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50
RECIPES
Makes 300ml (
1
/
2
pint)
25g margarine
25g plain flour
300ml (
25g plain flour
300ml (
1
/
2
pint) milk
salt and pepper to taste
1 Place the margarine in a bowl and heat on 100P for
30 seconds, until melted.
2 Stir in the flour and whisk in the milk.
Cook on 100P for 5 minutes, stirring halfway through
cooking, until thick and smooth. Season with salt and
pepper to taste.
cooking, until thick and smooth. Season with salt and
pepper to taste.
W
HITE SAUCE
Makes 300ml (
1
/
2
pint)
25g butter
45ml (3 tbsp) whole grain mustard
200ml (7 fl.oz) soured cream
salt and pepper to taste
15ml (1 tbsp) fresh parsley, chopped
45ml (3 tbsp) whole grain mustard
200ml (7 fl.oz) soured cream
salt and pepper to taste
15ml (1 tbsp) fresh parsley, chopped
1 Melt the butter in a bowl on 100P for 1 minute. Add
the mustard, soured cream, salt, pepper and parsley.
Mix well.
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.
M
USTARD SAUCE
Makes 450ml (
3
/
4
pint)
30ml (2 tbsp) cornflour
300ml (
300ml (
1
/
2
pint) evaporated milk
15ml (1 tbsp) golden syrup
100g soft brown sugar
100g 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.
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.
B
UTTERSCOTCH SAUCE
Makes 300ml (
1
/
2
pint)
50g plain or milk chocolate
30ml (2 tbsp) water
90ml (6 tbsp) evaporated milk
5ml (1 tsp) cornflour
5ml (1 tsp) caster sugar
5ml (1 tsp) vanilla essence
30ml (2 tbsp) water
90ml (6 tbsp) evaporated milk
5ml (1 tsp) cornflour
5ml (1 tsp) caster sugar
5ml (1 tsp) 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.
Stir in the vanilla essence.
Serve hot or cold with ice-cream or chocolate sponge.
C
HOCOLATE SAUCE
C
HEESE SAUCE
:
Stir in 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.
Serve with vegetables, fish or meat.
P
ARSLEY SAUCE
:
Stir 15 - 30ml (1 - 2 tbsp) fresh, chopped parsley into the finished sauce.
Serve with fish.
Serve with fish.
O
NION SAUCE
:
Stir 1 large cooked onion, finely chopped, into the finished sauce.
Heat on 100P for 1 - 2 minutes before serving. Serve with vegetables.
Heat on 100P for 1 - 2 minutes before serving. Serve with vegetables.
S
WEET WHITE SAUCE
: Omit salt and pepper from basic recipe. Add 15 - 30ml (1 - 2 tbsp) caster sugar
at Stage 2. Serve with puddings as an alternative to custard.
R-358M Cookbook 03/05/2005 15:23 Page 50
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