R-774M (serv.man9). Part 2 - Sharp Home Appliance User Guide / Operation Manual. Page 27

58

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Help Line: 08705 274277 (office hours)

Makes 150ml (

1

/

4

pint)

75g (3oz) Blue Stilton cheese, finely chopped
300ml (

1

/

2

pint) soured cream

150ml (

1

/

4

pint) white wine

15ml (1tbsp) connflour, blended with water
30ml (2tbsp) fresh parsley, chopped
salt and pepper to taste

Preparation Time - 5 Minutes

1 Place the cheese, cream, wine, cornflour and

parsley in a bowl, mix well. Season.

2 Heat on 100% for 8 minutes.

Makes 600ml (1 pint)
50g (2oz) butter
50g (2oz) plain flour
75g (3oz) brown sugar
15ml (1tbsp) golden syrup
150ml (

1

/

4

pint) double cream

300ml (

1

/

2

pint) milk

60ml (4tbsp) brandy to taste

Preparation Time - 8 Minutes

1 Place butter in a bowl, heat on 100% for 

1 minute until melted. Stir in flour, heat on 100%
for 1 minute.

2 Combine sugar, syrup, cream and milk, heat on

100% for 2 minutes. 

3 Gradually add cream mixture to the butter and

flour mixture. Heat on 100% for 5 - 6 minutes,
stir every minute until smooth and thick. Stir in
brandy.

Makes 675g (1

1

/

2

lb)

675g (1

1

/

2

lb) strawberries, washed and hulled

45ml (3tbsp) lemon juice (see Tip, page 41)
675g (1

1

/

2

lb) preserving sugar

Variation:
Raspberry Jam: Replace 675g (1

1

/

2

lb)

strawberries with 675g (1

1

/

2

lb) raspberries

Preparation Time - 15 Minutes

1 Place strawberries and lemon juice in a very

large bowl.

2 Heat on 100% for 5 minutes until strawberries

have softened. Add the sugar, mix well.

3 Cook on 70% for 25 - 30 minutes until setting

point* is reached, stir every 4 - 5 minutes.

4 Pour into hot, clean jars. Cover, seal and label.

Makes 300g (12oz)
100g (4oz) butter
450g (1lb) caster sugar
45ml (3tbsp) cornflour
juice of 4 medium lemons (see Tip, page 41)
grated rind of 2 lemons
4 egg yolks (size 3), beaten

Preparation Time - 8 Minutes

1 Place butter and sugar in a bowl. Heat on 100%

for 2 minutes until melted. 

2 Blend cornflour with lemon juice and rind. Stir

into the butter and sugar mixture. Heat on 100%
for 2 minutes until sugar has dissolved. Cool
slightly.

3 Beat in the egg yolks, cook on 50% for 10 - 12

minutes, stir every 2 minutes until thickened.

4 Pour into hot, clean jars. Cover, seal and label.

* Setting point
To determine, place 5ml (1tsp) jam onto a saucer. Chill. Move surface of jam with finger, if it wrinkles, setting
point has been reached.

R-774M O/M  21/03/2001  15:08  Page 58