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RECIPES
57
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WHITE SAUCE
Makes 300ml (
1
/
2
pint)
25g (1oz) butter
25g (1oz) plain flour
300ml (
25g (1oz) plain flour
300ml (
1
/
2
pint) milk
salt and pepper to taste
1 Place the butter in a bowl, heat on 100% for
1 minute until melted.
2 Stir in the flour and whisk in the milk. Cook on
100% for 6 minutes, stir every minute until thick
and smooth. Season with salt and pepper.
and smooth. Season with salt and pepper.
SWEET AND SOUR SAUCE
Makes 600ml (1pint)
125g (5oz) onion, finely chopped
1 green pepper, finely chopped
2 cloves garlic, crushed (see Tip, page 46)
30g (1oz) butter
30g (1oz) plain flour
30ml (2tbsp) white wine vinegar
30ml (2tbsp) soy sauce
300ml (
125g (5oz) onion, finely chopped
1 green pepper, finely chopped
2 cloves garlic, crushed (see Tip, page 46)
30g (1oz) butter
30g (1oz) plain flour
30ml (2tbsp) white wine vinegar
30ml (2tbsp) soy sauce
300ml (
1
/
2
pint) hot chicken stock
50g (2oz) soft dark brown sugar
Prepartion Time - 8 Minutes
1 Place the onion, green pepper, garlic and butter
in a bowl, mix well. Cook on 100% for 2
minutes.
minutes.
2 Stir in the flour, gradually add the vinegar, soy
sauce, stock and sugar. Cook on 100% for 3 - 4
minutes, stir every minute until the mixture has
thickened. Blend in a food processor for a
smoother sauce.
minutes, stir every minute until the mixture has
thickened. Blend in a food processor for a
smoother sauce.
SPICY TOMATO SAUCE
Makes 600ml (1 pint)
3 rashers bacon, chopped (optional)
150g (5
3 rashers bacon, chopped (optional)
150g (5
1
/
2
oz) carrot, chopped
225g (8oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 46)
800g canned, chopped tomatoes
300ml (
2 cloves garlic, crushed (see Tip, page 46)
800g canned, chopped tomatoes
300ml (
1
/
2
pint) red wine
45 - 60ml (3 - 4 tbsp) medium chilli sauce
10ml (2tsp) mustard powder
30ml (2tbsp) tomato purée
10ml (2tsp) mustard powder
30ml (2tbsp) tomato purée
Preparation Time - 8 Minutes
1 Place bacon, carrot, onion and garlic in a large
bowl, cover and heat on 100% for 3 minutes.
2 Add all other ingredients to bacon mixture and
mix well. Cook on 70% for 35 minutes.
3 Blend in a food processor until smooth, return to
bowl and cook on 70% for 3 minutes.
Serve with Stuffed Tofu (see page 47).
TOFFEE AND WALNUT SAUCE
Makes 300ml (
1
/
2
pint)
125g (5oz) butter
175g (6oz) dark soft brown sugar
90ml (8tbsp) double cream
50g (2oz) walnuts, finely chopped
175g (6oz) dark soft brown sugar
90ml (8tbsp) double cream
50g (2oz) walnuts, finely chopped
Preparation Time - 8 Minutes
1 Combine all ingredients in a bowl, heat on 70%
for 5 - 6 minutes, stir every minute until sugar has
dissolved and the mixture is thick and glossy.
dissolved and the mixture is thick and glossy.
Serve hot with ice-cream or Sticky Toffee Pudding
(page 52)
(page 52)
Variations:
Cheese sauce: Add 75g (3oz) grated cheese
and 5ml (1tsp) mustard powder at Stage 2. Serve
with vegetables, fish, meat.
Parsley sauce: Stir 15-30ml (1 - 2tbsp) chopped
parsley into the finished sauce. Serve with fish.
Onion sauce: Stir 225g (8oz) cooked onion,
finely chopped, into finished sauce. Heat on 100%
for 1 minute. Serve with meat or vegetables.
Cheese sauce: Add 75g (3oz) grated cheese
and 5ml (1tsp) mustard powder at Stage 2. Serve
with vegetables, fish, meat.
Parsley sauce: Stir 15-30ml (1 - 2tbsp) chopped
parsley into the finished sauce. Serve with fish.
Onion sauce: Stir 225g (8oz) cooked onion,
finely chopped, into finished sauce. Heat on 100%
for 1 minute. Serve with meat or vegetables.
Mushroom sauce: 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.
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-774M O/M 21/03/2001 15:08 Page 57
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