml (

1

/

4

pint)        

Preparation time 5 minutes
50g (2oz) plain or milk chocolate
30ml (2tbsp) water
90ml (6tbsp) evaporated milk
5ml (1tsp) cornflour
5ml (1tsp) caster sugar
5ml (1tsp) vanilla essence

1 Heat chocolate and  water on 100P for 1 minute,

stir every 30 seconds, until evenly melted.

2 Add the evaporated milk, cornflour and sugar.

Heat on 100P for 2-3 minutes, stirring every
minute. Stir in the vanilla essence.  

Serve hot or cold with ice-cream or chocolate
sponge.

• Cheese sauce:

Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2. 
Serve with vegetables, fish or meat.

• Parsley sauce: 

Stir 15 - 30ml (1-2tbsp) fresh, chopped parsley into the finished sauce. 
Serve with fish.

• Onion sauce:

Stir 225g (8oz) cooked onion, finely chopped into the finished sauce.  Heat 
on 100P for 1 - 2 minutes before serving. Serve with vegetables.

• Sweet white sauce:

Omit salt and pepper from  basic recipe.  Add 15-30ml (1 - 2tbsp) caster
sugar at Stage 2.  Serve with puddings as an alternative to custard.

R-354M O/M & C/B  22/02/2001  12:02  Page 48