Read Sharp R-795M (serv.man30) User Guide / Operation Manual online
63
RECIPES
Cheese sauce:
Stir in 75g (3oz) grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.
Serve with vegetables, fish or meat.
Parsley sauce:
Stir 15 - 30ml (1 - 2 tbsp) chopped parsley into the finished sauce. Serve with fish.
Onion sauce:
Stir 225g (8oz) 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.
Sweet 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.
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 and heat on 100% for 1
minute, until melted.
2 Stir in the flour and whisk in the milk. Cook on
100% for 8 minutes, stir every 2 minutes until thick
and smooth. Season with salt and pepper to taste.
and smooth. Season with salt and pepper to taste.
W
HITE SAUCE
Makes 300ml (
1
/
2
pint)
125g (5oz) butter
175g (6oz) dark soft brown sugar
90ml (8 tbsp) double cream
50g (2oz) walnuts, finely chopped
175g (6oz) dark soft brown sugar
90ml (8 tbsp) double cream
50g (2oz) walnuts, finely chopped
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,
see page 58.
see page 58.
T
OFFEE
&
WALNUT SAUCE
Makes 600ml (1 pint)
125g (5oz) onion, finely chopped
1 green pepper, finly chopped
2 cloves garlic, crushed (see tip, page 52)
30g (1oz) butter
30g (1oz) plain flour
30ml (2 tbsp) white wine vinegar
30ml (2 tbsp) soy sauce
300ml (
1 green pepper, finly chopped
2 cloves garlic, crushed (see tip, page 52)
30g (1oz) butter
30g (1oz) plain flour
30ml (2 tbsp) white wine vinegar
30ml (2 tbsp) soy sauce
300ml (
1
/
2
pint) hot chicken stock
50g (2oz) soft dark brown sugar
1 Place the onion, green pepper, garlic and butter in a
bowl, mix well. Cook on 100% for 2 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.
every minute until the mixture has thickened. Blend
in a food processor for a smoother sauce.
S
WEET
&
SOUR SAUCE
Makes 600ml (1 pint)
3 rashers bacon, chopped (optional)
150g (5
150g (5
1
/
2
oz) carrot, chopped
225g (8oz) onion, chopped
2 cloves garlic, crushed (see tip, page 52)
800g canned, chopped tomatoes
300ml (
2 cloves garlic, crushed (see tip, page 52)
800g canned, chopped tomatoes
300ml (
1
/
2
pint) red wine
45 - 60ml (3 - 4 tsp) medium chilli sauce
10ml (2 tsp) whole grain mustard
30ml (2 tbsp) tomato purée
10ml (2 tsp) whole grain mustard
30ml (2 tbsp) tomato purée
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 53.
S
PICY TOMATO SAUCE
R-795M New CkBk 4/8/02 8:30 AM Page 63
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