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58
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) chopped parsley into the finished sauce. Serve with fish.
O
NION SAUCE
:
Stir 225g cooked onion, finely chopped, into the finished sauce.
Heat on 100% for 1 minute before serving. Serve with meat or vegetables.
Heat on 100% for 1 minute before serving. Serve with meat or vegetables.
M
USHROOM SAUCE
:
Add 2 sliced spring onions, 50g chopped mushroom and 5ml (1 tsp) chopped
parsley at the beginning of Stage 2. Serve with fish.
parsley at the beginning of Stage 2. Serve with fish.
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.
NOTE:
To make 600ml (1 pint) of sauce, double the ingredients, follow stages 1 and 2
then cook on 100P for 6 minutes.
then cook on 100P for 6 minutes.
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, heat on 100P for 30
seconds until melted.
2 Stir in the flour, mix well for approx. 1 minute and
gradually whisk in the milk. Cook on 100P for 5
minutes, stir every minute until thick and smooth.
Season with salt and pepper.
minutes, stir every minute until thick and smooth.
Season with salt and pepper.
W
HITE SAUCE
Makes 150ml (
1
/
4
pint)
100g blue stilton cheese, finely chopped
300ml (
300ml (
1
/
2
pint) soured cream
150ml (
1
/
2
pint) white wine
15ml (1 tbsp) cornflour blended with water
30ml (2 tbsp) fresh parsley, chopped
salt and pepper to taste
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 100P for 6 - 7 minutes.
Serve with Pasta (See page 52).
B
LUE CHEESE SAUCE
Makes 600ml (1 pint)
3 rashers bacon, chopped (optional)
150g
carrot, chopped
225g onion, chopped
2 cloves garlic, crushed (see tip, page 48)
800g canned, chopped tomatoes
300ml (
2 cloves garlic, crushed (see tip, page 48)
800g canned, chopped tomatoes
300ml (
1
/
2
pint) red wine
45 - 60ml (3 - 4 tbsp) medium chilli sauce
10ml (1 tbsp) mustard powder
30ml (2 tbsp) tomato purée
10ml (1 tbsp) mustard powder
30ml (2 tbsp) 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.
Serve with stuffed tofu, see page 51.
S
PICY TOMATO SAUCE
RECIPES
R-757M New CkBk 03/04/2003 08:54 Page 58
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