R-754M (serv.man12). Cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 26

50

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Makes 600ml (1 pint)
3 rashers bacon, chopped (optional)
150g (5oz) carrot, chopped
225g (8oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 40)
800g (1lb) canned, chopped tomatoes
300ml (

1

/

2

pint) red wine

45 - 60ml (3 - 4tbsp) medium chilli sauce
10ml (1tbsp) mustard powder
30ml (2tbsp) tomato purée

1 Place bacon, carrot, onion and garlic in a large

bowl, cover and heat on 100P for 3 minutes.

2 Add all other ingredients to bacon mixture and mix

well. Cook on 70P for 30 minutes.

3 Blend in a food processor until smooth, return to

bowl and cook on 70P for 3 minutes.

Makes 150ml (

1

/

4

pint)

100g (4oz) Blue Stilton cheese, finely chopped
300ml (

1

/

2

pint) soured cream

150ml (

1

/

4

pint) white wine

15ml (1tbsp) cornflour blended with water
30ml (2tbsp) 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 100P for 6 - 7 minutes.

Makes 300ml (

1

/

2

pint)

125g (5oz) butter
175g (6oz) dark soft brown sugar
90ml (6tbsp) double cream
50g (2oz) walnuts, finely chopped

1 Combine all ingredients in a bowl, heat on 70P

for 5 - 6 minutes, stir every minute until sugar has
dissolved and the mixture is thick and glossy.

Makes 300ml (

1

/

2

pint)

25g (1oz) butter
25g (1oz) plain flour
300ml (

1

/

2

pint) milk

salt and pepper to taste

1 Place the butter in a bowl, heat on 100P for 30

seconds until melted.

2 Stir in the flour and whisk in the milk. Cook on 100P

for 5 minutes, stir every minute until thick and
smooth. Season with salt and pepper.

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

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

Stir 225g (8oz) cooked onion, finely chopped, into finished sauce. Heat on 100P
for 1 minute. Serve with meat or vegetables.

Add 2 sliced spring onions, 50g (2oz) chopped mushrooms and 5ml (1tsp)
chopped parsley at the beginning of Stage 2. Serve with fish.

Sweet white sauce: Omit salt and pepper from the basic recipe. Add 50g (2oz) caster sugar at Stage

2.  Serve with puddings as an alternative to custard. 

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 50